In Search of Bucatini Pasta and Guanciale

Today, our project was to locate bucatini pasta and guanciale (pork cheek, a Roman specialty). These are the two main ingredients for Pasta all’Amatriciana which I will prepare next Wednesday for our friends in France; Philippe and Christine Theme, and Jean-Pierre Novi and his wife Claire. Our lack of the Italian language to communicate made that adventure a bit more difficult than we thought it would be. David thought we were doing okay in “pig Italian” (We wanna cheeka da piggi) until we realized that the salumeria thought we wanted to sell our cheeks. But in the end we found the ingredients we needed to bring to France including the perfect cheese, Pecorino Toscana, plus a two year old Parmeggiano.

We walked around Florence for quite some time ending up at dei Frescobaldi Ristorante & Wine Bar, where we had lunch and bought their fabulous olive oil, Laudemio. If you ever see it in the store, buy it, it is expensive but worth the investment. This is a great oil to dip bread in or add some balsamic vinegar.

Once we finished lunch, onward to the market. We browsed for quite a while at all the fresh flowers, meats, cheeses, fish, poultry and outside all the leather goods.


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