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ED'S LETTER WHEN IN ROME ave you ever thought you knew superior quality, only to be shown what true five-star stuffismadeof? It’s a humbling experience that also makes you laugh a little at yourself. Just like shelling out for 500-thread-count Egyptian cotton sheets and then sleeping on 100% mulberry silk, coveting cashmere until you rub up against ultrafine merino wool, and eating pasta anywhere in the world untilyou’vetwirledyourforkin Italy,asIwasremindedonarecent trip to The Eternal City. And while I delight in the freedom of being unashamedly greedy in Italy by using the excuse that it’s only polite to follow their meal tradition of having antipasto, primo, secondo, contorno and dolce, every one of these courses could, for me, be pasta – solo. Since I’m confessing, I may as well admit that up until a year ago (okay, six months), I didn’t know that adding cream to a carbonara sauce is on a par with serving pork chops at a bar mitzvah. So, with the memory of all of those Roman pastas I ate – nay, suctioned – still as fresh as the Parmesan I sprinkled with abandon over them, I think I’m qualiied to vouch for the deliciousness of our cover dish – while it wasn’t made inItaly,ourfoodeditor,Claire,hascreated a ragù worth raving about. In case pasta’s not your thing (which isanalienconcepttome),wehavelots of other Italian-inspired dishes – check out Dianne Bibby’s ‘festa’ to celebrate Italian National Day on page 82, plus an irresistible breakfast pizza on page 62, whichIguaranteewillgetFather’sDay on 19 June off to a cracking start. As for me, I’ll be perfecting my cream-free carbonara this month – trust me, once you’ve seen and tasted the way it should be, you’ll never go back. Here’s to la dolce vita and the words ofthelate,greatFedericoFellini:“Life is a combination of magic and pasta.” Ciao for now, X I thought it only itting to share recommendations of some of my latest favourite pasta spots in Roma! Pictured below left is a delectable beef ragù with fettuccine, savoured at Ristochicco (ristochicco.it) – while it’s a matchbox-sized bistro, its portion sizes are anything but! Booking is essential. Next, taking centre stage, is a bona-fide carbonara that was so good,InearlyweptwhileIateit–atCucina&Vista(cucinaevista.com).Its Piazza di Spagna position means its close to the fashion-forward set who swan down Via Condotti in a constant stream, but its first-floor location allows you to rise above it all in a white-washed haven of tranquillity. On therightisspaghettiwithlobster,freshtomatoandgarlicatCostaParadiso (ristorantecostaparadiso.com).AssoonasIspottedthisrestaurant– Costabeingmypreciouslatedad’sname–Itook it as a sign that I was meant to go there. And, boy oh boy, was it buonissimo! Costa definitely would have approved. Ed’s photograph by Dylan Swart 2 JUNE 2016
find your feel-good flavour Toasted Marshmallow Coco-Choc Creamy Hazelnut Hot Chocolate Cappuccino Cappuccino Cappuccino Cappuccino www.facebook.com/huginamugsa | www.huginamug.co.za
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Page 9 and 10: PROMOTION The stuff of winter PREPA
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IN SEASON CONTAINS 2.5 OF YOUR 5 A
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IN SEASON COOK’S TIP If you enjoy
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IN SEASON For the illing, heat the
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A DAY FOR DAD BREAKFAST TART 58 JUN
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CONTAINS 1 OF YOUR 5 A DAY CARAMELI
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A DAY FOR DAD The first Father’s
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up! Surf’s THE INTERNET IS A LARG
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RESTAURANT ROUND-UP Shredded-lamb b
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RESTAURANT ROUND-UP THE EATALIAN he
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EATERY JHB ichelin-star chef, Thoma
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THOMAS hen you hear people reminisc
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THE GENERATOR arlo Zourides is a mo
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! IN OUR ATTEMPT TO CURRY FAVOUR TH
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THE RIGHT SPICE Add the ish to a ro
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THE RIGHT SPICE evenly, about 2 min
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ITALIAN NATIONAL DAY FESTA DELLA RE
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CRÈME FRAÎCHE DRIZZLE 125g crème
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PAN-ROASTED POTATO AND PESTO GREEN-
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A FEEL FOR FLAVOUR Inspired by the
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1 23 MASTERCLASS EACH MONTH, F&HE O
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1 23 MASTERCLASS until golden and c
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INTEREST GEORGE CATZAVELOS OF ST GE
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