Under a Sardinian Sky Page 6

  The beads swayed again and another officer walked in, to deafening cheers.

  “To be sure, sir,” one man shouted out, “back in my family’s Ireland, we’d be wetting the baby’s head with Guinness, not coffee!”

  The pack laughed.

  “Three cheers for Mr. and Mrs. Lieutenant K!” another called out.

  Carmela’s ears pricked.

  Her eyes darted to the gilt mirror in front of her, but she couldn’t make out any of their faces; the bottles were stacked too high. As their bellows vibrated Antonio’s little cave, Carmela took a snatched glance over to the crew. The corporals looked young. She saw them take turns patting an officer on the back. He laughed with them, relaxing into the celebration but still keeping rank. Then he was ushered into the middle of a circle they formed around him. The men clinked their tiny cups of creamy espresso, topped with enough hot water to make it palatable to the American clientele but pungent with Antonio’s generous shot of alcohol.

  She didn’t need to see his face to know who it was, because the voice gave it away. When he turned around toward the bar, she caught a flash of his aqua-blue eyes and felt a short, sharp twinge of vanity—a brief wish to have spent a little more care on her appearance that morning. She silenced the sudden hurricane of jumbled thoughts with one swift, polite smile. He returned the pleasantry, but Carmela wasn’t convinced it was a new father’s joy she read in his eyes.

  She twisted back round to Antonio, but he was thick in the onslaught of more orders, pulling another round of shots, delighted for the profitable morning. She slid off her stool and flew out of the bar, wind on her heels.

  CHAPTER 4

  Mrs. Curwin swished into Yolanda’s studio, sparkling with the same charisma with which she shimmered at the center of her parties. Carmela had no memory of Mrs. Curwin ever waltzing into rooms, conversations, or relationships, without the kind of ease and grace most could never aspire to, let alone achieve. This British lady of the house made no secret of the fact she had been raised among the poor of London’s East End Jewish immigrant community. She often reminisced about those early days, without feigned nostalgia, rather to express a deep appreciation for her new position. Carmela loved the way Mrs. Curwin neither succumbed to a maniacal fear of losing her riches nor flaunted it, as others from similar backgrounds did. She enjoyed her wealth with neither guilt nor condescension, but with respect for the husband who had accumulated it from his hanger factories that supplied most of London. She was married to a man she adored and bore him two boys with ease. To Carmela, it seemed that her life was but a dance.

  Yolanda rose from the fabric desk and cut across the room in one smooth, direct motion, like a sharp scissor blade slicing material. She offered a warm handshake. “Piacere, Signora Curwin, sono Yolanda.”

  “Piacere, darling,” Mrs. Curwin replied, extending her hand. “I insist you call me Suzie.”

  Yolanda smiled, trying to follow.

  “Signora asks you to call her Suzie,” Carmela translated, moving toward them from her table on the other side of the room.

  “Yes, do talk for me, Carmela,” Mrs. Curwin added. “My Italian is worse than I think!” She waved her hands in the air with a giggle. “Carmela, darling, be a love and take my hat, will you? You have that wonderful look of fresh air about you today—even more than usual.”

  Carmela smiled and hung the red, wide-rimmed hat on the stand by the fitting area. The space was separated from the seamstresses’ stations by three full-length mirrors framing a small square rug. Across the width hung a rail with a heavy navy velvet curtain ruched to one side, held together with a plaited cord. Mrs. Curwin glided toward the three mirrors, opened her pocketbook, and powdered her nose. “It’s positively sweltering out there!”

  While Yolanda and Carmela stood a polite distance away, waiting for her to finish, Carmela scrutinized Mrs. Curwin’s dress. The front bodice was cut on the bias and gathered at the upper edge to a yoke emphasizing her tiny waist. The extended shoulder seams formed cap sleeves in a deeper shade of red cotton. The full skirt was gathered at either side of the front waistline. It was the perfect summer dress—cool, alluring, and elegant.

  She turned back to face them, her cheeks flushed with excitement. “I’m throwing a party next week, and nothing I’ve brought from London seems appropriate—too formal, too black tie. I’m looking for something light but suitable for evening. Decadent but understated. I know dear Carmela has magic hands—and eyes that cast spells.” She flashed Carmela a twinkling smile. “If your sewing creations are half as good as the lamb and fennel you made for lunch the other day, my dear, I’ll be belle of the ball!”

