San Francisco. Food, coffee, agriculture, & beyond 🐌🇮🇹
Prima Colazione, Natale, 2019
Afternoon light on the lake
Giovanna Voria opened up her beautiful agriturismo just for the two of us last night. Deep in the Cilento, a diverse region south of Naples, we ate the entire cornucopia of the Mediterranean diet while chatting with her. Rapini leaves, sundried zucchini, cicerchia, salumi, cheeses, wild orange spread, black and white chickpeas from Cicerale, her own rabbit, and more (the quantities were slightly overwhelming ). Dedicated to promoting her region and its traditional foods - most importantly, the chickpea of Cicerale - her warmth and energy was so full that it was very hard to leave. We'll be back, but next time for longer.
Polpette alla napoletana. Hidden inside these beauties are small pieces of provola: warm, oozing smoked bites of cheese that sing their songs to the far corners of your mouth. Now I understand the cult around the Neapolitan meatball, and the beautiful poetic odes that have been written in their honor.
The other night I was inspired to make #sabich - an Iraqi influenced Israeli breakfast made with fried eggplant, tehina sauce, zhoug (a Yemeni hot sauce ), amba (Indian mango pickle ), egg, cucumber and tomato salad in a pita. (Don't tell anyone, leave out the egg and it's vegan! Sshhhh. )
Baja style taco de camaron. Not quite as delightfully integrated as you'd find in Ensenada, but still flavorful nonetheless.
#nofilter 2:30pm, -23°C
#tbt to a more surfable place. And my first non-square photo. 🙈
Traversing the moonscape
Dinner for 1. Heavy on the coppa 😂