Posts tagged #Boboli

Cheesy ponderings. Part one.

Parmigiano Reggiano or Parmesan?

Parmigiano Reggiano is one of the best known hard cheeses of northern Italy, but did you know that production dates back at least nine centuries?  In recent years it has been strictly regulated and the process closely controlled, earning it the approval stamp on its golden rind to confirm it is DOP, that is Protected Denomination of Origin, much as in the classification and controls of wine production.

As with all good things there will be cheeky imitations trying to take the glory, and often the name Parmesan is used for cheeses that bear no resemblance nor heritage to the genuine article.  So whilst you can argue, perhaps, that parmesan is a straight translation of the word Parmigiano, aficionados would argue that it is the not the same things at all!

‘Potayto’ . . . ‘Potahto’ you might say. 

But if we are to be truly representational of Lino’s beloved homeland and boast that we are an authentic Italian Ristorante then we must do our best to honour the traditions, and endeavour to bring the best and most authentic of foodie goodies to your table as we are able to source.

Lino’s social media post a few weeks ago showed these lovely chunks for Parmigano with the caption, “No words needed” and there you have it . . . perfetto!

Ciao for now

Sarah x

 

Posted on May 31, 2019 .

Passion for Pizza

Lino and I love to watch The Netflix series ‘Chef’s Table’; one episode in particular sought out the origins of pizza . . .  some people profess they come from the good old of US of A, even Dean Martin sings of a “Big Pizza Pie”. . . and that’s amore!!!

According to Italians, pizza originated in Napoli and Calabria, I dare you to argue the toss! 

And then there’s the argument of the toppings: what belongs and what doesn’t!

Pepperoni Pizza boasts spicy sausage on it, but pepperoni in this sense is an American spicy sausage. In Italy, pepperoni is a hot chilli pepper . . . there is not a sausage or salami called pepperoni in Italy, only in America.

At Boboli we have a much favoured Pizza, the Testa Rossa, our own version, with Salsiccia Picante, onions and chillies - very hot and spicy!!!

As for Hawaiian pizza, with pineapple and such, we dare not mention this in Lino’s presence, our chefs still share a joke over the time Freddie produced a Hawaiian version for Chef, and he jumped on it!!!! Not his favourite pizza at all!  

In our beloved Italy, I was amused to see the wurst sausage making an appearance atop a pizza, along with chips too! Even pasta Carbonara has been known to delicately arrange itself on a bed of dough!

In the end it’s all down to personal interpretations, taste and flights of fancy.  Lino endeavours to offer something genuine with the odd twist of fantasy, of course all based on wonderfully fresh ingredients and our own home-made pizza dough made with Sharpham Park spelt flour.

Posted on May 3, 2019 .