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Italy is such a magnet just 25nM east of Antibes that we went the very first first year we had Compromis and have been at least once in every subsequent year. The Italian Riviera with the Cinque Terra as the jewel in the crown is reason alone for sailing to Italy but on top of that there are the Italians. Always animated, never quiet, stylish and always charming they are so welcoming that I’m always drawn back. They also make exceedingly good wines and on top of that their food is a dream.
As with the other sections there are only four recipes but in 2003 we sailed around Italy from Antibes to Venice and back which gave us two months to sample local cooking, get to know the produce available in the shops and markets so improving our Italian cooking.
Pasta with Courgettes and Rosemary. The morning after the night before Catherine had time to reflect and commit her thoughts to paper. After the “Miss Lizzy Cocktails”, Keith cooked while we drank and watched the sun dip behind the mountains. We weighed anchor off Corsica, were thrown out of Bonifacio and ended up in Sardinia. Give thanks for the store locker. Ferry traffic drives through Porto Aranci leaving it quiet, slightly run down and charming.s |
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The main course at our first dinner party back in 1967 was spaghetti Bolognese and we thought ourselves so sophisticated because for the first time Liz used garlic in her cooking. A “clove” of garlic was misinterpreted as a “head” of garlic to give a powerful flavour. That mistake hasn’t been repeated but eating out in Italy has taught us that we still have a long way to go and my Christmas present from our son-in-law Dean is a day’s pasta cooking with Delia Smith at Carrow Road.