I have a new toy. It’s called a mezzaluna. A mezzaluna is a specialty knife consisting of a curved blade with a handle on each end. I saw David Rocco using one on The Cooking Channel and I had to have one. I’ve been using mine to chop herbs for pestos and pepper relishes that remind me of my childhood.
So how does my mezzaluna experience relate to corporate meeting and event planning? It’s not as much of a stretch as you may think.
Really great pesto requires top notch ingredients: a large bunch of fresh basil from the garden, 2 plump garlic cloves, ½ cup toasted pine nuts, a handful of freshly grated Italian Parmigianno Regianno cheese and some wonderful extra virgin olive oil.
Gather the first three ingredients on a chopping board and begin rocking the mezzaluna back and forth across the basil, garlic, and pine nuts melding them into one amazing creation. Scoop the mixture into a small jar. Add the cheese. Top with olive oil, a little salt and pepper and shake…the jar that is.
Meantime, cook whole wheat pasta (one lb.) in a large kettle of boiling water until al dente. Drain. Combine the drained pasta and the pesto and serve in a large bowl. Top with halved cherry tomatoes and more Parmigianno Regianno. Bella!
The same principals of creating a great pesto for a fabulous dish of pasta apply to creating a great meeting or event.