With the cool temperatures on Friday, May 30th, attendees at Memphis Italian Festival experienced how it would feel if it was held in fall instead of spring.
Marquette Park was jam-packed at the second night of the festival, which began May 29th and ended May 31st.
On Friday night, teams were judged on the theme of “Anything Italian.” Saturday’s competition was for “Spaghetti Gravy” — or “sauce” for the neophytes.
James Larue, a member of the Ciao Y’all team, made spaghetti carbonara as one of the entries for “Anything Italian.” His fact sheet describes it as “a Roman masterpiece crafted with artisanal spaghetti, enveloped in a velvety embrace of farm fresh eggs and aged pecorino romano. Sizzling guanciale, crisped to golden perfection, imparting a wisp of smokiness, while a delicate dance of cracked black pepper awakens the senses. Each forkful is a symphony of rustic elegance, harmonizing tradition with sublime simplicity.”
I tried it. It was delicious, and I couldn’t have described it any better.
