Christmas

In Italy everyone gets together on Christnas Eve for a family party. Nori and I were invited to Gino and Paula's family gathering. It was his family and hers sisters and kids and us. Try getting out of that. They know you work the next day and you were there till 5, so where else would be? We were told to arrive at 7:45 and not be late. We left the apt at 7:44 and were there on time. No one but Nonna was there at the restaurant. So we looked around and I took a picture of the table set for our dinner. It was beautiful. They put us with the kids, all ages 4-28. This was not as bad as I thought. The older boys spoke some English, and the 8 year old tried to use her English. She is learning it like our kids are learning Spanish. The oldest son Johnny is a lawyer and I am sure turns lots of heads. He really likes to practice his English, asking lots of questions about the US. He was an extremely good host. Made sure we had Spumante in our glasses and ytied to make us try everything. Our dinner started with cheese, mustardo pears (candied in a sweet mustard, great with cheeses), and apple pate. Then we sat down and the cured meats and bread, with butter or olive oil (this area uses alot of butter). Our primo was pumpkin ravioli with grana padana (very similar to parm cheese not quite as strong, made from this area), Snails in the shells served with olive oil, and eel that was salted and dried then boiled. Secondo was steamed Gamberi rossi( shrimp that are very red, very sweet), scampi (prawns), and smoked salmon. The dolce was Panettone (a bread served at Christmas time from Milan), nouget( a candy from Cremona), and cheese. All in all the evening was very nice. I expected it to be alittle weird but it was not. The snails were just ok, not good not bad. The ravioli was great, alittle sweet for a entire meal but really good. They feel strongly about using the products from Lombardy. But they love Parmigiano and feel it is one of the best cheese. It is just too strong for their Ravioli. The gamberi rosso were very tasty and different from our shrimp. The scampi was a cross betweer a lobster and a shrimp. The eel was YUK YUK YUK. I really don't understand salted, dried and then boiled to make soft. I understand why it started, to preserve food. We have freezers and refrigation now so we don't need to that anymore. These people love it. The texture is stringy and smells fishy almost bad. I ended the meal with coffee and a slice of Panettone ( raisan bread). At about 11 I made excuses about working and left.

This is a picture of all the single malt scotch they have. I took this for Steve. It looks very impressive at the bar.

This is my room . I rearranged it so my computer can be on that desk. If I move it an inch I lose reception. I am ok with that. I am just glad I found this spot. It looks more crouded but I am happy to have internet. It is my only entertainment beside the kindle. I used up all my books so I had to bye a few. Not much selection in English. I really like reading from the Kindle, much better than a book. The type is large, clearer, the page doesn't pull back, its lighter, and best of all I never lose my spot. I thank all of you everyday when I am reading.
This is my sorry excuse for a bed. They tell me the girl before complained about the bed and they did not understand why. I just look and smile. They don't understand anyway, so I am saved from saving IT'S NOT A BED IT IS A COT WITH A OLD COT MATTRESS. If you were my guest I would not let you sleep on this. All my joint pain from the snake bite is gone. My ankle is doing great. Now my back will be doing great in 4 weeks.

All in all my Christmas was not good and I was lonely BUT it was better than I thought and I got to have some conversation. On Christmas I was able to talk to Steve, Caitlin, and Frances. I saw what they got for Christmas and saw that my Mother- in- law did not put up a tree. Steve said no one noticed. Caitlin looked good, she never writes so it was nice to see her. She got stranded at the house on Sunday with all the snow. I talked to Lindsay she was going into work that afternoon. She was kinda sad not to be with Steve and Caitlin. She loves all the family stuff. Next year I will have my tree and all the trimmings for the holidays.
Getting ready for a New Year Yvonne

