The flavors of the Mediterranean transcend international boarders, reflecting the history and geography of the overall region. Each country or culture interprets the bounty of their local harvest in a unique and special way. Citrus fruit, in particular lemon is indigenous to the Medeterrean climate and is incorporated into the foods of the surrounding cultures. Although preserved lemons are a specialty of Northern Africa, they pair nicely with Italian dishes. Simple ingredients such as lemons, olive oil, parsley and capers are fundamental to Mediterranean cuisine.
In keeping things simple, lets chat a bit about entertaining. We all strive to be enchanting hosts, effortlessly gliding from guest to guest, sipping wine while cleverly chatting about this or that. On the flip side – perhaps more often than not you are standing over a hot sauté pan, filling the kitchen with so much smoke that the alarm begins to pierce the sound barrier, while at the same time that fabulous outfit, which you really should have covered with an apron, is splattered with hot oil. If that later scenario is at all vaguely familiar, Pollo al Limone Conservati is the absolute perfect secondi for you – it can be prepared in advance, comes together easily, is ever so delicious, and carries minimal risk of a 911 call….
Salmon is not a fish that is native to Italian waters and something I had never seen until more recently when in Italy, mostly in upscale restaurants. The rich, fatty nature of salmon pairs perfectly with so many indigenous Italian herbs, produce and products. A grilled salmon steak with a drizzle of Balsamico; a freshly chopped tomato, garlic and herb topping; or perhaps simply set on a bed of wood roasted cannellini beans with a touch of Extra Virgin Olive Oil… Oh the possibilities are endless…. 
