- breakfast: bread and jam
- lunch at Ristorante Clemente: fried dough; farro salad; roasted eggplant; sun-dried tomatoes; cured meats; warm ricotta; mashed potatoes that were crunchy on top; gnocchi with zucchini, saffron, and salt cod; ravioli with ricotta, tomato sauce, and basil; sfalgione mousse; puff pastry with cream; warm apple cake
- dinner: pasta salad with pickled vegetables, asiago, and ham
We went with Fabrizio and Maria to Ristorante Clemente. We started with an enormous antipasto course and an excellent bottle of Montepulciano red wine from Abruzzo. The farro salad was made of cooked farro--like barley but not as chewy--with cherry tomatoes and basil. The mashed potatoes were put in a casserole dish, covered with breadcrumbs and baked to make a crunchy top. After this came the pasta dishes, one after another. They were flawless. Salt cod goes nicely with zucchini, livening it up. Dessert was great too, and it came with a glass of delicious, sweet white wine. I set the automatic Google translator on the restaurant's menu, with hilarious results.
Ovid's Square in Sulmona
In the afternoon we moved on to Ancona, a port town with lots of immigrants. We stayed with Chiara, who had been an exchange student living with Giovanna's family 18 years ago. She showed us how to make "cold pasta": cook the pasta less than usual; drain it and run cold water over it; add vegetables, ham, cheese, and olives if you want them; put the entire dish in the freezer for five minutes.
Addresses:
Ristorante Clemente
Vicolo Quercia, 5
67039 Sulmona (AQ)
No comments:
Post a Comment