More Coming

My apologies for my tardiness in writing the past couple days.  I have logged a lot of miles on the road in a car and when I hit Rome, I just wanted to go out and explore.  It's been great!  But, I promise, I am working on a large feature.  The first one will be on Beppino Occelli, a dairy in the Piedmonte Region that has an amazing aging set-up with a restaurant in a cheese village.

Anyway, while I listen to the bells of St. Peter's Basilica out my window, check out these photos, while I continue to write.

My new favorite drink.

A 'not-so' legal picture of the ceiling of the Sistine Chapel

Typical street in Central Rome at 10 p.m.

My defeat of the rest of the Gladiators in Rome.

Porchetta with Dijon

Over dramatic reaction at Eataly's Rome location

Shopping

Well, as you can imagine, shopping in Italy is fun, and delicious.  I thought I'd throw some photos on here so you can consider the pricing I'm finding over here.

Remember, that 1 Euro = $1.12  AND  1 kg = 2.20 lbs.  For those that need help figuring out the "deals",  Divide the cost by a little less than 2, and then multiply it by 1.12 to get the price per pound.

10 YEAR Bitto

St. Antoine Marcel Petite!

Lots of Toscano!

Love the buffalo!

The best gelato in Rome = Jealousy for everyone not here.

PARMA

I have arrived in Parma. I rented an apartment for super cheap at the last minute from a woman through airbnb.  

She met me at the apartment and showed me around for five minutes.  As she leaves, she tells me that there is a pizza place open down the block. 

Upon arrival, I find that it is a charcuterie, cheese, and restaurant. 

I order a plate of culatello with rustic bread and butter and then, a Napoli-style pizza with pomodoro sauce, mozzarella, basil, and gorgonzola.  Absolutely jaw dropping meal.

  

I go to the register to pay and the server tells me, in very bad english, that the culatello is on the house, because I'm staying in Sara's apartment.  

WHAAAAA????

Oh yeah, and I had the funnest day ever as a person working in the cheese industry earlier in the day.

NO PICTURES WILL BE ATTACHED TO THIS POST - EVER.

Well, I couldn't resist.

Bra Festival

Inside one of the 6 churches within 3 blocks of each other

The Slo Foods Cheese Festival, held every two years in Bra, Italy, is intense.  Imagine a town of roughly 30,000 people that is decorated with churches, piazzas, and buildings from the 16th century and beyond.  

Then, imagine almost every street is filled with tent after tent of mostly cheese vendors, but also, speciality wine, beer, and dry goods offering.

Now, add to it, crowds. Lots of crowds.  I mean LOTS of crowds.  

People are everywhere, surging towards each of the counters trying to get to the cheese, to the mongers, to the samples.

(1/16 of the wine area)

For those that are used to a busy market on a Saturday, where you get a crowded atmosphere for a good 4-6 hours, boost that up.

                                                 

A lot. 

Imagine that busy time starting at 10 a.m. and going until 8 p.m. And yes, people get there at 9 a.m. to wait to begin.  Imagine, that these crowds, this energy, this intensity starts on Friday and goes to Monday evening.

This is Bra - a cheese lovers fantasy.

Bitto - for Sean

ITALIA

(The Biggest Plane I've Ever Been On - DOUBLE DECKER)

When you are thinking about doing a travel item on your bucket list, rarely do the thoughts of the 'actual' travel go through your brain. For instance, I am constantly guilty of looking at those cheaper deals on travel sites with 24+ hour itineraries and thinking, 'yeah, I can do that." Well, I'm so glad I at least got to mix it up.  After my 3rd terminal & connection, I was very happy to be on the train

(The Swiss Country)

                                           

 The beautiful countryside begins to change with the introduction of Italian Cypress trees as the border patrol comes through my train cabin :).  Seriously, there is no problem with me.....

 Finally, I am at the Turin Airport to pick up a rental car via the bus. I feel lucky to be alive and yet, not sure how to fit my big, robust, beautifully sloped body inside this peanut.....

And now for the test......

POSTSCRIPT: Obviously, based on the fact that I've lived to post these messages, I am alive.  I would like to underscore that I did not cause, nor was I, involved in a single accident, aka incidente automobilistico.  Further, I only stalled the car out 4 times, but got lost 3 times.  The drive that should have been 1 hr, 15 min, lasted 2.5 hours. I fell asleep.

I'm going to Bra, Italy.....

More "Trippin" in 2 weeks!

It has begun....

This is an attempt at writing that I have up until this point, never attempted.  I have been chosen to make a trip to the UK for a self-discovery and work exploration in the world of cheese with Neals Yard Dairy.  I can't begin to express my excitement and gidyness over this life-changing event.

This blog is a diary, of sorts, of the travel I am embarking on;  a work fulfillment that will double as a personal growth, career tool.  Check in when you want - it should be fun......at least it will be fun for me :)~


The time for the big trip is here:

Notice the tennis racket that had to stay home.

My wife Judy on way to Boston.

Next stop, Dublin!

First Day in Ireland: Dublin

Temple Bar Pub - The greatest pub, mine eyes have ever seen.
Biggest whiskey selection in all Ireland.

