It was the second night after returning from Italy, and the battle against jet lag was finally coming to an end. Most of the souvenirs I brought back from Italy were things that would make our Italian food even more delicious. That evening's dinner was another Italian meal, reminiscing about the wonderful eight days we spent in Italy!
"Lambrusco Secco Giuseppe Verdi/CECI" Italian Red Wine
This Italian red wine, a rich, full-bodied, and complex lightly sparkling wine, far surpasses the level of a typical daily Lambrusco. Named after the composer Giuseppe Verdi, it boasts a pleasant effervescence, a soft and velvety mouthfeel, and fresh, intense aromas of blackberry, cherry, and plum. Its complex and robust body makes it an excellent pairing for roasted meats, stews, and salami.
Antipasto: Salmon and avocado salad in a ring mold.
One of the things I really wanted to buy in Italy this time was from a general store near the Trevi Fountain in Rome.Chiurato"A vessel made by " who encases real fruits, chili peppers, wheat, and leaves in acrylic resin.RICCARDO MARZI。 Cut the top layer of trout salmon into 1cm cubes and season with salt, pepper, and salmon pâté. Finely chop the tomatoes and cucumbers for the middle layer, leaving some texture, and season with salt and pepper. Lightly squeeze out the excess moisture from the tomatoes and cucumbers. Mash the avocado for the bottom layer and season with mayonnaise, salt, and pepper. Carefully layer the ingredients in the ring mold, starting from the bottom. Remove the ring mold and arrange on a plate with baby spinach and tomatoes to finish. This appetizer is delicious with its mellow flavor and just the right amount of fat that melts in your mouth. Not only does it taste great, but it also looks beautiful, making it a recommended dish for entertaining guests!
Primo Piatto: "Pasta infused with squid ink, served with squid and sun-dried tomatoes in an aglio e olio sauce."
This pasta is made with squid ink purchased in Italy. It pairs best with squid. Because the color isn't very vibrant, I used sun-dried tomatoes to enhance the color and acidity, and finished it off with aglio e olio spices. To prevent the squid from becoming tough, lightly sauté it beforehand with fresh, sliced garlic, set it aside in a bowl, and then add it back in when emulsifying the pasta. The garlic adds a fragrant spiciness, and the unique saltiness of the sun-dried tomatoes creates a delicious broth, allowing you to enjoy the texture of the squid!
Primo Piatto: Porcini Mushroom Risotto
Dried porcini mushrooms. You can find these all over Italy, but I bought mine at the "Mercato Centrale" in Florence. The mercato (market) is an essential part of Florentine life. It's the heart of the locals' lives, and inside the covered market building, there are rows of shops selling local produce, including ham, cheese, and prepared foods—all convenient for tourists. This risotto is a simple, quick risotto made by gradually adding broth and stirring, but since I rehydrated the dried porcini mushrooms I bought with broth and added the resulting broth as well, it couldn't possibly be anything but delicious! To finish, sprinkle with 5-year-aged Parmigiano Reggiano to your liking and it's done♪
Secondo Piatto: "Spiced Beef Loin Sauté"
We sautéed beef loin with tomatoes, sliced garlic, zucchini, leeks, basil, onions, parsley, pepper, and plenty of pasta spices. It's spicy and flavorful, perfect as a wine accompaniment!
digestivo "Limoncello"
The Amalfi Coast and Sorrento Peninsula in Southern Italy, and the island of Capri
Chiurato
Address: Via Due macelli 61 Roma
(Next to McDonald's in the Spanish Steps)
*We have staff who speak Japanese.
Mercato Centrale (Florence Central Market)
Address: Mercato Centrale S. Lorenzo, Via dell'Ariento, Firenze, Italy
(Located about a 5-minute walk east from the station towards the Church of San Lorenzo)
Opening hours: Monday to Saturday (Monday to Friday 7:00 AM to 2:00 PM, Saturday 7:00 AM to 4:00 PM)
*Some shops have Japanese-speaking staff.
