Italian cuisine is equivalent to a food romance. I am constantly discovering the different flavors of Italy and the methods used to prepare and enjoy meals. I have been captivated by the common bond of Famiglia (or “family”) that surrounds these fine dishes. Cooking Italian isn’t just a simple recipe it’s a way of living, that when practiced, enriches the most basic life experience, eating. Let me take you through just a few of my favorite locations and the dishes they offer, first is the beautiful Island of Capri, next Tuscany, and finally Florence.

Capri is a community cooking culture and is encompassed by fresh, simple flavors. Many who have visited Capri have stated that the island has a distinct aroma of lavender and lemon. Almost everyone who lives on Capri grow their own fresh vegetables. Lemons are the symbol of the island. This refreshing citrus is used as a seasoning, perfume, and is even found in the local art work. The people here make beautiful dishes such as caponata (a medley of fresh tomatoes, mozzarella, olives, fish like tuna or mackerel, basil and olive oil), or the better known caprese salad( which is a beautiful arrangement of tomatoes, mozzarella, and basil leaves), another signature dish is freshly prepared ravioli – typically filled with cheese and served with marinara.

In honor of the light hearted Capri spirit, you can add a little more color and freshness to your next get-together, here is an easy party favor:

Traditional Caprese Salad- Ingredients for 5 people:

• Tomatoes
• Mozzarella
• Extra virgin olive oil
• Fresh basil
• Oregano, salt

Cut the tomatoes and mozzarella into slices (or your desired shape) and place them in alternating order on a plate.

Dress with extra virgin olive oil and a little salt.

Add a few leaves of fresh basil and oregano to taste.

The next stop on our flavor tour through Italy is the Tuscan country side, which is filled with the simple seasonal cooking that is discovered in the distinctive dishes that accompany this beautiful province. Olive groves are seen everywhere and so the main meals of Tuscany contain lots and lots olive oil. They use it to season meat, dipping fresh bread, to drizzle over soup, and of course for cooking. A typical Tuscan dish will typically contain one of the following: sage, rosemary, thyme, chestnuts, pecorino cheese, beans, prosciutto, and lots of bread. These are all ingredients that are grown or cultivated in the region. As most country dishes center on vegetables as a staple, Tuscan food is no different. Artichokes, asparagus, fennel, peas, and wild mushrooms are commonly added in unique ways to many dishes. There are many similar dishes between Tuscany and Florence but one that is completely Tuscan is ribollita (which translates “reboiled”) It is a hearty slow cooked soup containing cabbage, cannellini, and stale bread. This isn’t only a healthy soup but it is also very practical, often times in rural life families find themselves having to use leftovers in different ways to help conserve limited ingredients and ribollita is just one example.

Florentine meals are indicative of heartier ingredients and there is an abundance of fresh crusty breads in dishes like panzanella and tomato or onion soup. Resting prepared meats on a bed of spinach is also a staple of the region as is homemade pasta. No matter what region of Italy you research there is a commonality which is healthy, well balanced, practical meals. And the practice of layering flavors is greatly rewarded with a very satisfied palate.

Craving something simple and delicious? A basic recipe for winter time panzanella is found below from Michael Chiarello of the Food Network:

Ingredients For the croutons:

• 1/4 cup unsalted butter
• 2 teaspoons finely chopped garlic
• 2 teaspoons finely chopped fresh thyme
• 6 cups day-old bread, crust removed, cubed
• 6 tablespoons finely grated Parmesan, plus more for garnish
• Salt and freshly ground black pepper

For the salad:

• 1 small red onion, sliced thinly lengthwise
• 3 tablespoons sherry vinegar
• Gray salt
• 4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
• 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh sage
• Freshly ground black pepper
• 1/2 pound Brussels sprouts, ends trimmed, then quartered
• 1/2 cup fresh Italian parsley leaves

Directions: Preheat oven to 400 degrees F.

Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.

Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside. Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool.

Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain.

Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.

In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again.

Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.

Related posts:

1. Behind the Taste