Merry Christmas

Well these are the people I work with. This first picture is Niri From Japan. He speaks pretty good Italian and not much English but he tries for me. He has the second bedroom in the apt. We share a bath and he is very nice and respectful of my space and cleaning after himself. I like him alot. He is very good in the kitchen. The young Valario, he is 17 years old and does pastry. I liked him until he started blaming all his mistakes on me. I just noticed that he is doing it. I must be getting better at understanding, because when it happened monday I understood what he was doing. I discussed this with the chef and he said ok. I am not sure he cared.
From left to right Nonnie (the grandmother) she is a worker and is very good. She likes me and I like her. Next is Andre he is the grandson, 24 years old and spoiled rotten. Then Paula the wife and daughter-in-law of nonnie. The women cook the risotto and pasta. The asparagus risotto is a secret recipe. They cook other things but they are the only ones cooking "The Secret". Then Gino the son, he is always nice and works the front. He also loves chopping up large pieces of meat or whole rabbits. He sings French songs, and speaks about 50 English words. Next is Georgio, such a nice guy. Right now he is the main chef the real top dog had a heart attack and has not been here since I got here. Everyone says he is also nice. Georgio does not speak English much but tries. He love saying DANGER DANGER WILL ROBINSON, everytime it is slippery out. Which has been everyday.
On the left is Marco he is a waiter and wine person. He is a super nice guy. Then there is Danielle He is very artistic and loves plating. He feels he is the best of them all but is not the top dog so he has to step back once in awhile. He speaks English but does not understand my accent so it makes him mad. He said I make him feel like he did not learn anything. So does not like talking to me.
This is Georgio again in the kitchen. That is his personality. He likes to keep things light. There is very little confusion or yelling in our kitchen. The only yelling comes from Gino and noone says anything whenhe yells. The waiters sometime yell at each other.

Well I don't have much to say, we have been working alot. We will work Christmas and Christmas Eve. I miss home and will be back soon.
Merry Christmas from Italy,
Yvonne

Great Food, and Looks good too

These are the seared scallops in a bowl of pumpkin (zucca ) puree. There zucca is more like our sweet potato. They do not add much to the zucca, just seasoning no sugar.
Baccala ( dried cod fish) is not one of my favorites but ordered alot. It is served on a bed od mashed potatoes, the baccala is steamed and dressed in parsley, salt, pepper, olive oil. The little cup is baccala mousse with black caviar on top. To each his own????????????????????????????
This is one of my favorites. Fesa, slow cooked pork loin in rosemary and lots of butter. It is sliced and put in vacuum bags and steamed at time of service. It sits on a bed of mashed potatoes,and porcini mushrooms on top with gravy. The potatoes are roasted with butter ans rosemary until browned. The tomato is slow roasted. This dish is a mans dream, potatoes 2 ways.
I have not tried this but it always looks good. Sturgeon, (not sure of spelling ) steamed with fresh tomato thinly sliced with olive oil truffles and basil. They tell me this is a very light dish but tasty. There is never any left over so I don't get to taste.

Well I had some time tuesday and decided to get on a train. The destination was Parma or Brescia. That is where our train goes. I decided on Brescia because it is closer, in my region for my report, and I have been to Parma several times. I was nervous to tackle a new train station but off I went. It was so very cold, (fredo, fredo everyone goes around saying, cold, cold). I looked in windows as I walked to city center. They were all fixed beautiful. The Italians really know how to package a product. People were everywhere. Carrying lots of bags. It was about 4pm and I could tell the streets were decorated but not turned on. In the center square they had a hugh tree and a log cabin with Santa. I hope it was heated it was 20 degrees outside. I found the duomo and a little round church attached to its side. I went in and wished I had brought my camera. I left it so I would not have to carry anything, ( big camera ). The duomo was very beautiful but did not feel very welcoming. I left and went to the little round church. When I walked in it was warm and the organ was playing. I am not sure who was playing it, there was no one around, a ghost of Christmas past. I sat on the back row and looked up at the cross with Jesus suspended in air, OH MY GOD, what can I say more. The warm, the music, and the setting were on of the nicest feeling, I just sat and enjoyed for about 15 minutes. Then some people came in and the magic was broken. I proceded back out in the cold and all the lights were lite. It was white and blue street lights everywhere. The tree in the center was lite in multicolors. I window shopped my way back to the train station and caught the 7:03 train. It was the next to the last train and I did not want to chance being stranded. I got off at Calvisano and walked my way to my room. It was bitter cold. I stopped and picked up a pizza to eat in my room. It was a very good day.

