Pasta!

Breakfast on the terrace and excited conversations for the days activity.  It is day 3 here and we are going to make pasta.   Pasta comes in all shapes and sizes.  There are different flours for certain kinds and sauces to compliment the shape and size.  Learning the Art of Pasta is essential to Italians.  For pasta indicates the season, the festival, the region and the maker. 



Food is the vehicle for which Italians demonstrate their history and love.  Each dish is prepared with this knowledge and offered to the table as a prayer.  In making our pasta, we become one with the flour.  We learn how flour is used in various forms to create desired textures and tastes.  For example, when you use the burnt wheat, which is the left over from the shaft, you obtain a darker, richer flavor from the flour.  IT lends itself well to a more hearty expression on the table.  Pair this with some dark greens, aged cheese and red wine... you have a meal. 

Now at Peppe Zullo's we didn't just make one pasta, in fact we made several.  Each dish was accompanied by local produce and forage.  The dish described above is one such dish. 

Later in the evening hours, we were entertained with a wine and cheese paring.  The vineyards here are exquisite and truly offer the earth's bounty through the vines.  

Thus far throughout our stay, there have been many special appearances by people we have met on previous trips.  One such visitor was a student of Peppe's 2 years ago.  He was so excited to be on site visiting this same week we were here. 

The night is drawing to a close and we hear music coming from the town.  To be here is to be alive with energy, grateful for our heritage and to be connected to the earth.