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ROME… the eternal city!

Along with standard routes, the eternal city of Rome can be visited in an atypical way, for example along the route of "Angels and Demons", through paths related to Dan Brown books. While walking among the Seven Hills of Rome it is a good idea to visit Pantheon, the only entirely preserved structure of the ancient Rome; Egyptian obelisks, 13 of which have been preserved to date, or the Mouth of Truth, which, in the Middle Ages, served as a warning for unfaithful wives.  Legend has it that if they betrayed their husband and didn't tell the truth, their hand, placed in the Mouth of Truth, would be cut off by God.

Italian cuisine is one of the most popular cuisines of the world. It is prepared with vegetables, cheeses, such as parmesan, and most of all, herbs, such as basil, oregano, thyme or rosemary.  Commonly used in Italian cuisine are also olive oil, onions, tomatoes, garlic and olives.  Italian culinary tradition mainly specialized in flour dishes and seafood, but it varies depending on the region. Rice and polenta are popular in the north, unlimited varieties of pasta types and olive oil dominate in the south. A traditional Italian dish consists of antipasto (starter), pasta (flour dish or soup), and the main dish which is fish or meat served with risotto or a salad. This full meal is topped with a dessert. Many dishes, such as spaghetti, pizza and risotto have become popular all over the world.

Avocado and gorgonzola salad

Ingredients:

  • 400 g selection of salad leaves (lamb lettuce, rocket, chicory)
  • 300 g black grapes
  • 150 g walnuts
  • 150 g gorgonzola
  • chopped herbs: basil, oregano, marjoram
  • 2 avocado
  • 4 tablespoons of grape seed oi
  • 3 tablespoons walnut oil
  • 2 tablespoons lemon vinegar
  • 1/2 teaspoon sugar

Preparation:

Wash the salad leaves, shred them and put in a bowl. Peel, remove the pit and dice the avocado.  Crumble gorgonzola, chop walnuts finely. Add to the leaves together with avocado. Prepare the sauce in a small pan - mix both types of oil, add lemon vinegar and sugar, then boil the mixture. Pour the hot sauce on the salad and sprinkle the chopped herbs on the top. Serve with bread, preferably ciabatta bread.

Panna Cotta

Ingredients:

Pudding:

  • 500 ml heavy cream 36%
  • 150 g sugar
  • 1,5 teaspoon gelatin

Sauce:

  • 750 ml sweet red wine
  • 1/2 cup sugar
  • 3 tablespoon strawberry vinegar
  • 1 teaspoon grated lemon peel

Preparation:

Heat the cream until boiling point. Dissolve sugar in another saucepan, stir until caramelized. Remove from the heat and slowly add the cream, stirring continuously. Boil again, still stirring. Remove from the heat and add gelatin mixture. Whisk until gelatin completely combines with the mixture. Pour into custard cups and chill until firm.

Prepare the sauce: mix wine with sugar and vinegar. Boil until 3/4 cups of liquid is left. Chill, add lemon peel and mix. Spoon the sauce over the top of panna cotta.