Another thing good was I found a spot in my room where my internet key workd. So I rearranged my room so I don't have to sit on my end table to get reception. The room does not look as good but the desk is where the end table was before. I am sooooooooooooooooooooooooooooooooooooooooooooooooo happy. It is good to be able to read my emails again. Steve and I could not skype,
and for some reason he skyped me right after I fixed the problem. It was the best reception we have had the whole time. It was really nice to see him, I am ready to be home.
Have a great holiday, Yvonne

Pictures that did not post

This is the snow I walked a mile in tennis shoes and a sweater.
This is the tray all our customers get when seated
Front doors of restaraunt
The pastry tray

My New Home

I got back from the to US snow. It was beautiful. I had only a heavy sweather and tennis shoes. I collected my luggage got a ticket for the bus and everything was going great. The snow held up the bus and I missed the train I wanted to get so 2 1/2 wait for the next train. It was soooooo cold but the train was 30 minutes early and very warm. The next train was a 5 minute wait and off to Colorno I went. When I arrived in Colorno I was greeted with about, (well you see the picture), snow. I had to walk a mile in the snow without a good coat or good shoes. HA! Ha! Steve came up with that. I collected my luggage and called a cab to go back to the Colorno train station. Now I was dressed warmer and had on better shoes. I was nervous about navigating the train with my big suitcase. The cab was great he carried the suitcase up all of the steps ( about 24) for me, and would not except a tip. Never happen in the US. I waited about 15 minutes and the train was coming. I kept thinking this is going good. Well the train stopped but the doors never opened. I was banging on the door and the train took off. I waited about 2 hours for the next train to Calvisano. I had to call the restaraunt and let them know I would be late. When I got on the train it was dark and I was worried that I would not notice my stop. The train conductor was so nice he told me to sit and he would let me know. Well I have to tell you that conversation was not easy. I don't speak Italian and he spoke no English. When I arrived at Calvisano 2 guys were there to pick me up. I was hurried to dinner with the family and staff. I fely very $$^&**(($!^!!!!!!!!, know what I mean. Then showed to my room, about 7 x 8 feet, with a cot not a single bed. I am longing for my nice bed with my ever so understanding husband, but that is another story. There is another bedroom and a bathroom in the hall. A young manFrom Japan has that, his name is Niri. He speaks fairly good Italian but no English. He is very neat and respectful of the bathroom. We have a refrigerator in the hall and I bought a hot pot for coffee or tea. All the comforts of home, my home for the next 2 months. I work at 9am till 12 we eat together, (family and all) then back to the kitchen until after lunch service and clean up, about 3:00. Then we go home to rest till 6pm prep for dinner and eat at 7 with the family. We finish preping and are there most nights till 11 or 11:30pm. Let me tell you I am tired. My cot even feels good. The people are really nice, but it is hard not getting to speak all day. Sometimes I say something then it is a big deal for everyone to figure it out. One of my chefs speaks English but he can't understand my accent. The family eats with us all our meals except wednesday when we are closed. They have discussions good and bad as if we were part of the family. I would hate to live like that......
This is one of my jobs in the kitchen. When you come to eat and are seated everyone gets one of these plates. The little glass is potato puree with porchetta with olive oil on top (YUM YUM). The spoon is a muscle confit and also very good. The toast points are topped with duck speck (I have to slice it and often take a slice or two for myself). They encourage me to taste and try the food. Gino the owner is always telling me, " This is a quality ristorante". He knows about 50 English words. He seams more French than Italian, but he is 100 percent Italian.
Taken from inside the ristorante the doors and glasswear. It is very pretty and well done. The wine glasses are beautiful and a very fine crystle. They don't care if you get a 20 or more dollar bottle, you get served as if you were spending a 100.
This is another job of mine, the pastry tray. The waiters will say a cona for dua. I fix two cones They are about 2 1/2 inches tall with lemon mousse and a candied lemon piece on top. Then I fix this tray. A pistacchi crema burlee, in the jigger is almond cookie crumbles with rum on the bottom pear sauce in the middle and chocolate on top, The next tray is a pastry filled with pastry cream, and a fruit covered with chocolate. I don't know the name only that it is exotic. I take the outside and twist it to make a stem then dip and cool.

