Italy: That’s what I call lunch – Travel @nzherald.co.nz

When I expressed an interest in the origin of the special for the day, fresh porcini mush-rooms, chef Stefano de Arrivati beamingly beckoned me into his kitchen.

There he produced a tray of huge brown mushrooms and in English which was not much better than my Italian led me to understand that they had been gathered that very morning from the surrounding forest.

I could, he said, have them sliced in a salad, fried or in a sauce served with pasta.

Fried sounded a good choice and so it proved. The mushrooms were cooked in a in a light batter which allowed their delicate taste to shine through. Delicious…

Italy: That’s what I call lunch – Travel – NZ Herald News http://nzh.tw/10846880 via @nzherald

Splendid isolation: The Tuscan countryside between Montalcino and Campiglia D'Orcia Splendid isolation: The Tuscan countryside between Montalcino and Campiglia D’Orcia

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: