Cooking in Italy

Cooking is enjoyable in Italy. But if you don’t like it, or you can’t (as is my case lately), you can still eat very well.

Octopus carpaccio can be bought freshly made. Just serve it nicely with olives and/or fresh vegetables, for a fresh summer appetizer.

Prosciutto is a must in (Norther) Italy. Parma or San Daniele is the choice. Whatever the choice, served with either figs, or cantaloupe is a wonderful appetizer.

An appetizer needs its aperitivo of course. Mineral water and white wine is what we call a Spritz. Fantastic when it is hot.

Fish soup, or zuppa di pesce, each region has its own. The most typical Southern fish soups are those of the livornese (cacciucco), Genovese (Ciuppin, or cioppino, as it got to be known in San Francisco, and buridda). There are Sicilian versions, Abruzzo, Veneto and marchigiano versions. But all are good. Just unfrozen heat up and enjoy.

Fresh mozzarella and vegetables is always a good choice.

Gelato to finish.

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