Tuesday to Thursday, May 26 – 28, 2014
Milan and Parma
On Monday morning I flew from Alesund to Copanhagen and then to Milano then went to The *Best Hotel (*in name only). It is a suitable 2-Star if you only want a bed and a shower. If I had thought of it, it would have made more sense to stay at an airport hotel rather than shuttle all of the way into the city then back out again in the morning laden with baggage. It cost me twelve Euro but I left my bags in the train station while I went back out to pick up Jeanne who had traveled all night from Charlotte with the Haley family.
We made the connection and then took the shuttle back down to the central train station in Milano, and then went directly to Parma and or Bed and Breakfast at Ducale where I always stay. Giovanni was thrilled to see us and gave us a nice room on the breezy side of the hotel.
Hostaria da Beppe
Tuesday, May 27, 2014
After a short rest, Jeanne felt awake enough in the evening to go for amazing risotto at da Beppe just behind our hotel. I have written about Beppe before when last October I ate there for the first time (scroll back). I told her that she just had to do this once before she died. Beppe does everything (EVERYTHING) himself. Parmeseani turn their noses up because Beppe is from Napoli but foreigners have discovered him. Seated across from us were three tourists from England and within an hour there were at least sixteen others. In one group alone there were ten people to feed all at once.
I think there is an unspoken rule you should know about. If you eat at Beppe’s Hostaria, you must just relax. He washes every dish, sets every table up, then delivers the “liste” and takes your order. Then he goes behind the door which is posted with a clear sign “ENTRATA VIETATO” (Entrance Forbidden). There a mystery takes place. Somehow from his menu of thirty or more risotti and other items, he turns out plate after plate and delivers them to the table with lightning speed. Oh yes, and somehow he serves up the right wine with flair.
Jeanne admitted to being impressed. After devouring his specialty (ham hock – for the specialty “ossobuco di vitello da Beppe”) and a small, but perfectly grilled steak we stumbled back to our hotel three blocks away. For more information on what people have to say, see Trip Adviser.