At any time of the year, irrespective of
the weather, you can enjoy good food in any part of Italy. Each region
has its’ own specialities, which can change from city to city in the same
region. The secret element that makes it so mouth-watering? Simplicity.
Do not be fooled by the classic image of
Italy as “pizza and pasta”, although admittedly these two foods play an
important part in the typical Italian diet. Spaghetti alla carbonara, Bucatini
all’amatriciana, Pizza Margherita. The names are famous world over.
One of my favourite Italian dishes is the “tagliere
di salumi e formaggi”, a chopping board with cured meats and delicious cheeses.
While visiting the centre of Rome, it is easy to find such a dish in the areas
of Campo de’Fiori or Trastevere, amongst others.
Aside from the different types of sliced
meat such as prosciutto ham, mortadella and salami, you can find wonderful
cheeses which can vary between mozzarella, ricotta, pecorino or parmigiano. However,
do not overlook what seems to be a secondary part of the ‘tagliere’.
Sun-dried tomatoes, grissini (breadsticks)
and olives. Of course, when in Rome, a must is a tasty artichoke. This addition
to local cuisine is often associated with the Jewish quarter where it is served
in different forms. Nowadays, artichokes are found in most restaurants as a
starter or with pasta.
Do these images make you hungry? See you
soon in Italy and you can try a ‘tagliere’ for yourself. It is good to eat on
your own but better to share with friends.
Written by: Robert Coghlan
Photo by: Robert Coghlan
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