overlooking the Colosseum

Antipasti from Maureen's class with a little prosecco while sitting on her terrace with Franco and Roberto as the sun fades from the walls of the coloseum was a good beginning for our Roman stay. The intensity of the tastes of good ingredients means that simple food is magnified to majestic levels. Each fruit and vegetable must be grown with great care because they only taste this way from farmer's markets in Massachusetts in August. Maureen buys perfect tomatoes from an intense man who sells at leave 30 varieties and will only sell the chosen variety after establishing the recipe. So the pomodoro with Mozzarella was perfectly matched as was the tomatoes cooked with fageole - these long flat and green. The pointy pale green cauliflower simple cooked in olive oil I wanted to drink followed prosciutto with melon and then I lost track. No jam yet - but Sardinia is next.