papadoupolos

A dinner party last night at the home of FV, a young Italian historian at U-Torino, who is writing a book on the Statue of Liberty (did you know it was originally intended as a French monument at the mouth of the Suez Canal?). Her parents live in an apartment with a view of the Alps (on a clear day--not yesterday--I'm told you can see Mont Blanc); they are retired teachers--he a philosopher professor, she a schoolteacher. Another amazing home-cooked meal, including various appetizers; beef (brisket?) in a delicious sauce; red-peppers and onions (I think you just throw it in a pot, the trick is to simmer for one hour). For dessert, a chocolate cake made with nuts, fruit, and egg-whites, called papadoupolos--from Trieste, of Greek origin, but a Venetian recipe (nobody could really explain this genealogy)--served with zabalone sauce. Mrs. V. also makes her own dessert liquers, one from herbs (sage, thyme, rosemary, and others) and one from orange peel. F is engaged to a Norweigan scholar and there was another guest who is an Italian American from New York who has lived in Italy for 15 years so there was lively conversation about cross-cultural and transnational life.