Italian love of presentation extends far beyond personal preening!

Via Drappiere, Bologna

Here are a few more shots from my meanderings around Bologna the week before last.  No doubt the Italian love of self-presentation, preening, style and fashion extends through to their food and merchandising! Or perhaps it's the other way around - chicken or egg?  Either way, in and around Via Drapperie in Bologna, displays move from the beautiful to the bizarre......and your stomach growls with hunger and temptation.  

Where's Wally? Waste not, want not

The variety of food available with which to create these presentations is astounding. The average butchers have far more than rashers, bacon, sausages, a few chickens & a side of beef.  The pasta stands include such a selection of shapes and sizes, you can easily eat a different pasta shape every night for a month and only have skimmed the surface of options.  The fruit and veg. stands have such an array of dried, fresh and cured produce the mind boggles at where to start. 

Which mortadella would you like?

What really struck me was, on a street of six or seven fantastic delis, is how you can watch a local shopper work their way from one to next.  They have clearly defined a pattern of shopping that shares the wealth across the retailers but also targets them for specific quality, price or perceived value.  It's fascinating to watch, and reminds me of my Granny (Dad's mum), who would single out the right butcher for the right meat........and if she wasn't happy with it, the butcher knew all about it next time!

Pasta, gnocchi, pasta, pasta, pasta

Tip: If you love Italian food, a long weekend in Bologna is a must. 

Packaging to match the product - Atti's of Bologna

It goes without saying that packaging can make all the difference in marketing a product. From the own-brand factory biscuit to the artisan chocolate maker, packaging sets out the manufacturers stall for how they want their product to be both perceived and priced. For the customer it can be complete trial and error when blitzed with countless options for the same product! 

In Bologna last week in Paolo Atti's deli, I discovered product and packaging that grasped me in equal amounts....and neither let me down. In short, the best handmade tortellini, boxed like I have never seen pasta boxed. Atti's, a fourth generation family business, have been on the go since 1900 and clearly know their customers and their food.

The tortellini were beautifully boxed, wrapped, ribboned with full storage and cooking instructions.  In one minor hiccup, I forgot to ask what to serve them with so I made a simple cream sauce - cream, a little pasta-water as stock, some parmigiano, black pepper and a little nutmeg! Worked a treat.

Clams on a hot stone in Riccione

A small part of dinner in Il Pescatore last night.

Antica Osteria de la Valle

Truffled pecorino fondue makes for the centre-piece in this antipasti.

This is just a little taster - an amuse-bouche of a post shall we say - to give you an idea what I spent my time eating in Umbria in September. As a result, I have become somewhat obsessed with the culinary delights of Umbria.....truffles, pecorino cheeses, Norcian meats, Sagrantino wines. This antipasti selection was served up to us in Antica Osteria de la Valle in Todi, a very Umbrian restaurant run by a very Cumbrian gentleman chef called John!

Testing the new Blogger App

Whiskey tasting......

Gwen's Chocolates, Schull

A little update by way of some pics taken on tour in Cork the week before last. With my romantic link regularly bringing me to deepest west Cork, I am always happy to pay a visit to Gwen's Chocolates down on the main street in Schull.

A personal favourite of both my mum and myself are the crystallised pieces of orange completely covered in dark chocolate. Always good to have a stash of them stored away! Gwen's (run by Frenchman Gwen) is a must see, a delight for the chocolate obsessed.

La Cocina Pop-Up

Here's just a few snaps from a very spontaneous night in La Cocina last night.  Brainchild of former colleagues, big foodies & friends of mine - Alfredo & Liam -  La Cocina did two nights in the bowling club in Grosvenor Sq this weekend. And boy did they and their team do a great job! 

Parmesan Bowling Balls & Curried Cauliflower Fritura 

With a Spanish focussed no-choice-4-course-plus-petit-fours menu, I took particular pleasure in the curried cauliflower fritura in the Aperitivos. My ingredient of the year 'Samphire' made a starring appearance alongside organic Clare Island salmon en papillote.  However, the highlight for the night was the slow cooked beef cheeks (carrilleras) which melted in the mouth with braised leeks on the side. More please! 

Carrilleras by candlelight

Liam talking us through the Carne

I am definitely not doing justice to all the extra little touches that made the food and the night so fantastic.  I will be keeping an eye on La Cocina's facebook page though in the hope it pop's up again!

Hazelnut pralines & pastry crisps

Designs by Fran Tyrell - http://www.frantyrrelldesigns.com/

A day trip to Nemi, Lazio

In Italy last weekend, we took the opportunity of an overnight in Rome with my uncle Des to take a spin just south of the city (about an hour).  The parents made the same trip to the town of Nemi last year and came home singing the praises of the little town on the crater-lake. It is a prize little town just beyond the Popes summer residence Castelgandolfo.  The compact shops and restaurants lined along the small main street are a testament to traditional wall-to-wall food merchandising and are to be admired in awe - prosciutto (with and without the hair on), coppa, salami with all sorts of seasoning, lardo, pancetta, guanciale, coppieta,& endless local cheeses.

