25th May 2007
Today we have planted three beautiful olive trees. It is a momentous day, a day for putting down roots. After lunch, two of the olive trees arrived on a truck, along with two very smiley men, a mini crane and a cute little baby digger. It took them just a few minutes to dig the holes that would have taken Marito days. The crane lifts the trees and carefully lowers them into place. A bit of shovelling later and their silvery leaves had merged with the surrounding landscape as if they had always been there. The third new tree to spread its roots into this warm clay soil is my own beloved olive tree.
Tired of fretting about its health in its new (slightly too small) enormous pot, I have decided to set it free. This is quite an emotional event for me, having nourished this tree with paternal ashes. However, considering my father’s love of wildlife, sunshine and la dolce vita, I figure that there is no better resting place than this. The men are happy to dig an extra hole and the crane makes easy work of lifting the tree out of its pot. And so it is planted, it has found a home where it’s grey-green leaves can shimmer in the sun and it’s roots can at last grow deep.
I must say it looks mighty fine standing in the rough grass and we toast it; the girls, Marito and I wet it in with half a bottle of prosecco.
Later there is a loud crashing noise and much commotion outside the front of the casa. It seems that we have forgotten to move the new enormous (now empty) terracotta pot and Maurizio, our uber-cool geometra has reversed his Alfa Romeo into it. Our second pot crashes to the ground in bits.
Marito mutters something rude as we pick up the pieces.
The best thing I ate today:
Mozzarella – The world of Mozzarella is enticing me to try more and more varieties, the subtle differences compel me. I am falling in love with Mozzarella. The best are made from leavened buffalo milk; small ‘uova di buffalo’ or the plaited Teccia, floating palely in pools of their own buttermilk. The same kind of cheese is also made from cow’s milk and is called Fior di Latte, good but with less flavour. Both types should be eaten drippingly fresh to appreciate the subtleties of cool soft whiteness and clean lactic tang.
Where to get it;
Supermarkets, alimentari and markets - everywhere in Italy.