tag:blogger.com,1999:blog-82026041664441724862024-03-20T15:07:11.048+00:00Bologna - Italy's Best Kept Food SecretPhotos: Liz CousinsMartin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-8202604166444172486.post-59394693215569307472014-04-21T21:56:00.003+01:002014-04-21T21:56:54.311+01:00<span style="font-size: large;"><b>New Food and Travel Blog</b></span><br />
<br />
Bologna is still dear to my heart but I've launched a new blog about food and travel called silverstreaker. It's for people who like to get off the beaten track. There will be travel tales, visits to food and drink producers, restaurant reviews and recipe. See you at silverstreaker.wordpress.comMartin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com10tag:blogger.com,1999:blog-8202604166444172486.post-70178770662700288462012-04-11T17:09:00.000+01:002012-08-01T16:33:42.364+01:00On sale now - Foodlovers' Bologna<span style="font-family: 'Trebuchet MS';"></span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">It’s out now – Foodlovers’ Bologna the e-book of the blog with loads of
full colour spreads, new recipes and reviews and interviews.</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXJ3mBq-377TAdOq196znInTI1NWqCqZHSW4IzRQeA91H7iTHoby7spHomkjxoTw8fi8IOjnGSyPbPfhShi2pn11sakUxA8M6yg7fjU29bgF-3Q9n7847RqqVopWy_SdVVmU9y9Lle6hU/s1600/Final+cover+foodlovers+bologna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXJ3mBq-377TAdOq196znInTI1NWqCqZHSW4IzRQeA91H7iTHoby7spHomkjxoTw8fi8IOjnGSyPbPfhShi2pn11sakUxA8M6yg7fjU29bgF-3Q9n7847RqqVopWy_SdVVmU9y9Lle6hU/s640/Final+cover+foodlovers+bologna.jpg" width="513" /></a></div>
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<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Foodlovers’ Bologna</i></b> follows on the heels of acclaimed blog, </span><a href="http://www.tasteforbologna.blogspot.com/"><span style="color: blue; font-family: Calibri;">www.tasteforbologna.blogspot.com</span></a><span style="font-family: Calibri;">,
with 240 pages of reviews, interviews, visits to the best artisan producers,
authentic recipes to try at home <i style="mso-bidi-font-style: normal;">plus </i>how
to spend 48 hours in Bologna. Specially designed for the i-pad with dozens of
full colour spreads, this e-book looks good on any computer or smart phone. </span><br />
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<br />
<span style="font-family: Calibri;"><b>It doesn't work on Kindle or Kobo (or any other device that can't cope with double page spreads and colour).</b> </span><br />
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<span style="font-family: Calibri;">Use it in
the kitchen, use it as your guide in food-mad Bologna or drool over it almost
anywhere. Download the pdf now from i-tunes for £5.99 or $11.99 - </span><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><a href="http://itunes.apple.com/us/book/foodlovers-bologna/id521148245?mt=11" target="_blank">http://itunes.apple.com/us/book/foodlovers-bologna/id521148245?mt=11</a></span><br />
<span class="Apple-style-span" style="font-family: Calibri;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Calibri;"><br /></span><br />
<span style="font-family: Calibri; font-size: x-small;"><b><i>Or go to Paypal. Once Paypal has accepted your payment it emails me to confirm you have paid and then I send you your personal copy of the book.</i></b> </span><br />
<span style="font-size: x-small;"><br /></span><br />
<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
<input name="cmd" type="hidden" value="_s-xclick" /><span style="font-size: x-small;">
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" />
<br />
<br />
<a href="http://www.guardian.co.uk/travel/blog/2012/feb/29/guardian-travel-network-city-bloggers">Guardian Travel Blog Network (I'm one of the bloggers)</a></form>
</div>Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com10tag:blogger.com,1999:blog-8202604166444172486.post-8969990735279896612012-01-05T16:19:00.001+00:002012-01-05T16:19:22.649+00:00The book of the blog - coming soon<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdit6Esr-1d5XTHLWzgj0ByY5JfbV4y5BH2ANZRlYSZrksPRDmNGIESp7fSAcSI9I-L0tVwuJd_VlpwhaDSnGQbZ-32QkhBUQDhbHi1LHH3ti2k_CCcIkknQs3g7XATQcfrHQ3ugE7NWK/s1600/canon+21+june+2011+286.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdit6Esr-1d5XTHLWzgj0ByY5JfbV4y5BH2ANZRlYSZrksPRDmNGIESp7fSAcSI9I-L0tVwuJd_VlpwhaDSnGQbZ-32QkhBUQDhbHi1LHH3ti2k_CCcIkknQs3g7XATQcfrHQ3ugE7NWK/s640/canon+21+june+2011+286.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Negotiating about food: the big business in Bologna</td></tr>
</tbody></table>
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<span lang="EN" style="font-family: "Helvetica","sans-serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN;">Bologna is Italy's
food capital. Who would dispute that in Italy? Yet here in England (and probably in the US too), while the
bookshops are full of cookery books about Tuscany and Sicily, there's nothing
on Bologna. Liz Cousins and I - who have been visiting the city for 30 years -
decided last year to rectify that by writing a book about the relationship
between the Bolognese and food, a mixture of tourist guide and cookery book. </span></div>
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<span lang="EN" style="font-family: "Helvetica","sans-serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN;">‘Foodlovers’
Bologna – a guide to eating, drinking and shopping with classic Bolognese
recipes’ will be published as an e-book in March. <span style="mso-spacerun: yes;"> </span>Like A Taste for Bologna, <span style="mso-spacerun: yes;"> it </span>will introduce the best and most interesting
restaurants and restauranteurs to an English-reading readership. It will
feature the classical ingredients of Bolognese such as parmigiano, mortadella
and prosciutto, and the people who produce them. It will centre on the city but
take readers on a tour around Bologna the province. We will even visit Modena
and Parma. The book will demonstrate that tagliatelle al ragu, tortellini and lasagne
- the best known dishes abroad - are part of a large and rich culinary
tradition. One that is an essential part of life for the Bolognese.<br />
<br />
Watch out for a <span style="mso-spacerun: yes;"> </span>pre-publication offer on
this site. Let us know if you want to buy.</span></div>Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com5tag:blogger.com,1999:blog-8202604166444172486.post-84664332808330877852011-12-29T15:10:00.000+00:002011-12-29T15:10:08.581+00:00Learning to cook in Bologna<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB0WCMd1CvT16x_-lygKVBdrK0Pg2Tzmr0IRM_3rDbawFBqZIALdwOGs70EAC7HOkWMxsOJ7rUrTH5EvE0jGwwVULAjn2KCKqDNDFj8_MuTCoYNiXqAuSbdBkNKAlnupKYcwRGZpjXqKI1/s1600/DSCF5376_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB0WCMd1CvT16x_-lygKVBdrK0Pg2Tzmr0IRM_3rDbawFBqZIALdwOGs70EAC7HOkWMxsOJ7rUrTH5EvE0jGwwVULAjn2KCKqDNDFj8_MuTCoYNiXqAuSbdBkNKAlnupKYcwRGZpjXqKI1/s640/DSCF5376_edited.JPG" width="400" /></a></div>
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<span style="font-family: Calibri;">Paola is elated.<span style="mso-spacerun: yes;"> </span>Not
only has she turned out a creditable poppyseed loaf, she has also learned to
flip her pancakes faultlessly. Later, as we sit eating the proceeds of our
labour - actually all I’ve done is to observe the whole thing – there is a
quiet satisfaction around the table at what has been achieved. Half a dozen
different finger foods have been prepared and cooked plus several kinds of
bread by the Tuesday night cookery course. For four hours there has been
incessant activity, especially by Marcello, our teacher, who has never taken a
moment’s rest. </span><br />
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<span style="font-family: Calibri;">Learning to cook is the new tourist activity and in Bologna
there is plenty of choice whether you want an introductory day or something
longer and more serious. The Council’s website lists 16 local cookery schools: </span><a href="http://informa.comune.bologna.it/iperbole/turismo/luoghi/39065"><span style="color: blue; font-family: Calibri;">http://informa.comune.bologna.it/iperbole/turismo/luoghi/39065</span></a><span style="mso-spacerun: yes;"><span style="font-family: Calibri;"> </span></span></div>
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<span style="font-family: Calibri;">We tried three places:<span style="mso-spacerun: yes;">
</span>Alessandra Spisne’s la Scuola Vecchia on via Malvasia, <span style="mso-spacerun: yes;"> </span>Marcello dall’Aglio’s course at Locanda del
Castello and the Scuola Cucina di Bologna in via del Pratello. These all offer
a range of courses from amateur to professional, varying in length from an
evening to several months.<span style="mso-spacerun: yes;"> </span>All focus on
bolognese cuisine but not exclusively - vegetarian dishes and food from other
parts of Italy and the world also get a look in. </span></div>
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<span style="font-family: Calibri;">I signed up for a morning’s pasta making with Aurelia, the
sfoglina at Locanda del Castello, and learnt a lot of useful tips. Evening
courses at la Locanda and at La Scuola Cucina are useful for introducing a
range of techniques and dishes. Of course, if you want to become really
proficient in cucina bolognese you will need a month at least and more likely
three months in one of these cookery schools or La Scuola Vecchia before you
can expect to earn a living in a professional kitchen.<span style="mso-spacerun: yes;"> </span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">Contact
details<o:p></o:p></span></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">La Scuola Vecchia<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">via Malvasia, 49 - 40131 Bologna - tel: 051
6491576 - </span></div>
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<a href="mailto:info@lavecchiascuola.com"><span style="color: blue; font-family: Calibri;">info@lavecchiascuola.com</span></a><span style="font-family: Calibri;">
<span style="mso-spacerun: yes;"> </span> </span></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<a href="http://www.lavecchiascuola.com/"><span style="color: blue; font-family: Calibri;">www.lavecchiascuola.com</span></a><span style="font-family: Calibri;">
</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">La Scuola Cucina di
Bologna<o:p></o:p></span></b></div>
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<a href="http://www.bolognacucina.it/"><span style="color: blue; font-family: Calibri;">www.bolognacucina.it</span></a><span style="font-family: Calibri;">
</span></div>
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<span style="font-family: Calibri;"><span style="mso-bidi-font-weight: bold;">Enquiries to Cultura
Italiana (language school), to which it is linked, at <span style="mso-spacerun: yes;"> </span>Via Castiglione, 4
I - 40124 Bologna </span><br />
<span style="mso-bidi-font-weight: bold;">tel. +39 051228003 +39 051228011 +39
051227166</span></span></div>
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<span style="font-family: Calibri;">3 ½ hour<span style="mso-spacerun: yes;"> </span>evening
class costs from euro 35 in a group of 8-15.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">La Locanda del
Castello<o:p></o:p></span></b></div>
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<span style="mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">Via Palazzo de'
Rossi <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<br />
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<span style="mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">Pontecchio Marconi<o:p></o:p></span></span></div>
<br />
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<span style="mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">Sasso Marconi<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">Bologna<o:p></o:p></span></span></div>
<br />
<div align="left" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<span style="mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">+39 051 6781172 or mobile<span style="mso-spacerun: yes;"> </span>348 4402943<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
<o:p></o:p></span></span></div>
<br />
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<span style="font-family: Calibri;">Single evening
