Francesco made the plaque out of a piece of wood that came from a centuries old olive tree that fell last winter during a storm. When you say recycle! The plaque will leave today and it will be very soon on Spiaggia's wall.
It's a beautiful story, the only flaw here is that it should have left 3 weeks ago. So sorry!!! To pay amends, let's do this: you go to Spiaggia, you have a beautiful dinner, you take a picture of the plaque, you send us the picture, we send you 3 bottles of Il Tratturello. Ok???
(Read previous parts here) There are three dishes the Molisani are particularly proud of: Fusilli al Ferro, Pampanella and Zeppole. During our visit in Molise, we had a mission: Cathy and Tony would learn how to make these dishes and would include them in the menu at their restaurant Spiaggia.
Those who know us know that when we have a mission, nobody can stop us: We had Fusilli al Ferro, Pampanella, and Zeppole at breakfast, lunch and dinner. We welcomed ourselves in private kitchens (left in Grazietta's home), we went to restaurants and food shops and Fusilli, Pampanella and Zeppole was all we had and we talked. Almost.
Fusilli al Ferro is fresh pasta that is wrapped around an iron stick (hence ferro - in the past, they would use the rays of broken umbrellas). The pasta is a short hollow shape which is reached with a destrous movement of your hands. Cathy and Tony became experts. More Cathy than Tony.
Pampanella (left) is pork meat marinated overnight with garlic and ground sweet red pepper. When it's time to cook it, you add some water, cover the pan with perchament paper to maintain the moist and put it in the oven. After a couple of hours, out of the oven, you add some white wine vinegar and the dish is ready.
The problem with Pampanella is the ground sweet pepper which is not for sale, or, what is for sale does not cut the mustard, at least for Tony's and our demanding taste. Don't worry, Tony, we'll find a way to bring the real molisano ground sweet pepper in.
This is Pia, Francesco Travaglini's wife, preparing the Zeppole, another Molisano dish. This is dessert. It is fresh dow filled with wine must and molassa and then baked. We tried many Zeppole, and they were all good, but Pia's were the most fragrant and tasteful.
Tony and Cathy cooked, watched, learned, asked questions. They were ennamored and inspired with everything they saw and tasted. As soon as they got back to Chicago, they met with their chef, the very talented Sarah Grueneberg and they shared with her the precious recipes and tips they had collected. Sarah and Tony are already working at the new Molise menu. It will be ready very shortly.
(Read previous parts here) I talk on behalf of the whole group (Tony, Cathy, Jeff and I): Molise is a spectacular region and we can't wait to go back. We loved everybody we met and everything we saw. The clean air, the luminous light and the green of the hills. And the people: hard workers, proud of their culture and heritage, honest and simple. Of the millions of pictures Jeff took in Molise, I particularly like this one. This is the 3 of the group (the fourth being Jeff, behind the camera) and Francesco Travaglini, on the right.
Francesco is a young man married to Pia. Francesco and Pia's parents used to make olive oil, but they, as well as everybody else in Molise, would sell it for nothing to commercial companies from other regions, who would make their profit by blending it with inferior oil. In fact, while Molise is an agricultural region covered with olive trees, have you ever heard of an olive oil from Molise, before? Well, Francesco is very proud of his land and his oil and 10 years ago decided that enough was enough and he went solo.
With some money from his parents and his in laws, a small grant from the state, he started the farm and a Tratturello was born. A spectacular EV Olive Oil (not labelled organic, but it is - look at him!) made with local Larino olives.
We want you to taste it and taste Molise. Write "Larino" in the "special instruction" box of your shopping cart and your bill and credit card charge will reflect a discount of 20% on Tratturello Olive Oil.
A week ago (read part 1, here), I spent two fantastic days with Tony and Cathy Mantuano, and world famous photographer, Jeff Kauck, in San Martino in Pensilis, where Tony and Cathy received awards and the keys of the town from the mayor, Vittorio Facciolla.
Tony, Cathy and Jeff were perfect traveling companions and we all had a lot of fun. Really. Archeological sites would open only for us, we were welcome in private homes where Tony had a chance to learn local recipes from local ladies, we would walk the streets of the town and local residents would stop us. Everybody knew who we were and everybody wanted to meet Tony and Cathy.
I would do the translations (not much needed, Tony and Cathy, more Cathy, speak Italian) and Jeff would be juggling with his heavy multiple pieces of equipment taking photographs. He must have taken thousands of photos and the selection must be daunting. In fact, we still haven't seen them.
We did so much, I don't even know where to start. They were only 2 days, the 29th and the 30th of April, but they were so well organized and so intense, they might as well have been two weeks. We did so much, I don't even know where to start. Then, let's start with breakfast at Francesco Travaglini's small dairy where Anna (Francesco's wife, Pia's mother) makes the most spectacular ricotta from their own sheep. So, at breakfast we had: just made and still warm ricotta with honey and/or Francesco's Tratturello, ricotta pie made early in the morning by Pia, pecorino cheese from their sheep and fresh fava beans from their garden.
This was heaven and set the tone of the whole trip. To be continued...
Tony Mantuano, his wife Cathy and I will be in San Martino in Pensilis, Molise, at the end of the month. At 8pm of April 30th, at city hall, Tony will be given the keys to the town by the mayor, Vittorino Facciolla. The local music band will play The Star Spangled Banner and Fratelli d'Italia. A dinner party will be held in the major square of the town. This is all too good.
But, where are we going; where is Molise? Molise is south east of Rome, on the Adriatic sea, below Abruzzi (the proceeds of the dinner will go to the victims of the earthquake) and above Puglia. It is exactly here. It is Italy's second smallest region; with valleys, mountains, and sandy beaches. Pristine and unspoiled nature. Great foods (EV Olive Oils Tratturello comes from Molise), culture and traditions. In the early 50's, many molisani, including Cathy's family, emigrated in search of a better life; the population density is smaller than the Italian average. It is a region off the beaten track, which makes it even more appealing. It sounds like heaven and we can't wait to go.
Tony and his wife Cathy were invited by Vittorino Facciolla, the mayor of San Martino in Pensilis, a small village in Molise, to visit the region, receive the keys of the town (Cathy's ancestors are from Molise), attend La Carrese, which is an oxen driven cart race that has been held every year for the last one thousand years (perhaps not) on April 30. Cherry on the cake: the local band will play during the celebrations and I know they are already working hard on The Star Spangled Banner - no kidding. Tony and Cathy accepted, and I am going with them. No, Obama is not going. Not this time.
I am so excited! I have never been in Molise, and this is the perfect opportunity.
Now, the feverish planning of the details: will Tony cook? I don't think so. He is the great ambassador of Italian cuisine, culture and tradition to the most important man in the world, the President of the United States. Do you want him to work, too? No way!
What a great occasion [and photo]!!! We are so so proud and happy for you.
The photo comes from this article Here. Tony flew to Washington to cook for Obama, last friday night. Obama said that Tony is HIS (Obama's) favorite chef!
Not to sound impertinent and petulant, Tony, but did you give the bottle No. 1 of Tratturello to HIM, yet? Read the whole story, here.
