A Vigne Day, A Taormina Evening
We slept in, logging a couple of nights' sleep in one. We woke up and it was already hot, but the sleep was energizing. I'm loving our new fan. After a lazy morning of editing wedding photos for the family chat (and drinking coffee), I took a nice cool shower and we headed to the vigne. We swam and sunbathed and snacked and played with the kids and chatted with the adults. Sometimes I wonder what wonderful thing I did in a past life to deserve this. Mariella commanded a dry-off; lunch is almost ready! Already at the table were mozzarella from Napoli, bread, dried caciocavallo, a block of parmesan. Mariella brought out her sugo with Napolitana pasta, a sage leaf shape in pasta form, and harder than al dente . We call this a chiodo, but those outside of Napoli, including my grandma back in the day, call it alla Napolitana . This sugo, Giuseppe Rapisarda explained, gets topped with either grated ricotta salsa or grated parmesan, in addition to a spoonful of cooked crumbled sausage...
