Monday won’t be a holiday in Italy (we’ll have our turn next Friday for Festa della Reppublica) but with the warm days we’ve been experiencing lately, summertime has officially started and there’s a long list of events and celebrations to anticipate. Have a great weekend!
Not that it’s raining NOW, but with the crazy weather we’ve been experiencing this month, today’s sunny skies and 85°F could just as well go back to last week’s wet and 60°. The first 10 days of May felt very much like early spring – a lot of showers to bring on the flowers. During that period we opened the last bag of heat ‘n serve cassoeula from La Cassoeula del Togn. It’s a new start-up business that takes an old family recipe and markets it with home delivery service. Brilliant!
We didn’t actually get delivery since we wanted to check out the restaurant and pick up our order at the same time. We left with 5 bags at 10€ each which is a great value considering how much work goes into making this traditional winter dish of pork ribs, skin and cabbage. Each vacuum-packed portion is a generous 500 grams and wrapped in a jute bag. Add to a pot along with a small amount of water, heat, and serve!
We’re a bit critical when it comes to the quality of any cassoeula other than my late mother-in-law’s, but I have to say that La Cassoeula del Togn’s is really, really good. I mean, just look at how gorgeous it is. Makes me wish that it would rain some more.
As I mentioned earlier, the temps were chilly in early May but the dogs had their own way of keeping toasty. Place a pillow on the dachshund and the westie will climb right on top like it’s her damn right.
Earlier this week, our cheesemaker friend Vincenzo from County Cork sent a wedge of young pecorino our way. The cheese is made from milk produced by his own flock of sheep, and I’ve been enjoying the much-appreciated gift in peace (trying to anyway) when the dogs weren’t looking. Unlike aged pecorino cheeses, the flavor is mildly pleasant, but it turns a shade wicked with a dab of sweet chile pepper jam.
Thank you Vincenzo! Of course I googled Pecorino Vincenzo and found Toons Bridge Dairy in County Cork. Absolutely love the idea of Italian cheese taking root on the Emerald Isle.