Fresh vegetables have always been an important ingredient in Italian cuisine. Food in Italy is based on the use of simple, fresh, flavorful ingredients; Italians hardly ever buy out-of-season vegetables. The variety and high quality of Italy's bountiful produce can be seen at vegetables stalls in markets across the country. In Italy, shopping for fresh vegetables is one of the joys of cooking Italian meals.
Here are several tips for selecting the fresh vegetables used in our Spring Vegetables recipes:
Artichokes (carciofi ) – Artichokes are found all over Italy and it would be hard to imagine Italian cooking without artichokes. Artichoke festivals are held throughout the country to celebrate the importance of this vegetable to Italian cuisine.
There are many different varieties of artichokes available in Italy all year long. The green globe variety is the mainl variety available in the United States. with its peak season March through May.
When selecting fresh artichokes, look for tightly packed leaves with a very crisp green color. Open leaves or leaves that have started to turn brown indicate the artichoke is old. Artichokes will stay fresh when stored in the refrigerator for up to 1 week.
Zucchini (zucchini )– Zucchini is used in a seemingly endless variety of Italian dishes and plays a key role in Italian cuisine. Zuchini goes well with other vegetables such as tomatoes and eggplants. Zucchini is available throughout Italy and the United States all year long. However, summer is the best season to find locally grown zucchini.
Select zucchini that are either small or medium sized; the smaller the size the better the taste. Zucchini should feel firm and have a glossy skin. Avoid ones that have a spongy feel or blemished skins. Stored in the refrigerator, zucchini are best when used within 1-3 days.
Cherry Tomatoes (pomodorini) - Two regions in Italy famous for producing cherry tomatoes bursting with both flavor and color. Pomodorini del piennolo tomatoes are grown in the Campania region near Mt. Vesuvius in Naples. The fertile soil and warm sun in this area produce the firm, extra flavorful and deliciously sweet cherry tomatoes that are famous in Neopolitan cuisine. Pachino, Sicily is also well known for growing high quality and especially flavorful, vine-ripened cherry tomatoes. The combination of the soil and climate in Sicily produces extraordinary cherry tomatoes.
Fresh cherry tomatoes are available in the United States year round. Do not store tomatoes in the refrigerator - cold temperatures kill the flavor of tomatoes. Ripe tomatoes are best stored at room temperature and used within a few days of purchase.
Leeks (porro) - Leeks are a flavorful vegetable related to both the onion and garlic family, yet milder in flavor and fragrance. Leeks are native to Mediterranean countries.
Buy leeks that are small or medium sized - larger leeks tend to be tough. Select ones with crisp, dark green, tightly packed leaves. Avoid those that are blemished or have yellowed leaves. Leeks should be wrapped in plastic and will keep in the refrigerator up to one week. Purchase extra leeks to allow for discarded outer leaves; the inner core of a leek can be woody and should be discarded as well.
Bell Peppers (
pepperoni) - Bell peppers range in colors from green to yellow, red and orange. Their flavor is sweet and their texture is crisp and crunchy. Bell peppers are grown in every region of Italy and each region has its own special way of preparing them.
Bell peppers can be roasted and served as an antipasto or baked stuffed with a savory filling as in our recipe for
Stuffed Bell Peppers .
Fresh bell peppers should feel firm yet heavy and have unblemished skins. They are available year round with their peak season from May to August. Avoid peppers with soft spots and with thin outer skin. Bell peppers will keep in the refrigerator for 3-4 days and should not be washed until they are ready to use.