Enough for today. I will have to go outside to publish this blog. Every leg of this trip my internet has gotten worse. I bought a key for high speed but with no windows in the room, no reception. I was very excited about the key because I thought I will finally have good internet. Steve and I cannot even skype.
PS. I WILL NEVER OPEN A RESTARAUNT!!!!!!!!!!!!!!!!!
Yvonne

Home For The Hoildays

Well I got really lucky. My stage started late and I went home for Thanksgiving. This is my all time favorite holiday. The food, the people, and no rushing for gifts, just great fellowship with the people you love. I am in the airport in New York waiting for my flight and decided to blog. I am sorry it has been awhile but my internet went down then I got to go home. The week before I finished school my mother and my sister came to see me. It was GREAT. I was alittle homesick and it was perfect. We did not do much but the quality visit was so worth it to me. Then I found out I could come home. I saw my girls and celebrated their birthdays. That was worth the expense and travel time. They were very happy to see me. As a parent you wonder if you will ever get to a stage with your children that they will be happy to have you around. I guess I hit the jackpot with mine because they dropped everything and spent the time with me. My Steve was also very happy to have me for a short time. I felt like a very important person. I was so ready for turkey and dressing. In Italy they eat only Italian Food. We tried to get our Chef to let us do turkey and dressing, their idea is different then ours. First he deboned the turkey, Second the dressing was chicken, sausage, bread, dried fruits and seasonings. It tasted like potted meat. The gravy was, I AM NOT SURE. Not any gravy I ever had before. Then when no one ate much they said it was not Italian. It was not American either. The turkey was good, I don't think you can screw up a turkey. So when I was home I had, fish, steak sandwich, french fries, hamburger on the grill, fried chicken, and GOOD OLD ICE TEA. There is something about home cooking, comfort foods at their best. Well my time is up on the computer, people are waiting to use the computers. When I get my internet set up at my stage I will blog again with pictures.
Bye from the New York Admerials Club, ( such a nice place to wait for a plane.)
Yvonne

Pictures That would not post

This is the chestnut bread. It is really dark brown but very pretty looking
This is scorfano ( red scorpion fish) this was done as a demo. There were two fish cooked whole with the insides and gills removed. The inside seasoned with salt and pepper and herbs some sea water, This was very good. This fish is about 30 years old. They grow slow and cannot reproduce until they are about 25-30 years.

This is another demo. It is a very ugly Polpo ( octopus). We were told they are supposed to be tough because people like to chew on this type thing sometimes. When in the mood. I WILL NEVER BE IN THE MOOD.
This is the polpo when finished. It does not look bad BUT..... Oh WOW I am glad that is over.
Read the next blog. these are just the pictures.
Yvonne

Looking for Mushrooms and Chestnuts

This week in our demo the Chef made Chestnut Bread. It was easy and very tasty. If this bread had salt on the top it would taste like a pretzel. The outside is dark and crusty and the inside very soft and dense. For those of you who want to try your hand at a simple bread recipe, here it goes.
Chestnut Bread

1. 700g semolina flour
2. 300g chestnut flour
3. 20g brewers yeast
4. 20g salt
5. 100g pork fat, lard
6. 450g luke warm water
7. Mix everything together ( do not knead much)
8. Put in a oiled bowl, rub top with a little evoo, cover with plastic wrap let it rise for about 2 hours in a warm place
9. After 2 hours shape in 2 loaves and let rise 25 mor minuyes
10. Bake at 500 degrees for 10 minutes ( because of the chestnut flour it will be a dark brown)
11. Turn oven to 375 degrees and bake another 20 minutes

I think you will enjoy. For all of us small town people you may have to order your flour and yeast. It will be worth it.

