Italian food, travel & lifestyle
So many visits to Rome, yet for some reason we never made it to the iconic Da Enzo in Trastevere. Hailed by many respected food writers and bloggers, it has certainly been on our list. The bit of reluctance was due to the popularity Da Enzo had achieved from well… let me say it, the “tourist trade”.
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A month long stay in Itay had me return to a transition in seasons with respect to the local fruits and vegetables; fresh cherries seemed to dominate the stands of the local farmer’s market. I simply had to feature them in a dessert for a pizza gathering I was planning.
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Sgroppino…I had almost forgotten about that Venetian potion, a cross between a digestivo and dessert until a few weeks ago when we spent an afternoon with the Cheschin family of Il Colle Prosecco.
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One of the simple pleasures when traveling in Northern Italy is indulging in a relaxing pre-dinner aperitivo, which depending upon where you may be is paired with tramezini. Those tiny, tasty, triangular sandwiches just seem to pair perfectly with a Spritz, Prosecco, or TrentoDOC; a delightful way to start the evening.
Tramezzini are made with sliced white bread from which the crusts have been removed. Fillings vary depending upon the region and availability. Often you will find a tuna spread, prosciutto, Gorgonzola or other soft cheeses, a bit of arugula, and depending upon the filling the addition of a bit of mayonnaise….
