As we mentioned before, Italy is certainly a stickler for eating what’s in season – and even though there some things you can find all year round, don’t expect to see certain dishes on the menu unless the temps are reading 25°C or above! One of my favorite dishes (hot or cold) is stuffed zucchini. There are all kinds of thoughts on how these are to be made – only use the round zucchini – no some insist on the long ones that look like boats. Then there are those who do an all veggie stuffing (rare) – those who prefer the fresh ricotta cheese and then the traditionalists that use only ground beef. THEN. There are the recipes that have them with toasty breadcrumbs or lounging in fresh homemade tomato sauce. The difference as like trying to pin down the true recipe for Tex-Mex Chili or define the perfect Italian leather handbag . . . obviously somethings are better left un-mentioned. My favorite consists of the long zucchini with ground beef (and a heavy does of sauted zucs) sprinkled with a mix of crunchy breadcrumbs and Parmesan cheese, surrounded by a thick (but not too heavy) fresh tomato sauce…and though they can be quite tempting while hot . . . even when they are chilled . . . I find I can’t resist!!
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