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When it comes to food, the Italians know a thing or two. Whether it’s winter in the Dolomites or summer in Tuscany, from arancini and antipasti to zabaglione and zuppe di pesce, there’s an Italian dish for every palate.
I find that when I’m on holiday one of the best experiences can be had by visiting the local market to buy some really fresh, local produce and making some of the region’s speciality dishes myself. The Italians are so passionate about their food it’s infectious and though we Brits are starting to become more interested in our food and where it comes from, the Italians leave us standing.
Italian menus can be confusing however. Antipasto comes first but do you need Il Primi AND Il Secondo? Is the insalata a separate course or on the side?
Well, in short a typical Italian meal consist of 5 dishes. Not every meal contains all five courses, but if you want the full, five-course experience, here’s the breakdown:
Antipasto: A selection of salamis, sun dried tomatoes, olives, mozzarella, and bread etc. to get you in the mood.
Il primo: Unlike in Inghilterra, in Italy pasta is a first course served as an appetizer, not as the main meal. Alternative primo options include soup and risotto.
Il secondo: The main course. Chicken, meat, or fish are to be expected. Usually fairly simple dishes, especially if you had a rich pasta or rice dish for your primo.
Il contorno: A side dish of vegetables for the secondo.
Il dolce: Dessert.
So, now that’s explained, here’s a selection of my favourite Italian recipes and some of the best markets for finding the ingredients.
Where to Buy
Italy boasts a huge number of excellent markets where you can buy the freshest ingredients at great prices. Sample before you buy and get the stall holders tips for preparing and cooking their produce. Often their recipes are the best!
Mercato di Ballarò, Palermo
Open every day but Sunday, this ancient market features stall after stall of fresh, local produce. Regular favourites include ricotta and other cheeses, artichokes, snails, meat, fruit, olives, bread, and fish. Besides the food stalls, there’s also plenty of street food available, choose from local specialities such as arancini and pane e panelle.
Location: Between Piazza Ballarò and Piazza del Carmine.
Opening hours: 7am-8am Monday to Saturday.
Mercato Albinelli, Modena
This isn’t the largest market in the region but it’s a very attractive one. Stocked with excellent produce, you can wander the stalls and choose from fresh peaches and figs, courgette flowers, local Parmigiano Reggiano, handmade pasta and tortelloni, and some superb balsamic vinegars. Modena is also famous for Amaretti so make sure you purchase some of these almond biscuits for later.
Location: Via Albinelli.
Opening hours: 6.30am-2.30pm Monday to Saturday.
San Lorenzo Mercato Centrale, Florence
A key component of Florentine life. Not only is the market filled with housewives shopping for wonderful food, it’s also a popular spot for workers to grab lunch. Perini’s is a popular delicatessen with the locals. Famous for their salami, they produce some amazing prosciutto of goose, wild boar, and venison plus all the chutneys or spiced jams you could wish for.
Location: Piazza del Mercato Centrale
Opening hours: 7am-2pm Monday to Saturday.
Campo dei Fiori, Rome
Perhaps the most famous market in Rome, the Campo dei Fiori is home to the best produce from all over Italy. This small market boasts some excellent fishmongers, as well as some fabulous greengrocers and fruiterers. Nearby shops have got you covered for wine, meat, and other bits and pieces so there’s no excuse not to go all out here and create a true Italian feast.
Location: Piazza Campo dei Fiori
Opening hours: 7am-1pm Monday to Saturday.
Recipes
Veneto
Wild Mushroom Risotto with Parmesan & Truffle Oil
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Melt 50g of butter in a pan and sauté the mushrooms until light brown. Add the shallots and garlic and cook until soft and translucent for a further 30 seconds.Stir in the rice and cook until transparent. Pour in the wine and stir well until reduced.Add a ladle of stock at a time, stirring constantly until all is absorbed, the sauce creamy, and the rice cooked. Add more stock as necessary if the rice is still slightly under cooked.
Season with sea salt and pepper and a little olive oil and the remaining 50g butter. Scatter over the Parmesan and parsley, and drizzle on some truffle oil to serve. |
Lazio
Penne al Arrabbiata
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Heat the olive oil in a pan over medium heat and sauté the onion until translucent. Add the garlic and chilli and cook until the garlic turns golden.Add the chopped tomatoes and stir before reducing the heat and simmering for 20 minutes until the sauce reduces.A few minutes before the sauce is ready, cook the fresh penne. Drain and add to the sauce.
Stir and season to taste. Garnish with the chopped parsley and serve. |
Modena
Grilled Peach & Mozzarella Salad
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Cut the peaches into wedges, lightly brush with olive oil and cook on a hot grill until browned.Place the rocket on four plates, then arrange the peach slices around the edge.Place two mozzarella slices in the centre, tear the prosciutto into strips, and scatter over the top.
Before serving, drizzle the oil over the salad, followed by a teaspoon or so of the balsamic vinegar. Season to taste and serve. Note: If you want to put a twist on this, substitute Gorgonzola for the mozzarella. |
Tuscany
Panzanella
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Tip the bread into a large bowl, season to taste and add the oil and half the red wine vinegar.Score the top & bottom of the tomatoes and place in boiling water for 30 seconds. Remove and peel. Quarter & deseed.Add the tomatoes to the bread, along with the cucumber and red onion. Scatter over the garlic and add a pinch of salt. Mix thoroughly.
Pour in the remaining red wine vinegar, plus more to taste if necessary. Throw in the basil leaves and mix together. Leave for 15 minutes until the bread has soaked up some of the oil and vinegar. Chop the olives and sprinkle over the top before serving.
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Sicily
Pasta chî Sardi
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Gently heat a tbsp of oil in a frying pan and fry the breadcrumbs until golden and fragrant, about five minutes. Remove and set aside.Cook the pasta in a large pan of salted water until it is al dente.While the pasta is cooking, heat a couple of tablespoons of oil over medium heat in a pan large enough to hold the pasta. Add the onion and fry until translucent.
Add the garlic and red pepper flakes and cook, stirring occasionally until the garlic begins to turn golden. Add the sardines and anchovies and cook for a minute or so. Break the sardines into small pieces with a wooden spoon. When the pasta is done, drain it and reserve half a cup of the cooking water. Add the pasta to the pan, along with the reserved cooking water. Add the raisins, fennel fronds, saffron & water, and parsley. Increase the heat to high and cook, stirring constantly, until the water has evaporated. Season to taste, add some reserved anchovy oil if it needs a stronger flavour. Scatter the toasted breadcrumbs over the top and serve.
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Buon Appetito!
Well I hope this has got you in the mood to explore Italy’s rich culinary heritage next time you’re there. If you’d like some more foodie inspiration, be sure to check out our other food blogs. Also, don’t forget to follow us on Twitter and Facebook and sign up to our Newsletter for all the latest news.
