My dear friends,
as I promised, here we are with my second weekly newsletter from Lake Como.
While I’m writing, my mood is torn, because I’ve received two news in the last 5 minutes: a friend of mine who’s became mother and another friend who lost his wife.
The circle of life, they say.
The situation here is still quite complicate, I mean in Lombardia. Yesterday we overtook China in terms of total deaths in Italy. The main reason of that is sad and simple: in Italy the 23% of the population is over 65, in China the percentage is the 12%.
The Como Province is still one of the best, but yesterday the new infected were 52 (the average of the last week was 30 new infected/day). That means that the virus is still hungry.
They suppose that the peak is shifting ahed, and it should be in two weeks.
We are well, self isolated and limiting our exit to the strict necessary, which means to buy some food once every two weeks. The shopping on line is very difficult, due to the stress of the system, but I got a slot the next Monday when I will be able to pick my shopping up after I orded everything online.
The real problem is that there’s still too many people around, and with the hight probability to have asyntomatic positive people, the virus is goin around as well.
Probably the lockdown will be stronger in the next weeks. We have to stay at home, it’s our best and only way to fight.
Said about the situation, let’s talk about something nice.
First of all I have to thank to all of you who got in touch with me during this week. I’m surprised and moved. Thank you so much.
So many different e-mails, which made my week much better.
I’d like today reply to Sophia, who asked me a recipe of a special Italian pasta.
I’m going to tell you the special recipe of the chef Federica Camperi.
Pasta al pesto
• 200 gr fresh basil leaves (the best one is basil from Albenga in Liguria)
• 1 clove garlic, peeled
• 50 gr pine nuts (toasted for an extra flavour)
• 50 gr freshly grated Parmesan
• 50 gr freshly grated Pecorino
• 100 gr delicate extravergin olive oil
1. To make the pesto, combine basil, garlic, pine nuts, Parmesan and Pecorino in the bowl of a food processor; season with coarse salt, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. I also add a couple of ice cubes, to keep the sauce of a vivid green.
2. Store in an airtight container in the refrigerator for up to 1 week.
3. Use pesto sauce for your pasta, the best choice is Trenette, and I recommend to taste pasta AL DENTE!
The next weeks I’ll be happy to give you some new recipes, if you agree.
If you want to know about Federica Camperi, take a look at her Instagram page: @incominciaperc and follow her if you like.
The lake is always gorgeous, my friends. I’m posting some pictures I took from my balcony.
Probably, the 2020 Summer will be closed for everyone do tourism work here. It's a huge problem for th local economy (also for the global economy).
We will survive and when We Will Ride Again, it will be just beautiful.
It’s the promise we make to each other and it’s a metaphore which works for all our lives.
Stay safe my friends and, of course, keep in touch.