This is the second in a series of posts about our recent trip to Italy. There was so much awesome food and so many amazing experiences that I couldn’t fit it all into one without you all losing interest.
I’ll Never Look at a SandWISH* the Same Way Again!
We just returned from two weeks in Italy and to say that I ate my weight in carbs would be an understatement! Between the bread (not all of it good), the pizza, the sandWISHes, and the pasta, not to mention the local craft beers, I was in Carb-a-Palooza.
I’ve always loved a sandWISH*. From chicken salad to cold cuts to meatball subs, and so forth. Our recent trip to Italy has forever changed the way I will look at them. It’s basically about the bread! Instead of a roll, or a wrap, or basic sliced bread, each sandWISH we ate was served on split focaccia. Why did I never think of that? It’s not like I hadn’t had it before. In fact, I ate focaccia sandWISHes at by Ismael Romano inside Ellis Island Casino, but for some reason the concept resonated more for me in Italy…go figure!
Influencers Have NO Influence on Me
Like all good foodies, in preparation for the trip, we researched the amazing offerings in the cities and towns we planned to visit. Of course, All’Antico Vinaio popped up because so many “influencers” (UGH) had videos and pics on their socials. But, unlike many good foodies, we DO NOT take “influencers” seriously. So, we talked to bartenders, servers, other bar patrons and ALL of them said, without exception, to skip All’Antico and go for ANY other ‘WISH shop. The locals informed us that nearly any locally owned joint would have a ‘WISH as good as, or better than, All’Antico and we wouldn’t have to wait in line for more than 30 minutes to be fed. (If you know me at all, you know I don’t like waiting in line for food…or anything else really).
Focaccia Makes the World Go ‘Round
Around the corner from our rented apartment, we found a fabulous little place – I’Girone de Ghiotti. The porchetta was out of this world and the mortadella with pistachio pesto was insanely good. But, not only were the fillings amazing, the focaccia they were served on was incredible. Light airy pockets in the crumb and a crisp, but sturdy crust to hold all the goodness. In fact, both of our sandWISHes were so good that we went back a second time when we returned to Florence. We also had good versions at the Marketo Centrale at Massimiliano Parri’s stall with fantastic prosciutto and marinated artichoke hearts. And again, the focaccia was amazing. Admittedly the sandWISHes at the Marketo were more expensive, but it was to be expected since it’s a huge tourist destination and I am sure the overhead partially drives their pricing.
Back to Basics and Baking Focaccia
Upon returning home, I woke up my sourdough starter and started making bread again. I began with English muffins, in part because I enjoy making them, in part because I can easily share the bounty and I can use “unfed” starter. Of course, that includes trying my hand at focaccia so I can recreate some of the luscious sandWISHes I ate. So far, mixed results on the focaccia; it tastes good, but the crumb doesn’t have the big air pockets and lightness of the ones I enjoyed in Florence. Trial and error, practice makes perfection, and try, try again until I get it right. And don’t think for one second that I didn’t buy shelled pistachios to recreate that pesto either. Yes, there is mortadella, ham, and other fixings in the fridge and I will be eating all of it. I think I may never eat another sandWISH unless it is on focaccia. I said what I said.
*FYI – I always write SandWISH
