Italian Cocktail of the Week: NEG-RON-I

I blogged last week about the Italian love of a good aperitif.  Subsequently we had friends over from the UK to visit, both of whom are partial to a good cocktail.  Amongst the many drunk, the classic Negroni stood out.  It’s quick and easy to make, packs a real punch and is quintessentially Italian.  It’s so famous that there is a Negroni festival in Portland, Oregon.

The Negroni as served is a deep ruby-orange.  It’s potent, fragrant, herby, sweet and bitter.  On paper it sounds disgusting but, mixed properly and with a slice of orange added, it works perfectly.  Apparently, it is named in honour of a Count Negroni who, in Florence in 1919, was fed up with his insipid Americano, and asked for gin to be added instead of soda.  A stroke of genius.  The Negroni is the perfect pre-dinner drink but be sure to have just the one on an empty stomach.

The classic recipe is simplicity itself:

Lasagne Asparagus And Burrata

Ale Gambini

The idea of this dish came out after my visit at the local Farmers Market. All these beautiful, solid green asparagus were there as a bouquet of flowers, so I decided to match them with one of my favorite italian cheese: the burrata. Burrata is a fresh cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture and an irresistible, delicate taste. The result is an amazing, vegetarian dish, perfect as first course (Primo) for special dinner or cut into cubes and served as appetizer. Pair this dish with a dry, fruity, fresh , white wine as Italian Muller-Thurgau.

Buon Appetito!!!

INGREDIENTS

12 sheets fresh flat rolled egg pasta (lasagne)

1 bunch fresh asparagus

1/2 little onion, chopped

14 oz Italian burrata

2 tbsp unsalted butter

4 oz Parmigiano Reggiano, grated

1/2 cup asparagus cooking water

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The Art of the Italian Cocktail

There’s something very Italian about drinking a pre-dinner cocktail or aperitif whilst watching la passagiata.

Imagine a lovely evening relaxing in the evening sun on the terrace of a local corner bar.  The metallic chairs scrape as you pull them towards your table.  The menu is proffered, you order and, after a short pause, the efficient waiter brings you your drink of choice with a flourish accompanied by a small selection of nibbles (sfizi).  You sit back and relax, slowly sipping your drink and watch the world go by.

Don’t miss the Calendimaggio in Assisi

Just back from a flying visit to Assisi in Umbria where the town is getting ready for the Calendimaggio, its Spring festival with ancient roots which will take place next weekend.

Risotto Primavera – the fresh taste of Spring

What is the taste of Spring for you?  Here, the local markets are now heaving with all sorts of young vegetables including podded peas (piselli), broad peans (fave), runner beans (fagioli rampicanti), asparagus (asparagi) and courgettes (zucchini) with their delicate flowers still attached.  Despite the terrible weather in Naples, spring is in the air.

In honour of Primavera, and to use as many of these lovely fresh vegetables in an Italian dish as possible, here is one of our favourite recipes, taken from the first River Cafe cookbook: Risotto Primavera:

The 10 Best Pizza Restaurants in Naples

What makes the perfect pizza in Naples, home of the stuff?  Is it the dough, made only with Type 00 flour, sea salt, certain yeast and the special, slightly effervescent water?  The wood-fired oven raised to just the right temperature?  The skill of the pizza maker or pizzaiolo?  Or the simple classic toppings, limited to ‘Marinara’ (originally for the fishermen and consisting of tomato, oil, oregano, and garlic) and ‘Margherita’ (named in honour of a previous Queen of Italy and with tomato, oil, mozzarella or fior di latte, grated cheese and basil)?  The list of regulations for a vera or real pizza is long.  One food blogger tries here to provide the definitive guide.

Certainly pizza here is unique: thin, crisp, smoky crust with a soft, soupy centre.  It has to be freshly cooked with a few, good quality toppings (no pineapple).  And it is best eaten in the Centro Storico.

So here, in Italian and probably highly controversial given the passions that are aroused when talking pizza, here is a list of the top 10 Pizza Restaurants in Naples.  One of our favourites is Pizzeria Di Matteo.  The picture above is of their tiny kitchen.

What’s yours?