Magic, music and mountains - Pippa Mattei's busy summer.
Updated: Sep 7, 2018
Where are you currently?
I am now back home in Attard, beginning my Autumn cooking classes on Saturday.
How was your summer?
Summer has been great this year. In July I rented a farmhouse in Xaghra, Gozo, and husband John, daughter Emma and boyfriend Dean, son Alex and last, but not least, Labrador Ramla, spent 10 blissful days on our sister Island. Every morning at 7.am John, Ramla and I went to the rocky beach on the right of Marsalforn (Ghar Qala) and had an amazing sunrise swim - not a soul in sight!
After that we drove to Bugeja Fishmonger and chose the catch of the day, always, fresh, wild and local! Collected milk, Gozitan ‘hobza' and best seasonal fruit, all this for a easily prepared Summer lunch. Spent Siesta time by the farmhouse pool and swam till sunset. After showers etc, the boys lit the BBQ and we grilled sausages, steaks, burgers which we downed with chilled Sicilian wine and chatted out in the cool of the evening till late. Simply the best holiday, with no airports, queues, tourists etc!!
Late July, John and I travelled to Switzerland, and we flew via Munich as there's only one direct flight from Malta to Geneva, on a Saturday. This gave us the opportunity to spend a little time in Munich for Bratwurst, beer and Apfel streudel!
On arrival in Geneva, driven up to Verbier, (buying fresh apricots on the roadside!) There we spent 10 wonderful days, attending the yearly Classical Music festival. Concerts took place both morning and evening and we were spoilt for choice, with some of the world’s best musicians delighting us with both familiar and not so familiar classical pieces - Music and Mountains, simply magical!. Two final days on the lake in Geneva and then back home, on the Air Malta direct flight.
Have you managed to complete your next book on Marcella yet or is it still a work in progress?
Marcella book still work in progress.
What is your favourite recipe in the book so far?
My two favourite recipes in the book so far are the fresh Tortellini that I learnt to make by hand in Bologna, and the Gozitan pork and pumpkin pie, two recipes I had not mastered when I wrote my other cookbooks.
I have 10 friends coming to supper: can you give a me a fool proof menu please that won't have me slaving over a stove all evening but still look like I made an effort?
For a great Summer supper for 10, I would prepare:
Cool Gazpacho soup (from my book Pippa’s Festa) followed by . .
Vitello Tonnato accompanied by a potato salad (Also in my ‘Festa’ book) . . and then
Carolinda’s Fruit and Yogurt Surprise (this in my ’25 years in a Maltese Kitchen)
These recipes can be (and should be) prepared the day before the dinner and left in the fridge overnight!
For more information or to book cookery classes, contact Pippa on firstname.lastname@example.org or visit www.pippamattei.com
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Content Supplied by: TEMPLE Team
Images Copyright: TEMPLE Magazine and Pippa Mattei