The Classic Italian Cookbook
Japan meets Italy.
When the polenta was done, there was a moment of joy as it was poured out in a steaming, golden circle on the beechwood top of the madia, a cupboard where bread and flower was stored. Italy’s great nineteenth-century novelist, Alessandro Manzoni, described it as looking like a harvest moon coming out of the mist. The image is almost Japanese.
I will never look at cooling cornmeal mush the same way again.
And so for day 2967