Rural Feasting Near Deruta: Homemade Pasta – and Not Only…
That indomitable Giuseppa cooked up a rural feast for our small group the day after a culinary tour-de-force: she’d cooked a muti-course rural lunch for more than twenty-five who’d helped her and husband, Paolo and son Loris with their vendemmia (grape harvest).
She’d roasted their homegrown chickens, pork shanks, and veal in their stone wood-burning oven. We stopped at the oven before our lunch – it was still tepid. Giuseppa showed us the blessed olive branch she always uses to bless whatever she cooks (received on Palm Sunday at her parish – as is the Umbrian tradition, olive branches are distributed that day). “I always form the sign of the Cross over what I bake, hoping for good health for everyone who eats what comes from our oven).”
Before heading inside for our meal, Giuseppa stopped at the grill to show us the meats ready for our lunch:
Giuseppa’s granddaughter, Irene – just out of school – joined us for lunch (with brother Edoardo arriving later). Homemade tagliatelle – with their eggs and flour ground from their wheat! – would be the first course….
…..and that buonissima roasted meat followed…..
Juicy tomatoes from the garden were our side dish.
Our feast ended with a Giuseppa cake (also baked in the wood oven) – and their homemade walnut liqueur:
….and on this day, there was an unexpected gran finale before we left: Giuseppa showed Connie and Theresa how she makes her tagliatelle (video needed!):
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