Marko Koskinen, Kitchen Manager at Baltic Princess, who specializes in Italian flavors, tells us what to recognize the quality pasta.
The surface of a good quality pasta is rough, not shiny and slippery. Adobe Stock / AOP
Tallink Siljan on the Baltic Princess, who works as a kitchen manager Marko Koskinen is a passionate friend of Italian cuisine. Many other Finns also love Italian cuisine. That’s why Tallink Silja’s ships celebrate Italy theme weeks until mid-November.
The Italian theme for the first time last year turned out to be so popular that the same theme was wanted on ships this fall. According to the shipping company, positive feedback on the theme weeks became an unprecedented number.
On the Swedish and Tallinn ships, the Italian theme will be featured in restaurants this fall: Tavolàta and Grill House restaurants offer an Italian seasonal design designed by Koskinen, and the buffet has an Italian-themed special table. It offers, among other things, Arancins, Cannells, Tortells and various Italian cheeses and desserts. The bars also offer Italian beers and a separate Spritz menu.
Chicken-Calzons in the buffet. Tuuli Lindgren
The best pasta
Of course, pasta is one of the big part of Italian cuisine, although Koskinen reminds us that the Italian cuisine is much more.
– Italian cuisine includes simplicity, balance and the fact that we cook with heart. The flavors are allowed to shine without unnecessary complexity, Koskinen sums up.
Antipasties are an integral part of Italian cuisine. They are also available on Tallink Silja ships. Tuuli Lindgren
The best meals are created when the raw materials are of high quality.
To identify quality pasta, the kitchen manager has two important rules that you should keep in mind in the shop and in the kitchen. They are related to the appearance of the pasta and the label on the packaging.
1. The rugged surface
– High quality pasta has a jagged surface. Often dry paste works better than fresh, as the sauce is better adhered to.
2. Trafilaata Al Bronzo
-The Trafilata Al Bronzo label tells about quality pasta. The pasta is printed into its shape using bronze nozzles.
Respect the seasons
Italian cuisine is also a lot based on seasons. Koskinen says that raw materials are used only when they are in the season, which also tastes best.
January is in Italy’s seasonal seasonal season. Italian orange season is also visible in Finland, as the first blood orange will arrive at the stores.
February is in Italy the season of fennel and broccoli. In March, the last fresh pumpkins will be eaten. The first asparagus starts to chill the ground.
In April in Italy, it is worth treating especially with Latva artichoke and in May with both white and green asparagus.
In June, the zucchini season begins and the strawberries also ripen.
In July, in Italy, summer vegetables and fruits, especially CantaloupeMelon, will be enjoyed in Italy.
Caprese salad is a classic where tomato and mozzarella combine with basil. Tuuli Lindgren
In August, the heart of the Italian cuisine is found in tomatoes and eggplant. In September, on the other hand, truffles, delicacies and chestnuts will be picked.
In October, the slowest growing fruits and vegetables will be eaten, and in November the winter ribs will be eaten. Alba’s white truffles are the best and most expensive, and at that time the annual truffle festival will be held in Alba.
In December, the tasty cabbages will be picked.
FACT
Marko Koskinen has written Passione: Passion for Italy, which was awarded in 2008 as a cookbook of the year. Koskinen has also piloted Sasso, a restaurant in Helsinki and has worked for a long time in Kämp. He is now working as a kitchen manager for the Baltic Princess, which runs in Turku -Stockholm.