It would certainly appear that tomatoes are the obvious the first signs of spring / summer in Italy. Though you can find these red globes all year round it is clear that the flavour is only available with the warm temps. Then all of a sudden a pomodoro is a work of art, a succulent, juicy absolutely delicious ingredient to be used everywhere. But no where is as enjoyable as the infamous tri color plate which practically yells ITALY where ever you see (or eat) it. After preparing a cool refreshing dish of Proscuitto e melone, only the caprese ranks up there with ease and taste bud satisfaction.
Last week, as I was doing my food shopping there was as a young, sassy gentleman shopper (obviously not well trained in how to stack food items precariously without loosing any.) I had the unfortunate front row position as he dropped a container of mozzarella (the fresh kind that rest in their own milk before eating.) Everyone within a two meter radius was spattered with the watery white liquid . . .and you would have thought that all of us would have oozed out a groan and looked at the gooey mess on our Italian leather shoes, Italian leather handbags and pants . . .
But alas, not the Italians.
All eyes were riveted to the 4 plump mozzarella balls that rolled to the floor. And believe me when I say, you don’t need to practice ESP to know what they were thinking . . . it was the look of desperation that glowed from their eyes. I am sure each and everyone of them was thinking to themselves, “che peccato, that there was no way to save those little white balls from being trashed.”
Then there was the collective glare at the poor soul who committed this crime. One little old lady looked at him and with a voice full of contempt – “Vergognati!” (you should be ashamed of yourself!)