My sister just returned from a stay at our condo in Cremona, so she thanked us with an evening out at our favorite place outside of Italy to eat Italian without Americanized flares, Firenze Trattoria (click here). On the way in, her husband asked me about the word Trattoria. I told him that it’s basically a term for a casual restaurant, often owned and run by family members. The food is usually the best home-cooked, local recipes in an atmosphere that welcomes you in and embraces you as one of the family.
This is exactly what we love about Firenze Trattoria in Salem. It is the best of Italian food, with recipes representing the local foods of one region in Italy. Each bite brings you to the rolling hills of Tuscany with its golden hues, picturesque country-side, and terra cotta-tiled hill-topped towns. Owners and brothers, Andi and Zamir welcome guests to their family run neighborhood dining room like members of their family.
The foods of a Trattoria are made with simple, fresh ingredients, representing the flavors of local products. We often strive in our home cooking to cook this way. As I’ve said before, we are now using a meat delivery service. Walden Local Meat Co. (click here) delivers meat throughout the Northeast sourced from local farms where the animals graze in fields like in our grandparents days.
A recent monthly share delivery included some lamb pieces intended for stew. Marco searched and searched for a recipe and landed on a Stufato di Agnello (Lamb Stew) from tastykitchen.com (click here to view on Pinterest). For the “herb mixture” he used Herbs de Provence and he couldn’t find pearl onions so used a regular onion coarsely chopped. It was a wonderful stew of simple flavors, combined with love, worthy of any fine Trattoria.