Ginger Biscuits and Salty Chocolate
Last week during our Italian class, we had to talk about what typical things we would offer guests to our house.
One girl suggested ‘biscotti alla canella’ (cinnamon biscuits). Malcolm next to me went for ‘biscotti alla mandorla’ (almond biscuits). Now, I love biscuits, which is why I almost never buy them because they would get eaten too quickly and they are not full of healthy things, like cabbage is (which I was eating at dinnertime today, in a cider, cream and mustard sauce with butterbeans, leeks and thyme, served with stove-top butternut squash scones … but I digress).
So I chipped in ‘mi piacciono molto i biscotti al zenzero’ (I really like ginger biscuits). I didn’t get round to explaining they have to be the ones with big chunks of stem ginger in them.
Next thing, I’m being asked by the lovely Carlo (our stand-in teacher for the week); ‘se veniamo a casa tua stasera, ci serviresti i biscotti al zenzero?’ (if we were to come to your house tonight, would you serve us ginger biscuits?). Unfortunately, no, I have no ginger biscuits in the house (see above). But, luckily, I have something else very special. ‘Non, ma offrirei il cioccolato alla sale. Solo cioccolato che è fatto di 70% cacao, minimo’.
Salty dark chocolate. Ranks up there only with soft salty caramel wrapped in dark chocolate. I’ll also eat dark chocolate with chilli, lime, spices or orange. But it has to be dark.
According to Carlo, I’m very ‘cutting edge’, but I have to admit I was introduced to these delights by someone else, to whom I am forever grateful!
* Apologies for any language gaffes. It’s so much easier to hide mistakes when it’s not written down!