lesson:<span style="mso-spacerun: yes;"> </span>euro 60<span style="mso-bidi-font-weight: bold;"><o:p></o:p></span></span></div>Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com6tag:blogger.com,1999:blog-8202604166444172486.post-47304378680345368082011-12-13T16:30:00.001+00:002011-12-13T16:48:01.893+00:00Mortadella - uniquely Bolognese<div class="WordSection1"><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 16pt; line-height: 115%;"><span style="font-family: Calibri;">‘I can’t say it’s better than the others. All I can say is that a lot of people prefer it <span style="mso-spacerun: yes;"> </span>to the others.’<o:p></o:p></span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><o:p><span style="font-family: Calibri;"><strong> - Ennio Pasquini</strong></span></o:p></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Pasquini is a no nonsense, bear of a man who meets us with his arms folded and a look of undisguised scepticism. In his late 70’s, after half a century, he is<span style="mso-spacerun: yes;"> </span>still very much in charge of the business,<span style="mso-spacerun: yes;"> </span>very conscious of its importance. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Besides, time is money. But he agrees to show us around. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxoG0Zs5yeqyG8LDgjgK4xt_8-cN0B3KmAjQ4ZRJ38aOU93Z0cJ03zhw_hUQkWQSPyhbNLJqFcEVF7y0jhADi2kG229Y-nPpT7csi5IVD0mirVxNwEeKPUIBn2tPYrhMfp3wzJpNGi-wKx/s1600/finepix+20+june+2011+a+858.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxoG0Zs5yeqyG8LDgjgK4xt_8-cN0B3KmAjQ4ZRJ38aOU93Z0cJ03zhw_hUQkWQSPyhbNLJqFcEVF7y0jhADi2kG229Y-nPpT7csi5IVD0mirVxNwEeKPUIBn2tPYrhMfp3wzJpNGi-wKx/s640/finepix+20+june+2011+a+858.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ennio Pasquini - traditional hand made mortadella</td></tr>
</tbody></table><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Bologna is known the world over for a cooked sausage, the mortadella, that has its origins in the 16<sup><span style="font-size: x-small;">th</span></sup> century. There are many firms around Bologna entitled to stamp their mortadella IGP, as a European protected product,<span style="mso-spacerun: yes;"> </span>but Pasquini is the only one within the city walls. Moreover, it is </span><span style="font-family: Calibri;">the only truly artisanal producer, with much of the work done by hand, especially of the salame rosa variant. Including the boss, there are just seven workers. The output is a tiny 20 quintals a week, or 2000 kilos.<span style="mso-spacerun: yes;"> </span>Not a lot compared with the 37 million kilos produced in 2006 by the 30 companies that make up the Bologna Mortadella Consortium. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">It is highly prized in Bologna as an aperitivo snack, as part of a plate of finely sliced salami and as an ingredient in the filling for tortellini.<span style="mso-spacerun: yes;"> </span>We also liked the mortadella mousse served at Trattoria La Montanara.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgut1kbzGRASP62bv-DG-Z3MHZ8JpqA6yCGw6GaqyYYyWbf-M-WLNM7q6lEEhyphenhyphenPcTiPjrd2MOetfFss8I07-1JuuqS8q12pL65REiY6NPY4wuikiecyimsCmTXJABGbytlcd3qzsTq0ntVT/s1600/finepix+20+june+2011+a+144.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgut1kbzGRASP62bv-DG-Z3MHZ8JpqA6yCGw6GaqyYYyWbf-M-WLNM7q6lEEhyphenhyphenPcTiPjrd2MOetfFss8I07-1JuuqS8q12pL65REiY6NPY4wuikiecyimsCmTXJABGbytlcd3qzsTq0ntVT/s400/finepix+20+june+2011+a+144.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mortadella mousse</td></tr>
</tbody></table></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Unlike other salamis, it is cooked rather than cured.<span style="mso-spacerun: yes;"> </span>This mortadella is not to be confused with the pink, slimy chopped ham impersonators to be found in many supermarkets, especially in America. Nor does it contain the pistachios or peppercorns that some other varieties contain. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">‘I decided to carry on the artisan tradition because I wanted to keep control of quality’, Pasquini explains. ‘It’s like if you had a baby, you wouldn’t want to hand it over to a nursery, you would want to bring it up yourself. Well, for me it’s the same with mortadella. ‘</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">He takes us into the cooling room where yesterday’s production is suspended from a large frame. ‘In some ways, it’s very easy to make. But it is also quite difficult to get right because it’s a real team effort. Yes, a team sport, not a cycle sprint.<span style="mso-spacerun: yes;"> </span>It’s like a jigsaw, every part of it has to be precision made or it won’t fit together.’</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">There’s a ready market for the real thing but Pasquini controls rigorously whom he allows to sell it. </span><span style="font-size: 11pt; font-weight: normal; line-height: 115%; mso-bidi-font-size: 10.0pt; mso-bidi-font-weight: bold;"><span style="font-family: Calibri;">Simoni, the salami, ham and cheese shop in the Quadrilateral is one of the few privileged. The shelves there empty at Christmas, Davide Simoni, tells us, because </span></span><span style="font-family: Calibri;">that’s when mortadella is given as a present and when much of it finds its way into traditional seasonal dishes such as </span><span style="font-family: Calibri;">tortellini, a must for many Bolognese families on Christmas day. </span></div></div><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" /> </span> <br />
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</div>Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com4tag:blogger.com,1999:blog-8202604166444172486.post-10718405519572144372011-11-13T18:14:00.003+00:002011-11-13T18:22:55.895+00:00Parmesan finger food<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGs-sWN8dO_ptvFQiAY68z8XIUjuJa8mnLDPCwHQs52gJEPcKCrJOc3AOQ0yeLRYu5i9xN1APJU3EHdpUc_0HQPdR508FEEi4DWIrJ5kcBkvt5dvrEh7xuJESmVc4r6k5WLVSqihVePFMz/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGs-sWN8dO_ptvFQiAY68z8XIUjuJa8mnLDPCwHQs52gJEPcKCrJOc3AOQ0yeLRYu5i9xN1APJU3EHdpUc_0HQPdR508FEEi4DWIrJ5kcBkvt5dvrEh7xuJESmVc4r6k5WLVSqihVePFMz/s400/photo.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wear your heart on a stick</td></tr>
</tbody></table><span lang="EN-US"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">Since we came back from Bologna in June – writes Liz Cousins - <span style="mso-spacerun: yes;"> </span>I have been trying to keep up the Italian I learnt at the wonderful Bolognese language school – </span><a href="http://www.culturaitaliana.eu/Bologna"><span style="color: blue; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">www.culturaitaliana.eu/Bologna</span></a><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;">. - <span style="mso-spacerun: yes;"> </span>where I did a week’s intensive course. <span style="mso-spacerun: yes;"> </span>So I have found a local Italian teacher Laura who is trying to cram some more grammar into my brain.</span></span><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-US" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><o:p> </o:p></span><span lang="EN-US"><span style="font-family: Cambria;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">This Saturday Laura invited all of her students to a spaghettata. We were all asked to bring a contribution and the idea was that we would try out our best Italian phrases on each other. <span style="mso-spacerun: yes;"> </span>I decided to make a few nibbles to add to the antipasti plate. Both of these recipes<span style="mso-spacerun: yes;"> </span>make ideal<span style="mso-spacerun: yes;"> </span>finger food or canapés. The hearts on a stick could be what Franski is looking for for her wedding next May.</span> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span style="font-size: large;">Biscotti di parmigiano<o:p></o:p></span></span></span></b></div><br />
<span lang="EN-US" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">These are simplicity itself, although one or two seconds too long in the oven can ruin a whole batch. All you need is a pile of finely grated Parmesan, a flat baking tray covered with Bake-o-Glide or equivalent, a 2” (50ml) round biscuit cutter and a palette knife.</span><br />
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<span lang="EN-US" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Place the cutter on the tray and sprinkle in ¼ inch (12ml) of parmesan - make sure it covers the whole area before you<span style="mso-spacerun: yes;"> </span>remove the cutter.<span style="mso-spacerun: yes;"> </span>The parmesan should retain its shape but you don’t need to be too tidy about it. <span style="mso-spacerun: yes;"> </span>Repeat, leaving a good space between each as they spread as they melt.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span lang="EN-US">Taking care not to jog the tray place it into an oven heated to 220 degrees C or Gas 7.<span style="mso-spacerun: yes;"> </span>This is the tricky part- the cheese will quickly melt and bubble and you want it to very slightly change colour but not too much as this will make the biscuits bitter.<span style="mso-spacerun: yes;"> </span></span><span lang="EN-US">Remove the tray from the oven and leave the biscuits to cool and set hard. </span><span lang="EN-US">Carefully remove with a palette knife.</span></span><br />
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<span lang="EN-US" style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">You can store the biscotti for a few days in a tin but I find that they never last that long.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span lang="EN-US"><o:p> </o:p></span><span lang="EN-US">You can make them into lollipops<span style="mso-spacerun: yes;"> </span>for a party or heart shaped for a wedding by placing a wooden lollipop stick into the centre of the parmesan shapes before you cook<span style="mso-spacerun: yes;"> </span>them, adding <span style="mso-spacerun: yes;"> </span>a little more parmesan to cover up<span style="mso-spacerun: yes;"> </span>the stick. Cook as above.</span></span><br />
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span style="font-size: large;">Crostatine di parmigiano con olive<o:p></o:p></span></span></span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeslTlqPGwJBA-I8UskPkwKfkI-I9HuBrb0v2iZcDk8FPJNfavhkL7ETFDVzERvjjTo1W9X9a1gBfc-z63hQiFC9Arkm_P0cN-IiF8ciTv4t4asTsunfJm9UTtHvXsbXNJgaRYyjCQymXv/s1600/crostatini+di+parmigiano+con+olive2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeslTlqPGwJBA-I8UskPkwKfkI-I9HuBrb0v2iZcDk8FPJNfavhkL7ETFDVzERvjjTo1W9X9a1gBfc-z63hQiFC9Arkm_P0cN-IiF8ciTv4t4asTsunfJm9UTtHvXsbXNJgaRYyjCQymXv/s320/crostatini+di+parmigiano+con+olive2.jpg" width="320" /></a></div><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span lang="EN-US">Another simple starter- </span><span lang="EN-US">Mix one large egg with 40g of finely grated parmesan and 2 tablespoons of cream, plus salt and pepper. </span><span lang="EN-US">Take a sheet of bought puff pastry and cut small squares just big enough to fit shallow bun tins (I find muffin tins too deep). <span style="mso-spacerun: yes;"> </span>Add 2 pitted green olives and a good spoonful of the mixture. </span><span lang="EN-US">Place in a hot oven (about 220 degrees C) until<a href="http://www.blogger.com/" name="_GoBack"></a> the pastry is golden brown and the filling has puffed up.</span></span><br />
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</div>Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com1tag:blogger.com,1999:blog-8202604166444172486.post-73487491759929263202011-10-30T17:28:00.001+00:002011-10-30T17:33:01.033+00:00Asparagus and Prosciutto Parcels<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCcRxblLdigvVA-W-SGMB4uzbcFfyGzdJViB9KsO1ArXHM-52DAJUqK_XCS-n99ky-MCcv59E4xONgD5O_K1GG38nL9uyPe6g3MGzdYUc_Num273TPeN_EEl4RLkkS81zoEdiG3CzgRB5/s1600/DSCF5375_edited.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCcRxblLdigvVA-W-SGMB4uzbcFfyGzdJViB9KsO1ArXHM-52DAJUqK_XCS-n99ky-MCcv59E4xONgD5O_K1GG38nL9uyPe6g3MGzdYUc_Num273TPeN_EEl4RLkkS81zoEdiG3CzgRB5/s640/DSCF5375_edited.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marcello dall'Aglio's cookery course: showing how to make asparagus and prosciutto parcels </td></tr>
