Travel Reference
In-Depth Information
shadow of Mt Vesuvius, its low acidity and intense, sweet flavour makes a perfect
con-
serva di pomodoro
(tomato concentrate). It's this sauce that adorns so many of Naples'
signature pasta dishes, including the colourfully named
spaghetti alla puttanesca
(whore's
spaghetti).
Ironically, southern Italy's sophisticated flair with vegetables is firmly rooted in centur-
ies of deprivation and misery. The food of the poor, the so-called
mangiafoglie
(leaf eat-
ers), was largely based on the
verdure
(vegetables) grown under the nourishing southern
sun, from artichokes and courgettes (zucchini), to tomatoes and peppers. Hardship and
sunshine helped develop celebrated antipasto staples like
zucchine fritte
(pan-fried cour-
gettes) and
peperoni sotto aceto
(marinated pickled peppers), as well as celebrated Sicili-
an dishes like
peperonata in agridolce
(a stew of red, green and yellow peppers, onions,
pine nuts, raisins and capers). Onions feel the love in Puglia's moreish
calzone pugliese
(onion pie), while legumes see the light in the region's broad bean and chicory puree; 'a
dish to die for' according to celebrity chef/restaurateur/food writer Antonio Carluccio.
The word
melanzane
(aubergine/eggplant) comes from 'mela insane', meaning crazy apple. In Latin it was
called
solanum insanum
as it was thought to cause madness.
