The main attraction (above) was the showstopper: tajarin, the thin long noodles classically used in Piedmont, tossed in butter and then topped generously with freshly shaved Alba white truffle rounds.Īnd of course, no proper Sunday lunch in Italy is complete without a glass of wine… or two. Then it was on to battuta (finely minced raw beef, topped in the case of the Marsiaj family with minced olives or finely crushed walnuts) and eggplant alla parmigiana. We began with lonza ( capocollo) from Abruzzo and freshly fired focaccia topped with cherry tomatoes and onion. The party then shifts to the dinner table around 1:30 as the first appetizers are served. This is the type of meal where you start noshing and sipping around 12:30. Yesterday, there was an invitation to join the Marsiaj family for their Sunday repast in Turin (Michele Marsiaj, owner of the Amistà winery in Nizza Monferrato, is a client and he and his wife Francesca have also become dear friends of ours). This week, that moment came in the form of a proper Sunday lunch in Italy (I’m here this week for my yearly teaching gig at the Slow Food University of Gastronomic Sciences where I’m an instructor in the grad program). Too much flying, tight connections, cramped seats in economy (no business class for me!), miles and miles behind the wheel trying to make every appointment on time, shitty sandwiches at the freeway Autogrill because there not enough time to stop and have a genuine meal… It’s not exactly a stroll in the park.īut every once in a while, the stars align and fate delivers something truly compelling to experience. While there are some wonderful perks to being a wine educator and communicator, the schlepping is not exactly what most would call a “good” time. People often remark that my work must be so glamorous and fun.
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