  Mrs. Curwin reached into her woven bag and pulled out some magazines. “Let me show you what I’m thinking.”

  “Caffè, Signora?” Yolanda asked.

  “Sì,” she replied, like a child in a pasticceria. “Latte poco, grazie.”

  “Macchiato,” Carmela explained to her godmother.

  Yolanda replied with a smile. Carmela could tell she was trying not to appear too desperate.

  Carmela pulled over a high-backed chair for Mrs. Curwin and sat on a small wooden stool beside her. Several pages of her magazines were dog-eared. “Now, Carmela, I adore this halter neck,” she said, flicking past the first few pages and pointing to a model on a Parisian street, “and doesn’t every woman feel irresistible in a pencil skirt? But I’m not sure I like the way they work together in this dress here, do you?”

  “We can do anything, Signora.”

  “A delicious dilemma!” She laughed, leafing through to the next dog-ear. “You see, I adore the off-the-shoulder—”

  “Signora, ecco il caffè,” Yolanda said, arriving with a wooden tray with the two-cup coffeepot she had set to rise just ahead of the appointment. She placed it on a low, wooden stool beside them. Carmela noticed that Yolanda used her best espresso cups, white bone china with fine, gold-painted trim. Yolanda placed one cup and saucer in the center of a square of embroidered linen and poured coffee into it from the metal pot. To this she added warm milk from a china jug. An oval plate lay beside it, painted with bright pictures of traditional Sardinian dancers, topped with fresh pastries from the pasticceria down the lane; copulette—paper-thin pastry cases filled with sweet almond paste, topped with smooth, white icing that looked like small diamonds of virgin snow. Alongside lay tiricche—pastry cut with delicate scalloped edges, filled with fig jam and rolled into horseshoes. Carmela breathed in their fruity sweetness as she lifted the plate to Mrs. Curwin.

  “Darling, how could I possibly refuse?” she said, reaching out a manicured hand for a copulette. Carmela noticed how the girls at the nearest stations eyed Mrs. Curwin. None of them ate sweets in the daytime. They were strictly for weddings or fiestas, not morning breaks.

  Mrs. Curwin took delicate bites with relish, careful not to spill any of the crumbling icing. Then she stirred some sugar from a ceramic caddy into the tiny cup. “Why, oh why, are the streets of London not lined with espresso bars?” She took a sip and moaned with pleasure. “I’ll talk to Marito about it. Soho would be the place, of that I’m certain.”

  Since the Curwins’ first visit to Sardinia five years ago, Mrs. Curwin had stolen sporadic words from Italian and peppered her English with them. She now referred to Mr. Curwin as Marito, Italian for husband. “If I could convince Marito to open the first one, I could bring a little bit of Sardinian paradise to the London drizzle—but only if you’ll come and prepare the sweets, Carmela! We’d have all those fashionable city boys queueing up to gawp at you besides.”

  Carmela smiled, flattered—the creamy, marsala-spiked zabaglione she made for the family last night had not gone unappreciated. Then she thought about Piera, at this moment likely returning from the market in the unforgiving heat, loaded with produce to prepare the Curwins’ dinner.

  Over the next hour Mrs. Curwin showed Carmela several other magazine spreads. Carmela took her sketchpad and a length of charcoal from the
drawer underneath her desk and returned to the fitting area to begin a quick outline of some initial ideas. Her hand skimmed over the page at great speed. The other seamstresses began to tidy their stations for their three-hour lunch break. Carmela could feel them glancing over her shoulder at her sketch as they passed on their way out.

  She began with the outline of a pencil skirt but added some extra bounce just below the waist. A bodice rose up above it. The neckline was off the shoulder. Two sweeping curves overlaid one another to form a heart shape by the collar bone and extended slightly wider than the arms. The border was accentuated with a lighter fabric. On the side of the waist she drew a jeweled clasp. It was dramatic and imaginative. Exactly what Mrs. Curwin had hoped for.

