The Anchoress

You know, reading this sweet article in the Washington Post, written by Franco Nuschese - owner of Georgetown’s Cafe Milano - and I was thinking, this would make a splendid movie, something on the order of “Big Night.”

I began to think about the menu, the table setup, the plates, the china, etc. First on the agenda was to create the perfect charger plate for the event. The charger is the first and most prominent thing you see on a table. It is the show-plate, a base under all the other plates being served. Also, this charger would go on display at the Vatican Embassy to commemorate this event.

I have a school friend in Italy who designs ceramic tiles and plates. I called and asked if he could do this in time. He said he could, so I flew to Minori, Italy, my birthplace. I told him I needed a 12-inch plate with the Vatican logo in the center. At the same time I wanted to create something that showed my dedication to my Catholic upbringing and my cultural background. So I decided each plate would be hand-painted with the logo in the center surrounded by a traditional blue ornate leafy floral border, characteristic of my region. Inscribed on the back of each plate are the following words: “On occasion of the 81st birthday of His Holiness Benedetto XVI, Apostolic Nunciature, Washington, D.C., April 16, 2008.” There were 24 plates, all individually crafted. The pontiff’s plate was larger, about 16 inches, and was decorated with a gold and blue leafy floral design.
[...]
When the pope was ready for lunch with the cardinals, there was an aura around him that spread throughout the room. The pope approached the table and as I pulled out his chair, he warmly smiled at me. I felt once again that inner peace and then he thanked me. Cardinal Tarcisio Bertone, the Vatican’s secretary of state, asked where I was from, and when I told him I was from the Amalfi Coast, they instantly recognized the connection in the decor of the chargers.

No doubt Nuschese felt enormous gratification in Bertrone and the pope making the connection; doing so implicitly communicated appreciation of his effort. The man must have felt like he had died and gone to heaven.

This might seem excessive to some, but as one who has had the good fortune of marrying into a really Italian family, I can appreciate the passionate attention to every detail, the idea of a meal being not simply a meal, but a cohesive message of love, joy and even sacrifice. The best Italian meals are “of a piece, perfection” from the first bite of cheese, the first sip of wine, through to the final fruits, sweets and coffees, and each part of the meal is enhanced by the care taken in choosing the right linens, the most beautiful glassware, the meaningful and decorative settings.

It’s very “old world” and even in my husband’s family, it begins to fall by the wayside for the sake of expediency - the meals no longer take hours to get through, as they did 20 years ago - but there is something wonderful and enriching about loving and lingering over each aspect of a meal. When it is done well, this is true art. I imagine Nuschese must still be on cloud 9 to see his tremendous efforts so well received. Bravo!