Italians like their recipes and ingredients to have an origin. Knowing where something comes from give a sense of tradition and authority very important in Italian cuisine. Thus salsa amatriciana comes from the town of Amatrice, parmigiano-reggiano, is named for the twin provinces of Parma and Reggio d’Emilia, and risotto alla Milanese, comes from the city of Venice. OK, I’m joking there since it obviously comes from Milan but you get the point.
At 43 degrees north, 650 meters above sea-level, and almost perfectly halfway between the two Italian coasts, Caprese Michelangelo enjoys four, very distinct seasons. So, after one of the hottest summers on record, we are now halfway through autumn and preparing for, perhaps, two weeks of forced hibernation, when the snows come in January.
How a trip to meet my family resulted in tasting a now popular, but then unheard of dish for the first time.
Tuscany has great food but also amazing art. This is the first in a series of short posts highlighting some of these Tuscan Treasures.
We are more than halfway through the Lenten season towards Easter, and even in Catholic Italy that calls for a break. Tomorrow, there is the Fiera Mezza Quaresima in our local town of Sansepolcro when people forget about having given up things for a couple of days and enjoy a little food and drink.