Issue No.22 - International Edition Polo De’Marco Magazine - International Edition | Page 118

T
he food scene in the 20 regions of Italy today,
differ a lot. As individual entities, the influences
throughout history and the development of food
is closely linked to geographical conditions, early wars,
invasions and cultural influences from neighbouring
European countries, Africa and the Middle East. The
Italians incorporated what they liked and just like pasta,
they folded it gently into their culture.
Trying to showcase different styles of Italian food, the
pasta offering at Felix is divided into four sections deriving
from four areas of Italy; del Nord, del Centero, Delle Isola
and del Mezzogiorno. So what should you try to eat if you
find yourself at Venice Beach?
Well, my dinner date and I started the evening with a
freshly baked Sfincione, a Sicilian version of focaccia with
rosemary, sea salt and olive oil, then for Antipasti, we opted for Fiori di Zucca, which is a couple of crunchy fried squash blossoms filled with creamy
ricotta cheese. This was followed by a small portion of Polpette della Maestra Alessandra, a portion of crispy meatballs made from prosciutto and
mortadella and served with salsa verde and shavings of Parmigiano Reggiano Yum!