Floating foods is a blog on foods cooked onboard sailing yachts around the world... whether they are in the Mediterranean, Americas, Pacific or where ever the winds have taken the yacht.
The yacht now is in Genova for a few weeks before crossing over to the Caribbean but until then there is lots going on with food onboard... and certainly lots about where the food is coming from whether it is the markets, supermarkets or stalls on the side of the roads. We are in the land of the food appreciation, Italy where it means everything to each and every Italian. Something that we should all try to take a little from and learn from the enjoy the simplicities of cooking food for friends and family, whether it is a special occassion or simply lunch or dinner. Creating something that can be enjoyed by all... Hence as a chef onboard a yacht we get "floatingfoods"
Having completed a busy summer based out of Sardinia this year the food has been very obviously influenced by the Italians... superb tomatoes, peaches, mozzarella, parmesan, basil especially that from Genova where the sweetness makes the best pesto in the world.
I did not belive that basil could change so much in flavour by moving a plant from Genova to Sardinia, but it did. I was skeptical of what I was told by local a couple of local friends from Genova. So to try it out myself the basil changed a week after being in Sardinia to a slight bitter minty flavour. But hey do not think you cannot make pesto from basil other than that from Genova! True we do not have the talent in taste as those from Genova have but at least we can have a go and make pesto where ever we are enjoying the delish flavours of basil, pine nuts, pecorino or parmesan with delish olive oil and a tiny bit of garlic.
The more time spent in Italy onboard a large sailing yacht, having watched her grow in Fano on the east coast of Italy to now having lived onboard for 13mths the more I have learnt of the love and passion that the Italians have for their food, especially from the region they are from. As of now the Porcini mushrooms are in season and are just to die for with their firm texture, delicate flavour and just wonderful shape and colour. They lie in the crates hoping to be snapped up pan fried, breaded and fried, sliced into risottos, cooked with meats, sauces for pasta just to name a few ideas that you can enjoy with just a couple of these delightfully expensive funghi! There is an amazing restaurant just outside San Remo in the Italian Riviera, where you go and indulge in Porcini... course after course is served with Porcini mushrooms whether they are raw with Parmesan, tossed in scrambled eggs, twisted around home made pasta, or pan fried to go with some local lamb, or beef. A true experience that is topped off with a large pot of Tiramisu at the end ! Watching the local ladies in a small market in Sestri Ponente ( Genova) as they buy their mushrooms discussing with one another what they are going to make for lunch or dinner that day is just great. You can gain so many ideas of what their lives are like let alone what the flavours are that they are going to create in their small apartments that day.
Around 30 Euros a kilo they are not cheap but I have never seen so many people come and buy mushrooms like I have this week ... I look forward to truffle season up in Alba!
