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/