Grilling Pagliata

I wasn't present for the exchange, but we got it, pagliata in the bag!

We unravelled the slimy, juicy intestines from a calf that has only been fed on mother's milk, so that the intestines still retain this precious fluid that will add to our little meal.  Careful of the slime we prepared our pagliata for the toasty grill that awaited us outside under the olive trees.  When the grill reached a medium temperature, so that the coals were hot enough but not flaming, we whacked our little parcels down and watched and waited.  It was a lengthy waiting game as the jelly like parcels broke down and contracted, releasing their juice in spurts that on occasion, one did have to jump out of the way.  After approximately 45 minutes of cooking, once they had charred a little and the fat had rendered down nicely, we were convinced they were ready!  My mouth was salivating at this point and we were certainly rewarded with some uniquely splendid flavours, which wouldn't be far from describing it as an elastic type tube with curdled cheese inside, but you can just take my word for it, they were delicious and we certainly ate our fill.

Search for satisfying pizza is on...

 We went to Pizzarium to sample some of their 'pizza al taglio', of which we tried 5 different types at a cost of 20 Euro per person, including a drink, so quite pricy, but worth it.  The most extravagant and biggest let down was the white truffle pizza at 70 Euro a kilo.  Topped with under seasoned potato, we watched as it was served from behind the counter with endless shavings of truffle a top our slice and continued to shave until that truffle was done for!  It was a bit much and certainly not a fresh one.  However, the crust of all the pizzas were incredible; crunchy exteriors made way for tasty chewy insides with something of a wholemeal or rye type flavour, which I appreciated as not being an ordinary flour mix.  The best pizza flavour combo's were the porchetta, dripping with warmed shaved spicy pork and the other being the margarita.  Both would have benefited from a little sprinkling of salt and I must remember to stash away salt sachets in my bag for next time!

Week number one done

First week as an intern with the Rome Sustainable Food Project, American Academy in Rome is done and it's dusted.  It was a turbulent first week in Rome, from which I am still adjusting and still acclimatising, but am beginning to feel like it's ok to release the safety belt.  Everything from the language, people, style, light (yes, the daylight!), landscape, crazy drivers and overly confident pedestrians to pizzas, pastas, sublime espressos, palazzos, piazzas, forums, history of life as we know it.. and as we don't know it, is what it is to be in Rome on a first glance.  I'm looking to embrace what I see as a very different breath of culture which is so strongly 'Roman' and in stark contrast to where I have most recently come from, Ireland.  There have been a few barriers, none more significant than the language barrier, of which I know nothing.  But the main challenge and priority of my time, is working in the kitchen, which so far has been rewarding and inspiring, gaining a bearing and then getting lost, being acquainted with the fellow interns, acquainting oneself with the fellows, being 'trained' by old interns one day and throwing ourselves into it with a sink or swim attitude the next day.  I would like to think we all floated nicely.

It has been utterly amazing every step of the way and I can see the next three months flying by at an aggressive speed, so much that I almost already feel the end approaching, sadly.  But in reality, we have a long way to go as a team and as individuals and i'm looking forward (as they say) to the pending journey.

What you will expect to hear from me in the course of the next three months, in regards to my Roman Holiday, are endless references to food, whether it be growing, cooking, eating or feasting.  I aim to pick up some local lingo too which is going to require some severe work on my anglo-fied Australian accent with Irish lilt and German throatiness, so I'll see how I go with that.

The American Academy Courtyard

Our top level apartment

View of the city from our apartment

Needless to say, one feels so at home and relaxed here surrounded by good people and good food, one may never leave!