Pasta, burrata, wine and gelato… Italy is the land of plenty when it comes to delicious things to eat and drink, which is no wonder why foodies consider the country to be a gastronomic paradise. Located in southern Europe, in the heart of the Mediterranean Sea, Italy is home to 20 diverse regions, each reflecting the local land, people, climate of the area, and unique iterations of local cuisine—depending on which region you visit, expect to see different types of produce and experience different types of flavours. For instance, the trattorias located along the coast tend to serve dishes that make the most of the Mediterranean’s bounty— think spaghetti tossed with vongole, butter, garlic and herbs, while in Genoa, the classic style of pasta is served with just pesto, potatoes and green beans, a tribute to two of the wonderful fresh ingredients of the Liguria region: fresh local basil and aromatic Ligurian olive oil.
Although our recent one week escapade to Italy with the team from Classic Fine Foods Singapore was hardly adequate to discover all the amazing restaurants, bars and hole-in-the-wall joints that line the cobblestoned lanes and alleyways of the cities we visited, it was sufficient for us to experience some of the glorious produce that Italy has to offer including olive oil from Liguria, burrata from Puglia, white truffles from Alba, balsamic vinegar from EmiliaRomagna, and Grana Padano from Lombardy.
ALL ABOUT GRANA PADANO CHEESE
Esta historia es de la edición March/April 2020 de WINE&DINE.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición March/April 2020 de WINE&DINE.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
