ey
If you should belf down a
couple. of martinis before a
meal, your Italian hosts will
- be convinced you "ve} slipped
your cable.

by Barbara

McCreadie

‘During the meal, a moder-
ate amount of -wine is
consumed, often mixed half-
and-half with mineral water.
If children are served wine, it
will be mixed 20-80 with the
water. Would you _ believe
that I have been gently
chided by my Italian friends
when I have given my
children two ounces of
UNMIXED wine?

A’m quite sure that if the
population of Italy were to be
given a choice of dispensing
with either wine or coffee,
the wine wopld have to go.

They are a nation of true
coffee addicts. Espresso - in
tiny cups, black as ink with
enough sugar to turn it into
syrup! The first time I tried it
- thought I’d die! Now, we

"tg

ral

. °

have dur own special. coffee-
«maker, bean grinder and I
keep a: small supply of
‘special: espresso beans
handy. ‘

“The rumor. goes that the

Italians taught the French to

‘cook. It ‘may be ruc.
‘Northern _ Italian food -

_ fighter than southern. : ‘Less -
- tomatoes, less — (mostly NO):
garlic. Meats are grilled or

broiled. No thick gravy or
sauces: - just tangy ‘‘au jus’’
carefully spooned
Much more veal than beef -
they just don’t have the
space to raise cows. Superb

chickens, without the card-.-
board taste of our poor.

Over...

things. The eggs have dark

yellow yolks from happy,
srass-eating chickens. _

i

I have three recommenda-

tions for all visitors to Italy
‘this year: 1. Veal Marsala
(don’t bother ordering it in
Canada - they usually throw

red spaghetti sauce in it!) It_

should be tender, thin, slices
of veal with mushrooms,
lemon juice and Marsala
wine. 2. Saltimbocca. Veal
again, done with paper-thin_
slices of ham. 3. Veal piccata
- veal and lemon. Whenever
you see the word piccata
expect lemons. .

If you don’t mind reeking
of garlic, don’t ‘miss
“‘pesto.”’
-dish - pasta with -a sauce

made from fresh basil,. pine.

nuts, garlic and olive oil, all
ground in a mortar. Oh yes, I
forgot the Parmesan cheese.
It'is just so delicious....

I -also learned to like
octopus, but can’t seem to
get my family’s thinking
straightened out.

cnn ete

4 (oe pre

It’s a Genovese’

}

INTO THE PAST through Europe, and cities like
Rothenburg, there is a wealth of history waiting. In
virtually all the cities there are small restaurants with a
taste tempting menu which reflects the tastes of the

country.

Once, in Palermo we had
spaghetti with tiny clams,
parsley and garlic. If you get
the chance, try it. And, if you
get an opportunity to try the
small ground meat patties -
and this spelling isn’t right
but it’s close - hamborgesas -
they can be fantastic. Look
for them in tavola cauldas.

ree egntstentinn at

PME kee NGA SA NEN Oe
NARI LN IT

Let’s carry on to Spain. I-

love to hear people yakking
about spicy Spanish food. It

just proves they haven’t been ~

there. Spain has some of the
best restaurants - at the best
prices - in the world. If
you're a steak and salad
person - this is the place.
CONTINUED ON PAGE 58

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‘Page 57, March 21, 1979 - North Shore News

ten Tor ee,
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