Gastronomic Camaraderie

Monday, April 10, 2017
Parma, Emilia-Romagna, Italy
How did we sleep so well? Jet lag cannot defeat us. Awakened by our alarm at seven we are soon clean and shiny and off to breakfast before stepping across the courtyard from the Hotel de la Ville to Academia Barilla by ten.

Greeted by Roberta, we are given a tour of their library of 1,000 cookbooks, some dating back centuries to be handled only by gloved hands. Soon after Roberta ushers us to the kitchen where Chef Tommaso Moroni gains authority over his American guests. It is only B4 and me but really only her; I will be taking the occasional photographs and enjoying her delight. Tommaso early on explains that there should be no stress in the kitchen because the eater of the food can taste it; this is the reason that I do not cook.

Tommaso and B4 are making: (1) Focaccia Liguria Style. Liguria is the farthest northwest coastal region of Italy, home to Genova. Flour, Water Extra Virgin Olive Oil, Fresh yeast, salt, sugar. (2) Millefoglie of Mozzarella di Bufala and Semicandied tomato. Mozzarella di buffalo, Extra virgin olive oil, salt, pepper, tomatoes, garlic, thyme, basil. (3) Light Yogurt Mousse with Fruit Compote. Plain Greek Yogurt, Sugar, Gelatin, Cream, Fresh Mint. (4) Raviolone with Butter and Thyme. Ricotta, Parmigiano Reggiano, Egg, Nutmeg, Salt, Pepper, Butter, Thyme. (5) Parmigiano Reggiano Flan. Parmigiano Reggiano Grated, Liquid Cream, Cornstarch, Eggs, Salt, Pepper. (6) Roll of Guinea Fowl with Lard. Guinea fowl breast, Sage, Rosemary, Bay, Juniper, Garlic, Extra Virgin Olive Oil, Pepper, Marsala Wine, Lard, Salt.

Tommaso works quickly speaking fine English with a semi-heavy Italian accent, his hands always in rapid if not rabid motion, abandon being his method of operation, eyes flashing. B4, on the other hand, is tentative to the point of caution, slower, taking notes to the point that she nearly misses the experience itself. But, as time passes and recipes pile atop one another, she relaxes and becomes more Tommasocentric. Her watch and fitbit and even beloved ring come off to reside in my pocket as she drenches her hands in olive oil and kneads or pokes or knuckles or massages or tosses ingredients. 

Whether or not she adheres to his advice of "add whatever you want," is questionable as she seems to be now more interested in doing it the Academia way than the Raffian one. 

There is much washing of hands, dialog between them about details of temperatures or quantities or technique and an evolution of hesitation evolving into camaraderie. I watch, take a few photographs, sip espresso and, after discovering that Guest WiFi is available, begin extemporaneous authorship of these notes. I am unused to "real-time" blogging and I find it fun. I fear that verbosity will be the result with an over-abundance of detail creating tedium rather than enlightenment, entertainment or education. Forgive me for too many words. 

When a speaker of English who comes to the language as a second or even third option, he adopts the words but often rejects the American choice of which syllable to emphasize. That is to say, SIL-uh-buh-l evolves to sit-UH-buh-l. Both B4 and I chase the emphasis for understanding and, depending upon Tommaso's pace, grasp ever other sentence firmly while the alternating ones escape us. 

As time passes, she is more hands on and notes off; as well, her demeanor evolves into more joy at the learning of it all and less stress of documenting details. Will she be able to duplicate all of this at home without notes for reference? I don't care a whit as our reason for being here is to see her smiles rather than growth of repertoire. Sometimes, Tommaso whips out the calculator on his phone to convert centigrade into Fahrenheit; "We will bake at 194." The sound of it is more "one HUHNdred and NINEtee Four-ah." Meat becomes Meat-ah. But becomes But-ah. (not to be confused along the way as "butter." There is much for me to follow but, when I become lost along the way I don't care; all I have to do is look at her face to know that all is well here. When they stroll to the map to point from where this recipe or that ingredient comes, I am more in my comfort zone as geography is a strength where cooking is not.

Occasionally the oven beeps or a question is called out but as time passes the sounds cannot compete with the smells. The kitchen warms not in temperature but in warmth itself. A gastronomic camaraderie has been formed and she is having so much fun that I fear the time is passing too swiftly. "There's a difference between a white brown and a brown egg?" "Yes! The white egg, no offense to anyone, is too rushed. It's not the chicken; its the time inside. All purpose flour and white eggs can create a serious problem for you." "The brown egg costa more. SpendA the MONee."

Time stops as she tells me, "There's a few more utensils I need to buy from Amazon." I am shocked, shocked to find that shopping is going on in here." My apologies to Captain Renault. (for non-filmophiles, that's a Casablanca reference)

It is 1:30. We have been in the kitchen for over three hours but, for her, it has been moments only. Where before I was patient, I am now hungry. But, as with all things B4, perfection takes time. She makes a hole where one should not be. "Can't I save it?" "No." Tommaso insists. "Be brave. Throw it away." B4 does not throw away. "Can I freeze these?" she asks. "No." Tommaso insists. "Is better any moment fresh." I know but he doesn't: she freezes, she saves, she does not throw away. Will his insistent instruction hit the mark? Time will tell.

The music I hear? "I could do this at home!" she says. True I am sure but only after we get those "few more utensils from Amazon."

Tomasso has stories. He cooks. He gestures. He whips, he drizzles, he pushes and pulls. She says, It's delicious." He replies, "It is also your deserve." 

 
 

 

 

 

 
Other Entries

Comments

Candace Krause
2017-04-10

I am honestly blown away! B4 looks like she is in her element and knows exactly what she is doing! Wish I had a bite of that ravioli with butter right now! What fun!!

Julie Anderson
2017-04-10

This is SO fun! Fantastic job!!

Phil Love
2017-04-10

How long wil you be in Parma? My Italian brother, Valerio, is a native and would love to meet you, I'm sure!

Liz Chatelain
2017-04-10

Marty and I are going to send you two a gift card to amazon for MORE utensils!!! Thank goodness your new kitchen can handle it...ox

Chuck Connolly
2017-04-10

Wow! We love clicking on "Read Photo Story". Wish we were there too!
Made us hungry now....but our lunch won't compare to yours! Keep the Blog coming....keeps us smiling !!

Linda Fraschilla
2017-04-10

That is so cool.....Beryl will have to cook for us.....I love Italian food....

Jeff Persily
2017-04-11

Just finished a large Holiday dinner and am stuffed. After reading and looking at the pictures, I can't believe it, but I'm craving the Mozzarella di Bufala, Raviolone, and the Mousse. I don't even eat Buffalo Mozzarella! Enjoy the trip and please bring back lots of recipes.

James Landrum
2017-04-11

Absolutely amazing! This all looks delicious! Great job B4! Can't wait to read and see the next blog!

Cathy Schultz
2017-04-12

We want a dinner invitation

Cathy Schultz
2017-04-12

We want a dinner invitation

2025-02-11

Comment code: Ask author if the code is blank