Continuing their series on the greatest delicacies in our favourite holiday destinations, Tim Jepson selects his 10 favourite Italian dishes.
1. Pesto alla Genovese
What makes it great
Like many Italian specialties, pesto (from the Italian pestare, to crush or grind) has long outgrown its original home, the port city of Genoa. And like many Italian specialties, its culinary genius lies in its simplicity – just basil, garlic, sea salt, Parmesan, pine nuts and olive oil.
Where to try it
In its regional home, Liguria, and better still, in Liguria’s capital, Genoa, preferably as Trofie al Pesto, the regional pasta of choice, with a sauce that also contains green beans and red potatoes. Antica Osteria di Vico Palla (osteriadivicopalla.com), in the old port, and in business since the 17th century, is a great place to start sampling.
2. Ribollita
What makes it great
Ribollita means “reboiled”, a reference to the fact that in the impoverished past this rich, rustic Tuscan soup of cannellini beans, cavolo nero, carrots, celery and more, was the reheated minestrone of the previous day, but with the addition of stale bread and other inexpensive leftovers and ingredients. Few soups are heartier or tastier.
Where to try it
Za-Za (trattoriazaza.it) in Florence’s old market square offers a wonderfully rich and comforting version of ribollita, and in portions so gargantuan that you won’t need to eat again for days.
3. Tiramisu
What makes it great
This “pick-me-up” dessert is another now ubiquitous Italian dish, with several cities and regions claiming its invention, the most persuasive case being made by Venice. What’s not to like about a dangerously sweet and calorie-laden confection of coffee, cocoa and creamy mascarpone?
Where to try it
Venice has as many versions of Tiramisù as it has restaurants and pastry shops. Visit I Tre Mercanti (itremercanti.it) for one of the best (they make it on the hour, every hour), but follow up with a trip to Alle Testiere (osteriaalletestiere.it), just by way of comparison…
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