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One room unmentioned so far holds plenty of culinary treasures—the cantina, naturally climate-controlled, is the storage room for fine regional wines and preserved antipasti, as well as hams, salami, and pancetta (bacon) from Ca’ d’Alfieri’s own pigs. All these goodies will find their way to the table. I’m sure this will bring back fond memories to Dave and Mary Jane…
The fields, the animals, cooking and serving food, waiting the B & B rooms, a retail store, manufacturing…often Renate and I wonder how Maurizio and Luisa are handling all this. Then again, sometimes we ask ourselves how we’re handling everything that comes with Pepperworld, working with a small crew. One thing’s for sure—any such endeavor takes a lot of enthusiasm.
If you’re traveling Italy and would like to visit our friends, the B & B address is Ca’ d’Alfieri, B & B: 29 Loc. Predario, Bardi. The Bardi shop, La Bottega di Ca’ d’Alfieri, is in Bardi’s village center, 86 Via Pietro Cella. Web
Be sure to say “Ciao” from Harald and Renate!
Recipe: Luisa’s Chili Chocolate Cake
9 oz. (250 g) (1 1/4 cups) high quality dark chocolate
6 oz. (180 g) (3/4 cup) sugar
7.5 oz (220 g) (1 cup) unsalted butter
1/4 cup sifted flour
1/4 cup milk
4 large eggs
2-3 teaspoons of Habanero jam (or other hot chile pepper jam)
Confectioner’s sugar for decoration
In a double boiler, melt the chocolate (break into smaller pieces for easier melting) Stir in the butter, sugar, and milk until smooth. Let cool.
Separate the eggs. Incorporate the four egg yolks, the habanero jam, and the sifted flour into the chocolate mix. Beat the four egg whites until stiff peaks form and carefully fold into the mixture.
Pour the batter into a greased 8″ or 10″ pie pan and bake at 375 degrees F (190º C, gas mark 5) for about 30 minutes. Let cool and dust with confectioner’s sugar. Serve optionally with a scoop of vanilla ice cream.
Heat Level: Mild to medium
Serves 8-12
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