Cheese plate offered at this mighty fine pub:  Gubbeen, Cashel Blue, Smoked Gubbeen, Cheddar

"Cheese Croutes" - Sliced Baquette with warm irish goat's milk, leaves (called rockets), and special recipe chutney.  Accompanied with Redbreast 12-year irish whiskey.

Dinner Theater at Arlington Hotel - Starter - Slow Poached ham hock w/ parsley & mustard, toasted brioche, pea & tarragon dressed baby leaves.

Dinner Theater at Arlington Hotel - Entree - Crisp Irish pork belly, black pudding & potato mash, pickled shallot, and a granny smith apple puree

The Little Cheese Shop

Nestled in Ireland's ruggedly beautiful west coast is the port town of Dingle.  As part of the famed 'Dingle Peninsula', the town of Dingle features iconic views of everything you would expect from a town set off of the Irish Sea.  The coastline consists of steep sea-cliffs, broken by sandy beaches, with two large sand spits at Inch in the south and the Maharees to the north.  Its principal industries are fishing, tourism, and agriculture.

View Larger Map

Set inside this compact town, just off of one of the main streets, is The Little Cheese Shop.  Owned and run by cheesemaker, Maja Binder, it features both local and international cheeses, breads, and other specialty food items.

              

On this day, the shop was busy with guests speaking a variety of languages, including, English, Irish, and French.  The other employee, Maeve, was alone working the cheese counter, answering questions, and handing out tastes.

Using a cheese spader and butcher knives for cuts, Maeve was cherry and pleasant to all who came through the door.

Chapter Forty

I am no restaurant critic, but I had to write about the BEST dinner I had the entire time I was in Ireland.  It is not often that incredible food meets incredible service.  But, that is exactly what happens when a master’s chef runs his own restaurant AND finds Michelin starred chefs and waitstaff that are as passionate about it as he is.  Chapter Forty is a very nice place.  It’s décor is stylish and inviting, while making an obvious claim to being a “special dinner” destination.

My wife and I decided on this place for her ‘birthday dinner’ and could not have been more impressed and thrilled with the amount of attention given.

           

                              

Us as our table and with our server, Diane.

We walked in without a reservation, and were shown to a nice, quiet table in the back.  Our server, Diane, was kind, patient, and inquisitive.  Showing her Irish charm, she made a special point to ask about our backgrounds and trip to Ireland.  After ordering food, she suggested I go to the bar to look over the choice of whiskeys.

Once at the bar, I was waited on by Mark, who was as unassuming, humble, and gracious as anyone can be.  We discussed whiskey, rugby, and cheese for a very long time, after which, I learned that he was the owner.  He then opened up about his thoughts on the United States, the food scene, and the incredible lengths he goes to in finding the best foods, producers, and chefs.  He included the fact that he often welcomes interns from the United States, specifically, Johnson & Wales University in Providence, Rhode Island.  Throughout the evening, I watched as he had conversation after conversation with many a guest ranging from their families, to their personal lives, and everything in between.  He even made us feel that we were regulars, or more so, that we were at home.

Mark Murphy, Owner

Once I sat back down and began enjoying the food, I was reminded at just how much we take simple, good food for granted.  Although the meal featured some wonderful sauces and spices, many of the items were served bare, letting the absolute pure quality of each item shine.

So, what did I have you ask?  Well, I started with Mark’s recommendation of an exclusive whiskey to his restaurant:  Danny Boy Irish Whiskey.  It was very subtle, with a soft, mild texture.  Mostly it is an easy, soft spirit with a mild caramel body that leaves a taste of honey at the end.

Next, came some beautiful onion cheese bread and brown bread with and olive tampenade and irish butter.  The onion cheese bread was my favorite with a nice soft, balanced, full flavored middle and nice crumbly crust.  Of course, a little more cheese would have been great :).

For my entree, I had rack of lamb on fresh spinach, lamb shoulder, fried goats cheese chevre, slow cooked with pinhead crumb, and duck fat roasted potatoes with parmesan butter.

Wow!!!!  Each one of them was superiorly executed.  The rack of lamb was full of beautiful subtle flavorings while having a delicate texture.  The potatoes were perfectly balanced and AWESOME.  In addition, I tasted my wife's pork loin with a fork - it was so tender, I only needed a fork - and it was
stupendous.

(The bites out if it come from my wife....)

In addition, I tried her filo pastry covered in pasta then deep fried, with smoked pork and sauerkraut.  Unbelievable - I could eat these every meal.  Unfortunately, even if I had the recipe, I couldn't do it.

Dessert, you say?!?  Apple Beignets with a pistachio trifle.  Incredible!  Buttery, beautiful.......sensational. Now, through our conversations they had learned they we were 'out on the town' to celebrate her birthday.  What happens.....of course, a little extra style on the presentation.

So, how do you end an article about a place that makes you want to come back again immediately.  You know that feeling you get every once in awhile when you're out and everything clicks so well.  It's almost like nothing can happen or go wrong and you end up being more of yourself.  Well, this was our experience.  Absolutely sensational.

I have a couple of extra days at the end of this trip.  If I end up back in Ireland, this is where I am going to go.  Thanks Mark, Diane, and everyone else at Chapter Forty!!