Mullethead & Hambone Go Global: From Wranglers to Rolling Pins—A Texan Culinary Adventure in Tuscany!
Howdy, partners! Mullethead and Hambone are back, and this time we’re moseyin’ on over to a land steeped in history, rolling vineyards, and some of the most delicious food on the planet—Tuscany, Italy! (The nicknames Mullethead and Hambone don’t translate well in Italy, so the locals decided to call them Nino and Ciccio.)
Now, you might think folks in Texas and Tuscany wouldn’t have much in common, but hold your horses! We reckon a love for good food, a helping hand, and a whole lot of laughter transcend borders, ya hear?
This time around, we traded our trusty smoker (“Smokey the Bandit”) for rolling pins and Nonna’s secret pasta sauce recipe. Our mission? To learn the art of Italian cuisine, spread a little Texas hospitality, and maybe, just maybe, help restore a beloved landmark in a charming Tuscan village.
From Brisket to Braciole: A Texan Learns the Art of Italian Cooking (with a Few Hilarious Mishaps)
Let me tell you, folks, there’s a world of difference between slow-smoking a brisket and kneading the perfect dough for fresh pasta. Mullethead, bless his heart, approached the whole thing with the enthusiasm of a bull in a china shop.
Flour went flying, accents got butchered (“Prego” somehow morphed into “Howdy” in Mullethead’s repertoire), and our first attempt at gnocchi looked more like misshapen marbles than fluffy pillows of potato goodness.
Hambone, ever the research nerd, spent his days buried in dusty cookbooks and translating Nonna’s handwritten recipe cards (which, let’s be honest, might as well have been hieroglyphics to our untrained eyes).
Despite the initial chaos, Nonna, our kind-hearted Italian instructor, had a way of calming the culinary storm. With a twinkle in her eye and a gentle touch, she taught us the secrets of her family recipes: the slow simmer of a rich ragu, the delicate art of hand-rolling pasta, and the importance of fresh, seasonal ingredients.
By the end of the week, even Mullethead was whipping up a mean plate of spaghetti and meatballs (Tex-Mex-style, with a hint of chili powder in the sauce, of course!).
Hambone Gets Historical
Hambone did, however, manage to unearth a fascinating story about a hidden Etruscan treasure nearby. Community leaders and archeologists in central Italy had gathered in the municipality of Montalto di Castro for the opening of a tomb that dates back more than 2 1/2 millennia, the municipality announced in a social media post.
“Today … we witnessed the opening of an ancient Etruscan tomb buried at the Osteria Necropolis in Vulci,” the municipality of Montalto di Castro, which sits along the Mediterranean Sea about 100 miles northwest of Rome, wrote Oct. 27 on Facebook, calling the grand unveiling “a day of culture and history” in a translated statement.
Historians say the Etruscans built their civilization on a portion of the land that is now modern-day Italy, beginning as early as 900 B.C., and operated as a network of city-states not completely unlike the Roman Republic that came after it.
The Etruscans dominated Italy until falling, as a result of the Roman-Etruscan wars, to the then-expanding Roman empire around the 4th century B.C. (Italian archaeologists open 2,600-year-old tomb for first time, find wealthy family’s treasures, By Emily Mae Czachor, November 2, 2023 / 10:53 AM EDT / CBS News).
A Texan Twist on a Tuscan Tradition: Sharing Our Culinary Skills and Spreading Smiles (and Maybe a Little Confusion)
Now, we weren’t just in Tuscany to learn; we were also there to share. We volunteered at a local soup kitchen, bringing a Texan twist to their classic Italian offerings. Imagine the surprise on the faces of the patrons when they were presented with a hearty Texas chili and a side of homemade cornbread or a basket of homemade corn and flour tortillas alongside their steaming minestrone soup.
We tried to explain that in Tex-Mex, tortillas are served alongside another hearty soup, Caldo de Res. And in Tex-Mex, tortillas act as another utensil, like a spoon or scoop, or as a “pusher” for plated foods. The language barrier might have been there, but the smiles and appreciative nods spoke volumes.
