April 25 and May 1: tasty outings to savor spring.

The April 25 and May 1st are two dates always eagerly awaited by Italians. Two holidays that carry remarkable historical and moral value: the Liberation from Nazi oppression and the day that celebrates Labor. Two dates that are essential for all Italians, who cannot forget them on one side and must cherish them on the other. On the other hand, it is also the prelude to spring and the time of rest. The crisp air of April accompanies us through these two days that, this year too, benefit from a nice “mini-bridge” that, let's face it, does no harm to anyone. 

The centuries-old tradition of the Italian people, with its various regional declinations, means that this time is used for the so-called “fuoriporta”. In the past, the walls with their gates divided the cities from the “adverse” outside, today, more simply, the open spaces of the countryside, the still empty beaches, and the green hills that return to smell of nature serve as the division. But what do we do during a fuoriporta with family or friends? Obviously, we organize a picnic! And, in this time of gastronomic invasions, here arise ideas and proposals of all kinds. 

We at Spaghetti & Mandolino want to tempt you with a return to pure tradition, that of the mythical smoky barbecue. We will do this by proposing a series of products to best enhance your “fire” lunchtime, which will not consist solely of meats. As a delightful appetizer, we start with a beautiful slice of homemade potato bread from our Forno Maria Rosa Vittoria in Molise. Let’s make sure the grilled bread is well toasted and then drizzle some good Extra Virgin Olive Oil on it. Rub a bit of garlic on top if you like. Then, take some Pomodorini del Piennolo del Vesuvio DOP in Pacchetella and layer them on the warm bread. If you have some fragrant oregano to sprinkle, even better. 

Let’s move directly to the grilled meats and prepare a trio of Luganega, Fresh Sausage, and Trentino cured meat. These are all new products at Spaghetti and Mandolino, from the ancient Salumificio Pavoncelli that we chose for their tradition and quality. Cured meat is a product that you can slice and enjoy either raw (its creaminess on the palate is exceptional) or grilled and seared: you won't be able to hold back a “wow” of pleasure! 

To maintain the freshness of the vegetables, we recommend grilling some cut into moderately thin slices: bell peppers, eggplants, and zucchinis. For those who love grilled cheese, nothing beats a slice of Scamorza Dolce or Affumicata at least one centimeter thick grilled. If there’s nice sunshine, it would be great to pair it with an excellent Prosecco Valdobbiadene Conegliano DOCG or a good spicy Valpolicella Classico DOC. 

The imagination during a fuoriporta is what distinguishes our being “gastronomically” Italian. A quality that the whole world envies us.

Bernardo Pasquali
 

S&M