Jewish and Roman Artichokes

If you love artichokes, Italy offers a delicious variety of ways to prepare them. Besides the marinated versions in jars familiar to Americans, Roman restaurants serve two traditional artichoke ("carciofo" in Italian) dishes:  "carciofo alla romana" and "carciofo alla giudio".  That is, artichokes Roman style or artichokes Jewish style. 

Roman style artichokes are stewed with a meat broth or olive oil broth. Jewish style is fried. The Jewish style produces salty fried artichoke pedals that taste very similar to potato chips. The picture shows both versions. 

Grocery Shopping in Italy

Probably my favorite thing to do when I travel is to shop for groceries. I love seeing all the unique foods. As the world becomes sadly ever more uniform, grocery stores stand out with special regional quirks. In New Mexico the stores have large sections dedicated to chilis and tortillas. In Spain there are while refrigerated coolers for gazpacho.  

As you can imagine, the local grocery stores here are like gourmet stores in the US:  exotic pastas, wines, olives, meats, and cheeses. The pastas are both dried and refrigerated. 

Today we walked to the local Carrefour (a French grocery chain by the way). I asked Nathan to go have a cappuccino in the store's coffee shop so he wouldn't rush me through this fantasy land of epicurean delights.  I found ravioli stuffed with Gorgonzola cheese and almonds (dinner later this weekend) and my favorite pasta shape, "radiatore" or radiators. They are barrel-shaped with ridges and hold sauces well.  All kinds of goodies!

But perhaps the most amusing pasta name here is "strozzapreti" which translates as priest stranglers or priest chokers. The name supposedly comes from using this shape to feed the always big-appetited priest when he was invited over. This pasta was sure to choke even a hungry clergyman. 

I finally got to see and try strozzapreti last night at Il Sorcetto. Roberta, our friendly waitress, recommended it "alla Gricia" which is with pancetta or bacon. The shape of the pasta is like a worm or very thick spaghetti. The dish was delicious for dinner and leftovers for lunch. 

Nathan got the tortelloni filled with meat and served with a truffle cream sauce. Very rich dish. It takes is awhile to order with our phones' dictionaries in hand. 

Tonight was Friday night and we made sandwiches and a caprese salad at home. The fresh buffalo mozzarella was delicious and cost $2. So cheap compared to the US. 

Dessert was a delicious and perfectly ripe cantaloupe drizzled with Balsamic vinegar. Yum. 

Behold the Cheese

I love cheese, and the Netherlands is a cheese lover's paradise. Gouda cheese, however, has a special place in terms of Dutch identity. Wheels both small and huge of the famous wax-covered cheese are sold throughout the Netherlands. 

Belgian Food: A 'Sin' for Every Taste

Belgium combines French and Dutch influences -including in its cuisine. In three areas of cuisine the Belgians are famous:

Pomme Frites:  Belgians invented "pomme frites" or fried potatoes.   Alas, the French got credit and this in the US pomme frites are the ubiquitous French fries. Stands and pomme frites cafés sell pomme frites in Belgium. Traditionally the fries are eaten with mayonnaise. 

Beers:  Unlike Germany and the Czech Republic where a Medieval beer purity law keeps beer ingredients limited to a classic five elements, Belgians experiment with a broad palate of beer ingredients. Belgian inventiveness makes Belgium a smorgasbord of beer with libations that include fruit beers. 

Chocolates:  Switzerland may be more famous for the quality of its plain chocolate bars, but Belgians rule when it comes to esquisite and complex chocolate candies.  From chocolate-covered candied orange peel to exotically flavored truffles, Belgium is a chocolate lover's paradise. It's thus no accident that Godiva chocolatiers started in Belgium. 

Belgian Food: A 'Sin' for Every Taste

Belgium combines French and Dutch influences -including in its cuisine. In three areas of cuisine the Belgians are famous:

Pomme Frites:  Belgians invented "pomme frites" or fried potatoes.   Alas, the French got credit and this in the US pomme frites are the ubiquitous French fries. Stands and pomme frites cafés sell pomme frites in Belgium. Traditionally the fries are eaten with mayonnaise. 

Beers:  Unlike Germany and the Czech Republic where a Medieval beer purity law keeps beer ingredients limited to a classic five elements, Belgians experiment with a broad palate of beer ingredients. Belgian inventiveness makes Belgium a smorgasbord of beer with libations that include fruit beers. 

Chocolates:  Switzerland may be more famous for the quality of its plain chocolate bars, but Belgians rule when it comes to esquisite and complex chocolate candies.  From chocolate-covered candied orange peel to exotically flavored truffles, Belgium is a chocolate lover's paradise. It's thus no accident that Godiva chocolatiers started in Belgium. 

Belgian Food: A 'Sin' for Every Taste

Belgium combines French and Dutch influences -including in its cuisine. In three areas of cuisine the Belgians are famous:

Pomme Frites:  Belgians invented "pomme frites" or fried potatoes.   Alas, the French got credit and this in the US pomme frites are the ubiquitous French fries. Stands and pomme frites cafés sell pomme frites in Belgium. Traditionally the fries are eaten with mayonnaise. 

Beers:  Unlike Germany and the Czech Republic where a Medieval beer purity law keeps beer ingredients limited to a classic five elements, Belgians experiment with a broad palate of beer ingredients. Belgian inventiveness makes Belgium a smorgasbord of beer with libations that include fruit beers. 

Chocolates:  Switzerland may be more famous for the quality of its plain chocolate bars, but Belgians rule when it comes to esquisite and complex chocolate candies.  From chocolate-covered candied orange peel to exotically flavored truffles, Belgium is a chocolate lover's paradise. It's thus no accident that Godiva chocolatiers started in Belgium.