Gina Lollobrigida, Ristretto, Ducati and Cannoli – what’s the question?

“Italian” is the answer to the question. Even though I remain a dyed in the wool Francophile, my sweetest memories of food are so often linked to the boot shaped country that gave us Vespas, Sophia Loren, Giotto, and Parmigiana Reggiano which, on their own, make a convincing list of style, beauty, creativity and deliciousness – the adjectives can be applied to the nouns in accordance with personal taste – but are but a shadow of the real list that Italy and the Italians have contributed to life’s pleasures, which brings me to these multicoloured peppers that begged to be made into “pepperonata”. This simple dish can knock ratatouille into a cocked hat and has the added advantage of improving day by day ( I could go on, but I have never succeeded in keeping any of it for longer than two days). A sweet onion is sliced and lightly coloured in olive oil for about 15 minutes; the peppers, that have been seeded and sliced into strips are added, with seasoning, and a lid put on the whole, which is left to simmer for a further 15 minutes; meanwhile peel and seed the same quantity of good tomatoes and add them to the pan. Let the mixture cook,uncovered, for a further 15 minutes or until most of the liquid has evaporated. Leave the unctuous mixture to cool, as it is at its best when warm. The simple accompaniment was Mozzarella Genovese, which is as amazing in taste as it is easy to make. Cut thick slices of buffalo mozzarella and dip them in flour, egg and fresh seasoned breadcrumbs. Turn them in hot olive oil, for about a minute on each side, and serve with the pepperonata. By the way, the question was ” What would be your favourite cuisine in the world, if you had to choose but one” QED – which is early Italian for “Bob’s your Uncle”.