June 13, 2016

Asparagus Pasta
Asparagus Pasta

Dinner at Villa Lecchi.  Pasta course.  Simple.  I think the sauce was the cooked asparagus and a bit of lemon juice, broth, and olive oil.  Very mild.  No distracting garlic or onion.  I don’t recall tasting garlic anywhere at all, on anything, in Italy.  Where did Americans get the idea that Italian food is full of garlic, anyway?

You can also see the serving size.  When you are eating four courses, they aren’t big, although dinners were always generous.  The bread was simple and tasty, served plain.  No butter, no olive oil.  It was chewy and soft and flavorful on its own.

And the nice (retro!) lace tablecloths, like your Grandma’s house?  The dining room, at least a dozen large tables, faced that amazing view from a few days ago.  Such a treat!  Breakfasts were the huge buffet, dinner was served plated.  Easy to be delightfully spoiled, for sure.

3 thoughts on “June 13, 2016”

  1. After a couple of trips to Italy, my parents never stopped talking about how good the food was, especially simply prepared food such as you have pictured here. My stepmother’s cooking style was forever altered. You haven’t mentioned going to Sicily. I think that until recently so many Italian restaurants have had roots in Sicilian food that that’s where Americans get the idea that all Italian food has garlic in it.

    1. We didn’t get to Sicily, just the Amalfi coast. But even in the south, there was no discernible garlic, and very little onion either. I wish I knew how to recreate that food. The breads would be time-consuming. I am making much simpler pasta sauces, and what a difference that makes. Tonight we had tomatoes (a combo of fresh and canned), tossed in the blender, with a smidge of balsamic and a drizzle of olive oil. That’s it. Being sure not to overcook the pasta, either, really helps.

      Funny, the breakfast pastries were richer. But small. So good with cappuccino. And i loved the pine nut torte and the fruit tortes. I think it’s time to make my mom’s shortbread crust open-faced peach torte. Want to come on over?

  2. My experience of good Italian cooking is that it subtle, with complex flavors. You don’t get hit by a big flavor.

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