On sunday we went in search of mushrooms and chestnuts. My Italian teacher took us to her family land about 1 1/2 hours from Colorno. We started our adventure by trying to rent a car. Automatics are hard to come by here. Well we got a minivan and was surprised when 8 people actually got up to go, 6 in the van two in the teacher's car. Our first stop was caffe' and something to eat. Nothing is done in Italy without a Caffe'. Then on to the food shop for a picnic lunch. We were prepared and ready to go. Next stop the mountain, a pretty scary ride. Irene,( who was driving) told us later it was even scarier for her, narrow roads, cars passing on hairpin turns, and a minivan. Well we were alive and ready to climb the mountain in search of mushrooms and chestnuts. No more than 40 yards and the bottom fell out. Again another weather forecast that was WRONG. We decided to continue with our adventure wet or dry. All along our walk straight up the mountain we picked up chestnuts, chestnuts and more chestnuts. No mushrooms to be found but trumpet mushrooms. We were told they were not very good. We reached the point to turn around and meet up with Irene and Kathleen for lunch. Still raining puddles in the path. I am sure glad Steve water proofed my hiking boots before I left. The ground being so wet we stood in the rain and ate our very good lunch. We checked this lower area for mushrooms but still none, lots more chestnuts. Back to the car and tea at Guilia's house. Her mother made apple strudel, crazy bread with fruit,( good but not sure how to describe it), fresh bread with homemade plum jam, nougat candy, shortbread cookies, and rose tea. What a nice way to finish our adventure. Now nice and dry, we continue back to Colorno discussing what we should do with all those chestnuts.

I have been trying to publish pictures to this blog but again the internet does not have a strong enough signal. I will try them alone like I have done before.

Having a wet time in Italy, Yvonne

Trapped in Tuscany

Here I am on the beginning of a long weekend. We started our field trip on friday morning at 6:00am. Our journey took us to a pig farm in Tuscany. It was beautiful except for the pigs. I am sure some people might call them beautiful but not me. This picture is taken in front of an old fountain in the side of the hill. It was so rustic and Under The Tuscan Sun looking. The baby pigs were very cute but again not beautiful. The next leg of our trip we went to lunch and ate some of those pigs. The meal was set up by the pig farm, very tasty pig. One of the sausage we had was seasoned with fennel. It was softer than most sausage and cured not cooked. You could almost spread it, It was GREAT. Then on to drink wine, not that we did not have enough at lunch. This is a great picture of the wine barrels the room went on forever. I was not sure if the picture would take but like I said a great picture. I have Steve to thank for a really nice camera.
The rooms were dark and moldy. The place was really cool looking. Our guide was the best sommelier in Italy in 2009 and will be representing Italy again this year. The wines were super tuscans and some say made for the US. This wine producer says they make a superior product in a different way. Thus coming up with a wine that is Italian and appeals to Other countries as well.
Our next journey on saturday took us to a goat farm and pecorino cheese. The family of this business was set on organic and quality products. They sell to most of the top restrauants in Italy and France. This picture is of the main course at lunch. The whole meal was cheese and it was very good but no more cheese for me after that for awhile. Be careful what you say. Off we went to a chianti wine and olive oil producer. This was the coolest place. Old world castle, rows of grapevines, olive trees everywhere, and the wine was great. They set up a room with meats, cheeses, and really good bread. The room was heated with a stove and felt sooooooooooo good. It was cold outside and we were not prepared for it. The weather said 65 and sunny, NOT. The glasses were very big and delicate. They sure knew how to do a tasting.
These are the grapes they use to make Mascato. They will dry for months, on bambo racks until they turn to raisins then they will be made into wine. Mascato is dessert in a glass.

Well this is the part about getting stuck. We went to Florance from there and had a great time looking around in the rain. It was still nice to be there. So on Monday when we got up to go back to Colorno, NO TICKETS FOR THE TRAIN. NO CARS TO RENT. NO BUSES AVAIABLE. We got a room and stayed. It was still wet and rainy and it was a cheap room near the station. It was not so much fun. Today was uneventful and the trip went smooth. I was very happy to be back. Went out and got the stuff for chicken noodle soup. Just what I wanted. Yvonne

A Little Different Blog

My mom said I only talk about food. I am not sure what I should write about when I am clearly here for food. So I am taking a different slant to this blog. This first picture is a scampi from Italy. It is a fun looking shrimp. It was fried on top of my fritti misti, fried vegetables and seafood. everybite a surprise. I fried a piece of lemon to go in mine. Our chef said it was not Italian, but tasty. I told him Japanese tempura is not Italian but he said it was brought over years ago. I was just trying to add to Italian cuisine. These are my fish group for my seafood stew. I filleted all of these. Steve wanted me to get good at fish. Well I can fillet a fish and scale one in about 5 minutes. It is messy but easy. We had a great guest chef this week.

