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Zuppa fredda di melone

Zuppa fredda di melone

 

This time of year in Italy can be hot and I mean really hot. In Venice, temperatures and humidity soar making you want to leave the city and run away to the countryside. From a food point of view your body demands fresh, lean flavours to cool it to the core. Luckily, nature comes to the rescue by providing us with a large variety of summer fruit and vegetables of which a personal favourite is melon. At this time of year, Venetian shops are piled high with melons in all varieties and colours and this recipe works equally well with any of them.

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Bologna

Bologna la rossa

 

La dotta, la rossa, la grassa. These are the nicknames given to the city of Bologna by Italians. La dotta (the educated) because it boasts one of the oldest and most prestigious universities in the world. La rossa (the red) because of its distinctive red-brick architecture. And la grassa (the fat)? Because of its amazing food of course!

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frittata di maccheroni

Frittata di maccheroni

 

The more I learn about southern Italian cuisine the bigger the differences I see between that and northern cuisine. And, to be honest, nothing surprises me. I was recently taught this recipe by a good friend of mine from Naples and it’s already become one of my go-to favourites. As the name suggests―maccheroni in Italian is used to refer to pasta in general rather than a specific kind―this can me made with any type of pasta. In fact, it’s often used as a way of using up leftovers. I already knew that you could make delicious arancini with leftover risotto to avoid re-heating (and therefore overcooking and ruining) the rice. But this recipe is the same with pasta. Alternatively, as with this recipe, you can cook the pasta specially and just enjoy eating the dish for its own sake.

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melanzane

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Aubergine, eggplant, melanzane: they sound good in any language and, in my opinion, taste even better. These have been my favourite vegetables since I was a child and my mother used to prepare melanzane al funghetto alla veneziana, a kind of cold salad of marinated aubergine. Heaven. Italy is the largest european producer of aubergine and produces more than the whole of the USA. Another reason why it plays such a large role in Italian cuisine. And it’s in season all throughout the summer.

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tagliatelle sugo di noci

 

 

Simple, tasty, vegetarian, and good for you, this recipe is a traditional one here in the Tuscan province of Arezzo. It can also be made easily in under twenty minutes. What are you waiting for?

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