On my last PODCAzT I extended a word of thanks to you who have been so supportive of this WDTPRS project. I said I would on Tuesday 8 May say Mass in thanksgiving for you. Yesterday, a friend came for the promised Mass and supper afterward. It was, I suppose, a blognic, since this fellow posts here occasionally.
I said the Mass in one of the chapels of the house where I live (after reorienting the altar, of course). It was very simple. I used the 1962 Missale Romanum.
The older, "Tridentine" form of Mass presents great flexibility for the prayers the priest can say in addition to the Collect, Secret and Post Communion. I also used the prayers Pro devotis amicis which you can read here.
For supper, rather than go to a restaurant, we went to the shops and picked up a few supplies, including…
small black olive di Gaeta
prosciutto di San Daniele
mozzarella di bufala
robiola in verza leaves
salume di culatello
I got some bread and a salad of mixed greens from the refectory.
For the wine we turned to Umbria: cold Grechetto and not so cold, highly structured Sagrantino di Montefalco.
The prosciutto was sliced as thin as a whisper. The buffalo milk mozzarella ooooooozed. It was some of the best of its type I have had in a long time. And it was plentiful. Good mozarella di bufala is one of the material proofs that God loves us.
The sausage was unusual. Sausage is not normally made from the very best bits of a critter. This stuff, however, was of culatello which is from the back of the pig’s hind leg. Usually culatello is larger and round and tied up in cords. This was a very different version, like a salami. It nearly melted in the mouth, even though it is cured.
The robiola was exquisite. Robiola is a ripened cheese of cow, sheep and goat milk. The amounts of each will vary but what we had last night had a high proportion of goat milk. It was wrapped in verza which is a kind of cabbage. This sort of cheese was known to the ancient Romans. Cheese like this was probably made and consumed by the legions on the march. The little packets of leaves maintain the proper humidity for the ripening process and make it very portable.
Folks, the food I am describing is rather common here. You can find these things in shops on every other corner. You just have to know what to get. This you learn over time, with the help of friends who live here, and by asking lots of questions.