Chef Neven Maguire brings us forth on his latest foodie adventitious in Neven's Italian Aliment Trails.
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Last week, Ireland's favourite chef sat bottomward with the RTÉ Adviser to altercate the new series. Read it here:
"Prego!" Sitting at a clifftop table on the bend of the picture-postcard town of Sorrento, it’s accessible to see whyNeven Maguire absitively that Italy had to be his abutting TV destination. Italy is a adorable advance on the senses.
As the balmy aboriginal summer breeze formed in beyond the Bay of Naples, it agitated with it the smell of oranges and lemons, alloyed with rosemary and sea salt. In advanced of me, a augment omelette; a snapshot of aggregate that is beauteous and simple about Italian food. The Italians are all about adulatory local and melancholia produce, and in this wonderful Mediterranean climate, salads (tomatoes and mozzarella in this case) and vegetables are king.
Missed Neven's Italian Aliment Trails on RTÉ One at 7:00pm on Thursday October 5th? Watch it actuality on the RTÉ Player.
The apprehensive meal came with top class balsamic alkali from Modena and accomplished bootleg aliment to mop up the juices. Having spent the accomplished 90 account advancing from Naples airport in a bus that clung to the curves of the abrupt narrow roads that booty you (very slowly) through towns congenital in the shadow of Vesuvius, it hit the atom perfectly.
I had competition, however, a giant seagull hovered aggressively near, waiting for a adventitious to dive for his own lunch. The buyer of La Marinella, no agnosticism able-bodied acclimated to doing action with the bounded fowl, charged at him with a sweeping brush, "Prego, prego!"
Prego is possibly the best advantageous chat in the Italian cant and apparently the most confusing, accoutrement everything as it does from ‘How can I help’ to ‘You’re welcome’ to, in this case, ‘Get lost!’ The dupe appropriately made himself scarce, but kept a watch from the top of a behemothic sun umbrella, apprehension his abutting chance.
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Across the cobbled artery in the grounds of the Hotel Mediterraneo, I bent up with Neven himself. Behind a bracken of auto and orange trees, which heavily ambrosial the air, Neven and the hotel’s respected chef, Benito, were up to their elbows in abrade and passata. A wood-fired stone pizza oven had been congenital under an olive timberline and was at abounding belt.
Neven was demography some tips from the abundant adept – Benito has been authoritative pizza in Sorrento for over 40 years. Thin of abject and arranged with flavour, Benito explained that although the capacity may be the aforementioned anniversary day, his best of wood influences the flavour. While he was application olive copse to blaze his oven today, in the winter, he uses orange and auto copse to get a very different taste.
Neven was enthralled, clearly ardent by Italy and its food, "I’m absolutely aflame about this series, I achievement it will abduction the passion and colour of this amazing country. Anybody who is absorbed in food can’t advice but abatement in adulation with Italy."
Of course, we Irish accept a very special accord with Italians and their food. It absolutely started in the 1880s back the aboriginal beachcomber of Italians came to Ireland, the majority from just six villages in the Casalattico and Val Di Comino municipalities of Frosinone in the Lazio arena in the South of Italy, about 110km away from Rome.
70% of this association was complex in the fish and dent business – who hasn’t had a ‘one and one’? Now allotment of our vernacular, but basic from the Italian "Uno di questa, uno di quella" acceptation "one of this, one of the other."
"Italian aliment is the best exported food in the world, "explains Neven, "and every Irish domiciliary has at least one Italian meal in their family repertoire." There’s the eponymous (if not absolutely authentic) spaghetti bolognese, not to acknowledgment lasagne and chips anyone?
Neven and his four-man team (producer David Hare, cameramen Billy Keady and Andy Smyth, and Reamonn Brown on sound) are on day 16 of their 18-day whistle-stop foodie bout of the best the country has to offer. It all adds up to this new six-part series, Neven’s Italian Food Trails.
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The lads started their culinary journey in Venice in the angle and vegetable markets abreast the Rialto bridge, afore branch into Veneto, where prosecco is produced; then on to Parma to aftertaste some Parmesan cheese and Parma ham; to Modena to sample some 25-year-old balsamic vinegar; again to Florence to meet Italy’s top barista and aftertaste some cantuccini, those acclaimed almond biscotti; afore branch abysmal into the Tuscan countryside to break at Villa Camprestri, the world’s aboriginal olive oil resort.
Then south to Sorrento, their last anchorage of alarm afore branch back to Ireland the afterward day. "It’s the longest time I’ve been away from the twins and I’m really missing them," said Neven. Before he’d left, the ever-organised chef and adherent dad had spent the day with Connor and Lucia, making handmade Easter eggs, which the twins were actual aflame about takingto school.
"I’ve been Face Timing them every night, so that helps a lot. And once I get home I’m activity to absorb the weekend affable in my own kitchen in Blacklion, afore we all arch off to Portugal for a week.
"Family time is so important and I’m constantly looking to accomplish abiding that we spend quality time as a family. Life can be so busy, too busy!"
His twins are well-travelled; at the end of aftermost year, Neven and his wife Amelda took them off to Thailand to soak up the aliment and adeptness there. "Thai aliment is absurd and the twins admired it. That’s about I’d really like to accomplish a foodie series about. I adulation the food!"
But first, Italy. After authoritative loads of pizzas and agriculture the hungry crew we set off to a restaurant further along the coast. Soul and Fish, a family-run restaurant in the Marina Grande area, symbolises all that’s essential about aliment and ancestors in Italy. Chef Vincenzo, still alone in his 20's, has taken on his granddad’s aboriginal harbourside/beach café and turned it into article actual special.
Missed Neven's Italian Aliment Trails on RTÉ One at 7:00pm on Thursday October 5th? Watch it actuality on the RTÉ Player.
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Along with his brother, Francesco and their cousins, Fabrizio and Antonio, and Vincenzo’s mother, they accept put their affection and soul into the place, in a adventure not unlike Neven’s own. Francesco, who is the restaurant’s sommelier, sleeps in a deckchair in the wine apartment during the summer season, "to be abutting to everything."
Today, Neven acts as a chef’s aide as Vincenzo cooks up some rockfish that was landed this morning, just outside the window. It’s advised with reverence and adapted up with cherry tomatoes, linguini, rosemary oil,basil and garlic. At the end, Vincenzo presents his adolescent chef with the cheeks of the fish, the best prizedpart for chefs.
Apparently, the cheeks are compact bites that are everything flavourful and acceptable about the fish, packed into an admirable bait that delivers a hasty complication of savouriness. The honour wasn’t lost on Neven, "I’m absolute abroad by this young man and his ability."
We acknowledgment that black to eat with the brothers and Neven, anytime the chef has to get involved, choosing the food, allowance to serve it and finally sitting bottomward to adore it. Food, family and provenance, that’s Italy. And that’s Neven.
Neven's Italian Aliment TrailsNeven explores Venice with a cruise up the Grand Canal with adviser Caterina Sopradassi who explains that abundant of Venice’s abundance came from the barter in spices and sugar. Together, they appointment the angle and vegetable markets and try some Bacala, a Venetian speciality, at the Hotel Papadopoli.
Neven finishes this aboriginal programme with a compound for a Peach and Amaretti blot cake. Get the compound here.
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