- breakfast: roll
- lunch: penne with tomato sauce; turkey cutlet fried in bread crumbs with red pepper jam; home-canned vegetables in a sweet and sour sauce; waffles with fig jam
- dinner: bruschetta with tomato and basil, with "truffle" spread, and with artichoke spread; pizza with mozzarella, tomato sauce, walnut cream, and arugula
We had lunch with Elisabetta and Lucia. The best part of the meal was the homemade red pepper jam. The vegetables were also delicious, crunchy and tasting slightly pickled (or maybe that was just the vinegar in their sauce). Must learn to can!
We went to a pizzeria for dinner with Elisabetta. There are many possible pizza flaws. Here are some of them, in case you ever want to make a pizza scorecard:
- doughy crust
- flavorless crust
- soggy crust
- bad tomato sauce
- overly thick layer of low-quality cheese
- low-quality toppings
- poor taste in toppings
This list more or less describes Hungarian pizza, especially #7 (ketchup on pizza, anyone?). This pizza was guilty of #3, #5, and most egregiously, #6. It's shocking in Italy to get mushrooms as bad as the ones Giovanna got on her pizza. I think they were canned, and not in the good way like the vegetables at lunch. My pizza was a bit better. The walnut cream had a great flavor that went nicely with the arugula. And arugula on pizza is so great that U.S. pizzerias should adopt it. (Potential imitators: add the arugula after the pizza is cooked, so it only wilts a tiny bit.)
Before the pizza we had bruschette, which were soggy in the middle. I don't know what truffles taste like, but the truffle spread tasted like bad olives to me. I don't think its truffle content was very high.
A fountain in Sulmona
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