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 | The Italian political scene is always contentious, but has been even more contentious than usual of late, with the left and right battling each other, and fractions within both camps having at each other even more violently than they usually have at their opponents from the other side of the aisle. So one can imagine the glee with which the opposition seized Bossi's new interpretation of SPQR -- "sono porci questi Romani," or "these Romans are pigs." Granted, he is the head of the Lega Nord, which would gladly repudiate the southern half of the country (including Rome), but he is also a Minister in the Italian government, and most of his colleagues in the government winced publicly and were doubtless much harsher privately. He did apologize today, but few were impressed by what he said. | |
Leonardo Romanelli's Tortiglioni Con Cavolo E Salsiccia
Pasta is an astonishingly variable universe. Many fall/winter recipes are slow cooking, but there are times when one has to get the meal ready sooner, and Leonardo Romanelli's tortiglioni with sausages and cabbage recipe is quite tasty, and can be prepared in the time it takes the pasta water to come to a boil.
| Barbara Lucchi's Ciambella Romagnola, Illustrated
A Ciambella Romagnola, Romagna's traditional ring cake, is wonderful for breakfast, dipped into warm milk or caffè latte. It's also quite nice at the end of a meal, either with a glass of dessert wine or with the slices drizzled with zabaione or a fruit sauce or glaze.
| Salt Roasting Meats and Fish
One would think that a piece of meat or fish roasted in a pan full of salt would emerge inedible. And one would be wrong, because the salt surrounding the food draws moisture and fat from it, but doesn't really penetrate much. So when you break the crust that forms during the roasting, you find moist, delicately flavored, perfectly seasoned fish or meat. Couple this with the ease of the technique, which requires food, coarse grained salt, and a roasting pan, and who could ask for more?
| Pizza, Anyone?
Pizza and pizza-like creations are common throughout Italy, and a number of regions claim the honor of having invented it in the first place. Not that the invention could ever be proven -- the idea of slipping a flattened disk of dough graced with a topping into a hot oven and baking it quickly is amazingly simple, and many people must have come up with it independently.
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