Amy Riolo - Italian Recipes For Dummies

Table 4-1outlines a typical (non-holiday or Sunday) springtime meal with dishes that can be created from this book. I have replaced the dessert course with frutta options from the fruit, cheese, and nut course (see Chapter 17) because this is an everyday menu. If you wanted to turn it into a Sunday menu, simply add dessert and swap out the pasta and the main course for longer cooking items.

TABLE 4-1:Springtime Meal Menu

Summer in Italy is all about keeping cool and the opportunity to head to the sea or the mountains to do so. Until the late 20th century, air conditioning was not used, and seasonal produce was used to promote cooling effects and the nutrients needed during the hot months. Many Italians who live in large cities own or rent homes at the beach or in the mountains, specifically for the purpose of spending time in the summer (especially August) away from the city heat.

Seafood, lighter meats, poultry, tomatoes, eggplant, peppers, fresh herbs, greens, zucchini, melons, and berries take center stage during the warmer months. Chilled soups, cool carpaccios, pasta and rice salads, and fresh, light sauces are part of summer repertoires. Heavy sauces, intense baking, and rich, intricate recipes are avoided in the heat. Pizza, though, is still enjoyed, especially so at the beach and during summer evenings. In terms of cooking methods, grilling, pan-frying, and raw foods are the most commonly used applications when warmer temperatures abound.

Table 4-2outlines a typical (non-holiday or Sunday) summer meal with dishes that can be created from this book. I have replaced the dessert course with frutta options from the fruit, cheese, and nut course (see Chapter 17) because this is an everyday menu. If you wanted to turn it into a Sunday menu, simply add dessert and swap out the pasta and the main course for longer cooking items.

TABLE 4-2:Summer Meal Menu

Warm, cozy, Italian fall flavors conjure up images of foraging in the woods, heady herbal notes of sage and rosemary, and a cornucopia of autumn produce. Bright squash, pumpkin, root vegetables, apples, pears, raspberries, poultry, meat, and game are traditionally eaten during these months. Warm, comforting soups and more intricate pastas are also enjoyed as things in the kitchen start to heat up for the holidays.

Table 4-3outlines a typical (non-holiday or Sunday) fall meal with dishes that can be created from this book. I have replaced the dessert course with frutta options from the fruit, cheese, and nut course (see Chapter 17) because this is an everyday menu. If you wanted to turn it into a Sunday menu, simply add dessert and swap out the pasta and the main course for longer cooking items.

Winter cooking in Italy is all about warmth, comfort, and reliving the kitchen memories we grew up with. Slowly pouring hot broth into risotto, kneading dough for pasta, and shaping breads into edible masterpieces before baking are nostalgic recollections that cold weather gives us the permission and inspiration to indulge in. During the winter months, Italians eat more nutrient-dense foods and spend more time cooking them.

TABLE 4-3:Fall Meal Menu

It’s important to remember that in ancient times, winter recipes were prepared over open hearths, which helped to heat not only the food, but also families. Large, brick ovens and fireplaces helped keep our kitchen and home warm all winter long when I was young. Nowadays, obviously, modern homes have centralized heating, but there’s still something undeniably cozy about indulging in the warmth of fire and slowly-simmering recipes on the stove and in the oven.

Table 4-4outlines a typical (non-holiday or Sunday) winter meal with dishes that can be created from this book. I have replaced the dessert course with frutta options from the fruit, cheese, and nut course (see Chapter 17) because this is an everyday menu. If you wanted to turn it into a Sunday menu, simply add dessert and swap out the pasta and the main course for longer cooking items.

TABLE 4-4:Winter Meal Menu