Food
ITALIAN ACCENTS
As summer draws to an end it’s
time to celebrate the changing
of the seasons.Insalata of tomato, mozzarella
and basil with anchovies...........
Melon and mint sorbetto
with lonza......................................
Egg-drop soup............................
Linguine with green sauce.......
Green ravioli with pecorino
and butter sauce........................
Lamb cutlets with salsa
verde............................................96
UNDER THE TASMANIAN SUN
Chefs Federica Andrisani and
Oskar Rossi of Hobart’s Fico
prepare a leisurely lunch.Grilled sardine skewers
with pine-nut sauce and
onion dressing.............................
Pizzafritta with bagna cauda
andParmigiano-Reggiano........
tomato carpaccio with
curd and lovage.............
cruda and summer
............................................
enalla brace, fresh figs
g-leaf oil.............................
n tagliolini with mussels,
andlemon.............................
n torta caprese with
berries and limoncello
............................................104
MORE THAN APERITIVI
A new wave of wine bars
is adding brio to old-school
eating and drinking.Ragazzi’s tuna crudo...................
Ragazzi’s Lucano Spritz.............
Lagotto’s agrodolce capsicum
with buffalo mozzarella..............
Lagotto Spritz...............................
Marameo’s Rosemary
Gin Fizz.........................................
Marameo’s squid-ink spaghetti
with crab, chilli and tomato.......
Bar Totti’s chicken wings with
honey and rosemary...................
Bar Totti’s Garden Spritz............
The Hardware Club’s paccheri
with octopus alla Luciana...........
The Hardware Club’s Spritz
Veneziano....................................
Ciao Papi’s grilled fish with
salsa verde...................................
Ciao Papi’s Campari and
orange granita............................. 123114
SWEET SATISFACTION
In his book Venetian Republic,
Nino Zoccali traces the recipes
of the Republic of Venice.Osteria alle Testiere pistachio
cake with pistachio gelato.......
Venetian carnival fritters...........
Croatian blackberry crumble...
Venetian crema rosada.............
Carrot, hazelnut and spelt
cake with hazelnut gelato........124
The
Italian
issueGreen
goat’s
Carne
truffle.
Chicke
andfig
Saffron
basila
Lemon
blackb
gelato