Summer cuisine, central fruit and vegetable but cheese & pepper wins

(ANSA) - ROME, JULY 27 - In the summer kitchen the fruit and vegetables of the summer are central but the first courses are not given up. This was said by Dino De Bellis, chef of the Vyta regional wine shop of Lazio, opening the cycle of gastronomic culture meetings promoted by Arsial, the Lazio Region and by Agro Camera, a special company of the Chamber of Commerce of Rome with direct on the Romaincampagna website.

The most popular dish in Via Frattina? Certainly cacio & pepe pasta, both in the traditional variant and in our most creative interpretations. A four-season success that is surpassing carbonara pasta, in second place, and outperforming the amatriciana. In summer, according to De Bellis, a hot pasta with cold sauce is preferable. Hence his proposal to revisit the checca pasta with the excellence of the DOP buffalo mozzarella produced in the agropontino, vegetables and gobetti of Anzio, a fish rarity that gives particular flavor because these prawns have eggs in this period.

But there are about a hundred typical and traditional products made in Lazio, and - according to chef De Bellis - "increasingly produced by young people, from the Castelli Romani to Tuscia, who speak of a carrot just picked as a family person. the eyes that shine in presenting the products of the earth fruit of their work ".

On the bill at WeGil, in the new tasting room that for the distance imposed by the covid emergency now offers eight hi-tech stations, today the 27th of July the appointment entitled "Fresh! Ideas for a vegan menu dedicated to wellness" conducted by the teacher of cooking Felice Sandonato and Thursday 30 with Alessandro Circiello, president of Fic-Unione cooks Lazio, who will propose "Lazio on the table, let's test ourselves with the mystery box". (HANDLE).