The sugar, salt and coffee are the only foods on the table in Giuseppa and Paolo’s farmhouse kitchen not raised by them. Lunch or dinner there is truly a “farm-to-table” experience or, as they say in Italy, feasting at “chilometro zero.” Paolo (and son, Loris) cultivate the wheat for the breads Giuseppa makes in her outdoor bread oven…
….and for the pastas she makes. And what ravioli we had with their family on a recent late July visit:
Paolo and grandson Edoardo relish using Giuseppa’s bread to savor the last of the pasta sauce as they fare la scarpetta:
…for after the pasta arrives, il secondo: breaded veal cutlets (yes, Giuseppa’s bread from their flour and yes, veal raised by Paolo and Loris). Their roasted potatoes as a side dish: buonissimo!
….and convinced you cannot eat another bite, you’ll relent at the site of Giuseppa’s cake:
Mille grazie, Giuseppa and Paolo, for zero chilometro feasting with your warm and welcoming family:
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Fantastic. Thanks so much for sharing. Really hope to visit someday soon.
Pepper Angelo Ranieri Provenzano
What a delightful experience we had! Thanx again for sharing it with me xxx
Yes, you are DUE!
Emilie, a joy to have you share in the joy!