Although there are a million and one ways to drink coffee in Italy, I’m always surprised and delighted to discover a new one. Especially one like caffè alla salentina, perfectly suited to the summer weather which has finally arrived.
Mallor … what?
Malloreddus, also known as gnocchettii sardi (sardinian gnocchi), is a typical pasta shape from the Italian island of Sardinia. The rather unusual name is Sardinian dialect for baby calves. In the north of Sardinia they sometimes write it as malloreddos. You can buy them dried (produced industrially), semi-dried, or you can make them fresh at home. Obviously, the latter is the more traditional.
These crispeddi di riso, also known as zeppole, are traditionally eaten in Catania on 19 March but are delicious any day of the year.
19 March in Italy is the feast of San Giuseppe (Saint Joseph), the husband of Mary and the foster father of Jesus. In the south of Italy it’s a really big deal since it doubles as Father’s Day and there are often processions of statues through the streets. .
Tinned or bottled tomatoes are a key feature of Italian cooking. But are they authentic? Let’s take a look.
It’s difficult to imagine Italian Cuisine without the tomato, so fully has that vegetable (or fruit?) written itself, like a red thread, into the national cookbook. The dishes which seem to epitomize Italian cooking—insalata caprese, spaghetti alla napoletana, pizza—all contain tomatoes. It’s the red in the patriotic tricolour flag served on plates in Italy and abroad.