by whit on September 6, 2011
This is how they do caprese in Kentucky.
With a fried green tomatuh and some corn relish!
Did a little Labor Day dining with the fam at a spot called Portofino’s last night in my hometown of Lexington, Kentucky. I was in the mood for a spritz (when am I not in the mood for a spritz?) but, alas, there was nada of my favorite Aperol in sight. So, Campari it was. Loved the combo of that balsamic drizzle tang, the herbacious/anise vibe of the basil and bitter Campari. So much so, I tore off some of the balsamic doused basil and chucked it right in my drink. A little muddling action with my teensy straw, and all was right with the world.
Just have to say that if you replaced all the fresh slices of tomato with that of the fried variety, I wouldn’t have been complaining.
by whit on December 20, 2009
While in Italy, my favorite time of day is around 5 or 6 pm. Not only because I am that much closer to some sort of utterly fantastic dinner feast, but because these are the hours of aperitivo. Much like an American happy hour, it is a time to gather with friends, have a snack and a drink and open the stomach and palate for the dinner experience. Other than the region of Emilia-Romagna (with it’s lambrusco and culatello), Venice is my favorite place for aperitivo. I was there in chilly November and the piazzas were still full of people sitting around drinking ice cold glasses of spritz, munching on potato chips and discussing the day’s events. You can get a spritz anywhere in Italy, but it is most popular in the North.
photo by M. Quintanilla
What is a spritz, you ask? Classically, it is Campari (an Italian bitter liqueur), white wine and a splash of sparkling water over ice with an olive garnish. But, there are variations on this theme. As my friend Marisa and I stood at an incredibly crowded bar waiting to order, we watched as the bartender expertly created what seemed like dozens of spritz per minute for us thirsty patrons. Sometimes he would use white wine and sometimes he would use…..prosecco! Also an option, it seemed, was Aperol instead of Campari. That was it, I had chosen my version of spritz. Aperol and prosecco on ice with a slice of orange. Delicious and refreshing.
Spritz. It’s what’s for aperitivo.
