Italy, back to basics

I’m currently embarking on a month-long trip across Italy. From sampling mille-feuille at my best friends wedding, to basking under the warm Tuscan rays with an Aperol Spritz. Relishing lazy days with loved ones in Amalfi, eating the famous anchovies from Cetera. This trip has been nothing short of amazing.

Anticipating an inevitable weight gain, I even made room in my suitcase for my more forgiving shorts. Yet, to my surprise, the Italian cuisine defies that notion. Instead, I have been treated to a foodie experience that revolves around freshness and simplicity, all whilst enjoying those extended dining experiences that end in the sour taste of limoncello.

If you assume that it's all about pasta and pizza, think again. While these Italian staples certainly hold their rightful place, I have come to realize the contrast that exists between the various regions. The undisputed stars of Northern Italy are polenta, risotto and truffles. A deep appreciation of butter in cooking and the use of soft cheeses runs prevalent here. The centre of Italy focuses on cheeses such as pecorino and scarmorza. A quick pit stop to visit an aunt in Gubbio showcased the heavy use of pork. We had the famed pasta alla Norcina. Traditional Umbrian sausage cooked in olive oil with cream, truffle and pecorino. The ultimate pasta dish for those who adore creamy flavours. In contrast, the southern regions boast an abundance of fresh fish, truly embracing the Mediterranean diet. with a love for extra virgin olive oil, herbs and mozzarella di buffalo. Luckily for me, even with a noticeable contrast, it seems gelato is being celebrated in every region. 

My true quest however lay in unearthing an authentic pasta-making experience, reminiscent of nonna's teachings. It was here in Massa Lubrense that I found it. A brother, sister kitchen duo and the six of us guests snuggled into a traditional tiled Italian kitchen. Cold Moretti was served and we ate bruschetta to start. We made gnocchi alla Sorrentino a dish famed from the Campaigna region. Sorrento-style gnocchi in tomato, Parmesan and mozzarella sauce. We then learnt their family favourite, home made pasta in a creamy zucchini sauce. To finish the class we learnt the art of making the perfect Italian tiramisu. Layers of espresso soaked lady fingers. velvety mascarpone cream and dark chocolate chips. It was at this point I couldn’t move I was so full but I knew a limoncello was due.

Its pungent vodka citrus tang punches you as you sip it. Although it acts well as a digestive, it’s hard for me to enjoy. I was then introduced to meloncello, a much milder sweeter digestive with a melon tang and a smoother finish. I knew at that moment it was the drink for me. 

With this month-long trip coming to an end I hope to take back with me not only my pink kissed skin, my unworn forgiving shorts and my many mosquito bites, but an appreciation for slow meals, siestas, lazy days and local produce and bleed that into my Melbourne lifestyle.