When i'm not working outside around the property or helping in the apartments you can find me in the kitchen with Gloria. The other day we spent hours in the kitchen preparing tomato and basil to puree for the winter. It is a very simple process but it has its complex elements as well.
The tomatoes are all organic and grown right outside of the kitchen a dozen feet away. They are carefully watched, watered and pruned. Compost is a very important element in Gloria and Stelios' system because we don't waste anything here. Whatever isn't used is put right back in the ground or fed to the animals. As you can see from the images above they are not the prettiest of fruit and nothing like I see back at home but they aren't sprayed with pesticides or other chemicals that we find so often in stores at home. I am sure that the majority of these would not be up to par when it comes to the visual aspect of the fruit back in Michigan but they are still edible and they serve their purpose. The tomatoes here have to be the best I have ever eaten, before Italy I would never eat a raw tomato but since being here it is something we do quite often.
There isn't a lot of ingredients or a "special family recipe" when it came to the preparation. It stays fresh longer in the wine cellar if it is simple and doesn't contain a lot of ingredients. Also while sharing these with you I must stress how beautiful the kitchen is Macinella is, I never thought I would be someone to enjoy cooking as much as I have lately.
Only two weeks have gone by and I have already le.arned so much not only about Italian food, preparation and lifestyle but also about my own back in the states and how I plan to change my eating habits when I return. I hope to write a more detailed post next week on the political views on small markets and organic foods being sold in the streets of Italy seeing that it is such a "hot" topic in the news currently here