Thank you for the Parmigiano story. Yes. Those vats and the cheesemakers who tend them for years. How can people celebrate artisan created food and have no idea what that actually means?
Just a book recommendation for those of us who have an Italian soul & wish we could be living in Italy-Bella Figura by Kamin Mohammadi. It’s written in a monthly format & focuses on seasonal food, activities, & attitudes over the course of a year.
About that cheese wheel......I live in a small village in the Swiss Alps. Every fall we receive a huge cheese wheel from the high alpine cheese summer production. To begin with, we keep our cheese in the cellar, and rub it with salt and turn it, but once it is opened with the first cut, we have a few options that were recommended by the farmer: Eat quickly, gift it quickly or....vacuum pack it and freeze it. It really does work and we have fresh high alpine meadow cheese all through the year. But I do understand your shock about that couple in Seattle (though I do admire their work). Not only do we see the cheese being made in the mountain huts, we also hike past the cows all summer. 600 years ago, these cheeses were highly prized by the monks in Interlaken. They were used to pay rent for living on the Churches land. I too have a reverence for the tradition of cheese.
I also admire their work, but it just made me think of the profound cultural differences regarding food waste. Like you said, you actually walk by the cows during your daily lives. I think most people today in the States don't even realize cheese comes from milk, or if they do, how much milk and energy actually goes into what they are buying. I think that sometimes people view food as disposable.
Wonderful newsletter. We loved our few days in Napoli several years ago and had hoped to return…time will tell.
And I appreciate knowing Mutti is a recommended brand as it is easy to find in my part of the world.
Lastly, I am dismayed to read that your comment about wasting food was lost on so many. As I find myself saying and thinking too often these days, I just don’t understand (some) people.
Thank you again for my brief imaginary trip to bits of Italy via your newsletter!
Food as performance is not for people who appreciate food. Same goes for the people (as friends who work in restaurants & cafes report) who order a bunch of food, take a million photos for social media and leave the food uneaten! Oh well.
I agree about food waste and understanding and appreciating the labor, care, and love that goes into producing truly exceptional foods, be it cheese, tomato paste, pasta, bread or spirits. How can anyone waste an artisinal masterpiece?! It's a crime, imo.
You are so right about Lily King and trusting Jenny's recommendations. Try out Catherine Newman if you haven't already! I got to hear them read from their newest books at a local Barnes and Noble, even though I don't buy books from them.
Such a welcome respite reading your newsletter with the world coming apart.
Thank you again for helping us keep our sanity and equilibrium.
I'm glad if it helps a bit.
Thank you for the Parmigiano story. Yes. Those vats and the cheesemakers who tend them for years. How can people celebrate artisan created food and have no idea what that actually means?
Guessing they were wasteful Americans. As for me pomodoro is my last meal. So comforting. I love Marcella Hazan’s with butter and onion.
Marcella's sauce can make almost any canned tomato taste good.
Just a book recommendation for those of us who have an Italian soul & wish we could be living in Italy-Bella Figura by Kamin Mohammadi. It’s written in a monthly format & focuses on seasonal food, activities, & attitudes over the course of a year.
Such a fun book! I was so sorry when I finished it. I wanted it to go on forever!
seeing that Parmigiano post would break my heart
About that cheese wheel......I live in a small village in the Swiss Alps. Every fall we receive a huge cheese wheel from the high alpine cheese summer production. To begin with, we keep our cheese in the cellar, and rub it with salt and turn it, but once it is opened with the first cut, we have a few options that were recommended by the farmer: Eat quickly, gift it quickly or....vacuum pack it and freeze it. It really does work and we have fresh high alpine meadow cheese all through the year. But I do understand your shock about that couple in Seattle (though I do admire their work). Not only do we see the cheese being made in the mountain huts, we also hike past the cows all summer. 600 years ago, these cheeses were highly prized by the monks in Interlaken. They were used to pay rent for living on the Churches land. I too have a reverence for the tradition of cheese.
I also admire their work, but it just made me think of the profound cultural differences regarding food waste. Like you said, you actually walk by the cows during your daily lives. I think most people today in the States don't even realize cheese comes from milk, or if they do, how much milk and energy actually goes into what they are buying. I think that sometimes people view food as disposable.
Wonderful newsletter. We loved our few days in Napoli several years ago and had hoped to return…time will tell.
And I appreciate knowing Mutti is a recommended brand as it is easy to find in my part of the world.
Lastly, I am dismayed to read that your comment about wasting food was lost on so many. As I find myself saying and thinking too often these days, I just don’t understand (some) people.
Thank you again for my brief imaginary trip to bits of Italy via your newsletter!
Food as performance is not for people who appreciate food. Same goes for the people (as friends who work in restaurants & cafes report) who order a bunch of food, take a million photos for social media and leave the food uneaten! Oh well.
So dismaying.
LOVED the Parmigiana story. I share your dismay.
Such a welcome respite reading your newsletter, what with the world coming apart. Thank you!
I agree about food waste and understanding and appreciating the labor, care, and love that goes into producing truly exceptional foods, be it cheese, tomato paste, pasta, bread or spirits. How can anyone waste an artisinal masterpiece?! It's a crime, imo.
Heart the Lover was SO GOOD! 🥂 I love seeing the kitchen and the apartment; just the content needed now.
You are so right about Lily King and trusting Jenny's recommendations. Try out Catherine Newman if you haven't already! I got to hear them read from their newest books at a local Barnes and Noble, even though I don't buy books from them.
I am nosy. Is Emma living in Italy now, too?
By tomato puree, do you mean tomato concentrato or passata? 700 g seems a lot for a concentrated tomato puree.
Passata.
Ahh okay, that makes sense. Thank you Elizabeth. Can’t wait to try it.
Thanks for sharing this! 🙏🏼
My pleasure!
Love this newsletter 💕
Thank you!!!