Food Snapshots from this Week
by Sarah Jane
Well, after our somewhat successful detox, Livio and I reverted back to more traditional ways of italian eating. Some highlights from this week include:
Pizza al Prosciutto della Foresta Nera (a special type of Prosciutto Crudo)
My pizza: Pizza Trevigiana al Kamut
Kamut is a special type of flour which makes a lighter crust and the Pizza Trevigiana comes with Sausage, Radicchio Trevigiano and shaved Grana Padano cheese- they are three very typcial incredients of the Province of Treviso, where we live.
Brown rice risotto ai funghi (mushroom risotto) topped with shaved parmigiano reggiano and parsley
Pranzo “alla francese”. French style picnic lunch right on our living room floor!
All delicious regional or Italian ingredients including affettati (cold cuts), formaggi (cheeses), side salads with fresh radicchio bought at 0 km (Zero kilometers- right next door to Livio’s parents there is a farm that grows it), Olive Taggiasche (a very sweet and delicious olive variety grown in Liguria in the Italian Riviera), Local Honey procured for us by Livio’s dad and cherry jam, made by Livio’s parents with cherries from their own trees!
We had three types of cheese: Pecorino romano, Formaggio di Capra Gran Pascolo (a type of aged goat’s milk cheese that is delicious, very different from soft goat cheese) and Pincion cheese by Toniolo.
As for cold cuts we had: Porchetta trevigiana (a Venetian specialty), Prosciutto Crudo, Coppa di Parma and Salame di Felino (the latter three all being specialties from the Emilia-Romagna region).
Well that’s all I’ve got for now. Just let me know if any of the recipes for the dishes above would be of interest. Otherwise, I will have more coming at you next week!