My next local Italian recipe lesson was with Zia Giuseppina and it was how to cook girello. It is like a type of pot roast I suppose. A particular cut of veal that has been impregnated all over with thick cuts of prosciutto and rosemary sprigs, it cooks slowly in a pot of simmering water for three hours or so. You cut it thinly once cooled and serve with the reduced water it has been simmering in. It was delicious and the carrots and pea side dish went well with it. Buonissimo! It was a pleasure to watch Kailin trying to keep up with some fast spoken Italian at the dinner table too!
Zio Vinicio showed me his blacksmith workshop. All hand tools in here and the craft has been passed down from his grandfather to his father and to him. He seems to be very good at it. He then showed me around the streets near to the workshop and we could see his own handiwork and that of his forefathers in the handrails, balcony rails and window grills.
Fred
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