This month I am featuring a northern Italian dish. I have been making this side dish for decades, as my old worn-down cookbook reminds me each time. The backstory is in the recipe, and it is called Baked Stuffed Zucchini.
Since Italy is a very long country, there is a difference in the cuisine between the north and the south. It is primarily because southern Italy has a warmer climate, and they enjoy seafood from the Mediterranean. Northern Italy is mountainous, and their cuisine resembles their neighbors of Austria and Switzerland. There is less seafood and more meat.
While growing up in Germany, my family had an ongoing tradition of joining other families for the first full week before Christmas. It was a fun time as we skied in northern Italy in primarily Corvara. My footer photo shows a picture of the town where they are famous for their rugged mountains. I have fond memories of skiing endlessly in the region and enjoying the food as well.
After cooking aboard for many years on our sailboats, I have not yet been able to do the same on Le Conge’. Our Grand Banks Trawler is now in the 5th month undergoing important renovations and improvements. We want to ensure her safety for when we are ready to cruise.
As the saying goes “April showers bring May flowers.” My header photo shows tulips growing in our front yard. With all the beautiful flowers coming about this spring, it will be a perfect way to celebrate Mother’s Day next month.
From my table to yours,
Your Galley Guide