SIMPLICIMENTE ITALIA the appreciation of how something so simple, can bring so much to the table
FRANCES KATHLEEN BAIRD SUMMER 2014
TOMATO pomodoro
Though they were introduced to Italy as ornamental plants in the 1500s, Italians consider tomatoes almost as if it were a food group. They are divided into two classes: insalatari and da salsa. Insalatari, are salad tomatoes, to be eaten raw. Pomodori da salsa, on the other hand, are for cooking and are an explosive red, rich, and slightly sweet. Tomatoes in Itlay are like candy, fueling the explosive culture.
LEMON limone
Lemons grow most everywhere in Italy. In the north, potted trees and in the south, small orchards cultivate. The most famous Italian lemon regions are the Peninsula Sorrentina and the Costiera Amalfitana, where the Femminello St. Teresa, or Sorrento is native to Italy. This fruit’s zest is high in lemon oils and is the variety traditionally used as the source of Limoncello.
ARTICHOKE carciofo
Artichokes, the immature flowers of a member of the thistle family, are one of the nicest things about winter in Central Italy; they appear with the leaden skies of December and accompany us through the beginning of spring, in April. They come in a tremendous variety of shapes and colors, from tiny delicate ones well suited for being eaten raw in pinzimonio, to purplish green medium-sized Morellino artichokes, to Carciofi Romaneschi, the large round artichokes, which are ideally suited for stuffing.
HOT PEPPER peperoncino
With a number of local names, many of which either allude to its supposed aphrodisiac properties, or to the devil – i.e. diavolicchi, peperocino can be added to almost anything. In summer it is likely to be a single fresh peperoncino, red or green, served on a plate with a knife or a pair of little scissors next to it for snipping. It becomes addictive in sauces, soups in many Italian dishes and can also be preserved to produce a spicy olive oil called, olio santo. The oil is a staple all over southern Italy, made by infusing extra-virgin olive oil with chili pepper and letting it steep until the oil is tinged red and fiery hot.
ZUCCHINI BLOSSOMS fiori di zucca
One of the nicest things about spring, are the zucchini blossoms which fill the fresh markets with gold. The male flower grows directly on the stem of the zucchini plant stalk and is slightly smaller than the female. The female flower is the blossom on the end of each emergent baby zucchini. Both flowers are edible, and are often used to dress a meal or to garnish the cooked fruit. They are wonderful fried, and superb stuffed. As a part of the culture, the blossoms give the perfect excuse to plant a vegetable patch.
OLIVE oliva
The olive has such a long and beloved history in the Mediterranean that, to an Italian, olive trees almost seem holy. It is a symbol of peace, victory, and the 1 endurance of life itself – evoking feelings of harmony, vitality, and health. The intense and varied colors of olives add a decorative flair to Italian antipasti dishes featuring cured meats, such as capicola, prosciutto and salami. Black olives, such as Gaeta and Calamata, are particularly well paired with goat and sheep cheeses, such as pecorino and feta. But olives are not limited to appetizer platters and salads. When sprinkled on top pizzas or baked into breads, they add a palpable depth of flavor and texture.
ORANGE arancione
Grown throughout the southern half of the Peninsula, oranges are a staple in the markets. Orange trees can be found in small courtyards or on the even on the streets. Italian oranges fall into three major groups: Bionde, which are yellow to orange in color, Sanguigne and doppiosanguigne, which are blood red with color, and Sanguinelle, whose skins are infatuated with red. The oranges are eaten fresh from the markets or can be used as an essence in many important Italian dishes. The essence is also a vital ingredient in many south Italian pastries. And the peels of all, including bitter oranges, are candied for use in cakes and other desserts.