| The Cuisine If it is true that the art to prepare dainty foods belongs to the culture of a people, the cuisine sanremese has, in this sector, a place of everything respect, because savory, but at the time same soldier and economic. The oil of olive, rigorously of local production, it reigns sovereign together with the pasta done in the house. The vegetables of the garden, manipulated with imagination and fancy, are associated to the aromatic grasses, often spontaneous, to give perfume and taste to the white meats of the animals from courtyard. There is also habit to preserve, for the necessities of the family table, olives, capers, tomatoes, eggplants, some peperoncinos and the anchovies, setting her under salt. These last, freed by the superfluous salt and trails to the sieve, they constitute the seasoning of base to stretch on a well oiled pasta of bread, harvest in texts of stagnated copper, to prepare the “sardenàira”, a kind of pizza whose ingredients are tomato, olives in brine, capers cloves of garlic with tunic and oregano shattered with the palm of the hand. The “bread and pumata” (wet stale bread, tomato enriched by leaves of fresh basil, bedewed with oil of olive extravergine), instead it is the beefsteak of the sanremese. A “cundiùn” (salad of affected tomato, with oregano, basil, minced garlic and salty olives), a cake green (or of pumpkin, or of beets, or of artichokes, or of dwaft, possibly “trumpets”, according to the alternation of the seasons) they resolve the embarrassment of an impromptu supper among friends. Some full, exclusively of thin, a taste of pancakes of gianchètti (the novellame of the blue fish), a flat fumante of ravioli or noodles, a top or a rabbit cooked in casserole, rigorously of crock (fundamental the wine's employment I brawl and of the thyme), they do rich a table for the day of party, without worries of kind for every type of table companion, if cheered by the presence of an excellent white vinello of Poggio or Bussana. After all the cuisine sanremese belongs to the so-called one “Mediterranean feeding”, that use of products exclusively does some nature, prepared in wise and balanced quantity, seasoned with oil extravergine of olive. |