  “I love it, darling!” she said. “Those sharp lines are stunning, coupled with the softness over the décolletage. It’s just beautiful. Yolanda!” she called, leaning toward her with a conspiratorial twinkle. “If I were you I would tell you to offer her partnership in a heartbeat—only make sure she keeps her summers free to carry on feeding my family to distraction!”

  “What does she say?” Yolanda asked Carmela, barely masking her panic.

  “She likes it.”

  Carmela walked along the only road out of town that led to the Curwins’ rented summer villa. Huddles of houses gave way to parched countryside. The town’s hills were dipped in the rusty hue of the fading sun, rising and falling in crags down toward the crystalline coast. Wild fennel sprouted in tufts along the side of the dusty, white road. Carmela yanked at one of them and chewed it; the refreshing taste of anise cooled the inside of her cheek.

  The road was punctuated with grand Victorian villas. Their porticos rose above Corinthian columns, with verandas wrapped around the width of the houses. High arched windows were framed with granite cornices and hung with heavy, dark green shutters. Several were now rented out to inquisitive tourists like the Curwins, who paid handsomely for their month stay and appeared to take pleasure in the faded majesty. The families who owned them were descendants of the island’s aristocrats. They took responsibility for arranging local staff to undertake all domestic duties.

  The Curwins’ villa belonged to Franco’s uncle, one of the reasons Carmela and Piera could rely on being hired each year. Domestic work was seen as the mainstay of orphans or immigrants, but working for the British held a certain cachet. The positions were sought and fought over.

  Carmela turned to the driveway and walked through the tall iron gates. She passed a fountain carved into the rock, which trickled with water from an underground spring. Beside it, wide lily pads floated upon the green surface of a pond. On the opposite side, a small stone chapel stood, where the original owners attended private masses, joined by neighboring families so as to avoid the necessity of traveling into town and mixing with folks of lower class. The four rows of pews were polished weekly, but outside, ivy threatened a coup and the wrought iron cross rising from the tiny steeple was fighting a losing battle against the elements.

  Carmela carried on past the high, wooden double doors of the entrance, terra-cotta pots of blooming geraniums lining the side of the house, and reached the side door of the kitchen. Piera had her hands deep in preparations for dinner. Carmela was greeted with an earthy whiff of sautéed garlic with warm spinach wilting in a skillet upon the stove.

  “Nice of you to stop by,” Piera huffed, grating a snowfall of nutmeg into the pan.

  “I’m sorry, I was cutting patterns. Mrs. Curwin came in today. She loved my design.”

  “Wonderful. Now work some magic here, please.” Piera moved to the floured surface of the marble counter; picked up a long, wooden rolling pin; and began thinning a sheet of pasta dough. “Sauce won’t cook itself, you know.”

  Carmela washed her hands under the iron faucet of the large ceramic sink. An enamel bowl next to the stove was already filled with tiny cubes of carrots, celery, and onion. Carmela placed another skillet on the stove top, drizzled some dark green olive oil into it, and lit the gas ring. She peeled the clove of garlic that Piera had left beside the bowl, crushed it with one quick blow of a knife, and placed it into the warming oil to infuse. Beside Piera, a metal crusher clamped onto the worktop had a large bowl of fresh tomatoes beside it, pulped into passata. Carmela cranked the handle a few more times to squeeze the final tomatoes into the bowl.

  “Daydreaming again?” Piera piped. “Or do you like burned garlic?”

  Carmela snatched the skillet off the flame and poured in the diced vegetables, trying to brush away the pique of irritation. She took a deeper breath. Their aroma was sweet and earthy, unchanged from her earliest memories of dancing around the hem of her mother’s apron. Others found peace in the chilled silence of church. For Carmela, it was in the kitchen. The excitement of today, the short-tempered mood of her sister, would give way to an inner peace. To prepare a meal with success required the cook to devote her complete attention to it—mental, physical, and emotional. It was a well-known fact among the Simiuns that an angry, distracted, or lazy cook produced only bitter food.

  The sisters’ culinary duet was well oiled. If Carmela was a little late, though, like today, it took a few dishes before Piera would settle back into their combined rhythm.

  “Hard day?” Carmela asked, stirring the trittata so that the olive oil glazed all the small pieces evenly.

