Friday Lunch Recap - Italian Cuisine (+ Recipe!)

Mamma mia! This week's spotlighted cuisine comes from a wonderful country shaped 

like a boot -- Italy! 

Everyone wants a taste!

 MAP's summer program teens learn about food safety, diverse

 cuisine, and cultural ties to food under our talented Kitchen Manager

 and Farm-to-Table Coordinator, Bethany. 

 Buffalo has a long historical linkages with Italian immigrants.

The West Side (also MAP's beloved home), was a hotspot for new

Italian families to come to forge new roots alongside their ever-

standing traditions. 

A fine feast

Since Northern Italy relates more closely to Western

New York climate, most of the meal's components 

reflect Northern style and cuisine. 

A light summer squash salad with Italian vinaigrette

paired great with the summer heat. A Tuscan 

vegetable stew sat beside it. The stew had added

heartiness to it as day-old bread was mixed in during 

preparation.

Ribollita means re-boiled in Italian. This concept is

a great mindset to adopt to avoid kitchen waste. 

Rather than tossing extra and nearly-too-old bread and veggies, give them a second life in a stew!

Save room for dessert

(Currently staring at the stale bread and plentiful

carrots on your counter? Check out the ribollita

recipe at the end of this post).

Gnocchi molded by hand had everyone drooling -

better yet it was topped with MAP grown basil

pesto. 😋 For dessert, tiramisu. What a treat! 

Food builds relationships. Food tells stories.

Thanks for exploring cuisine and culture with us and hopefully we have inspired 

you to get cooking yourself!