I can't believe it's less than a week until we say our good byes. My tick list is finally shrinking and I'm seriously considering starting to pack. I usually opt for the last minute approach as this way you can see everything at once and get the mix and match bit right. Alternatively I could make another list and be more systematic. I wonder wish method will create the lightest suitcase? It's time I stopped shopping for all the last minute 'good ideas' that run the risk of just adding clutter. I can't believe that some folk can actually do this packing thing with only one piece of carry on luggage. Perhaps this is why people catch the travel bug .... Just to get it right the next time around!
I have been doing some homework about Italian pasta after receiving 'Antonio Carluccio's Pasta' book as an early Mother's Day present. Just as an aside there is real 'set reading' for one of our food tours. This is surely taking things too far. I think I'll just use my school experience and hope to 'wing' it. Anyway, this is what I've learnt from Antonio so far about pasta etiquette:
* Real Italians only use a fork to eat their pasta (using a spoon as well is the cheat's method).
* There should be no sauce left in your bowl at the end of your pasta meal. If for some reason there is, one must never mop it up with bread! ( I always thought Bread mopping was compulsory).
* Real Bolognaise sauce contains NO garlic!
* And another thing with Bolognaise, it should never be served with spaghetti. tagliatelle has better edges for the sauce.
* There are rules about the correct matching of different sauces with pasta types. As a general rule of thumb, thin sauces go with spaghetti and chunky sauces go better with more robust styles. Perhaps Australian/Italian restaurants shouldn't leave the matching up to unsuspecting customers. No wonder my sauce never sticks!
Anyway, back to the book for some last minute cramming.
Ciao
Jackie
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