We always associate Italian food with pasta, pizza, fresh herbs, tomatoes, olive oil, balsamic vinegar – the list goes on.  But did you know that the word spaghetti is taken from the Italian ‘spago’ which means a little cord so it is actually referring to little cords or worms. Doesn’t sound quite so enticing now, does it? In fact Italian food has distinct cultural differences according to each region. Recipes for traditional foods tend to be passed down from generation to generation, rarely written in cookbooks, and therefore survive for years with little or no change.  This peasant heritage, or ‘contadino’ is the basis of all Italian food which combines fresh ingredients with simple cooking techniques. Meat, fish and vegetables are often grilled or baked, flavoured with herbs and then added to aromatic sauces.
The following are a selection of Italy’s most celebrated dishes.
Minestrone – a classic, substantial winter soup, originally from Milan but found in various versions around the Mediterranean coasts of Italy
Wild Mushroom Soup ‘Zuppa di Porcini e Funghi Selvaici’. Hunting for wild mushrooms is an Italian passion. Porcini, which grow in forests, are most prized and therefore expensive. This is a soup flavoured with beef stock to strengthen the earthy flavour of the mushrooms.
Crostini – Italian canapés consisting of toasted slices of bread spread with various toppings such as chicken liver pate and prawn butter. [Read more...]