{"id":18880,"date":"2018-09-08T01:54:27","date_gmt":"2018-09-08T01:54:27","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18880"},"modified":"2018-09-08T01:54:27","modified_gmt":"2018-09-08T01:54:27","slug":"insalata-caprese-black-squid-ink-and-crab-pansotti","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18880","title":{"rendered":"insalata caprese; black squid ink and crab pansotti"},"content":{"rendered":"

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There’s a reason the antipasto insalata caprese <\/em>[Eng. Caprese salad, or the salad of Capri] has become legendary. It’s extraordinarily delicious when the ingredients are the best. Also,\u00a0mozzarella comes from the Campania region, as do, arguably, the best tomatoes in the world, and Capri has been a jewel off the coast of Campania for thousands of years.<\/p>\n

Last night for the first time I thought about the origin of this arrangement of such simple ingredients, and I posited that some hotel chef had probably come up with it in the 1920s or 30s.\u00a0 It seems I was right. An excerpt from one account of the history<\/a> of the dish, with its reference to the\u00a0<\/i>Italian art movement of the century, made it all more interesting than I had expected (even the Farouk anecdote which shows up on that site and elsewhere pales in comparison):<\/p>\n

“..the first historical mention is from the early 1920s when it appeared in the menu at the Hotel Quisisana<\/a> where Filippo Tommaso Marinetti<\/a>, founder of Futurism<\/a>, in the summer of 1924 raged against pasta calling it ‘outdated’.”<\/em><\/p>\n

“outdated”. Great.<\/p>\n

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