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<span style="font-family: Gill Sans MT;"><span style="font-family: Arial, Helvetica, sans-serif;">Franski has asked me for a simple stuzzicato to serve at her wedding next May. This makes an impressive finger food, ideal for parties. What’s more, it hardly takes any time. You can wrap the asparagus first in the ham, then in the filo pastry, as in the photo, or, as I prefer, lay out the pastry, cover with the ham then lay on the asparagus and wrap it all up. The recipe makes two parcels per person for four people. Serve it hot or cold.</span> </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QcUIz2GQdwyjVy-X-x-wyCPw73MA1zQrMREg7tT3KoUuolT42JFLPvS4jCy2W6ZmNuDw4HT3DrEhz_Kn-gcvV-zgMLCRgbrqwD7iMfL6B7c3NAg_n2OZq1cReviIz7ib34ineXX7z-xp/s1600/DSCF5369.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QcUIz2GQdwyjVy-X-x-wyCPw73MA1zQrMREg7tT3KoUuolT42JFLPvS4jCy2W6ZmNuDw4HT3DrEhz_Kn-gcvV-zgMLCRgbrqwD7iMfL6B7c3NAg_n2OZq1cReviIz7ib34ineXX7z-xp/s400/DSCF5369.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not an elegant photo but it shows asparagus already wrapped in prosciutto and then being wrapped in filo pastry</td></tr>
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Ingredients for 4 people <br />
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<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 480;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0cm 5.4pt; width: 275.4pt;" valign="top" width="367"> <div align="right" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: right;"><span style="font-family: Gill Sans MT;">asparagus tips<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0cm 5.4pt; width: 63pt;" valign="top" width="84"> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Gill Sans MT;">16<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 1;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0cm 5.4pt; width: 275.4pt;" valign="top" width="367"> <div align="right" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: right;"><span style="font-family: Gill Sans MT;">prosciutto, thinly sliced<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0cm 5.4pt; width: 63pt;" valign="top" width="84"> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Gill Sans MT;">8 slices<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 2;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0cm 5.4pt; width: 275.4pt;" valign="top" width="367"> <div align="right" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: right;"><span style="font-family: Gill Sans MT;">filo pastry<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0cm 5.4pt; width: 63pt;" valign="top" width="84"> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Gill Sans MT;">½ kg<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 3;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0cm 5.4pt; width: 275.4pt;" valign="top" width="367"> <div align="right" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: right;"><span style="font-family: Gill Sans MT;">butter<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0cm 5.4pt; width: 63pt;" valign="top" width="84"> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Gill Sans MT;">30g<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 4;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0cm 5.4pt; width: 275.4pt;" valign="top" width="367"> <div align="right" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: right;"><span style="font-family: Gill Sans MT;">salt and pepper<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0cm 5.4pt; width: 63pt;" valign="top" width="84"> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Gill Sans MT;">pinch<o:p></o:p></span></div></td> </tr>
<tr style="mso-yfti-irow: 5; mso-yfti-lastrow: yes;"> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0cm 5.4pt; width: 275.4pt;" valign="top" width="367"> <div align="right" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: right;"><span style="font-family: Gill Sans MT;">flour for dusting<o:p></o:p></span></div></td> <td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0cm 5.4pt; width: 63pt;" valign="top" width="84"> <div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Gill Sans MT;">3 tbl<o:p></o:p></span></div></td> </tr>
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</div><span style="font-family: Gill Sans MT;">Method</span><br />
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<span style="font-family: Gill Sans MT;">1. Snap off the woody end of the asparagus, and then cut off a bit more if necessary so that you end up with tips that are about 10cms long. The bits you don’t use can be cut into small pieces and sautéed to accompany a pasta dish like<span style="mso-spacerun: yes;"> </span>pumpkin and sage tortelloni. Parboil the asparagus in salted water for no more than four minutes, drain and refresh under cold running water to stop it cooking.<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: Gill Sans MT;">2. Now cut up and lay out on a lightly floured surface eight pieces of filo pastry, about 15cm by 20cm. Brush with melted butter. Place a slice of ham on each piece of pastry, then two asparagus tips plus some freshly ground pepper. </span><br />
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<span style="font-family: Gill Sans MT;">3. Roll up each parcel, ensuring that the ends are properly tucked in so they can’t unravel. Brush with melted butter again. Pre-heat the oven to 170 degrees C. Place the parcels on a greased baking tray and put them in the oven for 15 minutes. When they come out they are ready to serve. </span>Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com2tag:blogger.com,1999:blog-8202604166444172486.post-5816552242489130722011-10-25T14:09:00.000+01:002011-10-25T14:09:23.932+01:00We're in the new Taste ItaliaTaste Italia - the only UK magazine specialising in Italian food - is out with our feature about Bologna. There are recommendations for hotels, restaurants and the best places for an aperitivo. <img alt="Taste Italia" class="photo img" id="profile_pic" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/261108_136424406389131_1605348148_n.jpg" />Plus loads of Liz Cousins' evocative pictures of Italy's food mad city.Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com3tag:blogger.com,1999:blog-8202604166444172486.post-54067161013155192302011-10-16T21:06:00.000+01:002011-10-16T21:06:45.906+01:00The best tagliatelle in Bologna?<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowboxCaption" class="spotlight" height="639" src="http://a4.sphotos.ak.fbcdn.net/hphotos-ak-snc7/310403_10150349343149483_113853819482_7755592_762407234_n.jpg" width="960" /></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">The sfoglina – or pasta maker – is the person who makes a restaurant’s<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>reputation in Bologna. And a little known place just outside the city has now become the tagliatelle hot spot after chef Beniamino Baleottti - that's him in the centre in the blue t-shirt - won the prize of sfoglino d’oro at the recent international competition in Bologna’s Sala Borsa in Piazza Maggiore. Agriturismo Le Ginestre at Pianoro, just by the motorway’s Sasso Marconi entrance, is run by an ex-mountaineer, his wife and their seven off-spring including Beniamino. Their organic farm produces ham and salami, fruit and vegetables. As well as dinner, bed and breakfast they offer cookery courses taught, naturally, by the new sfoglino d’oro. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Contact them at </span><a href="http://www.agrileginestre.it/"><span style="color: blue; font-family: Calibri;">www.agrileginestre.it</span></a><span style="font-family: Calibri;"> </span></div>Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com0tag:blogger.com,1999:blog-8202604166444172486.post-33729451610862116972011-10-16T19:57:00.000+01:002011-10-16T19:57:52.476+01:00Aperitivo time<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Almost as important as lunch and dinner in the Bolognese diary is the aperitivo. Even during the depths of the winter, when a biting wind sweeps in from the Plain of the River<span style="mso-spacerun: yes;"> </span>Po, people can be seen huddled around the doors of bars all over the city, a <i style="mso-bidi-font-style: normal;">calice</i> - champagne glass - <span style="mso-spacerun: yes;"> </span>of prosecco or pignoletto<span style="mso-spacerun: yes;"> </span>in one hand and a cigarette in the other.<span style="mso-spacerun: yes;"> </span>In summer it is a more relaxed affair, extending through the evening. As essential as the drinks are the accompaniments. In recent years, there has been a stuzzicati boom. This, the<span style="mso-spacerun: yes;"> </span>Italian equivalent of tapas,<span style="mso-spacerun: yes;"> </span>is the way that bars compete for trade. In some places you will find long tables groaning under the weight of an imposing buffet consisting of tiny pizzas and sausage rolls, ham and cheese flavoured focaccie, deep fried vegetables, salami and crisps. But choose carefully to avoid eating loads of stodgy carbohydrates. </span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">Time for an aperitivo?</span></span></b></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Zanarini <o:p></o:p></span></i></b></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Let’s start with somewhere select or ‘snob’ as they say in Bologna: Zanarini because it’s a lovely place in its own right, with ample space inside, by the bar, upstairs where the buffet is laid out, and outside in the square. This is a place where many people go to see and be seen, and to graze on<span style="mso-spacerun: yes;"> </span>food carefully prepared and presented. Zanarini, with its courtly service and splendid displays of canapés, cakes and chocolates, is less a bar than a grand institution.<span style="mso-spacerun: yes;"> </span>Funnily enough, an aperitivo here at 8 euros <span style="mso-spacerun: yes;"> </span>costs hardly any <span style="mso-spacerun: yes;"> </span>more than anywhere else.</span></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEGY5v-4Jd5NVI4w_Z0Gf9fBcidst-rFnbxjtrxmKI9jM2McIAoK5WtvFKsrWH9UPSgPUoFbArXOh5LHL0IR4X6N_IfsiFRe3KkvQPBeB_Wki48BXuePpu3Ss-rSVLcItpZwbAsRxD8b-/s1600/DSCF8701.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEGY5v-4Jd5NVI4w_Z0Gf9fBcidst-rFnbxjtrxmKI9jM2McIAoK5WtvFKsrWH9UPSgPUoFbArXOh5LHL0IR4X6N_IfsiFRe3KkvQPBeB_Wki48BXuePpu3Ss-rSVLcItpZwbAsRxD8b-/s640/DSCF8701.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spritz Campari at Zanarini</td></tr>
</tbody></table><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Piazza Galvani 1, Bologna</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">MAMBo<o:p></o:p></span></i></b></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">You may prefer somewhere less grand but with equally interesting clientele and a good buffet. The bar at MAMBo, the modern art museum, attracts the young and the artistic intelligentsia. Sometimes at the weekend there will be a DJ playing the classics of the last fifty years.<span style="mso-spacerun: yes;"> </span>(Has rock and rolls really been going that long?) The drinks are standard but the buffet is more like a vegetarian feast with lots of wholesome salads. You can stand at the dimly lit bar, sit inside or under the portico outside. Depending on the season, you can stay warm and dry or bask in the evening sun.</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Via Don Minzone 14, Bologna</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Osteria del Sole<o:p></o:p></span></i></b></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">If you object to paying the price for a buffet you don’t want, then Osteria del<span style="mso-spacerun: yes;"> </span>Sole is the answer. It’s easier to find in the evening – you can spot it by the huddle of people, glass in hand, spilling out into tiny Vicolo Ranocchi. Otherwise, it is easily missed; there is no sign outside the scruffy entrance. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioSJRniOXLqLVbihFycns1LwOqTw4bqAjU5moHWAUCHR6iAdTbp7sEZ3mtKbRvhB5MIDlXD52cPEMifOoh5G4EJq_yb07OboJE-sQiml1-QBGwEqhAAG2VddYZQRqU_Wh_D0FxKVRsHDoh/s1600/finepix215.5.11+414.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioSJRniOXLqLVbihFycns1LwOqTw4bqAjU5moHWAUCHR6iAdTbp7sEZ3mtKbRvhB5MIDlXD52cPEMifOoh5G4EJq_yb07OboJE-sQiml1-QBGwEqhAAG2VddYZQRqU_Wh_D0FxKVRsHDoh/s400/finepix215.5.11+414.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Osteria del Sole: scruffy hospitality</td></tr>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">If anything, the interior is even less prepossessing.<span style="mso-spacerun: yes;"> </span>But that really doesn’t matter. The attraction is that this is a genuine osteria, a (usually rough and ready) place that you go to drink and chat, a bit like a pub.<span style="mso-spacerun: yes;"> </span>Here you can rub shoulders with a wide cross section of Bolognese society, including writers, politicians, academics and talkers. Many osterie do provide food these days but not here. Not even a bag of crisps. Instead the deal is that you bring your own – an inversion of the usual BYO theme. And since Osteria del Sole is right in the middle of the Quadrilatero, you can assemble lunch or a couple of stuzzicati from the best food shops in town.</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">You eat and drink at long tables, making room for newcomers and clearing up as you go. A wide variety of wines is sold by the glass - starting at 2 euros - or the bottle, or you can buy beer. They will provide serving boards for bread and salami.</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Vicolo Ranocchi 1b, Bologna </span></div>Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com1tag:blogger.com,1999:blog-8202604166444172486.post-91626029531339221802011-09-28T15:22:00.001+01:002011-09-28T15:29:10.904+01:00Crostini ai funghi selvatici con pancetta croccante Wild mushroom crostini with crunchy pancetta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinscs2oBTT6zlq4qPrgdh-EccALqVljTR3T_eIfkv2Gd89dmaGmtiaXM2EvaFFGrEqzeLUAM0XtMm21_x3QwV4tH2QotlCIoOBdpyoH8_8_RR3GvaTi11YSyOEvpPa-W0clV8_9ZbP0Fs1/s1600/September+events+and+food+129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinscs2oBTT6zlq4qPrgdh-EccALqVljTR3T_eIfkv2Gd89dmaGmtiaXM2EvaFFGrEqzeLUAM0XtMm21_x3QwV4tH2QotlCIoOBdpyoH8_8_RR3GvaTi11YSyOEvpPa-W0clV8_9ZbP0Fs1/s640/September+events+and+food+129.JPG" width="480" /></a></div><br />
