I love my clients. Not only are they kind and wonderful people who share my love of Italy, they also have the inside track on new places - restaurants, shops, cafes- that bring la dolce vita right to our doorstep. This morning I was finalizing details for an upcoming trip and Jane told me about a new olive oil shop in Pawcatuck. After our meeting I hopped in my car and zipped down route 1, taking in the gorgeous May morning en route to Capizzano. As I waited to talk to the owner Stephen, I admired the vats of olive oil and perused the shelves filled with delcious item like fig and balsamic jam, pesto, tea and truffle oil. Stephen and I talked about the olive oil process and Italy – his family is from Campania originally but he told me all about the history of the Italians in Westerly. He told me that the oil from Italy was very scarce because of a bug that had infested the olives in Tuscany this year (I had seen that first hand in October). He invited me to sit and chat for a while, just like an Italian should.
I gathered my purchases (fig jam, white truffle oil and olive oil) and promised to be in touch. It is always that way when you meet someone who shares a love for things Italian. I can’t wait to return.
Of course, my purchases have inspired some of this weekend’s menu: panini with fig jam, prosciutto and fresh pecorino for dinner tonight and for tomorrow, a most decadent appetizer which we learned to make in Venice: asparagus with truffle oil and parmesan dip. Here’s the recipe. You’re welcome.
truffle oil and parmesan dip
½ cup olive oil (the best you can find)
3 Tbs. white truffle oil (or to taste)
½ cup freshly grated parmesan cheese (Parmigiano Reggiano – don’t skimp!)
freshly ground black pepper
Combine all ingredients and adjust flavor to taste. Serve with blanched asparagus spears. Buon Appetito!
Capizzano is located at 5 Coggswell Street in Pawcatuck. Go there if you have a chance. It's a beautiful store offering the highest quality oil from around the world.
Have a great weekend!