After a 24 hour voyage that involved losing one of my pieces of luggage, I am finally in Padova. The trip as a whole was long and tiring, but the arrival dinner made it worth it. It's funny how things don't have to be complicated to be good - in fact, that is what makes Italian food so good. It is made with few ingredients and the point is to bring the flavors of these ingredients out. Yesterday I had a dinner that began with mussels, stewed in white wine, tomatoes and onions, followed by a pizza topped with sauteed mushrooms and tomato sauce, nothing else. The whole dinner was accompanied by house-made Cabernet - the kind that I like, without a bite - and finished with an espresso and torte topped with candied figs. Amazing.
Today we went around a bit - went to the airport to get my bags, had lunch at yet another delicious osteria, and then drove to a grotto that was built by a Franciscan monk in 1858. Look familiar ND people?
Today we went around a bit - went to the airport to get my bags, had lunch at yet another delicious osteria, and then drove to a grotto that was built by a Franciscan monk in 1858. Look familiar ND people?
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