3 days in Calascio and no internet...

Ciao Everyone (7 of you right now)...

Ok so calling this blog "daily updates from Italy" was a bit optimistic...

It should really be called "whenever the wind blows an internet connection my way, here in rural Italy".

Don't get me wrong, I would not trade the view from my window (I'm in Sardenia with sea in right window and mountains in left window) for a 3G connection on my "chiavetta" (little internet key). Nor would I have given up our 3 days in the heavens of Calascio.

The Gods were definitely with us there.

All weather channels had promised us 3 cold days, cloudy with DEFINITE rain on our last day. Instead, Calascio was gorgeous, sunny, warmish...

The air was crisp, clean and the views endless.

I am trying to upload pictures to prove my above points but not sure if the "low 3G" I am getting right now will allow it... (day 5 I finally add pictures)

Day one started with all my favorites:

1. Get off the plane in Rome and have a Cappuccino and Cornetto

(better than croissant in my humble opinion).

2. Go to rental car office and get upgraded (free of charge) to the latest Alfa Romeo 159

(and already I am singing Viva L'Italia)...

3. Stop at an Autogrill

(Italians version of a "rest stop" - it is the Ferrari of res stops)

4. Arrive in Abruzzo where the scenery becomes magical.

Get closer to Calascio where I know and love every stone.

5. Go to the local market and find all my favorite vegetables including:

"Agretti" or "Barba di Frate" a stringy like vegetable that could be compared to wild asparagus though not related and no uric acid involved. Look it up, I don't think you can find it in NY.

I also found fresh Fava beans (which you can eat at Locanda Vini e Olii of course) and amazing artichokes + the usual suspects deliciously sweet tomatoes and super spicy rughetta.

The fava beans were prepared in a simple and traditional way:

FAVE E PECORINO

1 large bunch of fresh Fava Beans

1 piece of fresh young Pecorino

(we used a Canestrato di Castel del Monte)

1 small bunch of Arrugula

Extra Virgin Olive oil

Salt and fresh black pepper

Remover Fava bans from pod and blanch in boiling water for 1 minute

(no more than 60 seconds)

Rinse in cold water to prevent cooking.

Peel Fava beans of outer skin.

Cut cheese in cubes about the size of the Fava beans (or just a touch under)

Roughly chop the arrugula

Combine all in a bowl and drizzle generously with Olive oil, salt to taste and toss.

Pour in a nice serving dish and finish with freshly ground black pepper.

Buon Appetito!