This is my strudel bread. It has nuts, chopped prunes, walnuts, raisans soaked in orange liquior, and pine nuts. It is rolled and then rolled like a snake to fit in the pan. it is basted with grappa and honey. Very nice when hot out of the oven.
This is school when leaving friday night. It was the most beautiful sky. It looked like puffs of pink cotton. We were very happy to be on our way home. We were having a family dinner. Everyone fixes something and we all bring our own wine. One of the girls, Christine is engaged to be married in may. I think I will go do her hair for the wedding. It is in Atlanta so I can visit my brother Joe. I think he will be happy to see me. Well her borfriend came to see her and we all had to check him out, very cute and real friendly. We did not seem to scare him to much. I went to the pub with the gang for the first time. It was a pub, very smokey and bad drinks. When it was ok to leave, I left and came back to the apt. The Walk back made me realize I did not need to drink that much again. Kitty showed up at my door with a hugh bowl of popcorn and we talked and ate popcorn till 2:30, 3:00. Wrong night to do all this. We had to be on a bus Saturday morning at 8:00. I did not feel sick just not awake and alittle YUK. I think I felt better after my nap on the bus. WOW, I am getting old. Next time they want to go to the pub I will make sure I have nothing to do the next day. Today I slept till 8:00, late for me. I washed my sheets so they would dry by tonight, NO DRYER, Cleaned the apt., ironed my uniforms, and read some on my GREAT KINDLE. It was a easy day.
Signing off from Italy, Yvonne

Pictures From The Last Blog

I am not sure why these did not show up on the last blog. This is the Hay Soup
The best Apple Dessert EVER!!!!!!
This is me and my pet bird
Veal filet with a salt crust

Week Four Very Busy

We started out the week with a guest chef. His mane is Chef Claudio Melis. The region is trentino Alto Adige. It is a region I am thinking about for my stage. This man was really great, his food was good, pretty, and he spoke English very well. So after the demo I asked if he took students for stage. He is moving to the US, either New York or California. He has contacts who want to bring him to the US. I am happy for him sad for me. This first dish he made is a hay soup. Sounds weird but very good. He cooked the cut hay,( wild grass and flowers) in broth, pureed potatoes and leeks. It was very tasty. In the Bowl is Speck,( very big in that area) Porcini mushroom,and zucchine diced up in small cubes and sauted. The soup would be presented as seen. It was a very different flavor and a fun dish. The next picture is one of the best desserts I have ever eaten. Even the chocolate lovers did not miss the chocolate. Variazione di mele,( variation of the apple), this area grows lots of apples. On the bottom is an apple cream. He peeled, cored, and chopped 4 golden apples, 200g water, 200g sogar. When cooked, drain, blend put in bottom of 4 bowls to jell, refrigerate. Next he made an apple sorbett( I suggest you buy it it requied lots of tools). Fritter dough, 500g flour, 400g cold butter, 200g sugar, use paddle on mixer until a sandy mixture. Finish by hand and knead until smooth no extra flour, Wrap in plastic wrap and let rest one hour or more. Roll the dough and cot rounds about the size of the jelled apple cream. Cook about 8 minutes 325 set aside. Fritter batter 30g butter heat till melted not to hot, 2 eggs separated, 1 glass dry white wine, 125g flour. Put butter, wine, flour, and egg yolks in bowl and mix. Cover with plastic wrap and let rest on counter for at least 2 hours. After 2 hours whip egg whites and incorporate into the batter. Use Red apples peel and core cut into rings 1/2 inch thick. Batter rings and fry in sunflower oil, till golden brown, drain. Put rounds onto of the apple cream, next the fritter and last the sorbett. It seems like alot but most can be dome ahead and assemblied at the last minute. Beauty and the flavors are perfect together. The apples he used for the sorbett were granny smith.
He made several other things: 2 fish dishes and some veggies. All were good but I liked these the best. Well the day after he was here I got to cook Guinea Hen. I had the pleasure of cleaning the bird from burning the feathers to the inners. I can say I never had Guinea Hen before, It was tasty. It was my dinner that night. We did not get out till 7:30 and we presented this dish about 5:00. Perfect timing for a quick meal. I am smiling inthe picture for ya'll but at the time dread was more on my mind. The prep was not as bad as I thought.

