An Introduction to Fresh Porcini

Since the first day we arrived, I have been eying these gigantic mushrooms—wondering at the species—guessing porcini — and then thinking, no way.  Well. Way.  I was going to buy some, but as Michael and I passed by the mushroom vendor later in the week I saw that they were 30,00€ a kg.  Which is a little over two pounds—which is cheap for porcini (compare this to the 53.00 GBP online or $85 US for the same amount), but still it seemed like a total indulgence.

Yesterday Michael went to the market by himself while I blogged.  When he came in he presented me with a gift.  One of those giant mushrooms from the grocery store.  This one mushroom cost almost 5,00 €!  I thought Michael was saving it for me to cook, but it was part of his final dinner of the week.  He has done a great job — now I have to equal it.

Michael Cooks

Dinner was simple but lovely.  Pork chops, porcinis in brown sauce, roasted potatoes with grated parmesan, bread with olive oil and balsamic — can’t forget that — and a bottle of wine from a local vineyard.

Mike purchased the wine because I wouldn’t.  It was 29,00+ € and the proprietor of the wine store said it was his favorite—I was asking for Fubbanio’s First Love (yes that really was the name http://www.fattoriadifubbiano.it/ ) 12,00 € at a local wine bar—which they didn’t have.  At any rate, we had wine that cost 2,30 € previously that was as good as the $37 US that Michael got talked into.

Dining Out

Today, after a lovely Sunday lunch at Osteria San Giorgio on the street of the same name.  A liter of wine later, along with a glass of Vin Santo (and biscotti for dessert), Mike spread his arms wide and said, “I really like this place—not just here—not just the restaurant—but the whole place—Lucca.”

Instead of going straight home we went in search of dinner, stopping by the porcini lady to pick up one mushroom to use in an omelet later tonight.  I chose two, handing them to the Italian grandmother, who then decided I hadn’t purchased enough, and kept throwing porcini into the bag till I had 10,00 € worth.

Pici Pasta

Another thing that Mike cooked this week was polpetto with pici — meatballs with big fat spaghetti.

I quite liked it, but can’t allow myself to get hooked because apparently, it is next to impossible to find in the states — much less Texas.  But this is why I am here — to see what it is like to live and cook and eat in Italy.

The bottom line is that we are spending all of our money on food and wine.