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This morning, with the weather locally shifting from damp autumnal to Indian summer, I went foraging. Driving into town, I’d spotted a pasture two minutes from home dotted with field mushrooms, so I stopped and quickly gathered half a kilo of very fresh fungus. <br />
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Mushrooms sauted with pancetta or bacon, onion and garlic is a universal classic. What makes this version Bolognese is the finishing touches – balsamic vinegar and grated parmesan. I would serve it on crostini – griddled bread – smeared with olive oil. <br />
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<tr><td class="tr-caption" style="text-align: center;">Or you could use streaky bacon</td></tr>
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One tip: fry the mushrooms hard so that they begin to caramelise. You don’t want mushy soft funghi for this dish. All the ingredients should remain distinct – this is cooking alla italiana. If you like, you could finish off the dish with a couple of tablespoons of thick cream.<br />
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Ingredients for 4<br />
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150g pancetta or bacon<br />
<br />
4tbl olive oil<br />
<br />
1 medium onion<br />
<br />
2 cloves garlic<br />
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4 slices sour dough bread<br />
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350g wild mushrooms<br />
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2tbl balsamic vinegar<br />
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2tbl double or thick cream (optional)<br />
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4tbl finely chopped parsley<br />
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4tbl finely grated parmesan<br />
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salt and pepper<br />
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<br />
<br />
Method<br />
<br />
1. Cut the pancetta or bacon into slivers or tiny cubes and fry rapidly in half the olive oil so they become crunchy. Remove and set aside.<br />
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2. Finely chop the onion and garlic and fry it in the pancetta or bacon fat. Remove and set aside.<br />
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3. Heat a griddle or heavy frying pan, brush both sides of the bread with the remaining olive oil, and toast on both sides until crisp.<br />
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4. Clean with a damp cloth the mushrooms and coarsely slice, discarding damaged and muddy parts.<br />
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5. Quickly sauté the mushrooms until they begin to brown, then add back the onion and garlic and stir in the balsamic vinegar. Add freshly ground black pepper and salt if necessary. If you are using cream, this is the moment to stir it in.<br />
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6. Put a generous spoonful of the mushrooms onto each slice of toast, sprinkle with the crunchy bacon, the parsley and the parmesan.Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com1tag:blogger.com,1999:blog-8202604166444172486.post-77984521972885655782011-09-19T14:23:00.001+01:002011-09-19T15:00:31.169+01:00Shopping in Bologna: Davide Simoni – new generation family business<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3CyH-j0BjZ-ocZZesnifSJzDx-FgHn2G2o7XarUSK8PImbDRD9BZ569jG2zgei-VOGvkaRxZzQkPrBUAxwkwr84h0t7YUDGdHKFLkxc1cLfOMUs1Kv4oi62S23TeKXNds18uZHyD15Flb/s1600/canon+21+june+2011+259.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3CyH-j0BjZ-ocZZesnifSJzDx-FgHn2G2o7XarUSK8PImbDRD9BZ569jG2zgei-VOGvkaRxZzQkPrBUAxwkwr84h0t7YUDGdHKFLkxc1cLfOMUs1Kv4oi62S23TeKXNds18uZHyD15Flb/s640/canon+21+june+2011+259.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Davide Simoni - champion of mortadella</td></tr>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Davide Simoni’s ambition is to make the best quality artisan salami. He’s spent two years learning the ropes on the factory floor at Ennio Pasquini’s mortadella <i style="mso-bidi-font-style: normal;">laboratorio.</i>Now he’s back at the family shop, Simoni, learning to run one of the landmark family businesses in the Quadrilatero. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAYzLxP-M9Zr655SsMPSLkJ5gpOKLFf8boUdmy8YZppaVGH7080kZcSUJSuWctFM_boQdH-P1me4h26cw-_cWyjT2p0Y1QDRqQz9ZYjtoHLJIcFcIBb1H_JFSMzmav9VaevJPbQxm3-0j/s1600/canon+21+june+2011+260.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAYzLxP-M9Zr655SsMPSLkJ5gpOKLFf8boUdmy8YZppaVGH7080kZcSUJSuWctFM_boQdH-P1me4h26cw-_cWyjT2p0Y1QDRqQz9ZYjtoHLJIcFcIBb1H_JFSMzmav9VaevJPbQxm3-0j/s400/canon+21+june+2011+260.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A tiny part of Simoni's ham and salami repertoire</td></tr>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Simoni are famous for their hams, salamis and cheeses and are one of the few<span style="mso-spacerun: yes;"> </span>outlets for the highly prized Pasquini mortadella. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5_soIXUa_cVKd43Iu8KoNqMuMF6x8JSKRu4usq1P8dp7etKkaIgaODYGZVsDKiy1KdWECNpNHWtEY-Q_Twoq7cDsTyV07nt2EaDofNZOKpICx4zR5Uiak7JIKTTbaDLQ4XzwVC2SB5Wo/s1600/finepix+20+june+2011+a+078.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5_soIXUa_cVKd43Iu8KoNqMuMF6x8JSKRu4usq1P8dp7etKkaIgaODYGZVsDKiy1KdWECNpNHWtEY-Q_Twoq7cDsTyV07nt2EaDofNZOKpICx4zR5Uiak7JIKTTbaDLQ4XzwVC2SB5Wo/s640/finepix+20+june+2011+a+078.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simoni - one of the shopping delights of Bologna</td></tr>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">After completing a literature degree, Davide went to work as a journalist before trying his hand as a mortadella maker. That is what has really inspired him. In the meantime, he is planning to set up a blog. ‘I am so well placed. I have access to all the best food businesses in the city. I’m sitting on treasure.’ At Christmas, he works extra hours helping out in the family’s other business, a pasta fresca shop on via Murri. He’ll be joined there by siblings and cousins, amongst them an economist, a psychiatrist and a pharmacist. They may not share his passion for sausage making but like him they remain part of the family business, a common feature in Bologna. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcEJ_g_sVfnaAsHWVXScDXadbY_W1-ogimdgWqut4m-u_CMfirliq5E1yPM-ggzHEvJmGICbbkJaFEcvwwvFuhcDe2NLYfVUyuXWvz-MI3w3I2QTuv4yljjK8FkuZCxHF3PRnm1KerntAm/s1600/canon+21+june+2011+264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcEJ_g_sVfnaAsHWVXScDXadbY_W1-ogimdgWqut4m-u_CMfirliq5E1yPM-ggzHEvJmGICbbkJaFEcvwwvFuhcDe2NLYfVUyuXWvz-MI3w3I2QTuv4yljjK8FkuZCxHF3PRnm1KerntAm/s400/canon+21+june+2011+264.JPG" width="266" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
See Davide Simoni's guide to the Quadrilatero at <a href="http://www.facebook.com/profile.php?id=654742518&sk=wall#!/profile.php?id=100001878283172">http://www.facebook.com/profile.php?id=654742518&sk=wall#!/profile.php?id=100001878283172</a> (Forgive the interviewer's Italo-American)</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div>Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com2tag:blogger.com,1999:blog-8202604166444172486.post-35214568108735434172011-09-11T10:38:00.000+01:002011-09-11T10:38:58.968+01:00Atti - give us this day our daily bread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGSjp57DX2XGS0juquvRJpfFLQPjCv2qdYTqV-nWZgxR6xhFMHpYdNNR97byVWWXtSRrpbGPePw7HFbLR3Kz_9IsqDpzamd7D7su3bhE7ZV4S1KH8i77PxxVB-ZYEyrAHP1wl0SXq-3-6h/s1600/finepix+20+june+2011+a+559.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGSjp57DX2XGS0juquvRJpfFLQPjCv2qdYTqV-nWZgxR6xhFMHpYdNNR97byVWWXtSRrpbGPePw7HFbLR3Kz_9IsqDpzamd7D7su3bhE7ZV4S1KH8i77PxxVB-ZYEyrAHP1wl0SXq-3-6h/s640/finepix+20+june+2011+a+559.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Anna Maria Bonaga - doyenne master baker</td></tr>
</tbody></table><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Paolo Atti e Figli - Bakers and Confectioners</span></b></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">via Caprairie 7 and via Drapperie 6<o:p></o:p></span></b></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">By five past six, the shelves are empty – the afternoon bread is sold out. If you live or work in the city centre, Atti is the bakery to head to for bread for the evening meal.<span style="mso-spacerun: yes;"> </span>‘We want our customers to have fresh bread so we bake twice a day, says Francesco Bonaga, one of four siblings who now run Atti under<span style="mso-spacerun: yes;"> </span>the friendly but firm supervision of<span style="mso-spacerun: yes;"> </span>Anna-Maria, their octogenarian mother. <span style="mso-spacerun: yes;"> </span>Despite the growing presence of local supermarket chains, most Bolognese still buy their daily bread from an independent baker, and of these Atti is the biggest in the city.</span></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-3quMx0FV0OqKsNh44e9l59jHod_KG9pm-Vjk0Mf-ucNJi4LaBBvg0J6hZKf_Q3nBLF2d6H-Bhsk38AM21_no8zEopheEj838yI5lzNtC11DWR1Y35zIVfEDJZIdYEPzBgUeGId8DyA1g/s1600/finepix+20+june+2011+a+109.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-3quMx0FV0OqKsNh44e9l59jHod_KG9pm-Vjk0Mf-ucNJi4LaBBvg0J6hZKf_Q3nBLF2d6H-Bhsk38AM21_no8zEopheEj838yI5lzNtC11DWR1Y35zIVfEDJZIdYEPzBgUeGId8DyA1g/s320/finepix+20+june+2011+a+109.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Francesco Bonaga - inheriting a family tradition</td></tr>
</tbody></table><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Francesco claims that they make over 50 different kinds of bread plus dozens of cakes and biscuits. Their crescente, a bit like focaccia but flatter and made with lard as well as oil, is delicious, especially the ones with flecks of mortadella or prosciutto. They are famed for their certosino, a<span style="mso-spacerun: yes;"> </span>kind of<span style="mso-spacerun: yes;"> </span>Bolognese Christmas<span style="mso-spacerun: yes;"> </span>cake<span style="mso-spacerun: yes;"> </span>packed with dried fruits, and equally for the design of the box it is sold in. Atti also produce a<span style="mso-spacerun: yes;"> </span>wide range of pasta, especially tortellini, tortellone – the larger variety with ricotta and vegetable fillings -<span style="mso-spacerun: yes;"> </span>and lasagne. Many of these can be consumed with a glass of wine in the bigger of their two shops. Or taken home in another type of beautifully designed box. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOa_yB4X04NPYkOfKqxayRqjo9QxkQ5wXGAXSoAuKuhzDIbnecJpW4aS5sHBuCOdBKJcyoKIqMRih5C6WgA4UP6JyKO-FMCCufvfpmLicfuxofPnP9pkjBr97hswGUyHGGItitJ1kGG9QD/s1600/finepix+20+june+2011+a+570.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOa_yB4X04NPYkOfKqxayRqjo9QxkQ5wXGAXSoAuKuhzDIbnecJpW4aS5sHBuCOdBKJcyoKIqMRih5C6WgA4UP6JyKO-FMCCufvfpmLicfuxofPnP9pkjBr97hswGUyHGGItitJ1kGG9QD/s320/finepix+20+june+2011+a+570.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Everything hand made</td></tr>
