Marriage Genovese style...oh my the pesto!

Two dear friends of mine, Michele Secco d'Aragona and Teresa Fioretti, married in Genova on September 20th. They were classmates of mine at the Slow Food U. in Parma and didn't, um, hook up until mid-way through the program. The ceremony was intensely Catholic, as befitting the religiosity of Michele and in contrast to the more secular Teresa. OK, enough marital subtext. How was the food at the reception?

There was Culatello di Zibello, the king of Italian cured meats, sliced Jamon Iberico style with a long knife; Strolghino di Culatello, which is a soft sausage version; cheeses included the crumbly and sharp Castelmagno from Piemonte and aged Gorgonzola and Parmigiano-Reggiano; crudi of salmon and tuna, basically Italian sushi; a river of Italian spumante--prosecco, Franciacorta Brut, and some artisan French champagne as befits a Slow Food wedding; and the Slowest food of them all, pesto by hand with mortar and pesto. And check out the klutz pitching in with the pesto making: yours truly. I was told by the helpful Genovese guests to use more olio di gomito, which is italian for "elbow grease".

The best part was the class reunion and sitting in a circle eating, drinking and trading stories. Missing from the festivities was my one of a kind Japanese flatmate, Akihiro Sawai, perhaps the most popular in the class due to his utility as comic relief. I live kind of a solitary life back in the USA and every time I come to Italy, I feel like I am part of something more than myself for once.

No comments: