Blame it on Massimo R., HG/BSK’s talented, tactful, amiable, athletic son-in-law (married to HG/BSK’s gifted daughter, Lesley). Massimo is a Professor and head of Italian studies at Brown University. He is the author of a number of books and an authority on Italian culture, specifically the school of”melancholy” in art and literature; Italian cinema (heads film festivals at Brown) the career of Garibaldi; modern Italian literature. He has been honored by the Italian government with the “Ufficiale” title and is a leader in the digital humanities. He is also a loving and devoted husband and father. Plus, still a skilled and competitive tennis player (a room in the parental home in the Veneto region was filled with his tennis trophies). Quite a guy. However. Massimo is the cause of a marital conflict: HG vs. BSK. The subject is the texture of pasta. HG likes it medium soft (“Mushy,” says BSK). BSK likes pasta super al dente (“Cardboard,” says HG). Massimo, like many Italians, is very knowledgeable about wine, cheese, bread and food. He likes pasta extremely al dente. BSK, to HG’s discontent, has followed the Professor’s lead. HG/BSK have found a way to compromise. Flat pasta: Linguine, spaghetti, tagliatelle, fettucine, pappardelle, etc. are removed from the pot for BSK when done to BSK’s liking. HG’s gets a minute or so more boiling. Both HG and BSK are satisfied. When it comes to shaped pasta like penne, rigatoni, farfalle. conchiglie, etc., they are cooked in separate pots and both eaters add the sauce (and some additional pasta water) when done to their taste. Peace reigns at the HG/BSK table.
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