Earlier last week I made Tajarin con Gorgonzola e Noci, another Italian pasta dish from Fred Plotkin’s book. I had heard of Gorgonzola cheese before, but never eaten any. It is, put simply, Italian blue cheese. The kind that I got was a softer consistency closer to Brie, but it is possible to get it in a firmer, crumbly form like the blue cheese that is common in the US. The Gorgonzola was quite flavorful, so much so that I was actually worried it would be overpowering in the pasta. However, once melted with cream and butter and mixed into the pasta with the walnuts, it is perfect — enough to taste, but not so much that it is overwhelming. This is definitely a recipe I will be taking home with me!

Last weekend the Arcadia students set out for Napoli, Sorrento and Pompei. The way there brought troubles — there was an accident on the highway and traffic was backed up to a standstill. Thankfully, because traffic wasn’t moving we were able to get off the bus and walk around a little. After the traffic let up, we were able to make progress towards our destination, but still couldn’t make it to Pompei in time for our tour. We ended up rearranging our schedule and going to Sorrento Saturday and Pompei on Sunday.

Driving through Napoli and Sorrento, one of the first things I noticed was the color. The scenery passing by was reminiscent of vibrant houses I have seen in pictures of Latin America. One of my favorite color combinations on buildings was a cool, medium gray with Ferrari red shutters and accents. In Sorrento, the walls lining the narrow streets envelop you in a sense of warmth. It is almost as if the architects based their color palette on the peppers hanging from street stands and storefronts. Even a dome I saw in the city was topped with colored shingles. I don’t recall anything particularly significant about Sorrento, but it provided me with an opportunity to take pictures and I certainly took my share.

After visiting Sorrento, we went to the town of Vico Equense, where we stayed overnight. We ate dinner at L’Università della Pizza, where I had quite possibly the best pizza I’ve ever eaten in my life. The desserts were delicious as well. I don’t know what mine was called, but it was a sweet pastry filled with whipped cream, with a sweet liqueur drizzled on top. The view from the hotel where we stayed was gorgeous. From the patio outside I could see Mount Vesuvius from across the bay, and from a balcony on the building I was able to look over the small town and out at the hills dotted with lights.

The following day, we went to Pompei. I was told that it was a major port city at the time, but even by today’s standards it could still qualify as a large town. It was amazing to see the excavated buildings and how they had been preserved over so many years. Many frescoes were still quite visible on the walls, and mosaic tile floors made of tiny pieces were still intact! As amazing as it was to see, it left me wanting to experience Pompei in its former glory. I guess I’ll just have to imagine, but visiting was in and of itself a kind of trip back in time, a glimpse into what it might have been like.

I had some penne to kill off so I decided to make Penne con Ricotta e Noci this week. This Sardinian recipe is another illustration of the simplicity of Italian cooking — just penne, ricotta, walnuts, and some grated Pecorino Romano on top. The flavor of this dish is not overwhelming, as neither ricotta nor walnuts have particularly pungent flavors. Nevertheless, it is an incredibly rich fare. So rich, in fact, that could not finish a normal sized portion and had to put some of my serving with the leftovers — that never happens. I can only assume that this is because of the fat and protein content in ricotta and walnuts. However, that’s not to say this recipe is unhealthy. Ricotta is relatively low in fat compared to other cheeses and walnuts have heart-healthy polyunsaturated fats and omega-3 fatty acids. Who says you can’t eat food that’s both healthy and delicious? So far this is one of my favorite recipes and I plan to make it again.

Last Saturday I went to Lucca with some friends. I was supposed to go to Pisa with them as well, but it didn’t work out unfortunately. The day brought several complications (such as missing two trains), but my time in Lucca was good nevertheless. After pulling into the train station, I walked a little south of there and explored the area. It was interesting to see a “suburban” area (if it can actually be called that) with houses and smaller apartments. There were even some houses that looked somewhat influenced by modern architecture, although there was still an Italian flavor to them. A few residents were relaxing and enjoying their Saturday morning at the local gelateria. Outside of the walled portion of Lucca, the city quickly turn into open green areas. One can see the rows of houses disintegrating into the countryside even just a few minutes walk from the station. The city of Lucca itself is quite beautiful, though I can’t put a finger on what makes it different. We had some time to walk along the top of the wall and see the city from up high. The wall itself has passageways above and below that I could have spent hours exploring, as well as plenty of places to just sit down and take in a panorama. As we left the city and I purchased my train ticket, I thought of the town’s beauty and how I would like to go back and explore Lucca and the surrounding area. And as I walked on to the train platform I got there just in time… to see my friends pulling away in the train and wait an hour for the next.

Number two in my cooking series is Gnocchi di Susine, or Plum Gnocchi. Yes, you do indeed wrap a plum in gnocchi — well, half of a plum. It’s then topped with sugar, cinnamon, and toasted bread crumbs. These are so delicious, but very rich. Although I did like them very much, I do think they could be even better with Satsuma Plums, which have red meat and are sweeter. I believe I used Damson Plums, which have yellowish meat and are tarter. Also, when I make these again I will make it a point to have a very large, floured plate to keep the gnocchi from sticking together before being put in the pan. That way I’ll have twelve separate gnocchi rather than one giant one.

Earlier this week I finally got around to cooking a recipe from Fred Plotkin’s book, Italy for the Gourmet Traveler. I decided my first recipe would be asparagus risotto. I didn’t really know what risotto was until I came to Italy. For those of you who don’t know, risotto is an Italian dish of rice cooked in stock, often with meat or vegetables. I got a bundle of asparagus from a nearby open-air market. I chose to use vegetable stock instead of the recommended beef stock because I am a vegetarian. That choice may or may not have also had to do with the fact that I couldn’t find any beef stock. As you can see below, it isn’t much to look at, but I assure you it is delicious. The asparagus was tender and fresh, and the flavor came through wonderfully. That is all for now — I must go attend to another meal I am cooking from Fred’s book. Ciao!