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</div>Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com0tag:blogger.com,1999:blog-8202604166444172486.post-45871272522145718092011-09-04T17:48:00.001+01:002011-09-04T18:07:18.218+01:00Let them eat cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifoIPXN0FiLmaIAUCKOHM_6OquFsu3lohZnNxwsP6v0rnvoRlbrcSwxw_-x5yhDX_8eBZENZ7_kc5X2VHhRpu_jRm3HIxog9M1lTPdgrDE2Jp9TgmZ9rqACjoSajdB-hP4hfBzPbjhsXhs/s1600/finepix215.5.11+102.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifoIPXN0FiLmaIAUCKOHM_6OquFsu3lohZnNxwsP6v0rnvoRlbrcSwxw_-x5yhDX_8eBZENZ7_kc5X2VHhRpu_jRm3HIxog9M1lTPdgrDE2Jp9TgmZ9rqACjoSajdB-hP4hfBzPbjhsXhs/s640/finepix215.5.11+102.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Surely too beautiful to eat - Caffe e Dolce</td></tr>
</tbody></table><span style="font-family: Calibri;">Cake fills the gap nicely between lunch and dinner in Bologna, a gap of six or seven hours. You will see luscious displays of chocolate and fruit cakes<span style="mso-spacerun: yes;"> </span>as well as some over-dressed fantasies involving layers of cream and crystalised fruit<span style="mso-spacerun: yes;"> </span>in the windows of Atti, Zanarini and Gamberini.<span style="mso-spacerun: yes;"> </span>They and others also sell mignon – miniature French-style beauties – singly or weighed by the kilo. You can enjoy them on the premises or take them home.<span style="mso-spacerun: yes;"> </span>Other good places to try are </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4amAMpPAi57yCiSei4DuBNPXftZw5kDt61IqdvXiTvK2xHtqa8z-8mNQaeG_BahHCJQKTIN0PMlMAC2s0wn-h1cWAhdmWP5i7Znh5ef06HUW3LigTkWUP34Y7mIbpKPCo1zlrpkjpoKJ/s1600/DSCF8673.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4amAMpPAi57yCiSei4DuBNPXftZw5kDt61IqdvXiTvK2xHtqa8z-8mNQaeG_BahHCJQKTIN0PMlMAC2s0wn-h1cWAhdmWP5i7Znh5ef06HUW3LigTkWUP34Y7mIbpKPCo1zlrpkjpoKJ/s320/DSCF8673.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The display at Pallotti </td></tr>
</tbody></table><br />
<ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1;"><span style="font-family: Calibri;">Caffe e Dolce on the corner of Carbonesi and <span style="mso-spacerun: yes;"> </span>Massimo,<span style="mso-spacerun: yes;"> </span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1;"><span style="font-family: Calibri;">Colazione a Bianca at the beginning of <span style="mso-spacerun: yes;"> </span>Santo Stefano, <span style="mso-spacerun: yes;"> </span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1;"><span style="font-family: Calibri;">FP<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>risto Pallotti, on the corner of Irnerio and<span style="mso-spacerun: yes;"> </span>Alessandrini,<span style="mso-spacerun: yes;"> </span>good for breakfast, and very convenient if you’re desperate for a mid-afternoon snack after a visit to the Botanical Gardens.<span style="mso-spacerun: yes;"> </span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1;"><span style="font-family: Calibri;">Lo Sfizio, via Riva de Reno 100A, has a wonderful range of Bolognese cakes, pastries and biscuits <span style="mso-spacerun: yes;"> </span>- to buy to take away only. </span></li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhLEyIhLxIUu7r3uMYJBOGkEmfV6JIwT5NjOjmXN3olLFMVy-TSjeHB8yNIJ_ewe57twoCt3U32RV7ge4NGNnA7aenkDsKd91Kal1HmUg5NHBbIO4eJoyyyKBMDpvNGkPB9-rYU0lFchV/s1600/078.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhLEyIhLxIUu7r3uMYJBOGkEmfV6JIwT5NjOjmXN3olLFMVy-TSjeHB8yNIJ_ewe57twoCt3U32RV7ge4NGNnA7aenkDsKd91Kal1HmUg5NHBbIO4eJoyyyKBMDpvNGkPB9-rYU0lFchV/s400/078.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zanarini - where smart babies go for their brioche con crema</td></tr>
</tbody></table>Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com0tag:blogger.com,1999:blog-8202604166444172486.post-38650663374147487092011-08-29T20:14:00.001+01:002011-09-01T13:01:50.619+01:00Tagliatelle al ragù di manzo - Shin beef ragù with tagliatelle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhok8d089vLwej9HZ88a2lvwsnbM7mJ928UOh9LTFczqMdQXWAdifoPVbbj1Q5RB6SlwZaSyZcUwAHDpIT5090f_1TiugaaKjT8veAYYrQiv-JCrrNPENqp7mROEnBzXdW71KxncPABt0ra/s1600/finepix+29+august+2011+099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhok8d089vLwej9HZ88a2lvwsnbM7mJ928UOh9LTFczqMdQXWAdifoPVbbj1Q5RB6SlwZaSyZcUwAHDpIT5090f_1TiugaaKjT8veAYYrQiv-JCrrNPENqp7mROEnBzXdW71KxncPABt0ra/s640/finepix+29+august+2011+099.JPG" width="640" /></a></div><br />
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</div><span style="font-family: Calibri;"><span style="font-family: Times New Roman;"> </span></span><br />
<span style="font-family: Calibri;"><div class="WordSection1"><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">An interesting variant on the standard bolognese ragù is this one made with very slow cooked shin of beef.<span style="mso-spacerun: yes;"> </span>I had thought long and hard about including a wild boar recipe in the book <span style="mso-spacerun: yes;"> </span>but decided against because it is not readily available. This isn’t wild boar but the long cooking with red wine gives a powerful depth of flavour reminiscent of sauces made with game meat. If you have a slow cooker that would be ideal for this.<span style="mso-spacerun: yes;"> </span>Cooked on top of the slow there is a danger of the bottom catching and burning. Depending on the size of the chunks of meat, it will need a good six to eight hours of slow cooking. By then, the vegetables, bacon and wine will have combined to make a smooth sauce and the meat will be easily flaked.<span style="mso-spacerun: yes;"> </span>If you want to be true to the wild boar tradition, you serve it with pappardelle – broad noodles – but if the key word for you is ragù then it must be tagliatelle.</div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">A word about the pasta: I decided to try the experiment of making it entirely by machine and the result was the best ever. I mixed the dough in a Kenwood, and then used the kneading hook on it for ten minutes. As I watched, I saw the consistency changing and when I removed the pasta dough from the mixer bowl it was dry and elastic. After resting it in the fridge for half an hour, I used a pasta machine to roll it out to the second thinnest setting, making sure that I put it through the two broadest settings four or five times. By then it was sublimely silky and easy to work. And I used the Bolognese recipe: 1 egg per 100grams of flour and nothing else. </div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">To follow, we had a dessert made from chestnut puree accompanied by a deep, dark chocolate ice cream that wouldn’t have been out of place in La Sorbetteria or Gianni in Bologna. More of that later. </div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">This recipe makes enough for six. Or you could double the quantities and make an extra portion for freezing. </div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;">Ingredients<o:p></o:p></b></div><span style="font-family: Times New Roman;"> </span></div><span style="font-family: Times New Roman;"> </span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" /> </span></i><i style="mso-bidi-font-style: normal;">for the pasta<o:p></o:p></i><span style="font-family: Times New Roman;"> </span><br />
<div class="WordSection2"><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">6 large eggs</div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">600g OO pasta flour</div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">2 teaspoons salt</div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;">for the ragù<o:p></o:p></i></div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">2 tablespoons olive oil</div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">150g bacon or pancetta</div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">2 onions</div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">2 carrots</div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">2 sticks celery</div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">3 cloves garlic</div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">500g shin of beef</div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">4 bay leaves</div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">2 tablespoons thyme leaves</div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">200ml red wine</div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">500ml beef stock or beef<span style="mso-spacerun: yes;"> </span>stock cube dissolved in hot water</div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">400g tin of chopped tomatoes</div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">salt and pepper to taste</div><span style="font-family: Times New Roman;"> </span><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">1 large handful of flat leaved parsley</div><span style="font-family: Times New Roman;"> </span></div><span style="font-family: Times New Roman;"> </span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: always;" /> </span></b><span style="font-family: Times New Roman;"> </span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;">Method<o:p></o:p></b></div><span style="font-family: Times New Roman;"> </span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">1. Mix the pasta ingredients in a mixer or food processor then knead for 10 minutes. Wrap in cling film and rest in the fridge.</div><span style="font-family: Times New Roman;"> </span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">2. Fry the bacon in the olive oil in a large casserole. Remove and set aside.</div><span style="font-family: Times New Roman;"> </span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">3. Finely chop the vegetables and fry slowly until soft and beginning to brown. Remove and set aside.</div><span style="font-family: Times New Roman;"> </span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">4. Cut the beef into chunks about 3 or 4 cms in size, having removed surplus fat and gristle. Fry rapidly until browned. Add back the bacon and vegetables, then the wine, driving off the alcohol. Then add the bay leaves, thyme and tomatoes.</div><span style="font-family: Times New Roman;"> </span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">5. Bring to barely a simmer, and cook slowly for at least six hours until the meat is very tender. </div><span style="font-family: Times New Roman;"> </span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">6. Roll out the pasta, and slice it into tagliatelle.</div><span style="font-family: Times New Roman;"> </span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">7. Remove the meat carefully with a slotted spoon. Using two forks, shred it finely, taking care to remove pieces of fat and gristle. Replace the meat, check for seasoning, reheat, adding the parsley finely chopped.</div><span style="font-family: Times New Roman;"> </span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">8. Put on the pasta to cook in a large pan of boiling, salted water.</div><span style="font-family: Times New Roman;"> </span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">9. Drain the pasta when it is cooked and combine with the ragù. Serve with grated parmesan. </div></span><span style="font-family: Times New Roman;"> </span>Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com1tag:blogger.com,1999:blog-8202604166444172486.post-48374218843518232042011-08-29T20:11:00.000+01:002011-08-29T20:11:09.800+01:00Lunch with the Foodie Bugler herself<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.thefoodiebugle.com/uploads/images/IMG_3824_(640x427)_thumb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Martin's Magimix ice-cream maker churned the most delicious raspberry yoghurt and almond and vanilla ice creams. Berries from the garden." border="0" height="426" src="http://www.thefoodiebugle.com/uploads/images/IMG_3824_(640x427)_thumb.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raspberry and almond ice creams with blackberries from the garden </td></tr>
