Some of you will notice that I’m a day late with my posting; none of you will care. But I find that when I go off to do “research” as I did this past weekend, it’s hard for me to get the new posting done on Monday. So, from now on, Tuesdays will be new blog posting days.
Tuesday, February 17, 2009
Monday, February 9, 2009


Two nights in Montefalco:
Wednesday, January 28, 2009
Driving in India
Happy New Year to all my blog readers! My wish is for good health and good food for all. I’ve taken quite the hiatus from my blog due to being in
Monday, December 15, 2008
Hiatus in Oregon
I wish all of you the happiest of holidays, with good friends, good food, and most of all, joyous times with your families.
With love,
Irene
Monday, December 8, 2008
Pasta Making
This is the third and final blog post about cooking school. I don’t mean to drone on about it, but I just have to tell you about pasta making day. We start the day with something new for breakfast; fresh ricotta on toast with jam. Very delicious. (I’ve since bought it from one of my cheese men and shared this wonderful delicacy with Dennis.) I try not to eat too much of it that morning as I know it will again be a big eating day. Maybe just one more bite before we go out the door. I do need energy for making pasta after all.
Susan, our host, drives us to a restaurant way out in the middle of nowhere called “Maria Fontana”. It is a wonder that anyone ever eats there. It takes us nearly forty five minutes of countryside driving to arrive. As it turns out it is listed in the Gambero Rosso, the Italian version of a Zagat dining guide. The owners of the restaurant are participants of the slow food movement; where everything is purchased from local vendors, made from scratch, and cooked at the moment it is ordered. Waiting for us is the pasta lady. Her only job at the restaurant is to make pasta. She speaks not one word of English, so Susan translates for us. Everything is done by approximation, but of course turns out perfectly every time. She has won awards for her “maccheroni” which is similar to what we think of as angel hair pasta.
We watch her expertly crack eggs into her “well” of flour, and begin mixing by pulling the interior of the “wall” of flour to the center being careful never to break the wall and thereby losing her eggs. She kneads and kneads and kneads, and I point to her arms, noticing how strong they are, then point to my own puny arms. She smiles in acknowledgement of her strength. I can’t imagine doing this all morning every day, but this is her life and she is quite proud of it, and you would not want to arm wrestle with this lady.
Eventually, she creates several small disks of dough. But rather than whipping out a rolling pin, she fetches an unpainted broomstick. She will work each small disk into such a large, thin circle of dough, that no ordinary rolling pin would have worked. The 6 inch disk quickly becomes a 30 inch paper thin circle under her fast moving broomstick. She folds the huge circle of dough over her broomstick, carries it over to another table to dry, turns to us, and motions that it is now our turn.
Barbee and I look at each other…..okay, it’s our turn. She hands her broomstick to me, and turns to fetch another one for Barbee. It is obvious that Barbee has more rolling pin experience than I do. She quickly begins on her disk, and slowly it widens. Mine is growing, but somehow, it is also growing quite wrinkled. The pasta lady reminds us that we are supposed to be making circles. I point to my wrinkles (in the dough), and shrug my shoulders in question. She grabs my broomstick, works her magic and my wrinkles quickly disappear. I get back to work and the wrinkles quickly reappear. Oh well.
The pasta lady shows us how to fan fold our giant circles so we can get ready to start slicing into ribbons. She grabs a very sharp knife and begins to slice her stack into thread-thin “maccheroni”. I try to take a picture, but her hand is moving so fast, I have to reset my camera to “sport mode” in order to capture the action. We begin to slice our stacks. No need to use the sport mode setting. She reminds us that we can just cut the pasta wider, and make fettucine out of it instead.
After the maccheroni lesson, we get a gnocchi lesson from the owner of the restaurant. The pasta lady says goodbye, and we thank her profusely for her time. The owner brings in a large plate of potatoes which she has already cooked, and roughly mashed. She slides the mass onto the pasta making board telling us that she uses a combination of red and yellow potatoes. She sprinkles the pile of potatoes with a good dose of grated parmesan cheese. She tops this with a generous helping of flour. Again, the kneading begins. This time, there is less finesse involved. It’s more like working with Playdough. After it is well kneaded, we slice chunks and roll them along the board into “ropes” just like we used to do as kids with pink and blue clay. When the rope is about the thickness of a finger, we simply chop off little chunks and the gnocchi is done!
We then get to walk through the restaurant kitchen, watching all the preparations that are going on. We see the brother of the owner cleaning mushrooms fresh from the forest. Another employee is making a “pancake” in a sauté pan out of potatoes and chicory with lots of garlic and olive oil. They show us giant jars of antipasti that they make themselves: pickled zucchini slices, pickled carrots, and eggplant. We see the huge pot of pasta water that is always boiling waiting for a customer’s order of fresh pasta which only takes a few minutes to prepare.
We are told to go wash up and to take a seat at the table that has been prepared for us, as we now must eat what we have made. Today, we have worked hard for our lunch, and we are ready to eat. We start with some ravioli they made earlier, served with a very simple tomato sauce…..so tender; it melts in your mouth. Next up, comes our gnocchi, also served with tomato sauce. Darn! We make good gnocchi! We are getting full after two pasta dishes, but they insist on serving us a third with the other pasta we made, this time served with a fresh mushroom and asparagus sauce that is so different and delicious. Oh no, they’ve forgotten to serve us antipasti…..don’t worry, they’ll go get some for us. Out comes a platter with the various pickled vegetables, and oh yeah, you should have some sautéed chicory as well. Here, eat this too.
It’s time to go. Barbee and I can barely move. We thank the restaurant owners for their generosity and time, take lots of pictures, eat the parting pastry they insist we taste, and finally roll out the door. It’s time to move on. We have a train to catch back to
Monday, December 1, 2008

We continue. Lunch being over, Barbee and I roll our way out the door and into the van so we can take a look at the nearby town of
Barbee and Irene hit the pasta table with broomsticks. Really!
Monday, November 24, 2008


I have so many places in Italy that I want to write about; Perugia (where I had an art epiphany rather than a wine one), Siena (where I realized I’m a little claustrophobic), Florence (from where I’ve most recently returned with visiting Barbee), and I want to tell you about my two (soon to be three) hiking experiences on the outskirts of Rome. But, no, those will have to wait for future editions, because everyone has been emailing me asking about: Cooking School!
We arrived by train to
On our way to the bed and breakfast, we stop at a roadside stand to buy some porchetta and pecorino cheese for dinner. The porchetta man is adorable and asks me if there are men as handsome as he is in