The added advantage of this food haven are two of the local specialities......Porchetta & Wild Strawberries (Fragoline).  We indulged in both. They made for a very tasty lunch!  That said the strawberries also made a special appearance in a local delicacy......salami with fragoline.  Let's just say the sweet squishiness of the strawberries is not something I would personally go running back for. 

Porchetta sandwich

Fragoline tarts

Salami with Strawberries

Ricotta & Lemon Tart from Antonio Carluccio

I watched Antonio make this on the Two Greedy Italians last week with Gennaro. I had to give it a go! It is absolutely 'amazeballs'. Think summer, sun, lemons, sitting on the terrace & finished off sipping a chilled limoncello.

Ingredients:

400g puff pastry (& a little plain flour).

250g Ricotta

250g Mascarpone

200g Candied peel (I got my hands on some *Cedro, as Antonio recommends)

120g Caster sugar

6 Eggs (separated)

1 Lemon for zesting

Roll out the pastry so that it fits comfortably (hanging over the edge of your decent sized tart dish - 25/30 cm).  Leave it aside covered with a damp cloth. (I used a pre-made frozen puff pastry, as I've a slight aversion to making pastry). It worked.

For the mixture, spoon together the mascarpone, ricotta, candied peel, 100g of sugar.  Give it a good mix and then add in the yolks of 5 eggs.  Keep one aside for glazing the pastry. Whisk up the 6 egg whites until well fluffy and add in the remaining sugar and whisk again to give it a good sheen. Gently fold in the egg whites to the cheese mix. 

Get your tart tin and pastry out from hiding and pour the mix into the centre of the dish. Spread it carefully and evenly. Fold in the sides of the pastry and aim for the rustic uneven look rather than a perfected knife-cut edge. Glaze with the remaining egg yolk.

Pop it in the pre-heated oven (180 degrees) for 25-30 mins. There should still be a definite wobble to the mix. Leave to cool. Zest a lemon over it. Stuff your face! 

Notes:
Must try this with sheep's ricotta when I can get some. Should give a lighter texter & an extra little kick in flavour.

Used 250g of Ricotta & Mascarpone, as these are the packet sizes. Recipe recommends 300g to 250g.

*Cedro is particular type of lemon from Campania that is candied like other peels. It's almost a little sour in taste, even though candied, but works a treat. Some orange peel (as Antonio recommends) would help balance the sour with some sweet

Although loaded with eggs......it is not eggy or custardy.  It is lighter than a typical New York baked cheesecake. 

Ikea's Lingonbrod on a Sunny Day

Dad had tried the Lingonbrod from Ikea recently and suggested I give it a go. The packet has been sitting staring at me for a month or so now but yesterday's sun encouraged a little baking effort.  Cinnamon buns will have to wait for another day, when I can justify eating the whole batch with my big sis. 

This is an uncomplicated pre-mixed bread.  Add the attached dry yeast, mix, leave to rise, knead, spilt in two, leave to rise, bake (40 mins in the oven). Instructions are straight forward and in many languages, so take your pick and the majority of ingredients are good & wholesome. Ultimately it tastes pretty good too,....not extravagantly of the freeze dried lingon berries, but of good, wholesome, Northern European bread. Worth a try!

Bringing something new to Paris - Le Bal Cafe

Welsh Rarebit made with Ireland's finest Guinness

Le Bal Cafe is offering a little twist to the norm in Paris. Top notch filter coffee, welsh rarebit, oxtail, bread & butter pudding and great service.  Not to be missed for dinner or brunch if you're up around Place de Clichy. Yes, I am totally biased for reasons of friendship, but I will gladly be a loyal regular any time I'm in Paris 'cos they are that good!

David maintaining his filter focus!

Parisian treats

I just like these photos! Both are from a busy little boulangerie opposite the Sainte-Maire des Batignolles church, about 5 minutes walk from Place de Clichy.  I am not usually a (French) macaroon fan but these were top notch. The chocolate and almond twist was so fresh and yum.  Happily would have worked my way along the pastry shelf!

French macaroons...never quite sure what the colours represent!

A few key snaps from the Place d'Aligre Market, Paris

Claire and I rendezvous-ed in Paris, en route to Rome the weekend before last. We stayed with my very good friend Emily (host of some renown). She was very excited to have foodies in the house to appreciate the wonders of the Place d'Aligre Market! 

Here's just a few shots from the wanderings through the stalls........health & safety......blow it out your ear. The French know how to do it properly!

They're just sleeping...like bats!

Real butchering - No dodgy sauces here!

I can get this just off shore down in Mayo. Anyone ever tried?

Claire's favourite

Ricci di Mare - couldn't find them on the menu last September in Puglia