1.27.2020 – Wonderful new word!

Wonderful new word!
Soppressatta! At same time,
new pizza topping
.

Our youngest son has been auditioning for various summer dance programs.

All the auditions so far have been at the Atlanta Ballet studio in West Midtown, Atlanta.

The prize in this box of Cracker Jack is that my wife and I get a couple of hours to be downtown.

Not that we need an excuse to go downtown, but it helps.

Yesterday we went out for a late lunch.

We had stopped in at this spot for a cup of coffee last week and decided to go back and try the food.

The menu was filled with new words.

New words that I guessed were also new names for old foods much like Patagonian toothfish shows up on menus as Chilean Sea Bass.

Words like Muhammara, Chorizo, Guanciale and Boerewors.*

Yeah sure.

Like the old coach in the movie, The Natural, says to Robert Redford when they go out for Italian food, “You can’t pronounce it but it sure does eat good.”

One word stuck me.

Soppressatta.

Soppressatta?

Pronouced sop·pres·sa·ta, we had to ask the server what it was.

She smiles and says, ‘Its a fancy Italian sausage, like pepperoni.”

Sounded okay.

The pizza came with tomatoes, big leaves of basil and these paper thin, silver dollar sized slices of what I guessed was the Soppressatta.

Tasted great.

Just like soppressatta was supposed to taste.

At least to me it did.

In a way it was like the stories about the Connoisseur who samples a 200 year old bottle of supposed fine wine.

The Connoisseur  pronounces the wine as excellent but then not too many, if any people KNOW what a 200 year old bottle of fine wine is SUPPOSED to taste like.

I enjoyed the soppressatta.

I loved the word.

Soppressatta.

“So PRESS at ta”, I said out loud.

“So PRESS a ta Don Corleone”, I said out loud until my wife told me to shut up.

I had to get out the Google.

Ever have one of those moments where maybe you really did not want to know?

The Google reported that soppressatta is an Italian pressed sausage made with Pig’s head, tongue, belly and stomach.

I left it there.

I did not ask the server about the origins of their soppressatta.

When I thought about it for a bit I decided, so what?

It tasted great.

This place proclaims …

To the mindful, to the curious
to the brilliantly flawed.
To those seeking comfort, respite,
splendor, and sustenance…
The Bold Monk welcomes you.

Quite a statement for a restaurant.

If you decide to eat in a restaurant that makes such a statement, don’t ask what it is in the sausage.

Just eat it.

Seek the comfort.

Seek the respite.

Enjoy it when you find it.

*Muhammara – a thick pomegranate syrup, can be found at Middle Eastern markets
Chorizo – mixture of chopped pork meat, pork fat, salt, whole pepper grains, cinnamon, achiote
Guanciale – an Italian cured meat product prepared from pork jowl or cheeks
Boerewors– coarsely minced beef and spices

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