But back to the food obsession. . .
Mozzarella di Bufala (di Aversa) & Bread Delivered Directly from Napoli
So I attempted to explain that it's not so much about the food, well, yes it is. . . sort of . . . but it's also about the season, the local products. It's e.x.c.i.t.i.n.g. to get the cherries each year for this short time; we look forward to it and don't eat them any other time of the year. We watch those trees as they go through the seasons. Same with the peas. We watch the farmers tend the fields. There's just something about living in the middle of it all, as it wasn't as exciting when we lived 10 km away in the city. She gets it. She had it before I even explained, but I gave her the dissertation anyhow. I take after her.
Just as we were ending our conversation, the door buzzer sounded. Oh, yeah! The Neapolitans are visiting again & have come bearing gifts! So these pics are for my mom. Oh, and Mom . . . the mozzarella and bread? We can get those any time of year but only in Napoli does it ever taste so good . . . another reason for excitement. It's like when we receive Bailey's andouille from Dad in the mail: there's sausage all over the world, but nothing quite like andouille from South LA -- but you knew that. Didn't you?
Mozzarella in the form of braids is called le treccie.
Richard thinks these are more flavorful.
Today we are headed to Negrar (province of Verona) to check out a winery or two for the annual Cantine Aperte.