Authors: Peter King
They were chatting away as I said to Pellegrini, “It's fascinating that you have buffalo farms. I know that some mozzarella is made from buffalo milk but most people associate the animal with the open plains of middle America. It's difficult to associate it with Italy.”
“We make the finest mozzarella in Italy,” Pellegrini said proudly. “We export more and more all the time.”
“Isn't it hard to milk buffalo?” I asked. “They are such big animalsâit must make it dangerous.”
He laughed. “You must come and see them. Our cheese factory too. It is one of the finest in Europe.”
“I'd love to,” I said and meant it.
“What would you love to see?” Francesca wanted to know, determinedly keeping track of several conversations at the same time and within a couple of minutes, we had arranged to go out the next day and visit the Pellegrini farms and factory.
“I have a thought,” said Pellegrini. “What are you doing the day after tomorrow? The reason I ask is that is my birthday and Bernardo Mantegna, one of our most famous chefs, is giving a big party for me in his restaurant. I would like for you to come.”
Francesca and I exchanged glances. I saw no reason not to be truthful. “As a matter of fact, we tried to get a reservation there that night and could not.”
“Excellent.” Pellegrini beamed. “Please come as my guests.”
“Haven't you had dessert yet?” asked Giacomo in concern. “We have some magnificent concoctions of mascarpone. I will send some over.”
He shook hands with the two men, kissed all three women, and turned to me.
“I believe you will leave here tonight, signor, convinced that I am the man for Mr. Lansdown's restaurant.”
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This is a work of fiction. Names, characters, places, and incidents either are the product of the author's imagination or are used fictitiously. Any resemblance to actual persons, living or dead, businesses, companies, events, or locales is entirely coincidental.
copyright © 1998 by Peter King
excerpt from
Death Al Dente
© 1999 by Peter King
cover design by Connie Gabbert
ISBN: 978-1-4532-7725-6 (ePub)
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