L'Italo-Americano

THURSDAY, MAY 2, 2024 www.italoamericano.org 22 L'Italo-Americano S trawberries are known not only as a s u n n y - s e a s o n fruit to be enjoyed on their own but as a versatile ingredient in a variety of dishes, some of which may even surprise you. Le fragole, as they are known in Italian, have been part of the country's botani- cal landscape for centuries: initially, they were enjoyed as wild berries that were for- aged rather than cultivated, w i t h t h e a n c i e n t R o m a n s being among the first to doc- ument their use, noting their m e d i c i n a l a n d a e s t h e t i c v a l u e . P l i n y t h e E l d e r p r a i s e d t h e i r t h e r a p e u t i c p r o p e r t i e s , w h i l e R o m a n artists would make them part of their works as a symbol of prosperity and peace. The transformation from wild to cultivated strawber- ries began in the 18th century with the introduction of the garden strawberry, fra- garia × ananassa, developed in Europe through a cross of two wild strawberry species from the Americas: one from Chile (fragaria chiloensis), which was larger and had fewer diseases, and another from Virginia (fragaria vir- giniana), known for its fla- v o r . T h i s h y b r i d i z a t i o n m a r k e d t h e b e g i n n i n g o f strawberry cultivation as we know it today. In Italy, the commercial cultivation of strawberries took a considerable turn with the development of regional varieties adapted to the diverse Italian climates and soils: the 19th century saw a more organized approach to strawberry farming, particu- larly in the northern regions where cooler temperatures allowed for longer growing seasons, and agriculturalists began experimenting with different planting techniques a n d s o i l c o m p o s i t i o n s t o enhance yield and fruit quali- ty. The integration of straw- berries into the Italian diet also grew as transportation improved in the 20th centu- ry, allowing this rather deli- cate fruit to be shipped from f a r m s t o c i t i e s w h i l e s t i l l fresh. Strawberries are also a powerhouse of nutrition: rich in vitamins C and K, they provide essential nutrients important for immune sys- t e m f u n c t i o n a n d b o n e health. They are also a good source of fiber, folic acid, manganese, and potassium, all of which contribute to heart health and can improve metabolism. The presence of antioxidants and anti-inflam- matory compounds can make them beneficial in combating oxidative stress and inflam- mation in the body. When it comes to their cul- tivation, strawberries are a traditional crop in many Ital- ian regions. Basilicata, par- t i c u l a r l y t h e a r e a a r o u n d Metaponto, is renowned for the fragola di Policoro, a v a r i e t y c e l e b r a t e d f o r i t s intense flavor and vibrant red color. In Veneto, the climate lends itself well to strawberry f a r m i n g , w i t h t h e r e g i o n being known for its sweet yet slightly tart variety, perfect for both desserts and savory a p p l i c a t i o n s . I n E m i l i a - Romagna, especially near Cesena, strawberries are cul- tivated with such care that they often reach the market less than 24 hours after being picked, ensuring peak fresh- ness. Needless to say, almost every Italian with a vegetable garden in their backyard has a little space dedicated to strawberries... Being loved and grown from Piemonte to Sicily, it isn't surprising that strawber- ries are present in a range of Italian delicacies. Let us start with some simple yet deli- cious examples like fragole al vino rosso, where straw- berries are marinated in red wine and then dressed with a sprinkle of sugar and a hint of c i n n a m o n , a p e r f e c t m i x between their natural sweet- n e s s a n d t h e f u l l - b o d i e d notes of red wine. Another easy yet beloved way to enjoy strawberries is fragole con zucchero e limone, straw- berries with sugar and lemon, where you slice fresh straw- berries, sprinkle them with a bit of sugar, and a squeeze of fresh lemon juice: the sugar draws out the natural juices of the strawberries, while the lemon adds a bright, zesty note, enhancing the fruit's flavor. Fragole con gelato and fragole con aceto bal- samico are two other simple b u t p o p u l a r i t e r a t i o n s o f s t r a w b e r r y - b a s e d s w e e t treats. Another iconic strawberry creation is torta di fragole, layers of soft sponge cake i n t e r s p e r s e d w i t h f r e s h s t r a w b e r r i e s a n d a l i g h t cream filling, for a dessert that is as visually appealing as it is delicious. S t r a w b e r r i e s a l s o l e n d their charm to a delightful variation of a classic Italian d e s s e r t , t i r a m i s ù a l l e fragole: this version of the famous tiramisù replaces the traditional coffee ladyfingers with layers of strawberries and often a strawberry puree or coulis to soak ladyfingers. The layers are interspersed w i t h m a s c a r p o n e c h e e s e blended with sugar and eggs, creating a light, creamy tex- ture that contrasts beautifully with the tartness of the fresh strawberries. But there are also more unexpected ways to a d d s t r a w b e r r i e s t o y o u r cooking routine. For instance, have you ever tried risotto alle fragole? Yes, incorpo- rating fruit into a risotto may seem unconventional, but you would be surprised by how well strawberries go with savory ingredients. Indeed, they bring a fresh and slightly tart dimension to the risotto - a favorite in the spring when strawberries are at their peak - which pairs the creamy tex- ture of the rice with the fresh- ness of the fruit, making it a beloved choice for those look- ing to infuse a traditional dish with a bit of novelty. Lastly, no culinary discus- sion of strawberries in Italy would be complete without m e n t i o n i n g g e l a t o a l l a fragola, where Italian gela- to, known for its smooth tex- t u r e a n d i n t e n s e f l a v o r s , matches perfectly the natural sweetness of strawberries. Strawberries do indeed hold a special place in Italian c u i s i n e , w h e r e t h e y a r e appreciated not just for their flavor but also for their cul- tural and nutritional signifi- c a n c e . W h e t h e r e n j o y e d fresh, in a classic dessert, or as part of a creative new dish, s t r a w b e r r i e s a r e a g r e a t source of inspiration for Ital- ian chefs and home cooks alike. Strawberries, a world of sweetness in the kitchen FRANCESCA BEZZONE Strawberry tiramisù is a fresh alternative to the more traditional coffee version (Photo: Koval Nadiya/Dreamstime) LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES OPEN 8AM - 5PM MONDAY TO SATURDAY. SUNDAY CLOSED

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