There’s no doubt about it: Giuseppa opens her heart as well as her home to us as she serves up a rural feast.
Can’t you just see the joy in her face?
……and what pride, too, as she serves up her homemade tagliatelle topped with a meat sauce of veal, pork and goose. All meats are raised by Giuseppa and her husband Paolo, as are the tomatoes, garlic, onions – and of course, the olive oil – which unite with the meats in her tasty tomato sauce.
Buonissimo! Just ask “il Gruppo di Mary Jo” who recently joined me for a Giuseppa banquet.
….a banquet starting off with an antipasto of their homemade prosciutto slices draped over melon wedges from their garden and cheese bread (baked by Giuseppa in their bread oven), topped with their homemade capocollo.
Giuseppa served us the wine her husband Paolo and their son, Loris make together, raising her glass to us all in a “salute!” (Paolo was off wild-boar hunting that day…)
Scott and Curt proudly assisted Giuseppa in serving up the pasta as her camerieri (“waiters”)…
…..and then also the roast chicken and roast potatoes, cooked to perfection in Giuseppa and Paolo’s outdoor wood-burning oven.
Scott and Curt promised the group it would be not just buono (indicated by poking the index finger in one cheek) but buonissimo (a finger poke in each cheek):
…and after savoring the goodness, all the group agreed:
The two cakes Giuseppa had baked us for dessert, merited the same buonissimo vote:
As a gran finale, Giuseppa also poured us their dessert wine, vin santo, for cake-dipping, then placed in the center of the table bunches of sangiovese grapes from their vineyard.
How not to share hugs before we left?
Mille grazie, Giuseppa. I know how much you enjoyed the delightful Gruppo di Mary Jo.
And they certainly will long remember you, with your heart as wide open as your home.
Click here for more on Giuseppa
Read about Giuseppa and Paolo and a rural rite
Click here to read about other Deruta pleasures, too
