Welcome to Cinque Terre, Italy
Italy is famous throughout the world for its cuisine, and especially for its pizza. But apart from pizza there are many other delicious dishes based on vegetables, seafood and pasta! Strong regional traditions are still alive and well in Italy, in both their dialects and the kitchen. This is where you can sample the very best expression of Ligurian cooking! The secret of the special flavor of the local cuisine and the tasty sauces lies in the use of plants and herbs that grow in the Cinque Terre, such as basil, and the olive trees which give us the renowned local olive oil. The Ligurian wines also deserve particular attention: they are simply irresistible!
In the Cinque Terre they’re used to preparing everyday dishes and you can always find something to nibble on at any time. There are plenty of places in the Cinque Terre where you can grab a quick bite, which is often takeaway. You can eat pizza, sandwiches and baguettes (bread roll with different types of filling), or the popular fry of mixed fish, fritto misto (fish crumbed and fried). You can eat on the rocks as you enjoy the view of the village.
Fritto Misto
Ingredients
canola oil for frying2½ cups rice flour2 teaspoons baking powder2 teaspoons salt1¼ cups dry white wine1¼ cups water½ pound calamari, cleaned and cut into rings½ pound shrimp, peeled and deveined1 bunch broccolini, separated into florets1 fennel bulb, thinly sliced1 small delicate squash, seeded and thinly sliced1 lemon, thinly sliced, plus additional wedges for serving
Make the fritto misto: Pour enough oil into a 6-quart pan to reach a depth of at least 2 inches. Heat the oil to 375°F. In a large bowl, whisk together the rice flour, baking powder and salt. Add the white wine and water, and stir until a smooth batter forms. Add more rice flour or water if necessary until you achieve a thin pancake batter-like consistency. One at a time, dip the seafood and vegetables into the batter and tap off any excess against the side of the bowl, so only a thin layer remains. Fry in batches for 2 to 4 minutes until crisp and lightly golden. Drain on a towel-lined plate and season with salt.
Italy is famous throughout the world for its cuisine, and especially for its pizza. But apart from pizza there are many other delicious dishes based on vegetables, seafood and pasta! Strong regional traditions are still alive and well in Italy, in both their dialects and the kitchen. This is where you can sample the very best expression of Ligurian cooking! The secret of the special flavor of the local cuisine and the tasty sauces lies in the use of plants and herbs that grow in the Cinque Terre, such as basil, and the olive trees which give us the renowned local olive oil. The Ligurian wines also deserve particular attention: they are simply irresistible!
In the Cinque Terre they’re used to preparing everyday dishes and you can always find something to nibble on at any time. There are plenty of places in the Cinque Terre where you can grab a quick bite, which is often takeaway. You can eat pizza, sandwiches and baguettes (bread roll with different types of filling), or the popular fry of mixed fish, fritto misto (fish crumbed and fried). You can eat on the rocks as you enjoy the view of the village.
Fritto Misto
Ingredients
canola oil for frying
2½ cups rice flour
2 teaspoons baking powder
2 teaspoons salt
1¼ cups dry white wine
1¼ cups water
½ pound calamari, cleaned and cut into rings
½ pound shrimp, peeled and deveined
1 bunch broccolini, separated into florets
1 fennel bulb, thinly sliced
1 small delicate squash, seeded and thinly sliced
1 lemon, thinly sliced, plus additional wedges for serving
Make the fritto misto: Pour enough oil into a 6-quart pan to reach a depth of at least 2 inches. Heat the oil to 375°F. In a large bowl, whisk together the rice flour, baking powder and salt. Add the white wine and water, and stir until a smooth batter forms. Add more rice flour or water if necessary until you achieve a thin pancake batter-like consistency. One at a time, dip the seafood and vegetables into the batter and tap off any excess against the side of the bowl, so only a thin layer remains. Fry in batches for 2 to 4 minutes until crisp and lightly golden. Drain on a towel-lined plate and season with salt.
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