Pellegrino turned to carpentry. Let’s say it was the lock down but I believe that even if the pandemic hadn’t come to give us time to do the things left behind, Pellegrino would have started to be a carpenter anyway. The occasion was a gift from a carpenter friend of his: large chestnut boards thirty years old. He made large refectory tables – some even weighing several quintals – to be transported by crane or built directly on site. Like these.
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From there the passion for different woods and their use: acacia, olive, beech.
And wild pear tree.
Obviously no “live” branches have been removed – which will continue to give us little pears at the end of each summer for years to come. There were some branches knocked down to the ground. Maybe a lightning bolt or a windstorm.
What to do with such small branches, made of flexible, resistant and… wild wood?
Kitchen ladles, of all shapes and sizes.
Exceptional! especially suitable for turning game sauces, such as the one that today Giorgio and Pellegrino – chefs of a certain “thickness”, both exceeding the abundant quintal of weight – are preparing. 22 (twenty-two) kilos of selected wild boar meat for a superb meat sauce to be kept in vacuum jars.
Here we are: do you want to put the touch that the wild ladle will give it on the wood stove?
Here we are almost at the end.
Since you can’t eat three pots of meat sauce all at once, it will be better to keep it in glass jars..
Post written by Marcella Ansaldo with the collaboration of Giorgio Rosano and Pellegrino Lombardi