Back to San Rafaelle

Lunch is a small array of antipasti:

• pickled trout
• beef tongue in bagnet (just as Nonna made it!)
• beef carpaccio
• prociutto di Parma and prociutto cotto
• salame crudo
• and always the trademark of Torino: grissini; incomparable breadsticks

found nowhere else in the world.

followed by a plate of frito misto, mixed fry of

• fricoling (very bad spelling in Piemontese): fried cream of wheat
• sausage
• veal
• chicken
• eggplant
• rose-celery
• squash
• carrot
• onion
• amaretto cookies
• cookies like ladyfingers, but filled with some confection?
• and, the special quasi-chocolate confection made from (some kind of)
  nuts from this region

minus we were sorry to see, cervelli (mad cow problem)

Our host (whose name I cannot remember) has been the proprietor here for a lifetime. This is one of the three best restaurants in Torino.

To Torino center, and a stop at a confectionary shop that has been in business for 80 years...it is Easter time, and these people make giant chocolate eggs filled with small gifts. The shop is crammed with eggs wrapped in shining colors and some in the show window are without wrapping for everyone to see the artistry of the creators from the back of the store.

Outside in Franz' childhood neighborhood the cars are still crowding each other for first place...Iris says: Shumacher! We get aboad and makeour way back to the flat by the river Dora as the sun signals late afternoon.

Tomorrow is the big day! Francesco is downstairs trying his suit for the wedding party, Iris has again fed us some fresh fruit and cheese, I am upstairs in Stefi's old area typing away and trying to catch the feeling and ambiance of this wonderful country. It's good to be here again.

Till tomorrow,

Enzo

Confectionary, hundreds of eggs with gifts inside

Countryside near Defillipi, Superga