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| Menu |
| Recipes for the Whole Year |
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The flooding of Piazza Navona in Rome, which was turned into an arena for water games, was one of the famous public and private pastimes of the August vacations week in the seventeenth century. The tradition of throwing coins into the fountain dates back to this time. All the feasts of this period have a common denominator: water, which is so cooling under the hot sun. The week's menu could not fail to include some sea water-based dishes.
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Mussel soup |  |
1.5 kg./3 lb. 3 oz. mussels - 1/2
cup olive oil - 2 fresh tomatoes - pinch parsley - clove garlic
- 1 dl dry white wine - 4 slices farmhouse bread - salt
Scrape mussels with a brush, rinse
several times under running water, leave to purge for 2 hours
in a basin with water and 2 handfuls of salt, rinse again a
couple of times. Place oil and finely chopped garlic and parsley
in an earthenware dish, after 4-5 minutes add peeled tomatoes
cut into pieces, add salt and leave to acquire flavor. Add mussels,
add dash of wine and cook for 10'. Arrange slices of toasted
bread in bowls and pour mussels with their cooking juices over
them: serve immediately.
N.B. Ingredients are given for 4 portions.
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| Riesling
Italico Alto Adige DOC
Santa Margherita
Cool, delicate wine with
special fragrance; citrus notes and hint of pink grapefruit
and pineapple.
Serve cool at:
8°-10° C.
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