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| How Italy blends culture with cuisine - a photo essay | How Italy blends culture with cuisine - a photo essay |
| (about 1 hour later) | |
| Photographer Harriet Zawedde was born in Rome but raised in the UK. Her series Nightshade, combines portraits with botanical images of the tomato plant and the subjects’ recipes | Photographer Harriet Zawedde was born in Rome but raised in the UK. Her series Nightshade, combines portraits with botanical images of the tomato plant and the subjects’ recipes |
| The English word tomato derives from the Aztec word tomatl. It is believed the Aztecs and Incas were cultivating and eating the tomato from 700AD. Though the tomato originated from the Andean region, it eventually spread north to Mexico. The scientific name for the tomato is solanum lycoperscicum. | The English word tomato derives from the Aztec word tomatl. It is believed the Aztecs and Incas were cultivating and eating the tomato from 700AD. Though the tomato originated from the Andean region, it eventually spread north to Mexico. The scientific name for the tomato is solanum lycoperscicum. |
| While the Spanish were responsible for bringing the tomato to Europe in the early 16th century, its first reference in Italy was in 1544 in Pietro Andrea Mattioli’s Herbal, who refers to the tomato as pomi d’oro meaning golden apple. The tomato was not used in cooking until the 18th century as it was often viewed with fear and suspicion as a member of the nightshade plant family, which had plants such as the mandrake among them. | While the Spanish were responsible for bringing the tomato to Europe in the early 16th century, its first reference in Italy was in 1544 in Pietro Andrea Mattioli’s Herbal, who refers to the tomato as pomi d’oro meaning golden apple. The tomato was not used in cooking until the 18th century as it was often viewed with fear and suspicion as a member of the nightshade plant family, which had plants such as the mandrake among them. |
| Once the names the tomato were called were amended and confusion and ambiguity as to what it was subsided, it was able to illustrate its full potential. After its family ties became less relevant and it was allowed to exist for what it was, not how it looked, it thrived. This took an element of trust. | Once the names the tomato were called were amended and confusion and ambiguity as to what it was subsided, it was able to illustrate its full potential. After its family ties became less relevant and it was allowed to exist for what it was, not how it looked, it thrived. This took an element of trust. |
| Below, Nightshade’s subjects discuss their favourite recipes. | Below, Nightshade’s subjects discuss their favourite recipes. |
| I can tell you, lasagna is the first dish I learned to cook. I moved out from my parents’ house without knowing how to cook even a common pasta but since lasagna and pollo con patate, are my favourite dishes, I learned how to cook them first. Even though making the ragu isn’t so easy. I tried my best and my lasagna is one of the best in town, if you get in Brianza by any chance, you’ve got to taste it. | |
| This is a classic Italian recipe. If you ever jump on a plane to Italy, don’t miss it. | This is a classic Italian recipe. If you ever jump on a plane to Italy, don’t miss it. |
| Since I was a child, this has been my favourite recipe. I remember cooking it for every family party, even for my sister’s wedding. With this recipe you will never go too far wrong. Your guests will love Crostata. This recipe is a mix of authentic Italian flavours, in which lemon and marmellata (jam) are the main ingredients for a unique and refined taste. | Since I was a child, this has been my favourite recipe. I remember cooking it for every family party, even for my sister’s wedding. With this recipe you will never go too far wrong. Your guests will love Crostata. This recipe is a mix of authentic Italian flavours, in which lemon and marmellata (jam) are the main ingredients for a unique and refined taste. |
| Good luck and enjoy! | Good luck and enjoy! |
| Fiorentina is one of the most popular and biggest steak in Italian cuisine. | Fiorentina is one of the most popular and biggest steak in Italian cuisine. |
| I have eaten this more than three times and its taste was undeniable. I think it is one of the best dishes that I often have because it reminds me of Tuscany’s fabulous and iconic lifestyle. | I have eaten this more than three times and its taste was undeniable. I think it is one of the best dishes that I often have because it reminds me of Tuscany’s fabulous and iconic lifestyle. |
| Pizza has always been a reason to gather with my friends. Pizzerias were fancy enough for our student pockets. When my mum would make pizza at home, we were always very excited. | Pizza has always been a reason to gather with my friends. Pizzerias were fancy enough for our student pockets. When my mum would make pizza at home, we were always very excited. |
| For me, it was nice to see the first generation of immigrants learning the Italian cooking as their way of integration. | For me, it was nice to see the first generation of immigrants learning the Italian cooking as their way of integration. |
| I usually cook it during summer for lunch, after a long morning at the beach. It is easy, quick and everyone loves it, including my kids. The pepper is not that hot. It is a plate that I particularly love because I buy the shrimps fresh from the local fish store near the beach. | I usually cook it during summer for lunch, after a long morning at the beach. It is easy, quick and everyone loves it, including my kids. The pepper is not that hot. It is a plate that I particularly love because I buy the shrimps fresh from the local fish store near the beach. |
| Aubergines are my all-time favourite late summer/winter vegetable. This dish reminds me of childhood, having a family meal at a local tavola calda. It can be eaten as a standalone dish or as part of a secondo piatto. It’s one of the most unassuming yet deliciously hearty dishes. I’ve probably adulterated the dish to suit my palette but this is a firm favourite for me to prepare for my nearest and dearest. If you want a leaner version of this dish, try grilling the aubergines instead. An exceptionally tasty vegetarian treat. | Aubergines are my all-time favourite late summer/winter vegetable. This dish reminds me of childhood, having a family meal at a local tavola calda. It can be eaten as a standalone dish or as part of a secondo piatto. It’s one of the most unassuming yet deliciously hearty dishes. I’ve probably adulterated the dish to suit my palette but this is a firm favourite for me to prepare for my nearest and dearest. If you want a leaner version of this dish, try grilling the aubergines instead. An exceptionally tasty vegetarian treat. |
| This is a classic Italian antipasto. It is the perfect dish for when you invite your friend for dinner because it is easy to make and very tasty. | This is a classic Italian antipasto. It is the perfect dish for when you invite your friend for dinner because it is easy to make and very tasty. |
| This dish reminds me of the long summers in my childhood, and I used to enjoy this on a picnic or by the beach. It brings memories of laughs, sun, water, running barefoot in the hot sand, beach games and the joy of eating all together. | This dish reminds me of the long summers in my childhood, and I used to enjoy this on a picnic or by the beach. It brings memories of laughs, sun, water, running barefoot in the hot sand, beach games and the joy of eating all together. |
| This is my favourite dish for three reasons: though based on rather basic ingredients, it is unabashedly rich and indulgent; its reddish/orangey colours evoke those of my favourite team (AS Roma), and you can do an excellent version of it in under 30 minutes. | This is my favourite dish for three reasons: though based on rather basic ingredients, it is unabashedly rich and indulgent; its reddish/orangey colours evoke those of my favourite team (AS Roma), and you can do an excellent version of it in under 30 minutes. |
| Joseph’s amatriciana | Joseph’s amatriciana |
| www.harrietfairbairn.com | @harrietoflondon | www.harrietfairbairn.com | @harrietoflondon |
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