Play both videos at the same time ;)
Coals to Newcastle
For about a decade now, I (F) have been on a kind of crazy bread binge. I have a mad-scientist bubbling jar growing in the fridge (in Italian they call it la madre) made originally from the grapes up at Fattoria Colleverde. Then on Sundays when the panificio/bakery is closed, or whenever we have a dinner party where we want to blow the guests away, I bust out la madre and people generally swoon.
A few weeks ago, when I was feeling perhaps a little overly confident, I made a loaf of bread for my favorite baker, Luca, at Panificio Giusti. I got all nervous and forgot all my Italian, but managed to convey that I had made this, myself. I then proceeded to worry over the weekend, but finally when I went back . He said that it was very different because they never would put cheese in a bread, but that his favorite cheese is Gorgonzola and so he and couple of friends made short work of it. Traditional Tuscan bread is made without salt and you use it especially when you want to fare la scarpetta or eat up the sauce with it. I tried to explain that when they had been closed for a week for some refurbishing, I had given foccaccia baking a try for T's sake. It is her favorite standby when she needs a metabolism boost. She was not having it. It was fine bread she said, but it was not really foccaccia. Then he asked me if there was a word in English spelled b-o-s-i and I said that we had the word "bossy." Apparently the women in his life are also high maintenance. We will probably invite him to dinner.