26 April, 2010
Green for I, white for Ta, red for Li. Green white red. Italy. This is what makes entering Trattoria Cucina Italiana for. Pastas and spaghetti; a staple in the International cuisine, a soldier ready to form allies with other country's food. Unceasing Italian cuisine in the face of Japanese, Korean and Western foods.
Fair and organic, the table number marked out in pebbles. They stared of age-old recipe: Stone soup. Probably you have heard of button soup, or nail soup.
Versatile; with a rich tradition, which foot of Italy did Trattoria Cucina present? It would have been the best foot forward. Tagliolini, spaghetti, tagliatelle, pappardelle. Shaved with squid ink and/or spinach. Now that pushes carbohydrate mains to the extreme.
Tagliolini Neri Al Salmone (SGD 17.80)This is the wholemeal's equivalent to boring brown white fat busters. Naturally true coloured carbohydrates, infused with from-the-sea or from-the-land. On the love of them, I do not forget the names of the food I partake.
Pappardelle Verdi Al Fungi (SGD 12.20)The divinity of those shades flirting with egg coloured cream was existence Italians gave to white pasta. Expectantly, the flavour of the pastas rode on high masts with its looks. What say you- bland, dull, uninvigorating; look through tongue/taste map of its sides(salty, sweet, whatever), and into nouns: vegetable, spinach; cream, milk. This is how authentic Italy tastes like.
P.S. Adding on to Neri Al Salmone, salty you say weird say you. That is how the ocean and the sea the salmon drinks, is like.
