On Saturday, 19 February, Steve joined a group of 40+ students on a day-long bus trip to a dairy farm in the high hills northeast of Naples. This is no ordinary farm. The principal product here is mozzarella di bufala, a delicious soft white cheese made on the premises from the milk of buffalo cows. The "bufala" are domesticated water buffalo. We got a tour of the small family-owned dairy. We petted the livestock.We ate and ate and ATE and ATE! Our lunch consisted of (a) antipasto: two kinds of local sausage, three kinds of cheese, a big serving of artichokes au gratin, a plate of baked zucchini, a sweet cornmeal cake, a piece of fresh mozzarella the size of a tennis ball, and an enormous ball of riccota cheese onto which one dripped local honey; (b) a first course consisting of two kind of pasta, a Sicilian linguine with a tomato and olive sauce and a "hunter's style" rigatoni with beef and mushrooms; (c) a second course consisting of roasted potatoes, fat fennel and garlic sausages, and a thick pork chop; and (d) a tray of four different kinds of sweet cakes and coffee. Afterwards, the students played on the outdoor playground with some local children.
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