On arrival to the agroturismo, we were offered an aperitivo, with olives, crisps, bread, cheeses, and white wine from the region, produced by a nearby vineyard.
After we had either opened our appetite or obliterated it with cheese, it was time to have dinner.
This was the opening, and I really liked its simplicity: bread, rosemary, olive oil and very mature figs. The combination of sweet and salty worked really well, and the rosemary added that extra complexity of aromas for a memorable snack.
✍? Adding it to my list of “things to replicate at home” ?
We stayed in an “agroturismo” in the first days of our Italian holiday. Which meant staying in farm house-style accommodation, being quite close to nature, and hence everything was a bit “rustic” and a bit more “alive” than usual!
We spent a week in Italy last month—some days near Lake Bolsena, and then a couple more days in Rome.
It’s well known that Italy is such a foodie haven and this has been true the three times I’ve been there so far. The other aspect that I really love about the country is the huge variation between regions, and the joyous diversity and richness it entails. And essentially, it means there’s always something new to learn and taste each time you go to a new place, which is amazing if you ask me.
? This is a guest post by none other than Devvers! ?
The other Sunday we finally had time to do some slow cooking, and after looking through “Essentials of Classic Italian Cooking” by Marcella Hazan, we decided to make ragù and polenta.
For those of you which are not familiar with this book, it is an encyclopaedia of Italian cooking; there is a section talking about ingredients and techniques and every recipe is detailed and precise. It truly is kitchen essential, and definitely worth investing in.
The ragù took about four and a half hours to make, so it can’t be rushed. We served the ragù on top of the polenta and grated plenty of parmesan cheese on top – delicious!