Archives For olive oil

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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Napoli

See Naples and eat.

 

See Naples and … well, eat! As well as having the reputation for being one of the most lively and naturally beautiful cities in Italy, Naples is also considered by Italians to be one of the foodie centers of the peninsula. I recently spent a weekend in the shadow of Vesuvius and here are my top five must eats if you are visiting the city.

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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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carpaccio di zucchine

 

Until the 1960s, Carpaccio was a Venetian painter whose renaissance canvases are valued as a record of what the city looked like during his lifetime. Today, historians pore over his works extracting knowledge of the minutiae of sixteenth-century Venetian dress and architecture contained in them, including a detailed rendition of the old wooden Rialto bridge. But in 1963, Giuseppe Cipriani, founder of the now almost mythical Harry’s Bar, invented a dish subtle slices of raw meat and named it for the painter—there was an exhibition of his work in the city at the time—and for future generations the name became associated more with culinary than with visual arts.

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