Dinner and Other Delicious Adventures

Apartment Renovation Update

The scaffolding on our building is finally complete and now fully wrapped in netting. So at this point, we're in that classic Italian renovation phase: waiting.

Netting installed

Dinner at Le Fate Briache

Now for the update that Sofia has definitely been waiting for: what we ate at Le Fate Briache!

We arrived right at 7:30 p.m. The lights were dim, the door was locked, and Caterina was inside at a table, deeply engrossed in her phone. Ira insisted we shouldn't disturb her--clearly she wasn't open yet--so we loitered awkwardly off to the side, debating what to do. Unfortunately, our backup plan for a glass of wine next door fell through as Le Candeliere was closed tonight. 

But I figured: we're here, we were invited, and the least we can do is try the door. If she shoos us away, fine.

I tried the door. Locked. We turned to leave.

And then--click!--the door opened and she waved us in, lights flicking on behind her like magic. Success! 

She was lovely. She let us choose our table, brought the water from Sardinia, offered a bottle of "Alberto's wine" (a no-brainer), and patiently walked us through the evening's menu. Between English, Italian and Spanish--she was mid-Duolingo session when we arrived--we pieced everything together.

Bonus: because we were the first ones there, we got all the attention. And Ira, not missing a beat, secured a reservation for next Saturday. Only for two, she warned. One day we'll snag a table for four and bring friends....one day. 

Antipasti

We ordered one each of all four appetizers:

• Crostini with pecorino and kale
• Leek tart
• Nonna's pie (with kale and onion)
• Pasta frolla with salami and cheese

Antipasti

Primi

Choices were Pici with White Ragu or Lasagna with sausage. 

The pici was probably the best I've ever had--handmade that morning and absolutely perfect. And the lasagna? I think I've become a person who loves all lasagna. 

Pici con Ragu Bianco

Lasagna con Salsiccia

Secondi

Because we both have terrible FOMO when it comes to food, we ordered both:

• Roasted pork with pumpkin souffle
• Braised beef with a leek souffle.

Maile con Flan di Zucca

Brasato di Manzo con Sformato di Porri

Thinly sliced, tender, saucy, and the souffles were airy little clouds of flavor. 

By this point, we were full--but how do you skip dessert? 

Dolci

We took a breather (a move I learned from Elena last week) and then shared a slice of  Chocolate Almond Caprese Cake. 

Light, fluffy, not too sweet, and far too big for two already-stuffed people. 

Torta Caprese con Cioccolato e Mandorle

Ira had an espresso, and Caterina treated us to her homemade limoncello--a smooth, lemony finale. We felt pretty cool, that she offered us that.

We waddled home with very happy stomachs and immediately started strategizing how to order next week without being stuffed. It's hard to manage. Italians naturally order dishes as they go and stop ordering when they are full. Americans will order knowing they will likely bring home lunch for tomorrow. Speaking of lunch.....

Pulled Pork Sandwiches

And now: Ira's PPP--Pulled Pork Project. 

This mission began months ago in California, when we packed four bottles of BBQ sauce in our luggage. From there:

1. He researched crockpots.
2. Andrea kindly ordered one for us through Amazon (estimated delivery: 10+ days--culture shock!).
3. He haunted meat counters at Coop and Conad, translating pork anatomy like he was studying for medical boards.

Coleslaw ingredients? Easy.

Celery seeds? Nowhere. So he chopped celery leaves instead.

Smoked paprika? Nope. So a general meat seasoning it was.

Then came the big day:

Shiny New Crockpot, Coca Cola, BBQ sauce

Seasoned Pork Shoulder (fat side up!)

8-9 hours later...

Pulled apart

Returned to the crockpot with BBQ sauce and braising liquid

Pulled pork sandwich perfection

We served the sandwiches with crunchy baby gherkins and potato chips. Dee-lish!

As most Americans know, making a "small amount" of pulled pork is impossible. So naturally: 

• Niccolò dropped in for a lunchtime sandwich
• Then Andrea, Melissa, and their daughter Viola Sofia came over for a full pulled-pork lunch.

They brought dessert from a newly discovered spot in Follonica--Pecchia Pasticceria.

Pasticini

(Chocolate, Coffee, Pistachio, Cheesecake)

My winner: the chocolate cream puff

We'll definitely need to visit in person.

A Very Italian PSA

Melissa informed me that being opinionated about pasta is extremely Italian. Andrea added: once you choose a pasta, you stay loyal, he even said that most who go to Vanni's wouldn't think to go next door to Tre Archi. 

I respect this deeply. And yes, once I find something I like, I stick to it. (I once ordered the same custom sandwich so many times that the sandwich shop considered naming it after me.) 

The only thing that tempts me away is the thought that something different might be equally good--or even better. So what does that make me????

A dopo!