Our last chef this week was from Venezia. If you look him up he is somewhat a superstar in this area. He is the Chef of the Hotel Bauer, a5 star hotel. It sits on the grand canal in Venice. Everything he made was very different and good. Presentation was perfect. I think I would have to work to hard if I staged for him. I don't have his web address but look the hotel or him up. It will be worth checking out. We had salt cod bigne with canied lemon and pesto. The candied lemon made the dish pop. Amberjack tartar with red chicory and balsamic glaze, ontop was a fried tartara sauce. This was so cool. All the textures and flavors. I am not much on raw fish but I could eat this everyday. He made sauce of 4 egg yolks, 10g white vinegar, 2g salt, 10g mustard seed, 18g gherkins, 130 olive oil, 2g capers, 12g shallots, 100g bread crumbs, 15g mixed sesame seed. I blender make a mayo with egg yolk vinegar gradually adding oil. Then all the rest except the breadcrumbs and sesame seeds. Freeze the sauce in finger shapes on parchment paper, about the 2 inches, by 3/4 inch. After frozen cover with breadcrumbs and sesame seeds twice. Do this fast so they don't melt. Place back in freezer. When ready to serve fry the sauce until crispy and place ontop the tartar. When you break intopen the sauce spills out. The chicory was blanched in vinegar water. It was placed in a ring with the tartara that was mixed with lemon and oil. The crispy sauce ontop. Very cool mix of texture and flavor. The dish you see above is a veal loin cooked in crusted salt, with an artichokeamd morel mushroom sauce with sweetbread chips. Everything went together so perfect. This is why I am here. I want to be able to do this on my own. Not by someones recipe. These two Chefs were both very inventive and able to make the inventions work. I cannot say that for every dish from a guest Chef.

We were supposed to go to the chocolate festival yesterday. We did not get enough people for the bus. It is just as well it rained all weekend and has been about 50 out. I am cookung some vegetable beef soup. That is Steve dish at home and I miss him so I want his soup. I am sure it will not be as good as his but I feel I will have alittle of him with me today as I eat and share apart of him. Happy Anniversary Sweetheart I LOVE YOU !!!!!!!!!!!!!!!!!!!!!!!
Bye from Italy Yvonne

Lake Como Part 2

Tell me how these people get to their house. Click on the picture and look real good, there is no road. Maybe they have a helicopter or a secret road. We checked it out from all angles and could not figure it out. What a great view they have.



This is my Antipasta at dinner. A soft cheese wrapped in Speck. For those of you who don't know Speck , it is a cold smoked ham. It is very very good. I ate every bite. It is hard not to enjoy cheese and ham. Well this was not just enjoyed but savored. YUM!!!




This is Gregg's Antipasta. It is Culatello with shaved Parmesan Cheese and I am not sure of the greens. Culatello is a cured meat similar to Parma ham. It is taken from the top section of the ham. When it is decided to do a culatello you cannot do the Parma ham. This process cannot be shipped into the US because it is artisanal and does not comply with the rules foe shipping food. It is a shame, everyone should get to try it. The meat melts in your mouth.


My dinner was Ravioli stuffed with cheese and herbs. The pasta was ok but the sauce was so so good. It was butter, cinnamon, nutneg, and raisans. The sweet with the sharp taste of the cheese was very different. This style of pasta is very normal for the area. Sometimes they have a sweet filling, such as pumkin, and a butter sage sauce. The filling or the sauce is alittle sweet. Very nice change. I would have licked my plate, but some thing you just can't do.
Well IF YOU READ THIS FIRST REMEMBER TO READ PART 1 OF LAKE COMO.
Gotta Go Yvonne