GeorgeYoung

Very few Brits here, from what I can tell.

There's another Lidl in the Valsugana, might pop in later in the week. There are few things I miss about UK food but a good, strong piece of cheddar is on that list.

Patty

I feel like a greedy glutton compared to Margaret - I got 8 blocks of cheddar

Margaret M

I may get some more if there is any left.

philat98

Marmalade lovers! When I was in the UK I used to make some marmalade with Seville oranges every January. I have been looking for bitter oranges without success until last week when I bought a half kilo of Bergamotti. Mixed half and half tarocco and bergamotto it makes a tasty bitter marmalade.

jonwel

I get the impression that Italian marmalade makers are afraid to make it too bitter. One recipe says to add "some" rind to give it a "touch" of bitterness! But maybe that'll change with the stronger flavours that are now invading Italy.

Patty

Isn't that strange considering how much the italians like 'bitter'.....as in Campari/Aperol etc. I remember the first time I tasted Crodino and I nearly spat it out Marmalade isn't that much different is it !

Pica

I love Crodino and chunky rind from marmalade is perfect in a bacon bits & potato salad
Genziana is a different animal and absolutely awful

jonwel

Sorry to be unpatriotic but this week at Lidl there are French cheeses - Camembert etc. - at knock-down prices!

Geordieborn

Cima di Rapa, how do others use it, if they do of course... It grows as per its name - rapidly! Looks like sprouting broccoli, but the times we have had it, it has a much harsher taste, not unpleasant for us, but would imagine others would find it a little too much.

Lorna at Vicenza

I don't like it. I'm not keen on purple radicchio either and there is tonnes of that stuff up here. Too bitter for me.
I think most people make orecchiette with cime di rapa, but I still prefer normal broccoli.

Geordieborn

Thanks Lorna, Orecchiette alle cime di rapa is quite similar to what we have been making (just by chance), but there are a few nice little additions to try there. I did have you in mind when I said about the strong taste, especially thinking of lovely sprouts! My OH says sprouts are nowhere near as strong these days, but I think that's just old age... The other thing I like about both these veg is that they are so easy to grow here at this time of year - Asparagi up next, then carciofi

GeorgeYoung

I think they're known as friarielli and are quite a common pizza topping in Trentino. I really like them, a nice alternative to spinach when wilted.

I'm with Lorna on raddicchio though - I can't understand why anyone eats that!

Geordieborn

First time we really enjoyed radicchio was years ago here in Italy. It was roasted and served with other roast veg; peppers, courgettes and I think another white chicory type with an oil and balsamic dressing. The sweet and bitter taste really did complement each other and it was a delightful change for us. I say bitter as it still is, but the bitterness is greatly reduced when it's roasted.

Serrano

Personally I'm not struck on the long 'Treviso' type - they are just too bitter. The round ones, though, are fabulous in a risotto with lots of parmesan - and a fair amount of butter - to offset the slight (less than Treviso) bitterness. In fact I'd go as far as to say it is one of my favourite ways of doing risotto.

Geordieborn

We will have to try the risotto, well speltotto for us these days since we were served it at a restaurant here a few years ago.
On the subject of veg, does anyone know if the long white root veg in the shops at the moment is a daikon? If so what do the Italians do with them?