Niçoise Salad

Niçoise salad is one of those whole meal salads that speak of summer. As can be understood from the name, its origin is the city Nice. There exist quite a few variants of the recipe. This is a “light” version I like very much. Light because I omit both boiled potatoes and green beans often present in the salad. Sometimes for extra indulgence I throw in a couple of mozzarella “bocconcini”, that aren’t exactly what comes to mind thinking of “light”, in matter of calories, but I love the white, soft texture and freshness they add to the whole. This salad is extremely rich and colorful, the perfect summer dish, with a glass of Provençale rosé, reflecting the warm and generous flavors of the South of France.

 

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The Italian aperitivo

In Italy the aperitivo tradition is firmly woven into Italian food culture. We’re actually talking about the classical late afternoon snack, a kind of merenda that melts in with the happy hour. The small colorful dishes served at aperitivo, are greatly inspired by Italian Street Food, and the style depends of course on where you have your aperitivo. Its varieties are in proportion to the quantity of the country’s regions.

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Mussel pasta with tomato sauce

The classical Italian pasta dish “Spaghetti (or) pasta alle cozze” , is very easy to make and its smooth texture, perfume and taste are irresistible (in my opinion). Both this classical “rosso” version and the “bianco” variant without the tomatoes. It’s one of those dishes that speak of summer, freshness and ripe tomatoes. The salty taste and scent of the mussels “speak” of the sea, the mild herbs and the bright red color of the tomatoes, make it an ideal summer dish.

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