Italian food, travel & lifestyle
Puttanesca sauce pairs perfectly with most white fleshed fish. Sablefish also referred to as Butterfish or Black Cod, is a delicate tasting flaky fish sourced as wild in west coast waters stretching from Alaska to California. The fish is rich in flavor and high in Omega 3 fatty acids; the creamy textured Sablefish is available mid-March through mid-November….
Originating from the slums of Naples, Puttanesca sauce takes it name from the word puttana meaning prostitute or whore. Colorful folk tales exist linking the sauce to the working ladies. One common explanation was that Puttanesca Sauce was quickly made thereby making it an easy dish to prepare between clients. Puttanesca is a blending of typical southern Italian ingredients with piquant and gutsy flavors, not unlike the qualities of Napletiano locals.
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Tonno e Fagioli is an Italian classic, some say it originated in Tuscany. This is quite possibly true since the standard recipe uses cannellini beans, widely consumed throughout Tuscany. Did you know that Tuscans are referred to as the “Bean Eaters” or Mangiafagoli – a playful moniker for a proud people. Indeed, there are many wonderful bean dishes from Tuscany such as fagioli al fiasco, fagioli all’uccelletto, and let’s not forget those wonderful hearty soups like ribollita.
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Southern Italians celebrate Pasqua or Easter with the gamut of ricotta type pies ranging from savory to sweet. Campania is famous for a mildly sweet wheat berry pie called Pastiera; a crostata made with ricotta cheese, cooked wheat grain and delicately scented with the flavor of orange blossom. Although Pastiera is a staple on the table for southern Italians at Easter, our preference has always been the Crostata di Ricotta, often referred to as the Italian Cheesecake….
