Ah, Emiko. You write so wonderfully, all the little stories of the pasta dishes are so evocative. You might remember that we spent nearly every summer during my childhood at our friend's relative's mountaintop farmhouse near Monterotondo Marittimo that she rented out to family& friends. And once or so, every summer, we would go to Follonica and eat at a restaurant that I just remember as "Da Nino"- the chef's name was Nino. And it was very hot and we were still relatively young in those days and most often the meals lasted for hours and the tasting menu the adults (often?) got had many courses, like 13. And there was a farfalle with a spicy pink tomato sauce and gamberi (o gamberetti?) that must've been super fresh and local, they made the sauce so sweet. And I even loved it with the peperoncino in it and all. That's one of my most memorable pasta dishes. I've often tried to recreate it, but, without the salty sea air and the magic of childhood and those long, hot summers sitting outside in the heat under the umbrella's shade, the parents getting tipsy and us playing amongst the chairs there I've just never had the same sensation eating something close to it ever again. I will try ask my parents if they remember the restaurants' name.
I adore Italy. No wonder - my cooking style is single flavor development and luxurious textures! It always reduces to keeping a great pantry. So, eyeing the farmers' market weekly for today's price on porcini, as an example, then buying at the best price, dehydrating and using small amounts selectively as porcini powder in the off-season. Lovely post.
mezze maniche with eggplant & swordfish in Otranto, sort of alla Norma - so rich and nourishing and comforting after a few days of intense Scirocco winds. memorable 😍
I have amazing memories of gnocchi al Castelmagno I ate in Turin over 20 years ago (I don't remember the name of the restaurant - it might not exist anymore). It was my first encounter with that cheese and I fell in love. (Not sure gnocchi count as a pasta - it's a primo, though).
Trenette al pesto , green beans and potatos
Just read this article on Sunday-- loved it. Great work!
Ah, Emiko. You write so wonderfully, all the little stories of the pasta dishes are so evocative. You might remember that we spent nearly every summer during my childhood at our friend's relative's mountaintop farmhouse near Monterotondo Marittimo that she rented out to family& friends. And once or so, every summer, we would go to Follonica and eat at a restaurant that I just remember as "Da Nino"- the chef's name was Nino. And it was very hot and we were still relatively young in those days and most often the meals lasted for hours and the tasting menu the adults (often?) got had many courses, like 13. And there was a farfalle with a spicy pink tomato sauce and gamberi (o gamberetti?) that must've been super fresh and local, they made the sauce so sweet. And I even loved it with the peperoncino in it and all. That's one of my most memorable pasta dishes. I've often tried to recreate it, but, without the salty sea air and the magic of childhood and those long, hot summers sitting outside in the heat under the umbrella's shade, the parents getting tipsy and us playing amongst the chairs there I've just never had the same sensation eating something close to it ever again. I will try ask my parents if they remember the restaurants' name.
I adore Italy. No wonder - my cooking style is single flavor development and luxurious textures! It always reduces to keeping a great pantry. So, eyeing the farmers' market weekly for today's price on porcini, as an example, then buying at the best price, dehydrating and using small amounts selectively as porcini powder in the off-season. Lovely post.
mezze maniche with eggplant & swordfish in Otranto, sort of alla Norma - so rich and nourishing and comforting after a few days of intense Scirocco winds. memorable 😍
I have amazing memories of gnocchi al Castelmagno I ate in Turin over 20 years ago (I don't remember the name of the restaurant - it might not exist anymore). It was my first encounter with that cheese and I fell in love. (Not sure gnocchi count as a pasta - it's a primo, though).
Also excellent memories of Pasta all Norma in Sicilia (possibly in Enna) and, near Selinunte, a dish of pasta with swordfish, pomodori, and mint.
What a gargantuan task!
It was a lot of pressure!