Beams, boots and beans

9th November 2007

Now that the new/old walls are starting to ‘grow’, you can almost begin to see what the apartments in the old stables under the house might become. I squint and then close my eyes, trying to conjure up images of cool, clean, furnished spaces with new shutters thrown open onto shady terraces planted with lavender and pots of basil, the sound of laughter, wine being poured and enticing aromas wafting from the kitchens.
But it’s still difficult.

For a few days now we have had no builders here as they are rushing to finish replacing a roof while the skies are still blue. Valiantly, despite wearing two pairs of trousers and an unfashionable top, mio marito works on. He has cleaned and restored the old steels in the more ‘modern’ apartment and they gleam with an industrial shine. He has also uncovered a beautiful internal arch in the more rustic, beamed apartment. He works alone, only appearing for plates of pasta, the odd espresso and to check the head count behind the oven.

The best thing I ate today;

Zuppa di Farro e Borlotti

As a kind of mid-week treat, if we have both been working (because I do help – sometimes), we occasionally go out for lunch. The place of choice would be described, in England, as a ‘builders caff’ or a ‘greasy spoon’. The food is cheap and the tables are wipe-able, no cloths, no candles. There are usually 3 dishes on offer for each course and no written menu. The waitresses have attitude and it would be a very brave ‘muratore’ (bricklayer) who asked them to repeat the choices or lingered over his decision. They want to feed you, and feed you fast.

The soup is thick and swampy, the Borlotti beans a rich brown, the colour of the newly turned earth in the surrounding fields, its taste is earthy too. The farro has a nutty ‘bite’ and in its depths the subtle, rounded heat of peperoncino. Savour every steaming spoonful and wipe the bowl clean with a ragged crust of saltless Umbrian bread.
This is Italian soul food.

Farro, know as ‘spelt’ in English (a bit like pearl barley), is a type of hard wheat grown in Umbria and Tuscany and used in the distinctive soups of this region.

Where to get it;
Bar Pineta, Panicarola

Tip; The dress code is strickly builders boots and overalls.

Comments

[sarah gracey]

Hello!! Finally finally i make it on to the blog space thing and get to send a message. Firstly it was so wonderful to spend time with you last month and have the privelege of staying at your beautiful beautiful home. I hope you and the girls are all very well and have got the heating on! Haven't got time right now to look more at the site, but wanted to jot something down and shall get more of a look soon. Lots of love from me and from A if he was around. xx SG

[jackie]

keep up the good house work! sounds like your marito is doing a great job--the internal arch sounds beautiful. you can get farro here in le marche, italy too--farro and barlotti soup sounds heavenly. i'm in a soup mood these days!

[Paolo De Paolis]

So sad to see him working all alone, let me know if he could do with some help and I will try to come over. I did build a few houses in my time and I enjoy wearing two trousers instead of one.

[Maryann@FindingLaDolceVita]

Your visions for your home sound lovely. The dish you ate today, homey. Comfort food at it's best :)

[Antonina Cross[Nell}]

Cara Signora and Marito, Bona sera It is a good man who pushes on,and is rewarded by his sposia with substance. The soup sounds molto buono!I love that you have also enjoy growing Lavender, I have 3 different types out side my front door and also grew two types of basil this past summer in some large pots on the front deck, the darker purple one smaller leaves and the basic larger leaf basil. I added an anise plant which grows kinda of bush like about 3 feet high it attracts humming birds and lots bumble bees and butterflies. coraggio poco a poco. Take care and Marito always wear safety glass's what ever the job!
Ci vediamo ......Antonina