mangia bene

July 13, 2022

I’m not sure that it gets better than this. Giant artichokes, mounds of pillowy burrata, crispy zucchini flowers, handmade agnolotti, olives, plump tomatoes and a crisp white. The Italians sure know how to eat. It’s the simplicity in the ingredients and techniques that set them apart. With food this fresh, what more do you need than the artichoke itself? Maybe a little sale e pepe? In Stanley Tucci’s warm, charming and funny memoir, Taste it’s the 4-ingredient zucchini pasta dish that he first ate at Lo Scoglio on the Amalifi Coast that appealed to my taste buds the most. “The simple but poignant spaghetti con zucchine alla Nerano, born from a quartet of oil, basil, cheese, and humble squash, points once again to the Italian ability to discover riches where others might find very little,” he writes. If you’re deliberating on dinner tonight, may I suggest this dish.


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