Jun 17
Is there a definitive recipe for a traditional dish? Is it ok to claim that there is only one way to cook some classics? When it comes to Eggplant Parmesan in Italy, it is a tough call. There are three Italian Regions bragging rights to the real Parmigiana di Melanzane: Campania, Emilia Romagna, and Sicily.
Have you ever gone back to basics in the kitchen to see if you can still cook a traditional, simple recipe? In our global and multicultural society, we are so into cooking new recipes to experiment on exotic food pairings (mango with tuna steak or potatoes, capers and coffee ), or just trying to impress our friends with recipes from Michelin-starred chefs. This is fine (and so much fun!!), as long as we do not forget that simple recipes with few, high quality ingredients, often means more.
Since Spring will officially end on June 20 and we are beginning to find in markets early Summer produce, I want to still profit from Spring veggies before they are no longer available!!!
As Spring arrives and brings us the warmth of the first rays of sunshine to the streets of Rome, we embrace mother nature’s gift during this season: the freshness of the air, the smell and brightness of flowers (in Rome you particularly feel the smell of jasmines!!), the green grass, the extended daylight, crisp blue skies, and beautiful weather.
It’s Springtime in Rome! This is the season to taste asparagus, fava beans, zucchini flowers, artichokes, mint, and strawberries (yummy!). Unfortunately, Spring produce does not last long so you have to make the most out of Spring harvest products before Summer’s produce arrives into markets!
Tales of Ambrosia 