Today as is the tradition we went to our friends S, R, and S. for lunch. We picked up the professor who lives in Salario on our way and there we met with other guests.
Simonetta always prepares beautiful table settings, here the centre piece is Sicilian, a lamb of God made in Marzipan. The menu as always is pure Roman, we start with a glass of Proseco, then à table, first we had a slice of cheese bread baked to look like a chef's hat, this is typically Italian Easter bread, served with hard boiled eggs which have been painted bright red or dark green or some other colour. They are placed inside a Fabergé style egg container presented to each guest at table. This is accompanied by some hard cheeses like Parmigiano and Pecorino, a hard goat cheese and green fava beans or broad beans served raw and some salami made specially for Easter served with a nice glass of red wine, in this case it was a wine from the Friuli (Northern Italy).
Professor Alberto Testa and Anita Garibaldi
Afterwards the main course was roast beef and asparagus in season at this time with oven roasted potatoes, served with another red wine from Umbria. Finally crudités of celery, carrots and radishes with a bit of olive oil and salt.
Dessert was fresh strawberries with a bit of lemon juice and sugar and Will's Pastiera with a glass of Proseco. The Pastiera was a huge success, it was Will's first try at making it from an old Neapolitan recipe. Mrs. A. Garibaldi ate 3 pieces, she declared it to be wonderful, with that sort of Official endorsement Will must be an Honorary Italian now. We also had marrons glacés, a personal favorite with little candied violets.
il professore and I in conversation after lunch.
Tomorrow is Pasquetta (little easter) so we are having roasted leg of lamb. The fun never stops and more guests at our house this time.
Simonetta always prepares beautiful table settings, here the centre piece is Sicilian, a lamb of God made in Marzipan. The menu as always is pure Roman, we start with a glass of Proseco, then à table, first we had a slice of cheese bread baked to look like a chef's hat, this is typically Italian Easter bread, served with hard boiled eggs which have been painted bright red or dark green or some other colour. They are placed inside a Fabergé style egg container presented to each guest at table. This is accompanied by some hard cheeses like Parmigiano and Pecorino, a hard goat cheese and green fava beans or broad beans served raw and some salami made specially for Easter served with a nice glass of red wine, in this case it was a wine from the Friuli (Northern Italy).
Afterwards the main course was roast beef and asparagus in season at this time with oven roasted potatoes, served with another red wine from Umbria. Finally crudités of celery, carrots and radishes with a bit of olive oil and salt.
Dessert was fresh strawberries with a bit of lemon juice and sugar and Will's Pastiera with a glass of Proseco. The Pastiera was a huge success, it was Will's first try at making it from an old Neapolitan recipe. Mrs. A. Garibaldi ate 3 pieces, she declared it to be wonderful, with that sort of Official endorsement Will must be an Honorary Italian now. We also had marrons glacés, a personal favorite with little candied violets.
Tomorrow is Pasquetta (little easter) so we are having roasted leg of lamb. The fun never stops and more guests at our house this time.
that all sounds so much nicer; here it is hardly a day or anything.
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