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The Dolce Vita Diaries
Cathy Rogers
Jason Gibb
A deliciously different travelogueIn 2005, Cathy and Jason threw in successful careers as TV presenters and producers to become olive farmers in Italy. With their one year old daughter and Italian dictionary in tow, they found themselves in the middle of a European nowhere untouched by modernity. They were on a steep learning curve in more-or-less everything – finding out how to prune an olive tree so that a sparrow can pass through its branches, learning what beauty products are de rigeur in the changing rooms of a local Italian football team, being trained, by a local Italian choir, how to sing in English but with an Italian accent – and learning the rigorous rules of when one is allowed to consume a cappuccino. Armed with their indefatigable love of food, they headed off many a potentially tricky situation by cooking their way out of it, a sure route to the heart of any Italian.They discover that olive farming is dominated by the big boys and desperate to turn their new home into a way of making a living they cast around for ideas of how they can do so. A flash of inspiration led them to launch an 'Adopt-an-Olive-Tree' scheme. For a fee buyers could adopt a tree, receive produce from it and even go and visit it to give it a hug. The scheme became hugely popular with trees selling out way ahead of expectations. A contract with Selfridges followed and suddenly Cathy and Jason's dream is realised. Or nearly anyway. It's a hard slog and they meet every challenge with fortitude and humour but what they hadn't expected was that the biggest challenge would be the quiet of the countryside. Soon they find themselves hankering for the sounds and stench of the city and facing a difficult decision on what they should do next.
The Dolce Vita Diaries
Words by
Cathy Rogers
Recipes and photographs by
Jason Gibb
To Grandfather Jack, who sadly never did see the grove
Table of Contents
Cover Page (#u58432cab-0777-5164-84f5-c5ff0e2aec91)
Title Page (#u51ca3674-49df-54dd-b6fd-7bc15c937995)
Dedication (#ud111b010-1a11-5783-bb6a-6cf4c4870ca0)
1 The seeds are sown (#u5a517231-22df-5a06-b020-9202fb9325f7)
Olive oil tasting (#ulink_b522bb11-e2bd-504b-9e55-95cd253bf080)
Infusing olive oil (#ulink_2cc421d3-8974-52f8-99cb-1c60737cd9e0)
Lemon ravioli with sage butter (#ulink_3f8d5c70-6078-5921-93fa-ce7196ed4906)
2 Dipping our toes in the Dolce Vita (#u6b0cdbd4-4519-5f11-8780-abc74cee6885)
Orecchiette pasta with cauliflower (#ulink_9e3216ad-8bec-577b-b2b1-9801d7b260d1)
Pan-fried trout with polenta crust and almonds (#ulink_6fe00ba9-903f-5f98-8644-d47d46bdd28a)
Orange, almond and caraway seed cake (#ulink_cd44c110-0fbb-530d-8bd1-280c1fb85770)
Strozzapreti (#ulink_d34a6032-3d40-5398-8fc3-6f4936fad757)
Maccheroni di Campofilone (#ulink_fb60978e-3383-562f-aade-b4cb856d922c)
Aubergine involtini with sapa sauce (#ulink_3d990c86-4129-52ad-ba5f-0bbf68782f3c)
3 Somewhere to call home (#u11db982f-8a84-596b-9c68-c90fee5e07a5)
Preserving lemons (#ulink_6d39a276-bc45-5468-9292-201b7ff2ae43)
