Blue Tomato’s Globetrotters
Italy...
16
www.bluetomato.co.uk
Blue Tomato’s Globetrotters
...so much more than pizza & pasta
.
If we were given a slice of Parma ham each time we heard ‘but I don’t like pizza and pasta’ we’d be able to open our own Italian deli and have done with these complaints. If you’ve ever suggested going for an Italian and been greeted by the same kind of unconvincing discontent, then you’re sure to understand
I
n the same way that British people don’t sit around sipping tea and spreading jam on scones (well, not always), Italians don’t spend their days spinning pizza and twirling pasta around tomato-soaked plates... Of course, authentic Italian pasta is second to none and delicious pizzas can be found in almost all parts of the country. However, it’s the regional specialities that really characterise true Italian food, reflecting the pride and history of a country jam-packed with food lovers. Take for example, Umbria, a beautiful and mountainous region in the heart of Italy. It is relatively untouched by tourism yet can claim to have more truffles than anywhere else in Italy – especially the black truffle, which is a popular and traditional exponent of the local cuisine. Truffles are incredibly sought after – the pinnacle of gourmet cooking, and often too expensive for the average consumer. In Umbria however, they’re in such abundance that festivities are held each autumn to celebrate the coming season. Truffles are sniffed out with dogs and pigs, and heaved out of the ground – an act which honours tradition and seems a world away from the buzzing kitchens of high-end restaurants.
TodiCastle Estate, Umbria Truffle hunting at TodiCastle Estate is a perfect way to spend time getting to know Umbrian traditions. An expert tartufaio (truffle hunter) and his dog will guide you to the discovery of the truffle and reveal the secrets of its search. You will also have the chance to get involved with the fascinating battuta (combing of the area) in the search of the precious truffles. www.todicastle.com
On the opposite end of the scale to Umbria’s rolling hills, is Emilia-Romagna, one of the richest regions in Italy, with Parma, Modena and Bologna as just a few of its many provinces – areas which make it easy to see why it’s known as Italy’s ‘food valley’. Barilla, one of the nations major food companies, was founded way back in 1877 in Parma, which is also home to Italy’s famous prosciutto di Parma – or to us Brits, Parma ham. And let’s not forget to mention the delicious crumbly cheese, Parmigiano-Reggiano (more widely known as Parmesan).
Outside of Europe, the word Parmesan is sometimes used as a loose term to encompass all cheeses imitating the crumbly texture of Parmesan, whereas in Europe the Parmesan name is classified as a protected designation of origin. Bologna, which lies south of Parma, is famous for its meats, and lends its name to Bolognese sauce, or ragù alla Bolognese (‘ragù’ being the Italian word for ‘meat-based’). Modena on the other hand, is where you should head if you want the best balsamic vinegar in Italy. In fact, the terms ‘aceto balsamico tradizionale di Modena’ or ‘aceto balsamico tradizionale di Reggio Emilia’, are much like Parmesan, in the sense that they are classified by the European Union as protected designations of origin.
Reggio Emila (Aceto Balsamico Tradizionale di Reggio Emilia) illustrates the age of its vinegar by label colour. A red label means it has been aged for at least 12 years; silver, at least 18 years, and gold indicates the vinegar has been aged for 25 years or more. Modena (Aceto Balsamico Tradizionale di Modena) illustrates the same thing by cap colour. A cream cap indicates the vinegar has been aged for at least 12 years, whereas a golden cap means you’ll be drizzling vinegar which is 25 years or more.
Moving down to Italy’s boot we get to Puglia, the region with the most land dedicated to olive trees. Often more associated with beautiful weather and delicious seafood (and for good reason), Puglia actually produces over 40% of Italy’s olive oil. This dates back hundreds of years, to a time when landowners were offered tax reductions if they dedicated part of their land to olive tree production – in hindsight, a great move. Puglia’s olive oil is known for its high vitamin content, and is a great choice for the health conscious. Although Tuscany is up there in terms of olive oil production, we shall award it as the region which produces the finest of wines – and let’s face it, you can’t think of Italy without giving some thought to its range of beautiful wines. The most famous from the Tuscan region being Chianti and Brunello. Chianti dates back as far as the 13th century, and is all you could want from a fine Italian wine; it’s deep, aromatic and encompasses varying flavours of wild berries. It also represents exactly why we love Italy – hundreds of years of tradition, developing practices and culinary perfectionism speak for themselves. www.bluetomato.co.uk
17