Keeping It Lite This Summer

Well when most people talk about Italian food the first thought that comes into ones mind is lasagna, pizza and other delicious, but rather heavy foods. However, these are not what Italians would choose during the summer, something lite and fresh is preferred.

Some of the favorites from the Marco Chefs are:

• La Panzanella: This is crumbled stale bread that is soaked in a mixture of red onion, basil, olive oil, vinegar and salt
• La pasta con i pomodori crudi: This is al dente pasta with cherry tomatoes cut in half, fresh basil, parmigiano, salt and pepper all mixed with olive oil
• Carpaccio di Vitello: This is the highest quality raw veal, sliced very thin, sprinkled with arugula and parmesan cheese, the season with olive oil, lemon, salt and pepper
• Caprese salad: This is a mix of three of the most iconic ingredients of Italian cuisine: tomatoes, mozzarella and fresh basil. Add some olive oil and you'll have the perfect summer dish. (This is my favorite)

All in all, it is easy to see how Italian summer cuisine tends to be quick to prepare and fresh: fresh because many of its staples are cold dishes, but also because seasonal fruit and vegetables dominate the list of ingredients. It is also a type of cuisine where the creativity of the chef is very much protagonist, so just get some fresh ingredients, seek for inspiration and....buon appetite!

Are You Eating Spaghetti Right?

Never mind shifting economic conditions and world peace. Forget about global warming. Let's get down to the real issues. Like the right way to eat spaghetti. I mean, do you use a spoon or don't you? By using a spoon, I'm referring to the use of a large spoon in combination with a fork as a means of transferring spaghetti from plate to mouth.
"Correct" being a subjective term, let me assume for the sake of argument; if you don't want to be seen as an ill-mannered, amateurish child at an authentic Italian table, the "correct" way is using the fork, the fork and nothing but the fork.
Seriously, though one of the reasons the whole "spoon" thing came to be is that once upon a time, for reasons nobody knows, Americans served spaghetti exclusively on plates. In Italy, spaghetti is generally served in a "piatto fondo", a deep bowl like a shallow soup-dish with a rim. The flat surface of a plate does not lend itself well to chasing and capturing spaghetti, hence the introduction of the spoon. But if you use a bowl, the natural curvature of the bowl does what the spoon would do. So NO spoon is necessary. TA-DAH!