  “While you were dreaming up dresses, I had to shunt in and out of town like a donkey. Nonna was on fire all day.”

  “I heard. Vittoria came running past the studio today, flapping like she’d been stung.”

  “When Zia Rosa finally got home, she bossed me around like a slave. Never been happier to get to work, I tell you.”

  They slipped into a familiar silence. Carmela let the vegetables soften before adding the tomatoes. She sprinkled a small spoonful of sugar over them, a pinch of saporita—a blend of nutmeg, paprika, and cumin—and then reduced the heat to let the sauce thicken.

  “You know that woman from Pattada came again the other day,” Carmela began. “There are some off cuts enough for me to make you a new summer dress.”

  Piera pummeled the dough as if it were an old enemy. “Pass me the spinach.”

  Carmela grabbed the woolen potholders and lifted the skillet off the stove, then picked up another chopping board—a slice of an olive tree trunk—and placed it underneath. Before Piera could ask her, she moved to the wooden icebox and grabbed a slab of salted ricotta. She sliced a generous amount and crumbled it into the warm spinach. Then she threw a pinch of salt and ground some pepper into the mixture. With two teaspoons she carefully cupped small balls of green and placed them at even spaces along the rolled-out dough.

  “I look ridiculous in those dresses—like a boy in a skirt.”

  “Not when I make them, you don’t. Smells delicious, Piera,” Carmela said.

  Piera lifted the second pasta dough sheet and laid it like a blanket over the balls of spinach and ricotta.

  “Here.” Carmela took the wooden wheel out of Piera’s hand. “I’ll finish. You won’t cut straight if you’re thinking about Nonna.” She rolled the serrated wheel along the length of the pasta and then along the widths, cutting out perfect parcels of ravioli. Then she dusted them with flour and placed them on a tray.

  “Did you see your poster?” Piera asked, brightening at last.

  “Almost,” Carmela replied, wishing the image of that tired plate of cheese and lard didn’t flash in her mind, or the coolness in Franco’s eyes as they kissed good-bye. “We didn’t stop for lunch today.”

  “It’s nearly six,” Piera said, brushing down her apron. “You know they eat early.”

  Carmela never paid much mind to the usual time Simiuns ate their dinner before she worked for the Curwins. Few were the Simiun families who dined before nine o’clock, and it certainly would not include pasta. At home, Carmela and her siblings would be lucky to get more than a cup of warm milk and bread. Feasting at night was deemed gluttonous excess, particularly i
n their household, an indulgence reserved for special occasions only, like Christmas Eve.

  Carmela lifted the loaded tray to the stove and gently dropped each parcel into a deep pan of boiling water. The ravioli bobbed as if reluctant swimmers gasping for air.

  “Ladies, that smells absolutely divine!” Mrs. Curwin said as she sashayed into the kitchen wearing a two-piece swimsuit in a tropical flower print, a halter-neck bikini top, and tight shorts to match. An oversize white linen shirt hung over her bronzed shoulders. “I’ve been taking in the last rays on the back terrace. It’s glorious at this time.”

  She reached into the icebox and removed a jug of water with sliced lemons floating inside. She poured herself a drink. “I think we’ll eat out there this evening, Signorine.”

  “Of course, Signora,” Carmela answered, as Mrs. Curwin floated out of the room to change for dinner.

  Piera scooped the ravioli out of the pan. She layered them gently on a wide, flat dish, spooning sauce in between as she went. When all the pasta was on the dish, she grated a generous amount of pecorino over the top. It oozed into the hot sauce. Before she placed the cheese back into the icebox, she pulled off a tiny hunk to nibble.

  “I saw that,” Carmela said.

  Piera grinned.

  The sisters filled another bowl with paper-thin slices from a fresh fennel bulb and narrow wedges of orange. They squeezed the remaining juice from the inside of the orange peels into the bowl and sprinkled salt and freshly ground pepper over the top. With a generous splash of olive oil, the salad was complete. They tore some pane fino and placed it in a basket, then topped it with a few sheets of pane carusau, thin sheets of crisp bread they had warmed in the oven and drizzled with olive oil, a little salt, and some fresh rosemary. A carafe was filled with their father’s wine. They laid two large, wooden trays with all the dishes and carried everything outside.