We continued the Italian theme with a warming Minestrone soup topped with large croutons and freshly grated Parmesan cheese. Due to its unique origins and the absence of a fixed recipe, minestrone is not particularly similar across Italy: it varies depending on traditional cooking times, ingredients, and season. Minestrone ranges from a thick and dense texture with very boiled-down vegetables, to a more brothy soup with large quantities of diced and lightly cooked vegetables that may include meats. Our version was vegetarian, containing beans as opposed to pasta.
Next up, we chose a very Mediterranean dish from Gordon Ramsey's Passion for Flavour. Char-grilled Sea Bream with artichokes, basil pesto, peas and herbs; this wonderful dish would feel at home on any discerning Italian's dinner table, and is equally as good for you, as it's pretty to look at!