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Dinner at Vecchia Quercia
 Under
a magnificent ancient Roman oak, overlooking the Sabina countryside, the
tables of La Vecchia Quercia are waiting. Hearty hugs and
welcoming grins are exchanged as we gather in anticipation.
Five years ago, Steve and Fleur were wed here in Sabina and have
returned to celebrate. Pino,
the owner, greets each guest and indicates a long banquet table covered
with snowy white cloth and sparkling glassware for our feast. The
abundance of the Sabina landscape beckons.
The feast begins.
Baskets of fresh country bread followed by trays of hot flat
bread begin to fill the table. Asti
Spumante sparkles in each glass.
Latte freddo is found for Ally, the 4 year old.
Water and wine and conversation flow.
Trays
of antipasti, for which Pino and his wife Anna are famous, arrive faster
than we can pass them along. Each new offering is met with,
"What is that?" and, "Oh, THIS is my
favorite!" and, "Another one?"
 Trays of marinated cheese appear, canellini beans in a
dressing of fragrant olive oil, Roma tomatoes with a crust of toasted
crumbs, herbs and olive oil, and baked fennel smothered in parmeggiano
reggiano cheese. There
are platters of deep fried polpetti with a bit of mozzarella in
the center of a delicious blend of meat and herbs, and plates of an
incredible suppli, a deep
fried ball of perfectly seasoned rice with a creamy center of
mozzarella.
Vino rosso de
la casa sparkles like rubies matched by the golden-crisp cold
bianco.
 Pasta orders are taken
and soon arrive. The crespelle
is unique and utterly delicious. Filled with a common weed, the stinging nettle, it is an
expression of the genius of Italian cuisine.
Elegant in its simplicity, it is composed of the fruit of the
land: eggs, a bit of flour, fresh cream and the delicate taste of an
often overlooked green that has been carefully and lovingly processed to
reach its peak flavor. Carbonara,
in which each element - pasta, eggs, fresh grated cheese and pancetta
- remain so perfectly balanced that the sum is far greater than the parts.
Pappardelle, rich egg-y noodles, so thin that you can see
through them, are lightly knapped with a rich cingiale sauce.
Surely this was a happy pig!
Fresh fruit on ice is
next and then, the highlight
of the evening. A stunning and creative dolce is brought to the table.
At first, it looks like a casually composed plate of more fresh fruit
and nuts. But, as the tray
passes, we realize that each fruit and nut has been carefully cleaned - only
its the skin or shell remains. The tasty fruit or nut has been made into a marvelous gelato
and carefully returned to its shell!
 Lemon, tangerine, peach, fig, chestnuts,
walnuts, and some we do not recognize.
Each selection is like a small edible present, complete with
wrapping. Each mouthful is more delicious than the last and we are
unable to resist the temptation to sample the other's selection.
Finally, coffee and grappa round off the evening.
We stand around the table picking up our jackets and purses,
contentedly reliving each bite, reviewing the conversation of the
evening and glowing in the warmth of friendship and family.
Someone fetches Anna for a bow and a round of applause
from her satiated fans. She
and Pino pose for a picture and warmly bid each guest a final goodbye.
We have forgotten that we are eating in a pizzeria in a tiny
village of which the rest of the world has never heard.
It almost seemed like home! What more fitting celebration
of the love between our friends? Congratulations - and thank-you.
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