Barbecuing in Italy I have found to be less concentrated on the food and marinades, and more about staying outside and being together while eating fresh, simple food.
Some ingredients for a perfect barbecue in Italy:
Plenty of pane e pomodoro, bread and tomatoes, the most addictive form of crack that I know of. Start with fresh Pugliese bread, which has a few holes for the oil to fall through (and then you can fare la scarpetta and wipe it all up with your last remaining bite). The tomatoes have to be so ripe that when you rub them on the bread, they explode immediately and all you’re left with is a lonely inverse tomato skin. Top that with the finest Pugliese oil, and some rucola / rocket / arugala for a spicy bite.
What more could you want?
A wood-burning oven, to replenish the barbecue coals or to toast the bruschetta while everyone is salivating and waiting with their plates casually clenched in their hands. Also doubles as a warming device.
You must have some animals around, if anything to break up the afternoon. Unless they are too busy playing alone to bother with you. If they can be as cute as these, you’ll be ok with just looking at them.
Mom and daughter take a break.
A splendid view of olive trees straight on until the sea, to remind us that we can’t get closer to Mother Earth in this moment.
As you watch her make things grow before your very eyes.
And you must, you absolutely must, have a Conga Line.
What would you add to make this Barbecue even better?