The quake in Emilia Romagna was horrible and has not stopped. They had two large quakes at 5.0 which have left many dead and thousands homeless.
What is really bothering me, is that the people from the last quake in Aquila in 2009 are still homeless and the town has not been rebuilt.
|just a peaceful foto near my home|
The valley where the recent quakes took place is one of the richest in Italy. Called the Food Valley, we are in the heart of production of parmesan cheese, balsamic vinegar and farm lands for much of Italy's fruits and vegetables.
Watching the TV, we have seen that also important industries, such as bio-medical, have had their buildings destroyed.
I didn't feel the first quake at all, but while sitting at my computer last week, I felt a little dizzy and then realized it was the house moving. We were feeling the second large quake up north.
That week I had friends arriving in Parma to visit the Barilla pasta factory and after were coming down to Modena and Bologna and asked me to join them to act sort of as a guide. I accepted, but wondered if after all my time in San Francisco, would I be caught in a real quake in Italy?
Modena had not been damaged at all in the quake. The city was fine and everything was as normal. My friend said her children were having trouble sleeping and we were to go and eat at the famous Osteria Francescana, and I checked ahead to be sure they were open. He said yes, but that the staff were sleeping in the park.
So it was with joy that I joined my friends in supporting the locals as they went on with their work.
We had a fabulous lunch at the Hosteria Giusti in Modena. Hidden behind the salami shop is a tiny elegant restaurant. I had been ages ago and was pleased that Matteo Morandi recognized me after all these years. He has taken over running the dining room since his dad passes away 7 years ago.
The three of us ordered lots of half portions, what a great idea, and shared everything.
|gnoccho fritto with salumi|
|eggplant with foie gras and lardo - basil with extra vecchio balsamico|
|perfect tortellini in broth|
cotecchino with a lambrusco zabaione
marinated cold pork salad with onion jam
Always a memorable meal!
I won't wait so long to go back again..,
Enogastromia Giuseppe Giusti
Via Farini, 75
Reservations a MUST
The people of Emilia Romagna are the backbone of Italy.
There has been an online movement to help cut the losses and to sell the thousands of broken forms of parmesan cheese which were damaged during the quake. Farmers "sell" their cheese to these "cheese banks" and get their money as soon as they turn in the cheese and the bank ages it for them. Most cheeses are sold at 18 months for the youngest, then 24 months and 36 months.
I am hoping that some huge corporation can jump in and buy a huge lot to sell in USA to help them.
I will follow up with any information on what we can do to help.