I debated writing about the elections and then decided that there is enough being said about it already and I don't need to add my voice to back one of the opinions you have already heard in any detail. Instead, I am just going to sum up with this.
"It happened. There is a new President. Let's just wait and see how to make the most of it.
And, most importantly, it's going to be just fine!!"
Now, that is sorted, let's talk about food. Ever since I got here to Italy, I have been hearing about how Sardinina is a little different from Italy. Like when most of Italy like to have a sweet cookie or cake for breakfast with the cafe, Sardinians eat salty bread. Also, Reggio Emilians have a savory breakfast, of Erbazzone or Chizze and capuccinoa (more on that in another post sometime). Then, it got mentioned again when I was working with Barilla on a project about breakfast cookies. It seemed an outlier to the normal Italian way of food culture and much talked about for that!
So, subconsciously, I have been building up suspense about this bread! Particularly, because, the emphasis was always around how salty it is. Not surprising, as I have been told salt was a precious commodity and that's why most country breads here have no salt (and some argue, flavor!) in them. Somewhere, in the back of my mind, I had filed this bread away as something to taste, with little hope of doing it anytime soon, given where Sardinia (in the middle of the sea) is context with where I am (in the middle of the country mainland).
Reggio Sunday Italian food market
Sardinian Cheeses - Pecorino from sheep and truffled goat cheeses.
Sardininan Sausages
Sardinian Sheep Pecorino
Today, I heard of a Tartufo festival in Reggio Emilia. It is white and black truffle season here and the white ones are more treasured as they are more delicate. Anyway, I love truffles and I went looking for some in the market. Typically truffles are from Umbria or Tuscany. Or, so we are told when you are outside Italy. The reality is that the mountain range Apennines cuts all the way from Liguria to Umbria through Emilia Romangna and Tuscan, making the entire region the Truffle Belt.
So, while it is not a common export item, the region around Reggio Emilia, where I live, is also known for white truffles. In fact, for the last few days, I have been trying, unsuccessfully to go visit nearby truffle towns. Obviously, I was thrilled to have the festival and harvest come to me.
Except, I couldn't find the actual truffles. Just the paste that they call Salsa di Tartufo (nero or bianco), which, is essentially truffle pâté. Well, when determination strikes, you come back with salsa if not the mushroom itself! And, this one sadly was not local but came from Umbria, which is a rocking place for it.
Then as I walking back, I noticed a curious stack of crackers in one of the stalls, I had previously photographed with cheese and sausage. I had a sneaking suspicion..... Yes, it was Sardinian bread! What?! I was offered a taste of versions with and without olive oil. And, just take the one with olive oil. It's awesome. Light, crisp, crackly, and salty - it was perfect munchie. As I stood there munching away, my lunch came together in my mind - some truffled scrambled egg, a few sausage slices, and the crisp bread. Nothing too fancy but everything indulgent....
Salty Sardininan Breakfast Bread
Truffled Egg + Sausage on Sardinian Crisp Bread
1 egg
1/2 tsp black truffle paste
3-4 slices of sausage
3-4 pieces of Sardinian bread or any crisp bread slices of your choices (thinly sliced and toasted baguette would work beautifully as well)
Heat some olive oil and crack the egg into it.
Drop the half teaspoon of truffle paste in and whisk to make a smooth, soft scrambled egg.
In a plate arrange the bread, sausage and drop in the scrambled egg. Add a dash of truffle paste on top.
Serve immediately, eat by spreading egg on bread and biting into sausage.