Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

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Sunday, November 14. 2021

Real Italian

A good supper in a cool cafe (Etruria) in Volterra. As usual, we showed up as the first customers at 7 but the place filled up at 8. It was chilly so we sat inside. No big COVID deal in Italy.


Our Primo: Gnocchi with a pumpkin and sausage sauce. Far tastier than the photo looks. I had a glass or two of Brunello:



Secondo: Roast Cinghiale with a dolceforte sauce (vinegar + chocolate) on a bed of fried polenta, with a cotorno of canellini beans in some tasty broth because they had no spinach that night. Spinach sauteed in oil and garlic is one of my favorites with a secondi, but the beans were just fine.



Go for a nighttime stroll after and get lost as usual. But this can be found. Go for the pistachio:



Posted by Bird Dog in Food and Drink, Travelogues and Travel Ideas at 13:28 | Comments (4) | Trackbacks (0)

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The meal looks surprisingly light. I'm used to big Italian meals (in the U.S. of course). I had to look up Cinghiale, it does sound good.
#1 OneGuy on 2021-11-14 15:18 (Reply)
Italians eat tasty, but low volume.

That's why they are skinny and look so good.
#2 BD on 2021-11-14 17:00 (Reply)
Cinghaile, a favorite of mine. Had it for the first time in Tuscany. I've made it a few times. So good.
#3 steve walsh on 2021-11-14 18:33 (Reply)
"Real Italian" is irrelevant. The concept is pointless and deceptive, like the recipes for neolithic beers. All cuisines that came across the Atlantic and Pacific underwent modification and adaptation to the new mixture of peoples. The new cuisines are every bit as valid as the old, actually more valid in the New World than are to old cuisines.
#4 bob sykes (Link) on 2021-11-15 10:40 (Reply)

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