Mamma mia! This week's spotlighted cuisine comes from a wonderful country shaped
like a boot -- Italy!
Everyone wants a taste! |
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 |
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!
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