I spent most of the month of February in the U.S., and the hit was a dinner at blacksmith Angelo Garro
's forge in San Francisco, where we cooked a whole wild boar. It was a treat! Angelo, who was born in Sicily and has my own flavors in his mind, used super wild fennel stems to season the boar and his own vinegar and salts from Trapani. Over the long, peaceful day, I really enjoyed cooking with him, comparing our recipes and chatting.
For dessert, I made a biancomangiare, an almond pudding (you'll find the recipe below). I had brought some bitter almond extract from Sicily, and I made the candied orange peel to go with it. Finally, since we had some spare time left, I made cuddureddi, little donuts dredged in sugar and cinnamon. Alice Waters, one of the evening's guests, loved those!