</tbody></table>Silvana has done us proud in the August edition of the Foodie Bugle. As well as a loving account of lunch here a few weeks ago, she has included pieces about Whitbourne Hall - where we live - and its gardens, plus a report of her visit to our local grocer/butcher/deli, Legges in Bromyard.Bromyard. Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com1tag:blogger.com,1999:blog-8202604166444172486.post-33386212837428286182011-08-08T19:28:00.000+01:002011-08-08T19:28:11.871+01:00Gnocchi alle fave con pesto di mandorle – Broad bean gnocchi with almond pesto <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV-GiDYIt5VIeZj8WwBBIvjZZh73N06AJ9G9bcFH6QWWQcEShOuntlj__EjzTB0w__E3cVFPftoadTSUTQOCKAElKuxfUXm1o7kxW2sQ0Ny7sdCMMlGb4MhtU_ylBI2cNMfNqg-laSbafW/s1600/9+Aug+2011+gnocchi+051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV-GiDYIt5VIeZj8WwBBIvjZZh73N06AJ9G9bcFH6QWWQcEShOuntlj__EjzTB0w__E3cVFPftoadTSUTQOCKAElKuxfUXm1o7kxW2sQ0Ny7sdCMMlGb4MhtU_ylBI2cNMfNqg-laSbafW/s640/9+Aug+2011+gnocchi+051.JPG" width="640" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><span style="font-family: Calibri;">From a Bolognese point of view, this recipe could be a step too far, a step towards the risky <span style="mso-spacerun: yes;"> </span>zone of mongrel fusion food. Well, I’ve eaten broad beans, gnocchi and almond pesto in Bologna – separately - and I don’t think this threatens the integrity of cucina bolognese. But you may think different. You could serve these gnocchi with the standard potato gnocchi, as I did last night, or alone. </span><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ingredients (serves 4)<o:p></o:p></span></b></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">for the gnocchi<o:p></o:p></span></i></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">480g<span style="mso-tab-count: 1;"> </span> broad bean paste</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">80g<span style="mso-tab-count: 1;"> </span> cream cheese</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">2<span style="mso-tab-count: 1;"> </span> egg yolks</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">2 tbl<span style="mso-tab-count: 1;"> </span> plain flour</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-indent: 36pt;"><span style="font-family: Calibri;">salt and pepper</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">for the sauce<o:p></o:p></span></i></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">3 tb<span style="mso-tab-count: 1;"> </span>l olive oil</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">8<span style="mso-tab-count: 1;"> </span> shallots</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">50g<span style="mso-tab-count: 1;"> </span> podded and skinned broad beans</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">50g<span style="mso-tab-count: 1;"> </span>grated parmesan</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">for the pesto<o:p></o:p></span></i></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">50g<span style="mso-tab-count: 1;"> </span>parsley</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">50g<span style="mso-tab-count: 1;"> </span>grated parmesan</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">50g<span style="mso-tab-count: 1;"> </span>sliced almonds</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">1<span style="mso-tab-count: 1;"> </span>garlic clove</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">4tbl<span style="mso-tab-count: 1;"> </span>olive oil</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><span style="mso-tab-count: 1;"> </span>salt and pepper</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><strong>Method</strong></span></div><br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Cook the broad beans in plenty of salted water until they are soft. </span></div><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Process the beans with the other gnocchi ingredients. Chill</span></div><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Roll out the gnocchi mixture on a lightly floured board creating a number of long sausages the thickness of your thumb.</span></div><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Flatten the sausages with the back of a fork, and then chop into segments about 2 cms long.</span></div><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Meanwhile make the pesto by processing all the ingredients.</span></div><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">6.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Put a pan of water on to boil. Reduce to a simmer. Drop the gnocchi into the water, and leave for three minutes. Strain and lay on a clean tea towel to dry.</span></div><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">7.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Heat the olive oil and slowly sauté the shallots until beginning to brown, then add the broad beans and the gnocchi to re-heat.</span></div><br />
<div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">8.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Serve each portion of gnocchi accompanied by the shallots and broad beans and sprinkle with the remaining parmesan. Lay alongside a quenelle-shaped spoonful of pesto. </span></div>Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com2tag:blogger.com,1999:blog-8202604166444172486.post-79439405026335830712011-08-02T12:08:00.000+01:002011-08-02T12:08:22.031+01:00Cucina Bolognese and Me - 2: Virginio Merola, Mayor of Bologna<span style="font-family: Calibri;"><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-size: large;"> </span></span><i style="mso-bidi-font-style: normal;"><span lang="EN" style="color: black; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-size: large;">My ideal dinner companions are people who love good food and enjoy it in the company of others.</span> </span></i><i style="mso-bidi-font-style: normal;"><span style="color: black; font-size: 10pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></i></span><br />
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</div><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">Virginio Merola was elected Mayor Bologna for a five year term in May 2011. The candidate of the centre left parties, he won just over 50% of the votes cast. He has committed to tidying up the city centre – long covered in graffiti – and pedestrianising it. <span style="mso-spacerun: yes;"> </span>Merola, at home with twitter and facebook, has taken a distinctly modern stand on issues like gay marriage. In a photo for the local paper he posed in jeans and jacket surrounded by his cabinet, half of them women. His interview with us shows that he knows his onions when it comes to Bolognese food, even if he does betray his southern origins by plumping for penne all’arrabiata as his favourite dish.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqW01Ibe1EzcP30PHIrN64HmTMyOPwA8UiQtya7nJz8nAZmJS707CVgZnC2UtB5gukI4CGOMkA4o6ZLBTMTcZ-pMNuv027JyneWCg2UZa7fhxfI0lFaAqlsR7Fwy15FXIYWM027dLavRY/s1600/VirginioMerola.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqW01Ibe1EzcP30PHIrN64HmTMyOPwA8UiQtya7nJz8nAZmJS707CVgZnC2UtB5gukI4CGOMkA4o6ZLBTMTcZ-pMNuv027JyneWCg2UZa7fhxfI0lFaAqlsR7Fwy15FXIYWM027dLavRY/s640/VirginioMerola.jpg" width="425px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Virginio Merola: Brought up Bolognese</td></tr>
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<div class="MsoNormal" style="line-height: 12pt; margin: 0cm 0cm 0pt 2.7pt; text-autospace: ideograph-numeric;"><span style="color: black; font-size: 10pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Courier; mso-fareast-font-family: Courier; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">1. Who or what has been the biggest influence on your food preferences?</span></span></div><br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0cm 0cm 0pt 2.7pt; text-autospace: ideograph-numeric;"><a href="about:blank" name="result_box"></a><span style="font-family: Calibri;"><span style="background: white; color: black; font-size: 10pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Family and upbringing are the things that have shaped my taste in food. <span style="mso-spacerun: yes;"> </span>I was born in the South, in the province of Caserta and I was five before we moved to Bologna. </span></span><br />
<span style="font-family: Calibri;"><span style="background: white; color: black; font-size: 10pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">It took me a while <span style="mso-spacerun: yes;"> </span>to get used to Bolognese food <span style="mso-spacerun: yes;"> </span>because the flavours were quite different to what I was used to. But in time I’ve come to appreciate Bolognese food.</span><span style="color: black; font-size: 10pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> </span></span></div><br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0cm 0cm 0pt 2.7pt; text-autospace: ideograph-numeric;"><span style="color: black; font-size: 10pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span><br />
<span style="font-family: Calibri;"></span></div><div class="MsoNormal" style="line-height: 12pt; margin: 0cm 0cm 0pt 2.7pt; text-autospace: ideograph-numeric;"><span style="color: black; font-size: 10pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Courier; mso-fareast-font-family: Courier; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">2. Why do you think food is so important for the Bolognese?</span></span></div><br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0cm 0cm 0pt 2.7pt; text-autospace: ideograph-numeric;"><a href="about:blank" name="result_box1"></a><span style="font-family: Calibri;"><span lang="EN" style="color: black; font-size: 10pt; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Food is important because it reflects the culture and tradition of a community. And Bologna, perhaps more markedly than the rest of Italy, has a strong culinary tradition.</span></span><br />
<span style="font-family: Calibri;"><span lang="EN" style="color: black; font-size: 10pt; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">It is not just cooking in its strict sense, i.e. how to mix ingredients to best effect, but also how to create them. Take for example<span style="mso-spacerun: yes;"> </span>tagliatelle al ragù, or spaghetti bolognese as it is known outside Italy. Here we always start by making the pasta – la sfoglia – and then we make the sauce. The traditional skills of the <i>sfogline – the people who make the pasta- are handed on from generation to generation by cookery schools in Bologna specially set up for that purpose. </i><span style="mso-spacerun: yes;"> </span></span><span style="color: black; font-size: 10pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></span></div><br />
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</div><div class="MsoNormal" style="line-height: 12pt; margin: 0cm 0cm 0pt; text-autospace: ideograph-numeric;"><span style="color: black; font-size: 10pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Courier; mso-fareast-font-family: Courier; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">3. As mayor, what would you like to do to improve the impression that visitors have of Bologna?</span></span></div><br />
<div align="left" class="MsoNormal" style="line-height: 12pt; margin: 0cm 0cm 0pt 2.7pt; text-align: left; text-autospace: ideograph-numeric;"><a href="about:blank" name="result_box2"></a><span style="font-family: Calibri;"><span lang="EN" style="color: black; font-size: 10pt; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">One of my priorities is to establish a Bologna brand to strengthen our reputation. The aim is to attract more visitors and to raise our profile as a city. We will focus on quality of life issues because we want to improve the sense of well-being of our own citizens as well as our visitors. </span><span style="color: black; font-size: 10pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></span></div><br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0cm 0cm 0pt 2.7pt; text-autospace: ideograph-numeric;"><span style="color: black; font-size: 10pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Courier; mso-fareast-font-family: Courier; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">4. My favourite meal is...?</span></span></div><br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0cm 0cm 0pt 2.7pt; text-autospace: ideograph-numeric;"><a href="about:blank" name="result_box3"></a><span style="font-family: Calibri;"><span lang="EN" style="color: black; font-size: 10pt; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">My favorite dish</span><span style="color: black; font-size: 10pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> is <i>penne all'arrabbiata</i></span></span></div><br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0cm 0cm 0pt 2.7pt; text-autospace: ideograph-numeric;"><span style="color: black; font-size: 10pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span><br />
