Today, you’ll never guess what we tasted……. Olive Oil! No, I’m just kidding, we had vegetables in olive oil. Lots of them. In fact, we had so many vegetables in olive oil that I took almost 3 hours to go through all of them…
17
Sep
How do you know you’re not in Connecticut anymore?
You order the carpaccio and the waiter asks if you want beef……..or freaking HORSE!!!!!!!!!!!
What?!?!
Then we see a truck pull up, 2 guys jump out and open the door, and there in the back are big silver meat hooks with sides of horse hanging on them. I might have thought it was beef if there hadn’t been a giant angry horse head painted on the side! Where the hell did you take me? Needless to say, I had a difficult time enjoying my carpaccio. When my plate came out I just kept saying “this meat looks kinda funny, are you SURE this isn’t horse?”.
Can someone please pet my pony JJ and tell him that I love him?
Anyways, that was a random story but I felt the need to share.
Today, you’ll never guess what we tasted……. Olive Oil! No, I’m just kidding, we had vegetables in olive oil. Lots of them. In fact, we had so many vegetables in olive oil that I took almost 3 hours to go through all of them…
Whole Artichokes in oil
Artichoke spread in oil
Peppers in oil
Spicy peppers in oil
Diced peppers in oil
Onions in oil
Wild onions in oil
Mushrooms in oil
Mushroom pate in oil
Olives in olive oil
I would keep going but I think you get the point. Sarcasm aside, they were absolutely delicious. The company actually grows and harvests everything that they make including the olive oil. When we arrived they were in the process of jarring the tomatoes for their amazing Passata which is like a raw tomato sauce that could be used as a base for just about anything. Because they are able to go from plant to jar so quickly, they are really able to preserve that “garden fresh” flavor.
I can’t wait to get some of these products into our store so I can cook with them at home. The artichoke pesto would be amazing over some linguini with a little lemon zest and Parmesan cheese!! Mmmmm!! 14 days in Italy and I’m still not sick of pasta…amazing!!
For dinner, our host Gio arranged a lovely dinner at our hotel where we started off by sampling 4 different locally made cheeses. The starcciatella was INCREDIBLE, so much so, that I asked if they could bring the leftovers out for breakfast tomorrow morning. No point in waisting good food, right?
Somewhere in CT my grandmother is reading this and saying “Jesus, how much food can this girl eat!”
A lot Nana, apparently a lot.
Now, off to bed.
Arrivederci!
Megan
After graduating from The Culinary Institute of America with her Culinary and Baking & Pastry Arts Degrees, Megan joined the family business and opened Palmer’s Bakery & Palmer’s Catering. Megan loves cooking & entertaining, dancing, gardening, skiing, and spending time with her daughters and husband.
