Bookmarks – 11 April 2015

Carbs et al. Like most years, Alessandro and I spent the Easter bank holiday weekend staying with his parents in a small village not far from Rome. Spending most of the weekend eating (or talking about eating) reminded me again how good Italians are with carbs. Of course there is Pizza, thin and crispy Roman style, or thick and pillowy like they serve it in Naples. But then there are also the thick slabs of sourdough bread to start a meal, slightly charred and topped with a fresh tomato salsa or thin slices of rosemary flecked lardo or even just drizzled with olio nuovo (the beautifully grassy first olive oil of the season), thin strands of homemade tagliatelle like the ones you can see in the picture above (beautifully yellow as Alessandro’s dad made them with duck eggs) – cooked not too long so they retain some bite (al dente) before being thrown into a pan of funghi porcini, or the torn

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