Ravioli con salsa marinara
Although there is nothing particularly remarkable about this dish, it was one of my first meals in Siena at the Bar Palio in Piazza del Campo, and one I will never forget. Despite the simplicity of this primo piatto, I was overwhelmed by how delicious it was, along with how everything else tasted during my first few weeks in Italy. To quote my own Instagram from January, "Tomatoes taste like candy, cheese is a religion and carbs are music to my stomach."
Wow, if only I could be more poetic like this about life in general!
Anyway, I remember being very nervous about having to cook for myself at this time, considering I wasn't very gifted in the art of cooking. (Despite being Italian and having a professional Chef as a father...) I started taking mental notes on how dishes were prepared so that I could attempt to create something remotely similar in my own kitchen.
At it's core, Italian cuisine, especially that of Tuscany, embraces simplicity. Fresh ingrediants are used for light flavoring and each dish brings a sense of comfort to those eating it. That was what I kept in mind when learning how to cook.