Gourmet Italian

Zucchini is one of the most favored Spring vegetables in Italy and there are many dishes Italian chefs create with them.  In some cuisines, the zucchini is considered a bit bland, so lots of seasonings and cheeses are usually added to “kick it up” a bit.  Italians, however, love the very delicate taste and they carefully nurture the fine, distinct flavor.

Italians know that the really good zucchini are usually not very large – not more than 1 1/2 inches across and no longer than 6 inches.  If one can find zucchini with the flowers still attached, they have surely found the freshest around.  The skin should be very bright in color and have a glossy skin.

photo credit: Maggie Hoffman

Most Italians love fish soup.  And it really should be no surprise, because Italy has miles upon miles of shoreline and countless lakes and rivers.  There are so many variations on healthy Italian fish soups, but this one seems to be quite special.  It is called Zuppa di Pesce Castagna.  Zuppa is Italian for “soup” and Pesce is Italian for “fish“.  Castagna is a restaurant in Portland, Oregon, which many acclaim as the best Italian restaurant in the entire city.

We can most likely thank the Genoans for Pesto.  This quick Italian green mixture will brighten up any dish.  The name actually derives from the Latin word “pesta” – meaning to crush or pound.  Of course, the key ingredient in Pesto is basil.  Basil thrived throughout the region near Genoa, so it was widely used.  Pesto is basically pounded basil, garlic, olive oil, Parmesan cheese and pine nuts.  Basil also thrived beautifully in the region of Provence, France.  They make a similar sauce, but pine nuts – or pignoli – are not used in the French version.

photo credit: dags1974

When creating pasta gourmet recipes, many people think “red sauce” or cream sauce!  Pasta alla Carbonara, however, has no tomatoes or cream.  Although it may look a little dry and “plain Jane”, one bite will tell you that this is sinfully wonderful stuff!

Carbonara comes from the word carbone, which means coal.  Some say that perhaps this was a dish made by coal miners, since the ingredients would spoil too rapidly, since they were often in the woods for weeks at a time.  Others say perhaps it is from the specks of black pepper that look like coal dust!  I also learned that there was some sort of secret society that was instrumental in the unification of Italy called the Carbonari – or “charcoalmen” – and perhaps this dish was a tribute to them.

When I think of fresh Italian food, my mind goes to Risotto with peas.  Much fuss is made about cooking risotto.  Many people just won’t even attempt to make this creamy rice dish that is one of the staples of cuisine in Milan.  The dish is not difficult, it just takes time.

Sounds like an oxymoron, doesn’t it?  FRESH Italian STALE Bread salad?  If you haven’t had Panzanella, you are missing out on a wonderful summer salad that originated in Tuscany.  The history of this region is one of a people who never wasted any type of food.  They found a use for everything, and Panzanella was a great way to make use of both stale bread and garden vegetables.

We know from a poem that dates back to the 1500’s that Panzanella goes back many centuries.  Now, tomatoes had not been introduced way back then, but when they came along, they were quickly utilized in Panzanella and today you will not find it without tomatoes.