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

‘S THE TIME TO TAKE UR SUDES FOR A SPIN.

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

ten Tor ee, : . 5

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