Hollywood pasta (#ulink_921b9b73-8658-5367-8b16-b76f7d8dadf1)
4 Los Angeles...London...Loro Piceno (#u778f7842-2eb0-51d0-bd09-12811679cc07)
5 Leading double lives (#u95b9e0a4-2f1c-533f-b2d6-a53a816a61ce)
Roasted butternut squash risotto with home-made pesto (#ulink_8c7c1348-4caf-54e3-95f5-35f0d347cdd7)
Cannellini humus with parsley (#ulink_c5e8f65a-a851-5531-9142-35dad7f77406)
Cannellini humus with lemon and basil (#ulink_422532cb-241b-5996-b7d8-0bec1854218a)
Plum, peach and almond cake (#ulink_df17836d-7422-5ebd-aa77-83b5165f2a9d)
6 Buon viaggio (#ub1e7fa87-0149-5aeb-8e71-90faf4e1df3b)
Pear, parmesan and rocket risotto (#ulink_f4323272-88ff-5f0a-aa91-95dd9a017d1d)
Oven-roasted tomatoes (#ulink_2f12c311-6d9c-50de-b8e6-b12d9a1defb1)
Marinated aubergines (#ulink_40e98e32-b865-52c1-9363-98de8a36290b)
7 Puttingdown roots (#u5b840524-57f6-5d30-924b-b8c1e67f0a78)
Lentils from Castelluccio (#ulink_b9393a2b-b31b-5260-b4d9-374519e2a192)
Panzanella (#ulink_d80ce044-dcd7-52a1-b031-f0f3bf24341c)
Fusilli with courgette and saffron (#ulink_59e34019-1e36-58f8-a8ad-401d342c3d3f)
8 It’ll be so good when... (#u9ea6453f-8acd-5ee5-9220-272537c274f7)
Sliced steak on a bed of rocket and tomatoes (#ulink_242ddbc7-213d-56e2-9829-ec0d286514d3)
Tagliatelle with porcini mushrooms (#ulink_2b832237-625b-5bc1-a0df-094fc5125794)
Grilled lamb (#ulink_c906810a-49d1-5755-86dd-0d3d7223e7be)
Oily chicory (#ulink_3b9f06f6-85af-591e-b9ce-ace46fd9cd9e)
9 Liquid gold (#uab9b2809-f78a-527c-a913-705ad64f16f4)
Silvano and his sacred sapa (#ulink_cb03b765-c479-5f36-9434-5cf08411f826)
Polenta with sapa (#ulink_1fe7a31d-726b-5eda-9f06-8800a4d9f090)
Sapa and pecorino (#ulink_4979bf3f-bf8d-532f-932d-1c9d89f656ca)
Sapa with ice cream (#ulink_7b8137bc-af87-5294-861d-bc44ec63ef94)
Sapa with strawberries (#ulink_fdf90760-d0c4-5129-9466-f8b840927a23)
Onion and sapa tart (#ulink_7d67577c-f5b4-5f2d-8dad-6790cadce9ce)
Penne all’arrabbiata (#ulink_b67d6f76-65c0-5a65-9364-7866ec988a61)
10 Learning to be Italian (#u3193ea8b-a706-5d07-a66c-095053e3f883)
The Loro Piceno Shield (#ulink_21ac2253-8f9b-5bed-8281-24efb77e07f0)
Twice-cooked biscuits (#ulink_f0cb03ed-59aa-5107-9b53-03b4c7c783a3)
11 The ‘other’ press machine (#uf414be54-39fc-5ccf-9bbc-b5702ea81b2f)
Fat chips shallow fried in olive oil (#ulink_c83ba138-30dc-5501-b7d7-cf57318fe570)
Battered feta cheese (#ulink_39eea3f0-60f8-5d8f-b94e-3e4efd420ac5)
Real ketchup with Italian tomatoes (#ulink_9f86d895-4a67-5793-9e2e-fb95d3173553)
Artichoke and pea bruschetta (#ulink_78360ae3-fbd1-5660-90a5-428be3467df2)
12 Jingle bells (#u4876e669-f031-598a-aca3-ac92c1915713)
Halloumi stir-fried with harissa (#ulink_5d9d2512-47e1-56e3-a720-b005334457fa)
Taverna Loro (#ulink_c757c1d7-2d3b-5932-a5b9-1a791cf1443e)
Focaccia (#ulink_f97532ac-d31b-5a64-aafd-f3470e0d8c84)
Pumpkin flowers stuffed with sheep’s ricotta (#ulink_54cbebd0-803f-5514-91ee-51efce622b64)
Potato soup with pig’s cheek (#ulink_15232a5c-bb8e-57da-837c-dd7de78a3298)
Strawberry pannacotta with balsamic (#ulink_203efd86-b3bb-5653-ada6-f2b9818db7a6)
13 More to life than work (#uda2900ab-7f69-5d77-8ea9-b2c348b012e1)
