Thanksgiving in Rome 2013

P1140504We celebrated Thanksgiving, my favorite holiday, yesterday (Saturday), and, as always, we had a wonderful time and ate wonderful food. This Thanksgiving dinner was much easier to prepare than was our Thanksgiving in 2012, probably because we know our way around Rome so much better after living here for two years and three months.

We began our shopping a few weekends ago at Castroni, a fascinating grocery store in Prati. Castroni carries foods from many nations, and we go there from time to time to get things we can’t find in other stores in Rome. That weekend we bought Libby’s canned pumpkin, Crisco, Carnation evaporated milk, and two boxes of Stove Top stuffing mix (at $10 per box—molto caro!). I spent last week shopping for fresh cranberries (Ocean Spray at $10 per bag—ouch!) and other groceries at the market in Campo de’ Fiori and at our favorite neighborhood supermarket, which is really just a tiny grocery store.

Yesterday morning we went to a pollaria (a butcher shop that specializes in chickens [pollo] and other fowl) near Campo de’ Fiori and bought a fresh 11-pound turkey, which the butcher cut up for us since our oven is so small. Michael roasted the breast, froze some of the other large pieces, and made stock out of the rest.

Several old friends and some new ones joined us for our feast. Serafini & Vidoto provided Bollicine di Prosecco, a fresh and lively prosecco that we drank while we were cooking (a Thanksgiving tradition). As usual, the staff from Bon Appetit guided us as we made our favorite cranberry sauce (which I wrote about last year and which is always on our Thanksgiving menu), Cranberry Port Conserve. Sheila Lukins and Julee Rosso, the authors of the Silver Palate cookbooks, fed us Grand Marnier Apricot Stuffing, another favorite that appears frequently on our Thanksgiving plate. Julia Child supervised her peerless braised endives (so simple and so refreshing with the richness of the other dishes) from page 299 of The Way to Cook. Michael used the same roast turkey recipe that he used last year with sage rub under and on the skin, and he made his delicious mashed potatoes and turkey gravy. With all of that we drank a wonderful 2008 Poggio al Sole Casasilia Chianti Classico Riserva that we bought in Greve-in-Chianti in September. We ended with pumpkin pie that was 50 percent good and 50 percent terrible. I tried a new pie crust recipe from a chef that shall go unnamed, and it tasted like and had the texture of crackers! The Libby’s filling is always great though, so we just scraped it out of the crust, ate it, and threw the crust away. I finally have learned my lesson and henceforth shall use only my mom’s pie crust recipe. As my siblings will affirm, she made THE BEST pie crust and pies on earth!

I’m so full and so thankful for Thanksgiving. I hope yours was every bit as fun and delicious!

Ciao!

Advertisements
This entry was posted in Rome food & restaurants, Rome seasons. Bookmark the permalink.

5 Responses to Thanksgiving in Rome 2013

  1. Larry Byer says:

    Mary and I really enjoyed this and are still laughing. We paid 98 cents for stove top and 1.98 a bag for cranberries.

  2. xttinagarnet says:

    Did you find the cranberries at the Campo de’ Fiori market or your neighborhood store?

  3. xttinagarnet says:

    Where did you find the fresh cranberries?

    • skdyer7 says:

      We found them in the market in Campo de’ Fiori, in the stand across from the flower stalls. I never saw them in a supermercato, but you might find them in one of the specialty shops that sell fresh fruits and veges. If you buy them in the Campo, you need to use them right away–they’re not refrigerated there.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s