The porcini man. We never learned his name. He slices fresh porcini throughout the day, places them in boxes at the door of the store and lets the distinctive woodsy scent announce to the locals the arrival of their supply.
The seductive ploy worked on us. We would sautee what for us was a luxurious mushroom with some of his rich dried tomatoes for a light supper. We visited him almost everyday.
Okay, not everyday for his porcini. His wine beckoned us to cross his threshold. He had the best prices and selection in the high, walled section of Bergamo. We could have bought wine down below, but it would have been a long haul back up the hill. And he was less than a block away from us on the narrow main street of the Alta Citta. A truffle store was a block away the other direction, but we limited our intake to shavings applied in restaurants.
There was a dangerous shop nearby that I tried to avoid. A storefront with two full windows of licorice candies. That business model would never fly in the United States.
Although there is nothing in my blood, I must have been born with Italian taste buds. The Italians seem to love the flavor of anise, and their licorice is the real thing. I crave the intense flavor but worry about the impact on my blood pressure. The memory of staying up half the night in a wide-awake state after a waiter in Ferrara left a full bottle of licorice liqueur on the table for me to self-serve reminds me to temper my intake. I asked the Mister – who absolutely has no hankering for licorice – to restrict me to a pastille or two a day.
Goss Grill hamburger
Monna Lisa ravioli in saffron sauce with mussels and truffles
While we continued to enjoy the traditional pumpkin-filled pasta, risotto, grilled vegetables and pizza we became accustomed to during our sojourn in Italy, our favorite restaurant in Bergamo was outside the walls in the city below. Monna Lisa successfully and subtly marries the flavors of fresh products and traditions of Lombardy tinged with accents from its owners’ native turfs – she hailed from Sicily and he from India. Results might include sea bass and ginger ravioli in a delicate mint and pea cream sauce; lentils dhal with smoked herring and coriander; or purple potato flan with gorgonzola and hazelnuts. So worth the hike down and the climb back up to the Alta Citta.
And, am embarrassed to admit, during our eighth week in Italy, a brand, new hamburger spot – Goss Grill – opened up almost across the street from us. We were among the first customers, ordering one to go to split hidden away in our apartment. It truly was as good as any American hamburger, yet tinged with an Italian accent of grilled eggplant and sun-dried tomato on top.
The subversive hamburger diversion should not be misconstrued to mean we do not continue to bow at the altar of alta cucina. Everywhere we go, we seek out Italian food after a week or so of immersion in any other cuisine.
It’s embedded in our taste buds.