The espresso coffee with almond milk syrup is a refreshing iced coffee native to Salento, the most Southern area of the Apulia region. The main city of this peninsula is Lecce, a fascinating and elegant city full of historic palaces and churches in Barocco Leccese style.
Many of the city’s buildings are decorated with friezes, capitals, pinnacles and rosettes, and are made of pietraLeccese. It’s a light brown limestone rock typical in these areas, known for its hardness and its ease of processing.
If you happen to be there, after a walk around the streets of the historical center, take a stop in a Bar in one of the plazas (Piazza Sant’ Oronzo or Piazza Duomo) and taste an iced coffee. We suggest also trying out Il Pasticiotto, a small pasta frolla cake filled with custard cream, as it’s one of the culinarie excellences of Lecce.
When I was a child, in my house in Apulia, Sunday wasn’t a respectable Sunday without a succulent dish of pasta al ragù di brasciole. Despite the name the pasta sauce does not contain the brasciole (the meat roll-ups); these are served separately after the pasta (as a secondo piatto in Italian), always accompanied by some good wine, like the well known Salice Salentino or Negroamaro (which at the time I was of course not allowed to drink :))
Thanks to Fabio, a long time friend, for giving us advices about this brasciole dish.
Autumn is coming and it calls for cosy moments with your friends and family, sharing a warm and convivial food. Today’s recipe of Pasta al Coccio is a typical Florentine fall recipe that we got from our sweet friend Alice. Let’s go meet her in the following interview.
Scroll down to get the recipe!
Do you want to introduce yourself, telling us where you are originally from and where you live at the moment?
My name is Alice and I’m 14 years old. I was born in Geneva but I live in the neighboring France where my parents moved before my birth. Because of CERN and international organizations there are people from a lot of nationalities, including many Italians.
Talking about food, what’s your favourite Italian recipe which you use to prepare often and easily?
My favourite kind of food is pasta, especially “Pasta al coccio“.
What product from Italy do you miss the most?
The product that I miss the most is parmigiano cheese because it’s difficult to find outside Italy, and I really like it.
If you are from Apulia you have to be able to cook this dish!
The main ingredients are only 3, mussels, potatoes and rice, but the good seasoning is the secret to make a very tasty dish: excellent extra vergin oil, juicy and ripe tomatoes, a bit of parmesan or/and pecorino cheese.