When we arrive at Salvatore and Ubaldina’s home, the family immediately encircles us, with kisses on cheeks, warm greetings and exclamations at how the children are growing. “Mamma mia! Enrico piu grande! Uomini per Sophia!”
To enter, you walk up a flight of stairs, open the door to a small landing, then walk into a great room containing a very efficient kitchen, living room with cozy fireplace and large dining room, which seats 12 easily. Everyone remains in the great room during the entire visit. If there are a lot of people in the house, the children will spread toys out in a back bedroom, but they usually spread them out on the living room floor and whoever is in the living room is well entertained.
Ubbi’s kitchen contains a stove/oven, small refrigerator (half the size of a small American refrigerator), sink, a few cupboards and limited counter space. However, the large and creative meals Ubbi creates in this postage stamp size kitchen is amazing. I can finally relate to the whole sow’s ear, silk purse thing.
Tonight, we sat down to figs served with slices of prosciutto, bufala di mozzarella, sliced red tomatoes with olive oil and salt, wild sautéed mushrooms, a grilled beef salad, cheese plate and fresh fruit. Throughout dinner, Ubbi bustles around the table, slices more bread, pours water or wine, and encourages, “Mangia, mangia Enrico! Sophia, mangia! Daniele, mi amore, mangia tutto!” We spare just enough room for the gelato, espresso and grappa (for the men, none of us women are crazy enough to touch the stuff!) that round out the meal.
Ubbi is a love. She makes sure each and every person, whether they speak Italian or not, feel loved and cared for in her home. She's going to talk with you and feed you until you can eat no further. She's going to hug you and kiss you and let you know in no uncertain terms, you are her family. We all adore Ubbi.
Italian’s are no different that we are in regards to summer cooking. In the summer, it’s hot, so they prepare simple meals with the freshest ingredients – many from their own yards.
The peeled figs we ate were so sweet and perfectly ripe. Ubbi picked them from their trees today. We have never peeled our figs, the skin is so thin, but Ubbi said she has always peeled their figs.
I will definitely try to recreate the salad when we return to the states. We don’t have access to a grill, so we won’t be able to recreate it here. Ubbi sliced a large steak into thin pieces then marinated the pieces in olive oil, salt and lemon juice for several hours. While the beef was marinating, she chopped arugula and tomatoes into bite-sized pieces, shaved three-inch pieces of Parmesan over the top and placed the salad platter into the refrigerator. She grilled the beef, and allowed it to cool. Once cool, she tossed the beef with the salad, added a bit more shaved Parmesan and our delicious, simple dinner salad was ready to be devoured.
Salvatore is a hunter. He likes nothing better than to disappear into the woods with his friends for a few weeks and hunt cingiale (wild boar). Salvatore and his brother Guilio (also a hunter), make their own cingiale sausages, cure prosciutto and make other dried, cured salami. When Salvatore isn’t hunting, he’ll forage for wild mushrooms, like the ones we had sautéed for dinner tonight. I don’t know Italian well enough, nor does my husband, to understand the type of mushrooms we were eating – nor do we know if the varieties grow in the states - so we’ll just have to dub them delicioso mushrooms. Hopefully, our Italian language skills will improve so we can find out more about those mushrooms. My husband doesn’t like it when I use delicioso, because it’s not a proper Italian word, but this is my blog, so he’s going to have to just let this one go.
I have no idea how many olive trees are planted on their land, but it’s enough to make a large supply of olive oil. We are so excited to be able to live in Italy during olive press season! We’ll be able to watch the entire process! I know that may not excite many, but it sure makes our world go ‘round.
And in this region, the very ancient, very popular dish Olive Ascolane is served. There’s a whole festival in November formed around this dish. From what I’ve tasted, you take a large green olive, remove the pit, stuff the olive with sausage, roll it in egg, then in polenta and deep-fry them. You must eat them still warm for the optimal experience. We have recipes, but have never tried to make them at home. I’d way rather see if I can learn while I am here.
So many culinary adventures, so little time!
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