One afternoon, while delivering a huge batch of our famous Texas pecan pies (courtesy of Millie’s pie shop recipe, bless her heart!), we stumbled upon a charming little piazza in a nearby village. The centerpiece—a beautiful, intricately carved fountain—was sadly neglected; its once-vibrant colors faded, and the water basin cracked.
Mullethead, ever the sentimental soul, immediately declared, “We gotta fix this place up, Hambone! It deserves to shine again!” And so began our most unexpected Tuscan adventure—a mission to restore the fountain and bring life back to the heart of the village.
From Wranglers to Restaurateurs: Raising Funds and Facing Our Fears (with a Talent Show Trouncing)
Now, raising money in a foreign country with limited Italian and even less experience in fundraising wasn’t exactly in our wheelhouse. But hey, when Mullethead sets his mind to something, there’s no stopping him! Our first attempt involved a “Texan BBQ Extravaganza” in the village square.
Turns out, translating “slow-smoked brisket” into Italian proved a bit tricky, and the locals were more curious about the giant metal contraption we put together for a smoker than the delicious BBQ it produced.
Plan B involved a talent show. Mullethead, with his questionable yodeling skills and Hambone’s banjo-playing abilities (think nails on a chalkboard!), took center stage. Let’s just say the judging panel was more amused than impressed.
But here’s the thing, folks: Our enthusiasm and genuine desire to help were contagious. The villagers, touched by our efforts, rallied behind us, a local carpenter offered his skills, and a group of women volunteered to clean and paint the fountain.
The butcher down the street even donated a side of wild boar for a traditional Tuscan wild boar ragu—a dish that, with Hambone’s newfound pasta-making skills, promised to be the star of a celebratory feast to mark the fountain’s grand reopening.
The spirit of collaboration was infectious. Soon, the entire village was buzzing with activity.
Children helped gather wildflowers for decorations, the baker next door offered a selection of his famous biscotti for dessert, and even the grumpy old man who lived by the fountain (who, rumor had it, hadn’t spoken to a soul in years) emerged from his house with a bucket and a paintbrush. A nod was the closest thing we got to a smile, and we gratefully accepted!
A Fountain Restored, a Community United, and a Texan Legacy in Tuscany
Donations collected paid for materials and a fund for future fountain maintenance. The culmination of our efforts was a beautiful celebration in the piazza. The restored fountain sparkled in the Tuscan sun, its water cascading into the basin once more.
The villagers, dressed in their finest clothes, filled the square, their faces beaming with pride. We bowed are heads in thanks and shared a traditional Tuscan feast: prosciutto toscano, fennel salami finocchiona, crostini toscani, roasted wild boar ragu, fresh pasta, and biscotti. For a taste of Texas, a giant slice of Millie’s pecan pie was also offered for dessert.
As laughter and music filled the air, we realized that despite the language barrier and the initial cultural clashes, we had built something special in this little Tuscan village. We had learned the importance of slowing down, savoring the moment, and appreciating the beauty of a shared meal. We also discovered that a helping hand and a genuine smile can bridge any divide.
Mullethead and Hambone may have left behind a trail of flour-dusted kitchens and questionable translations, but we also left a restored landmark, a newfound appreciation for Italian cuisine and an affinity for Nonna’s secret pasta sauce! (I’m guessing anchovies were involved), and most importantly, the warm glow of friendship forged in the heart of Tuscany.
Mullethead & Hambone: Moseyin’ Onward!
Our Tuscan adventure may be over, but our journey to spread Texas hospitality and discover the culinary delights of the world is far from finished. So, partners, stay tuned for our next adventure!
We might be wranglin’ alligators in a Louisiana bayou one minute and sipping tea with a Maharaja in India the next. Wherever our travels take us, we’ll be sure to share our experiences (and maybe a few laughs along the way) right here on our blog.
So, Ciao Toscana, from your new friends from Texas, Nino and Ciccio!
In the meantime, tell us about your favorite travel experiences in the comments below! We’d love to hear your stories of cultural exchange, unexpected friendships, and, of course, the delicious food you encountered along the way!
Do you have a hidden family recipe you’d like to share? We’re always on the lookout for new culinary adventures, so don’t be shy, partners! Let’s get this global kitchen cookin’!
