Cappello di Prete

Posted on 16 February 2007 by Fr. John Zuhlsdorf

Sometimes I will eschew supper here at the Domus in order to chew some slices of good things Italy has to offer.  For example, the other day a friend and I got some wonderful paper thin slices of San Daniele prosciutto, milanese, some gogonzola piccante, olives, and a ball of fresh mozzarella di bufala. 

You haven’t lived until you have had fresh mozzarella di bufala. 

This all had to be washed down with something, of course. 
To that noble end, we had a wine I had never tried before with the auspicious name Cappello di Prete.  This is from Puglia (the heal of the boot) and is of the varietal negroamaro.  It was a perfect match.

Of course, you might also know the cappello di prete as the venerable saturno or the tricorno as the priest’s biretta is often called.

o{];¬)

 

About Fr. John Zuhlsdorf

Fr. Z is the guy who runs this blog. o{]:¬)
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6 Comments

  1. Fabrizio says:
    16 February 2007 at 2:28 PM

    “You haven’t lived until you have had fresh mozzarella di bufala.”

    hear, hear!

  2. billsykes says:
    16 February 2007 at 4:20 PM

    Father:

    My wife and I had mozzarella di bufala last October in Tuscany. In my 60 years of life, it was like I had never had mozzarella before.

  3. Fr. John Zuhlsdorf says:
    16 February 2007 at 4:23 PM

    Eu! Fabri! Quanno vieni a pija ‘na forchettata?

  4. George says:
    16 February 2007 at 5:13 PM

    Father,

    That is one excellent wine. I found it last year while spending the semester in Rome. While living in Compo, I found an excellent wine bar just 1 block south of the SE corner of Compo dei Fiori. Just ask for Massimo and tell him what kind of wine you like and how much you want to spend, and you’ll get an excellent bottle alway. Cheers, and enjoy

  5. PMcGrath says:
    16 February 2007 at 7:26 PM

    Buffalo mozzarella — much better than cow’s milk mozzarella :))

  6. St. Peter's Helpers says:
    17 February 2007 at 6:16 AM

    Prosciutto with mozzarella is heavenly.

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