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SERVES 4 4 large plum tomatoes 20 basil leaves 250g ricotta cheese 2 aubergines 50ml extra-virgin olive oil, plus extra for the aubergine sea salt flakes and black pepper ½ lemon 1 tablespoon honey 1 tablespoon white wine vinegar 4 slices of rye, sourdough or your favourite good-quality bread TO PREPARE Cut each tomato into six petals.
Raymond Blanc • Simply Raymond
Ristorante Torcolo is a family restaurant, with mom (Paola) running the kitchen, and father and son (Roberto and Luca) serving the meals. While it feels a bit dressy, it lacks pretense. They serve all the classic dishes, with an accessible menu and an extensive wine list. Eat in their dining hall or on the tiny courtyard outside (€8-10 pastas, €14-
... See moreRick Steves • Rick Steves Italy 2015
Today, Da Michele might be the most popular of the traditional, old-school pizzerias in Naples. It’s often just called “Michele” by locals, who queue up for one of the eight hundred pizzas (!) made daily at this iconic spot in the middle of the city. Da Michele, founded in 1870 and in its present location since 1930, makes two kinds of pizza: marin
... See moreKen Forkish • The Elements of Pizza
John Carlin, “If the World’s Greatest Chef Cooked for a Living, He’d Starve,” Guardian, December 11, 2006, http://observer.theguardian.com/foodmonthly/futureoffood/story/0,,1969713,00.html