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Digital Subscriptions > Italia! > Nov-18 > Before the Passeggiata

Before the Passeggiata

Sit down with friends and this southern Italian supper menu by Diana Henry
Images © Laura Edwards

Burrata with fennel, roast peppers, anchovies and capers

Burrata con finocchio, peperoncini arrosto, acciughe e capperi


Burrata oozes lactic sweetness. It’s also the perfect focal point for a dish that requires few other ingredients: start with good burrata and there isn’t much that can go wrong. Here, the saltiness of anchovies and capers and the sweetness of peppers are excellent counterpoints. The fennel isn’t just for its aniseed flavour, but also for crunch.

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About Italia!

When it comes to planning a holiday, so much of the enjoyment comes in the anticipation, which is why we have packed the issue with plenty of inspiration for your next trip to Italy, whether you’re going this year or next. We were intrigued to find out about the papier-mâché (cartapesta) tradition of Salento on our visit to Lecce, the ‘Florence of the South’. Lake Como is breathtaking whatever the season, and a visit to Villa Balbiano, now restored to its former opulence, is a must.