Spaghetti with lemon and parmesan cheese (#ulink_9923df7a-2879-5417-92a0-1a005d9a076c)
Trout preserved in olive oil (#ulink_0eac4562-d603-558b-a146-b3878fd6496b)
14 The fruits of our labours (#u9d995117-8db1-5178-b76b-23a0e38dbc87)
Ricciarelli biscuits (#ulink_5a4bcc10-4e97-5fde-bf5e-9844d820464f)
Mandarin breakfast cake (#ulink_87858b45-4350-5631-9a5b-3768674cb556)
Hazelnut meringue layer cake (#ulink_3e7dcd8a-e4cf-5432-b86c-30064d4c22ff)
Oven-baked perch with potatoes, olives and mandarin olive oil (#ulink_b70c5b36-1ebf-5e39-be7d-e202a56b2644)
15 Mangiamo (#u442caef9-7594-525d-a371-52a3761a2dc1)
Antipasti: Meat, cheese and bruschetta (#ulink_a97e7630-4486-5547-a2fc-646e34e99db5)
Spaghetti with anchovies, olives and capers (#ulink_071acc24-bba4-507c-ba27-d61998fc811a)
Secondo piatto: Breaded veal cutlets (#ulink_492049a5-d0a5-52ea-b7f1-0a16823b33d6)
Contorno: Potatoes roasted with garlic and rosemary (#ulink_2acbd73f-878f-5fb1-af4a-2259c4f34feb)
16 Waking up from the Italian dream (#ua7d6cf4c-b646-577e-ab38-b5f0f1018090)
Seafood fritto misto (#ulink_4f8fb4da-1dbc-5c6b-801c-cb04059001f0)
Spaghetti with clams (#ulink_b27ab039-6614-5d98-976a-b8e971993877)
Spiralini with ricotta and tomatoes (#ulink_4d0f046d-849c-55ab-a605-8f7aa75ef3ad)
Vincisgrassi (#ulink_b1a8a153-aafd-5054-ae8c-65eaf182f09c)
Osso buco (#ulink_7b5023e6-0b69-5057-a4d9-16c26415c17f)
Saffron risotto (#ulink_a2ee1ca4-b886-57ab-8862-895bae51b17e)
17 Nudo gets all dressed up (#udf956edf-5bf0-5923-865c-304c4db1b92e)
Spaghetti for hungry footballers (#ulink_6833be51-8812-5cfd-b1b2-f1a9ce44592a)
Cherry and pine nut focaccia (#ulink_307abd8c-f5c9-50a8-a40a-708fcc3a39da)
Fig jam (#ulink_1e88c022-2694-54e2-8402-60cf2e51127e)
18 The outside world pays a visit (#u881c8339-3e4d-59c5-b204-d67a6c43441d)
Acknowledgements (#u6ff83ab8-f0b7-5b0b-b4e1-109ce1813fef)
Copyright (#u2f314ce1-f8a4-51a2-a760-cfdf8e786431)
About the Publisher (#ua84d360f-c319-5714-91a5-99ba8fdf5cd2)
1 The seeds are sown (#ulink_08bc7698-f823-5bcd-9fee-d771b123fef0)
We’d both been working in TV for a long time, ten years for me, seven years for Jason. I think that ten years is long enough to do anything. I’ve always admired old people who can look back at their lives and divvy it up into the different chapters, much more than those who have just doggedly pursued one thing. We felt we’d done telly for long enough and we’d started making plans, or at least flirting with the possibility of plans, for doing something else, something completely different.
We’d been living in LA for three years, having moved there to set up a US office of RDF Media, the company we both worked for, making programmes like Faking It, Scrapheap Challenge and Wifeswap. We lived in the hills under the Hollywood sign, bought coffee from a drive-through on our way to work, went surfing at the weekend or visiting the silver Airstream trailer I’d impulsively bought one day up in the mountains by the Kern River. We bought fashionable clothes, hung out in the kind of bars where you could get your nails done while sipping your martini and having your car valet-parked. Generally we led a pretty charmed, if rather shallow, life.
