Today I left Verona, and I headed home to Potenza Picena. Samir picked me up from the train station. I was absolutely exhausted and could have fallen asleep on the way home, but that didn't happen. The driver of the vehicle decided it was more important to watch the people on the beach instead of keeping eyes on the road. About every three minutes our car would come to a screeching halt to avoid hitting the car in front of us. As we came to a screeching halt, all of the work tools (and what sounded like beer bottles) would go flying around in the back of the work truck. Needless to say, I made it home wide awake and alive.
After a quick dip in the pool, I headed to the outdoor kitchen where I was able to help Michela make some homemade pizza. Italian pizza and American pizza are two completely different things, and I will choose Italian pizza any day. The Italian pizza has such thin crust and all natural and fresh ingredients for toppings. You can eat one entire 12 inch pizza by yourself in Italy, whereas in America you would be struggling after two pieces of pizza.
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the dough was separated into 12 balls to make 12 pizzas
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rolling the dough
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| adding tomato sauce to some of the pizzas |
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Now for the toppings (salami, cotta, prosciutto, tomatoes, anchovies, salt, cheese, onions)
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| we need some white pizza too, just olive oil and salt and some backyard herbs |
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| white pizza with olive oil, onions, and salt |
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| pizza in the stone oven |
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| time to cut and eat :) |
The pizza was delicious! Now if I can just invest in my own personal stone oven, then this pizza thing would be a piece of cake.
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