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spaghetti alla carbonara

Spaghetti alla carbonara just like it’s served in Rome.

 

After pizza, spaghetti alla carbonara is probably Italy’s most famous dish, but also its most controversial. Everybody knows that this plate of bacon-and-egg pasta is supposed to have a rich, creamy, sauce, but few know the real secret of how to achieve it. Outside—and even inside—Italy, people often cheat and add a little (or sometimes a lot of) cream to get the right consistency. But to purists (and even not so purists), cream might as well come in bottles with the number 666 printed on the label. They will tell you, with a stronger than religious fervour, that it is not part of the original recipe. Nor, for that matter are peas.

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It’s no secret that I love aubergines, or eggplants as some of you call them, or … well for argument’s sake let’s call them melanzane, the Italian word. So, it’s no secret that I love melanzane and would probably eat them every day, if I could. When cooked properly, they have the same mouth-puckering strength as a quality mature cheese. It’s no secret that I love cheese, or fromage, or … well let’s call it formaggio.

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Breakfast alla Triestina

Located right on the border with Slovenia, Trieste, in the region of Friuli-Venezia Giulia, has all the characteristics of a frontier town. The city has always been at the centre of an historical crossroads with the Venetians, Slavs, Austrians, and Italians all laying claim to it during its two-thousand-year history. Unsurprisingly all of these people have left their mark on the city, its culture, and of course, its food.
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Pazientina at Amo, Fondaco dei Tedeschi


 
Last year, you may remember, I was in Padua searching for its most famous traditional cake whilst waiting for the rain to stop. It was almost impossible to find the pazientina but a long search led me to one of the last patisseries still making it and the only one I could find. Imagine my surprise then when a few days ago I came across the cake in Venice.

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tintoretto

Tintoretto and Tintoretto … dessert and art.


 
This weekend I had some friends from out of town visiting and wanted to cook something typically Venetian. I planned to serve the mazzancolle in saor from the last post, a risotto al nero di seppia—more about that in a later post—but what about the dessert? Everyone loves tiramisù it’s true, but I am a little bored making it. So I decided to come up with a completely original dessert. Something within the Venetian tradition and connected with the city’s rich history and culture. And so the Tintoretto was born.
 
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