During the three weeks my luggage was missing I would veer back and forth from , “I don’t need things, it’s not important” to “Why did I pack my brand new Jenette bras and all my favorite clothes from Osei-Duro? and “Do I really only have one pair of sandals?” And of course the constant, “Should I replace this stuff or wait?” But it was the “I wonder if any food items opened up?” that was the constant internal ear worm.
Then I started perseverating about the supposed eight thousand bags in storage with mine and all the treats travelers tuck into their bags. I wondered what happened with the moldy illegal in California fruit, the stinky cheeses, the illegal pork products and if the baggage people found their way to especially stinky bags to throw away the offensive materials. I wrote in the Good Food Newsletter about how grateful I am that for the first time in many trips I didn’t pack a giant hunk of Pecorino Pepato from Beppe e I Suoi Formaggi, a lovely cheese shop in the Rome ghetto. It’s a stunning aged sheep’s milk cheese studded with whole black peppercorns that’s great for making Cacio e Pepe and eating out of hand.
Every trip I bring stuff home either to give us gifts or use myself. Often I do the thing where I don’t use whatever I bring home right away, saving it for a stupid length of time and then finally have to throw it out. I’m determined never to do that again.
Here is what I brought home from this trip that thankfully remained intact with no leaking. When I’m in Italy I try to buy the items that strike my fancy at the time that I know will be double the price back home. I try (often without success) to not over think these purchases.
Giuseppe Giusti Aged Balsamico di Modena. The one I choose from a tiny store in the main piazza of Trevi was the intermediate one from Giusti’s Historical Collection. The vinegars are ranked based on the number and type of medals each received. Mine was a three gold medal winner with a fantastic balance of sweetness and acidity that I would still use on a salad rather than parse out precious drops on fish or ice cream. From the website: Dedicated to the ancestor who created the recipe at the beginning of the 20th century, it is obtained from sweet, sun-dried grapes. The aromas and flavors of plum jam and red fruits intertwine with hints of honey and vanilla in a considerably dense and sweet product. It is perfect as a fresh dressing for various savory or sweet dishes. Must of cooked sun-dried grapes and aged wine vinegar that is aged in barrels, with the addition of aged balsamic vinegar extracted from a series of centuries old casks. Surfas in LA carries a selection of the vinegars.
Giuliano Tartufi Chopped Black Summer Truffles or Tartufo Estivo Macinato. We were going to visit a truffle farm the next day but I saw that this shop keeper had a high quality selection so I bought three tiny bottles of these. I was going to give them as gifts but instead I’ll just invite the people I was going to gift them to over for dinner. I’ll either use them on a crostini or in a pasta (or both).
Bio Alberti stone milled Farina TenDu, a mix of the wheats they grow. From the website: 33% Senatore Cappelli durum wheat , 33% Verna soft wheat, 33% Gentilrosso soft wheat. It was created to facilitate the preparation of sweet and savory baked goods including bread, biscotti/cookies and foccacia. While in Italy I made pie using their Farina di Grano Tenero Type 1 which was fantastic, but they don’t export it. Signora Alberti wanted me to try this blend and let her know what I think. I’ll let you know too! Support our local grain sheds instead! But you can find many of their other products including fantastic beans and legumes at Gustiamo. I especially love their Farro. Elizabeth and I visited the farm before our guests arrived for the tour and we fell for the landscape and the family.
I think the skirt should have made the cut for this newsletter since it’s food adjacent 😂
Hey Evan, What an adventure! I'd love to learn how you improvised w/o your clothes! Meantime, I wanted to let you know that The Cheese Store of Beverly Hills usually carries the Giuseppe Giusti Aged Balsamico di Modena. ( Small world. As of this week they are out and it's on back order due to supply chain, but...they've carried it for years!) Welcome back!