Buffalo Mozzarella

Does Mozzarella cheese actually come from Bufalo?

YES the real mozzarella does! And as we were interested in finding out more about the genuine Italian soft and delicate Mozzarella di Bufalo we visited an organic farm not far from Napoli.  The milking was all done by machines and the big black buffalo were well trained and extremely patient. After being milked they walked straight to their individual food boxes, with a greeting and a nuzzle from their neighbours on arrival.  Later we watched the cheese makers - such strong thumbs!   And realised why Mozzarella is so called: "mozzare" translates as "to cut off", and the mezzatura is the skilled process of doing that by pulling pieces off the main cheese stock. A simple light lunch served in the Vannulo dining area was perfect: wonderful  baby deep red pomodori, fresh bread, and mozzarella naturally. With a touch of Ricotta.

Spring into Winter! Telletubbies.

In Rome the weather continued to be Melbourne-like.  Something about 4 seasons in the one day.  Everyone wearing scarves and raincoats, with several Signoras seen sporting furs.  What very strange weather.  In Capri, a woman told me she'd been coming there for 50 years (although she looked not a day over 50) and had never before needed a warm scarf and waterproof jacket. Always ready for the next down pour, 2 telletubbies were seen in the unusually empty main Piazza of Capri!
We heard yesterday from our taxi driver in Napoli that continuing construction work for the new underground Metro in the city caused a building to collapse. (Not confirmed.)

Truffle Hunting in Italy

Cafe di Stasio, Melbourne

Keeping the Italian theme going, although outside the country of Italy this time.

I have 2 favourite Italian restaurants in Melbourne: Florentino and Cafe di Stasio. Being the last day of summer, or at least the last day of holidays and the last day of January, I decided to give myself a treat - the start of the new working year.

Cafe di Stasio would have to be the find of the century. In addition to their fabulous a la carte menu, almost everyday of the year they also offer a "Slow Food - Seasonal Lunch", which at $35 is an absolute gift. For this cost you choose from the weekly changing seasonal lunch menu and get 2 courses (either appetizer & main , or main and dolce, or appetizer and dolce) together with a bicchiere of wine, bread, caffe AND superb service and superb ambience.

Long time Maitre d' Mallory Wall, in colourful yellow sunflower pattened summer peacoat, greeted me at the door and didn't flinch when I responded that no, I didn't have a booking, and yes, I was eating solo (or sola). You get the same excellent service whether you're having the $35 special or the more (much more) expensive lunch.

On a day the temperature was predicted to hit 39 degrees, the room was cool and comfortable, with protective glare blinds at half mast onto Fitzroy Street and the lighting in the rustic terracotta head / mask wall lighting suitably subdued. The excess cutlery was removed before I sat. On request a glass of iced water was served as I perused the Slow Food Seasonal Lunch menu. A waiter delivered a small bowl of salt, carefully placed at the far side of my table-for-two, and then the butter bowl was placed in line. The generous slice of thick crispy bread, still warm, was served elegantly with 2 spoons. Additional appropriate cutlery was set after my selection of food (3 options for each of the first two courses). My selected wine, a Yarra Valley Airlie Bank Shiraz Viognier 2008, was poured, and when my water glass was almost empty another waiter quietly appeared to refill it from a cold jug.

My Quaglie alla Griglia con Rucola was tender, succulent and the quail cooked to perfection. Music softly playing... was it Simone? Next to me, a business table of five: from their talk, well-travelled guests in publications and IT, not all known to each other. One had just had the best holiday ever, taking his young family to New Zealand. Seated behind me, a quieter couple enjoying an intimate lunch break together.

Calamari alla Griglia was served with a small unpretentious salad of fresh rosy red tomatoes, rucola, mint, zucchini and fennel. The calamari was smoky grilled, slightly overpowering with taste and smell of the smoke, but still delicious.

A toilet break. Modern Italian fixtures and spotless, of course. When I returned from my ablutions, my serviette had been folded and returned to the table: everything else except my wine and water glasses, had been cleared.

A fine hot-enough Lavazza espresso caffe with good crema was served: milk and sugar separately so that I could make my caffe machiato as I like it.

A fabulous relaxing hour and a half... great food and wine...now suitably spolied and off to work.

Saffron workshop at Salone del Gusto, Slow Food, Torino

I did manage to get into a Saffron workshop at Salone del Gusto, the Slow Food extravaganza .

The beautiful blue flowers, with such special stamens, the most expensive "food"in the world. What patience is needed. And they are now grown in Sardegna. Wippee!

Slow Food Salone del Gusto, Torino

We visited the huge Salone del Gusto in Torino on Saturday.... the bi-annual main event of the Slow Food movement, celebrating the food we eat and the growers that grow it and make it.

The exhivition building is always absolutely chock-a-block with thousands of interested people looking, tasting, learning. Generally enjoying themselves. A coupon frm the newspaper got me a free lunch. Also a great cheese tasting... I'm still trying to find the actual name of the best runny cheese I've ever tasted. I was too late to book a workshop or formal tasting, but a generous man at the table offered me a large spoonful of his.

Truffle hunting

Truffle hunting season is October and November in Piemonte. This links with the Truffle festival in Alba, and the truffle hunters are very busy, with the prized WHITE truffles. Make sure you find a REAL truffle hunter, and a REAL trained dog... woods are all around, many in the special Langhe area of the Region.

Here's Micchi, a beautiful fully trained truffle hunter. The dog, that is!