They say that a great cook is one who has mastered the egg. I am not a great cook by any means, but I do love eggs no matter how they are cooked.
When given the opportunity to learn how to cook the ‘Absolute egg’ (uovo assoluto) and ‘Egg 61’ (uovo 61) by the notorious egg master himself, Paolo Parisi, I was beside myself.
We pulled up to a beautiful, charming farm house called Azienda Le Macchie in the outskirts of Pisa. There Paolo and his family run a farm filled with hens, goats, cows and ancient Tuscan pigs called cinta senese. You will also find a few dogs running around.
Upon entering his home I stepped directly into his kitchen. A sort of organized chaos. Rows and rows of pots and pans covered the ceiling. Paolo doesn’t seem to have just one ladle or just one whisk, but 6 or more of each type of utensil imaginable. Let’s not forget his ovens, as in plural.
Paolo Parisi was warm and welcoming. His eggs are renowned in the culinary world for having amazing yolk, which are due to the goat’s milk that is fed to Paolo’s hens. I hope to find his products in gourmet stores around Italy and in some well known restaurants.