Italy Through Food

I am back from my trip from Northern Italy, and I think the best way to recap is through some of my perfectly amazing meals. Italians have a way of utilizing simple and fresh ingredients to their full potential, so every flavor shines through each bite. I cannot wait to integrate some of their traditions and ideas into my menus. See below for some of my favorites:

{First meal in Montepulciano}

I could almost taste the care and passion taken care to prepare each meal—even if it was as simple as bread, mozzarella cheese and tomatoes (drizzled with olive oil of course).

Tuscan bread is actually made without salt and has little flavor because it is meant to be eaten with meats and cheeses—something I had no problem with!

{Raviolis that melted in my mouth from Lucca}

{Figs from a tree on our villa’s property}

I love that only seasonal ingredients are used in dishes as that is only what is available. Often times here in the states we just buy anything we need at the grocery store rather than selecting what is best in the current season.

{Tagliatelle with squash blossoms as a starter to a whole Branzino that was filleted tableside}

Even with the pasta and wine as integral parts of each meal, I never felt overwhelmingly heavy and full after each meal, which to me, is a perfect finish.

{Farro Salad in San Gimignano}

This farro salad is going to be a go to refreshing salad for me to make- it was a perfect lunch on a hot day after climbing the stairs in the tower of San Gimignano.

{Montage of me eating gelatos}

A daily requirement (ok, sometimes twice a day} the gelato was the perfect cool down treat during our walking breaks.

{Food Market in Florence}

The views in Cinque Terre were breathtaking, and one of my favorite meals was at BelForte overlooking the ocean, especially after doing a long hike during the day through the five towns. It is a true rare gem where a restaurant’s food matches the stunning view.

{The most tender octopus salad}

{The best mussels we have ever eaten}

Several meals we kept saying “this is the best we have ever had”- each meal kept topping the other.

{Spaghetti with Clams in Parsley-Butter—I have a recipe for this that I cannot wait to try out}

Melon season was in full force and the pairing with prosciutto was one of my favorite appetizers.

{Pumpkin raviolis with toffee- the most unique pairing that worked blissfully well}

Our dinner before the opera in the Verona was divine and we discovered a new favorite Italian wine

{Notice the Osso Bucco in the background with polenta}

We saw the Italians sipping on these beautiful colorful drinks in wine glasses and I had to have one when our hotel’s rooftop bar in Venice. I think all my beverages will be served in wine glasses with ice from now on!

{Campari Spritzer}

{Tiramisu by candle light}

{Tuna and Swordfish Tartar—a great modern restaurant in Venice had twists on traditional dishes}

If you are traveling to Northern Italy and want some restaurant or hotel recommendations I would be happy to help—just email me at rens.table@gmail.com 

It is good to be back to my blog and business! I have some great hired events in the upcoming weeks that I look forward to sharing with you.