Peppa’s October Umbria Rural Goodness
We often eat at Peppa’s. Every meal is always an Umbrian rural feast, and although she’ll invite us over for “solo per un primo,” it’s never “just a first course.”
Lunch the other day was to be just the pasta. Buonissima. Peppa had made the sauce with the last of her fresh garden tomatoes and the wild mushrooms her son, Giancarlo, had found.
…and of course, Peppa had to demonstrate how to clean up all that tasty pasta sugo with a piece of bread. “Making the little slipper” (or “fare la scarpetta“) was an essential “culinary moment” when she was a child: the sauce added flavor to the bread and the bread cleaned the one plate of each in the farm family.
The plate had to be clean for anything which might follow – no mixing of the flavors for Italians! – although often very little else followed…
Nowadays, there’s abundance on almost every Italian table. Peppa’s too. After the pasta, came a savory pork roast:
…and Peppa’s “culinary gestures” accompanied dessert, too, as she demonstrated rolling out her mostaccioli, cookies generally made only in October with mosto (“must”), the new wine ….
….and no, Pino and I couldn’t do justice to all those mostaccioli. Peppa had the solution: she wrapped them up for us to take home – along with the remaining panzanella, too.
(Note: many more notes on this blog on Peppa – and also on how to make her panzanella)