<span style="font-family: Calibri;"></span></div><div class="MsoNormal" style="line-height: 12pt; margin: 0cm 0cm 0pt 2.7pt; text-autospace: ideograph-numeric;"><span style="color: black; font-size: 10pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Courier; mso-fareast-font-family: Courier; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">5. My ideal dinner companions?</span></span></div><br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0cm 0cm 0pt 2.7pt; text-autospace: ideograph-numeric;"><a href="about:blank" name="result_box4"></a><span style="font-family: Calibri;"><span lang="EN" style="color: black; font-size: 10pt; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">My ideal dinner companions are people who love good food and enjoy it in the company of <span style="mso-spacerun: yes;"> </span>others. </span><span style="color: black; font-size: 10pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span></span></div><br />
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</div>Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com0tag:blogger.com,1999:blog-8202604166444172486.post-10012227695618127462011-07-23T12:06:00.001+01:002011-07-23T12:10:40.603+01:00Marcello's Spaghetti alla chitarra with courgettes and prawns<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVZwsBpLbUnhlF0t9W3FyZ1Cg_VPNZlbrPvpsWTGojikUKjqNL07OLXWwWx4OMgJXGVlXahXrKd3M6Q1qHdNtdH7wO8OMdKBZzSKMbflm6VtBtgw9cohiRELR8uDC1qXTkfaMPOhm9tZx/s1600/Ixus+23+July+2011+039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVZwsBpLbUnhlF0t9W3FyZ1Cg_VPNZlbrPvpsWTGojikUKjqNL07OLXWwWx4OMgJXGVlXahXrKd3M6Q1qHdNtdH7wO8OMdKBZzSKMbflm6VtBtgw9cohiRELR8uDC1qXTkfaMPOhm9tZx/s640/Ixus+23+July+2011+039.JPG" t$="true" width="480px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh juicy prawns and a saffron stock - the keys to this dish</td></tr>
</tbody></table><br />
The best dish of a weekend in Bologna in October 2009:<br />
<br />
‘This is tough’, I wrote then. ‘The gnocchi at Melloncello, the tortellini at Godot Wine Bar, the guinea fowl at Valsellucro, the mortadella lasagne at Caffe Concerto: these all rate highly. But ultimately, the prize for best dish of the weekend goes to the Locanda del Castello at Palazzo Rosso, Sasso Marconi for spaghetti alla chitarra with courgettes and prawns. Marcello dall’Aglio says that the key to the dish is the prawn stock and the saffron which holds everything together. Everything was just right and perfectly balanced: the tiny cubes of grilled courgette and the plump juicy prawns. Is it Bolognese – yes, of course, fresh water fish have long been a part of the tradition. And to complete the pleasure, the spaghetti came with a glass of Tenuta Bonzara’s reserve merlot, a revelation if you are underwhelmed by merlot like the two guys in Sideways’.<br />
<br />
That was nearly two years ago. Since then, I’ve had the same dish on every visit to the Locanda. It’s an understated Italian classic, depending on a few choice ingredients artfully combined. It seems to work by sleight of hand but every element makes its contribution: fresh, quickly cooked prawns, garden fresh courgette, the best olive oil and above all the stock. This must be deeply flavoured and it should be combined with a small amount of fresh breadcrumbs to give it body. Spaghetti alla chitarra is right for this dish but linguine is almost as good and easier to get hold of. <br />
<br />
<strong>Ingredients</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6j_Bw5Vu4xsECHrzTAlwVJfv92rQnORb0ifelnPlY4u2Aa_KsZFw_AFdyFU-Nyuom6vOqCxz6fnn6VVdd_wAYYsKPwAqp8JWbM8OOYw4j0j0zMWiGMyKaXKCQSKwsgqtXKJXxCgR1k2z/s1600/Ixus+23+July+2011+036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6j_Bw5Vu4xsECHrzTAlwVJfv92rQnORb0ifelnPlY4u2Aa_KsZFw_AFdyFU-Nyuom6vOqCxz6fnn6VVdd_wAYYsKPwAqp8JWbM8OOYw4j0j0zMWiGMyKaXKCQSKwsgqtXKJXxCgR1k2z/s320/Ixus+23+July+2011+036.JPG" t$="true" width="240px" /></a></div><br />
1 onion<br />
<br />
1 ½ cloves of garlic<br />
<br />
6tbl good olive oil<br />
<br />
100g fresh tomatoes<br />
<br />
pinch saffron<br />
<br />
25g chopped parsley<br />
<br />
4 bay leaves<br />
<br />
2 courgettes<br />
<br />
250g uncooked, peeled tiger prawns – fresh or frozen<br />
<br />
50g white breadcrumbs<br />
<br />
<br />
<br />
Method<br />
<br />
1. Begin by making the stock. Remove the heads and carcases from the prawns. Fry the onion and one clove of garlic in 3 tablespoons of olive oil until they soften and begin to colour then add the prawn carcases and contain to fry. After a few minutes add the tomato, saffron, half the parsley and bay leaves, and half a litre of water and bring to the boil. Cook hard for 20 minutes and then strain the mixture into a bowl, using a spoon to push the liquor through a sieve. You should have about 300ml of stock.<br />
<br />
2. Chop the courgettes into small matchsticks or cubes and fry them fast in the remaining olive oil until they begin to brown. Set aside.<br />
<br />
3. Remove from the pan and add the prawns and half a garlic clove finely chopped. Fry until the prawns are pink all over. Set aside.<br />
<br />
4. Put the linguine on to boil in salted water. It will take about 12 minutes to reach al dente. As the pasta is coming up to being cooked, re-heat the pan used to fry the prawns, add a spot more olive oil and add the breadcrumbs. Fry them, gathering up all the pan juices as you do so. Then add the stock and cook until you have a smooth sauce.<br />
<br />
5. Drain the pasta, add in the sauce and use it to coat the linguine. Then add back the prawns and courgettes and briefly re-heat, finally adding the finely chopped parsley.<br />
<br />
6. Serve.Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com0tag:blogger.com,1999:blog-8202604166444172486.post-64565181495896545162011-07-18T12:16:00.000+01:002011-07-18T12:16:42.255+01:00Join a cool literary society<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCFYWkCjx45PZZIHf8VKpqFEuaSYZGrv9V3sKN1i85JD8itpsCG3gNnh4Ndxn9wF-uj82LiA6xI3m2kPz5FMr1pJQKby1pZKnY8Zjv1oa3b3El7OxPhaQ4r5sG26dsXcsSftZKrodnKTc/s1600/finepix+20+june+2011+a+339.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCFYWkCjx45PZZIHf8VKpqFEuaSYZGrv9V3sKN1i85JD8itpsCG3gNnh4Ndxn9wF-uj82LiA6xI3m2kPz5FMr1pJQKby1pZKnY8Zjv1oa3b3El7OxPhaQ4r5sG26dsXcsSftZKrodnKTc/s640/finepix+20+june+2011+a+339.JPG" width="480px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coffee and the newspaper: quiet moment in Cafe Letterario</td></tr>
</tbody></table>Cafè Letterario <br />
<br />
<br />
via Manzoni, 2<br />
<br />
Bologna’s newest cafe has the feel of a cool – in all senses - club library, a perfect retreat from the hot, noisy city outside. Opened in April in the Palace Caracci Fava that houses the Civic Medieval Museum, the Cafe is designed for quiet meetings, reading and contemplation. In an armchair in the corner, a lady half reclines reading the newspaper; at a table in the adjoining room, two gents are deep in conversation around a laptop and a careless array of plans. Armchairs beckon. Around the walls, the shelves hold a selection of art and history books, artisan beers and gifts. In time, clients will be able to join the library and borrow the books on display. The cafe serves coffee, cakes and sandwiches and in the early evening aperitivi and a selection of snacks. For the summer, the cafe opens late. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1u3of0ER2qv5DuCWnO8Tyfx-TP-4hMqLKGt6N5500VErgwP5rm4nGTcv_9rDlq_Etw2bcb8pZK37-vWHZ2R_y1Ma22K6YnLfUltVy3gpLKvqXOF4t9ccyceJwfmwIvK7R0LWzkRAyamY/s1600/finepix+20+june+2011+a+341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1u3of0ER2qv5DuCWnO8Tyfx-TP-4hMqLKGt6N5500VErgwP5rm4nGTcv_9rDlq_Etw2bcb8pZK37-vWHZ2R_y1Ma22K6YnLfUltVy3gpLKvqXOF4t9ccyceJwfmwIvK7R0LWzkRAyamY/s400/finepix+20+june+2011+a+341.JPG" width="300px" /></a></div><br />
<br />
Since you’re here, don’t miss the Medieval Museum which down below contains a unique collection of sculpture about Bologna University in the era when it dominated learning in Europe. Instead of religious images, the gallery is full of works depicting teachers and students, talking, listening, reading, thinking.Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com0tag:blogger.com,1999:blog-8202604166444172486.post-42321014244276982402011-07-15T11:48:00.001+01:002011-07-15T11:52:57.025+01:00For the best food writing and photography <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11sgI9FHZw7h6bMpv-oK7Ub4E1wRMWZ9bI9Zl3CHaAMHu_E4zNgZNX4ZbNhXehKsf5T-lQjvOho02WqRa0-Npz0hWM8jcdLVWNVqokz2RF4dPPsujIYFrNyqISMbktlqKwTifkJdl7Jzj/s1600/finepix+20+june+2011+a+947.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11sgI9FHZw7h6bMpv-oK7Ub4E1wRMWZ9bI9Zl3CHaAMHu_E4zNgZNX4ZbNhXehKsf5T-lQjvOho02WqRa0-Npz0hWM8jcdLVWNVqokz2RF4dPPsujIYFrNyqISMbktlqKwTifkJdl7Jzj/s640/finepix+20+june+2011+a+947.JPG" width="480px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Culatello maker Podere Cadassa, Parma <em>Photo: Liz Cousins</em></td></tr>
</tbody></table> The Foodie Bugle<br />
<br />
The online magazine that tells the whole story of good food and drink<br />
<br />
This month's Foodie Bugle is on-line at <a href="http://thefoodiebugle.com/">http://thefoodiebugle.com/</a> It includes interviews with Anna del Conte and the editor of Delicious, plus pieces about the production of culatello - ours - and runner beans, and about setting up a chocolate factory.Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com0tag:blogger.com,1999:blog-8202604166444172486.post-40365987963629691512011-07-13T09:48:00.000+01:002011-07-13T09:48:19.179+01:00Invisible followersMy followers have cause to be a bit miffed. For technical reasons, you've become invisible if you are using google to enter this site. Try Firefox instead and you are restored to your rightful place.Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com0tag:blogger.com,1999:blog-8202604166444172486.post-58898797361461791582011-07-08T13:57:00.002+01:002011-07-08T14:12:44.021+01:00Lasagnetta al ragù di faraona – Guinea fowl lasagne<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFVUkwVR4tBLIm88kmEJLJP2Odt_gpH7gvv3ll_vfyWrLHLhyruzYtOiYvDGzKpyiJ76jf51wiJVu8qW-AADt_aznGEU90fq-a9K8m55OTMtQRqVCYM1yEgUoWYNQk7WiQKhRtNgCTgeN/s1600/8+July+2011+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFVUkwVR4tBLIm88kmEJLJP2Odt_gpH7gvv3ll_vfyWrLHLhyruzYtOiYvDGzKpyiJ76jf51wiJVu8qW-AADt_aznGEU90fq-a9K8m55OTMtQRqVCYM1yEgUoWYNQk7WiQKhRtNgCTgeN/s640/8+July+2011+009.JPG" width="640px" /></a></div><strong><em>-a speciality of Vicolo Colombina, Bologna</em></strong><br />
<br />
We were so taken by this dish when we ate it last month in Bologna that we had to have the recipe immediately. Gianni Fruzzetti, the co-owner and sommelier, complied explaining,<br />
<br />
‘We wanted to test the frontiers of the traditional approach, and this dish does that. For a start, it uses guinea fowl instead of beef or pork; there are just three layers, so it’s very flat compared with traditional lasagne. And it doesn’t use béchamel sauce. It’s an express dish, that takes just ten minutes, and it’s more digestible than the traditional version.’<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgno2BleGJmnQWR16u28aw4qL0Is9AgZMikFEYLYokbCMKI8oZGZuWSOvsmG1eVBBfdUY6n1OUpUygrufKwMiZPb51AEpvgdPyp8S0VmZ-CrnKz2t3GAyFjyIAXxXixgeKTU6Re6Lmn0HHO/s1600/finepix+20+june+2011+a+466.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgno2BleGJmnQWR16u28aw4qL0Is9AgZMikFEYLYokbCMKI8oZGZuWSOvsmG1eVBBfdUY6n1OUpUygrufKwMiZPb51AEpvgdPyp8S0VmZ-CrnKz2t3GAyFjyIAXxXixgeKTU6Re6Lmn0HHO/s320/finepix+20+june+2011+a+466.JPG" width="240px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gianni Fruzetti - departing from tradition</td></tr>
</tbody></table><br />
Basically, you roast the bird, take it off the bone and shred it, and add it to a traditional ragu base – the battuto – of onion, carrot, celery, garlic – and then cook the sauce long and slow. In the restaurant kitchen, when the order comes through, they cook the lasagne sheets quickly, add sauce, grated parmesan and a kind of sauce made by mixing finely grated parmesan and water. The dish is placed under the grill to brown and then it’s ready. The recipe below is adapted for home cooking.<br />
<br />
Another bird that could stand up to the long slow cook is duck, but don’t substitute chicken.<br />
<br />
Enough for 4<br />
<br />
<strong>Ingredients</strong><br />
<br />
1 guinea fowl<br />
<br />
5tbl olive oil<br />
<br />
30g butter<br />
<br />
salt and pepper<br />
<br />
6 bay leaves<br />
<br />
1 onion<br />
<br />
2 cloves garlic<br />
<br />
3 sticks celery<br />
<br />
2 carrots<br />
<br />
4 slices smoked bacon<br />
<br />
150ml passata<br />
<br />
125ml white wine<br />
<br />
100g grated parmesan<br />
<br />
175ml warm water<br />
<br />
16 sheets of lasagne<br />
