With no-one claiming to be a genius in the kitchen, together we somehow managed to create a vibrant tapestry of taste and texture that would ultimately come together while we learnt and laughed.
The process of making pasta from scratch is always a labour of love, with each member taking on a specific role in the intricate dance of kneading, rolling, and shaping the dough and finally running it through the pasta mill. In the background, the Davis homegrown hydroponic basil was being made into a fresh and aromatic pesto sauce – another reminder of the depth of involvement from all members of station!
As the pasta was still cooking to al dente perfection (in our eyes), the hungry station members were already queuing at the counter. We all knew that however this panned out, the pasta would be eaten, but there was more to this than just feeding a station. One’s cooking reputation was on the line here. We all knew a that a great meal (or even an average one) would be devoured by the hungry mob and then sadly forgotten within days, perhaps by the next morning, but a terrible meal would be remembered for a long while!
But with each mouthful of pesto-coated pasta and sip of dry red, the station savoured the flavours of their labour and forged bonds of friendship in this icy wilderness of Antarctica. The fusion of multicultural influences, dimmed lights, Italian folk music, and the shared joy of a delicious meal had created a moment that transcended time and space, leaving what we hope will be an indelible mark on our hearts and taste buds alike.
Ultimately the culinary experience of pesto and pasta in Antarctica was not just a meal but a celebration of diversity, unity, and the power of shared experiences. As the last notes of Italian folk music faded into the night, the team basked in the warmth of their newfound friendships and the promise of many more culinary adventures to come.
Then for that mountain of pots and pans that need washing!
Franco Cazzolli - electrician & part time chef