<br />
<br />
<strong>Method</strong><br />
<br />
1. Season the guinea fowl all over with salt and pepper and place in a roasting bag along with half the butter and half the olive oil plus the bay leaves. Put the roasting bag in a roasting tray and place in a re-heated oven at 170 degrees for 45 minutes.<br />
<br />
2. Meanwhile, heat the remaining oil and butter in a large heavy-based saucepan. Add the onion finely chopped and gently fry over medium heat for about 7 minutes until soft and beginning to brown. <br />
<br />
3. Add the finely chopped celery, carrots and garlic, and cook for another couple of minutes. <br />
<br />
4. Add the bacon cut into small cubes and cook until it begins to brown. <br />
<br />
5. Pour in the wine, raise the heat to drive off the alcohol, then add the passata and stir thoroughly. <br />
<br />
6. Remove the guinea fowl from the roasting bag, conserving the juices and adding them to the saucepan. Remove the flesh, discarding skin, ligaments and bone, and chop it into small cubes. Add it to the saucepan<br />
<br />
7. Bring the saucepan to the boil, and then lower the heat and cook, uncovered, at a lazy simmer, with just an intermittent bubble breaking through the surface, for 3 hours or more. <br />
<br />
8. Prepare the parmesan ‘sauce’ by processing 50g of parmesan and the water to create a creamy consistency.<br />
<br />
9. Cook the lasagne until it is al dente, strain and lay out on a clean tea towel.<br />
<br />
10. Grease an oven-proof dish with a spot of olive oil then place a layer of lasagne in the bottom. Spread over this some sauce then some of the parmesan. Create three layers of pasta and sauce, finishing by spreading the parmesan cream across the top together with some of the grated parmesan.<br />
<br />
11. Place in the oven at 180 degrees for 30 minutes until it is browning and bubbling.Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com0tag:blogger.com,1999:blog-8202604166444172486.post-65968787328817960632011-07-04T15:33:00.002+01:002011-07-04T15:53:15.297+01:00Tortellone ai piselli e fave con burro e menta - Broad bean and pea tortellone with mint butter<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2LdbIJXOcaw31aqt00GLIG-8F48f841-xzlG0a-lXXN__Ova-pk_99Ij0XHj_Yq9lvYY8nD2o3mIsIxRQxQSe3LjuTzVRudSq33bJ2WJnud2Zeo8xAs8byVC4O_hw1ZIf4UwIwhrjNrt/s1600/ixus+4+july+2011+251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2LdbIJXOcaw31aqt00GLIG-8F48f841-xzlG0a-lXXN__Ova-pk_99Ij0XHj_Yq9lvYY8nD2o3mIsIxRQxQSe3LjuTzVRudSq33bJ2WJnud2Zeo8xAs8byVC4O_hw1ZIf4UwIwhrjNrt/s640/ixus+4+july+2011+251.JPG" width="480px" /></a></div><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Peas, broad beans and mint mark the beginning of July in our garden. There is something irresistible about the combination which draws me back to it, in different forms. I’ve used the two vegetables before to make a sauce for pappardelle (see the recipe on this blog), and here they are again as the filling – with ricotta – for tortellone. A couple of tips:</div><br />
1. when you make the pasta, ensure that you knead it until stickiness becomes elasticity – that will make rolling out much easier<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. skin the broad beans before you process them.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><em>Enough for 8 (or freeze a batch)</em><br />
<br />
<strong>Ingredients</strong><br />
<br />
400g OO pasta flour<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhewUgQH2kXSgcd5fHfBNLS9b71GDToAo7x-7Ha-KI7Cw-DhH0yM5sn5R8fjCsySEAJihxK3G_wg5YBAoO55bE_W_mWIJnsMaJbxg3SL8wrs5hrL4OaED-KG7STU4qDSUosUBKaPho7FiDi/s1600/ixus+4+july+2011+249.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhewUgQH2kXSgcd5fHfBNLS9b71GDToAo7x-7Ha-KI7Cw-DhH0yM5sn5R8fjCsySEAJihxK3G_wg5YBAoO55bE_W_mWIJnsMaJbxg3SL8wrs5hrL4OaED-KG7STU4qDSUosUBKaPho7FiDi/s400/ixus+4+july+2011+249.JPG" width="300px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 medium eggs</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1tsp salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">150g skinned, podded broad beans</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">100g podded peas – or frozen peas</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">100g ricotta</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1tsp salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">75g butter</div><br />
75g grated parmesan<br />
<br />
12 leaves mint shredded<br />
<br />
<br />
<br />
<strong>Method</strong><br />
<br />
1. Combine flour, eggs and salt to create a ball of dough.<br />
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2. Knead until the dough loses its stickiness and becomes elastic. Wrap in cling film and rest in the fridge.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjRQjMmUasSoFg-pAufxrUIP85QpU_lc40-BIaLAFQHoW8sS-z4-FSx-SF9S7SD5LYO68jyDZEPm4wynQTyAtrEdIs9l3kd5iXEVYke_RtmpIVt9gJAeyz4EHNe0tNdMjM7x2BLFfldyA/s1600/ixus+4+july+2011+246.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjRQjMmUasSoFg-pAufxrUIP85QpU_lc40-BIaLAFQHoW8sS-z4-FSx-SF9S7SD5LYO68jyDZEPm4wynQTyAtrEdIs9l3kd5iXEVYke_RtmpIVt9gJAeyz4EHNe0tNdMjM7x2BLFfldyA/s320/ixus+4+july+2011+246.JPG" width="320px" /></a><br />
3. Cook all but a handful of beans and peas, reserving the rest.<br />
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4. Skin the beans.<br />
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5. Process the beans, peas, ricotta and salt until a smooth mixture. Load into a piping bag with a 0.75cm nozzle.<br />
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6. Roll out the pasta dough until it is thin enough to see the shape of your fingers through it. <br />
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7. Cut out 5cm squares. Pipe a squirt of filling about the size of a broad bean on each square.<br />
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8. Close the pasta to create a triangle, at the same time pressing down the filling away from the apex.<br />
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9. Wrap the tortellone around your finger and press the ends together. Aim for about 10 per person but you may as well make more if there is enough pasta and filling. The extras will keep for a day in the fridge or you can freeze them in a single layer. <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">10. Heat a large pan of water and when it is boiling tip in the tortellone plus the reserved peas and beans. Check after 5 minutes – they need to be al dente but not too much so. Strain.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">11. Heat the butter in a frying pan large enough to hold all the tortellone, or use two pans, or do two batches.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">12. Toss the tortellone in the butter, adding the shredded mint and the parmesan. Serve.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com2tag:blogger.com,1999:blog-8202604166444172486.post-1668533130945418792011-06-26T22:48:00.000+01:002011-06-26T22:48:58.522+01:00Federico Aicardi – food loving musician and pharmacist<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZmn9G9OC3neiPpf0BDe3WMWMuKAAu-lp5p0t58Eey8wXXgCcmtUFqcgNw9BxF63iYzRkl-9l4likcQwliCSYf1eYX3QGhyphenhyphenOlY-crviTv2UzwjqIQjJH7v3_-3BAbl8N68lROxVIgfww7c/s1600/DSCF8623.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZmn9G9OC3neiPpf0BDe3WMWMuKAAu-lp5p0t58Eey8wXXgCcmtUFqcgNw9BxF63iYzRkl-9l4likcQwliCSYf1eYX3QGhyphenhyphenOlY-crviTv2UzwjqIQjJH7v3_-3BAbl8N68lROxVIgfww7c/s640/DSCF8623.JPG" width="480px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Federico Aicardi - singing pharmicist<br />
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</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: small;">The day job of Federico Aicardi,<span style="mso-spacerun: yes;"> </span>a singer song-writer with a growing reputation in Italy,<span style="mso-spacerun: yes;"> </span>is running a pharmacy in Bologna city centre. The previous time we met he supplied me with a few sachets of his famous Aicardi baking powder which I used to explosive effect to bake a giant focaccia. This time we met for lunch across the road at Olivo. Federico knows everyone including another diner who he introduced as one of the most famous singers in Italy. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: small;">I began by asking him about his earliest <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>memories of being brought up in a Bolognese household.<span style="mso-spacerun: yes;"> </span>‘I was very small and it was Christmas, and my grandmother and my mother and all the women were gathered around the big kitchen table that I used to play with my soldiers on. They were all making tortellini as if the whole of Bologna was coming to dinner.’</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: small;">Apart from tortellini and lasagne, Federico has fond memories of those other Bolognese winter classics, ciambelli, a ring shaped cake and certosino, the richly fruited Christmas cake. But from holidays in the </span><span style="font-family: Calibri; font-size: small;">mountains in the north east he picked up a liking for polenta, and from trips to the seaside, he came to love piadina, a flatbread that is traditionally eaten filled with spinach or with mozzarella. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: x-large;"><strong><em>'It's all they ever talk about.'</em></strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: small;">Federico married into a food loving family. ‘It’s all they ever talk about when we get together – their last great meal or a favourite dish’.<span style="mso-spacerun: yes;"> </span>He promised to send me his wife’s recipe for roast guinea fowl. But why is that the Bolognese love to talk about food, I asked. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: small;">‘Well, it is a centuries old tradition here,<span style="mso-spacerun: yes;"> </span>food culture was an integral part of the every day experience in the big houses that once<span style="mso-spacerun: yes;"> </span>ruled the city. Poets would write about food and wine. We’ve always admired the skills of great cooks, and women have always been prized for their skill in the kitchen. Nowadays, our love of food goes along with<span style="mso-spacerun: yes;"> </span>our pleasure in socialising. We love to get together to eat and talk (as I’d noticed)’.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: small;">But is that any different from anywhere else? </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: small;">‘People still stop for lunch in Bologna whether they’re lawyers or factory workers. They don’t in Milan. They just have a quick sandwich there. Bologna is known throughout Italy for the quality of the food you can eat and for the reputation of its university, whereas Rome is known for being the centre of government and for its monuments and Milan for fashion and the pace of life’. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: small;">We moved on to talk about favourite places for aperitivi. ‘Somewhere very traditional is the Osteria Olindo Faccioli or Drogheria Calzolari. Young people prefer the Nu Lounge in San Petronio’. And eating out? ‘ I like della Santa and Cesare Maretti’s place in via Senzanome. I also like da Vito for the atmosphere and the fact that you’re likely to be rubbing shoulders with writers and artists’.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: small;">But what about his dislikes. ‘The worst meal I’ve ever eaten was in Santa Barbara, in California, fettucine alfredo, a dish that doesn’t exist here. The pasta was overcooked and swamped in water and cream. Ugh. I can’t stand the fact that MacDonalds is right in the centre of Bologna opposite the statue of Neptune. I’ve got nothing against America or American food but this is sacrilege. Oh, and I can’t stand mostarda di cremona’. At this point I explained the well known English concept of Marmite food – you either love it or hate it.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri; font-size: small;">Finally, his ideal dining companions?<span style="mso-spacerun: yes;"> </span>Every year, he gets together with 25 of his mates from high school for a meal. ‘This year it was at Anna Maria’s. I don’t know where we’ll go next year, but we are a big bunch of foodies, as you might expect’.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
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</tbody></table><div style="text-align: left;"></div>Martin Yarnithttp://www.blogger.com/profile/07448523908940239389noreply@blogger.com1