Una faccia, una razza

 

In Gabrielle Salvatores‘ 1991 film Mediterraneo, a small group of Italian soldiers end up stranded and forgotten on a small Greek island during the second world war.

If you haven’t seen this film, I highly recommend it. It is charming and funny and superbly acted.

One line that stands out in my memory from the film is *una faccia, una razza* (one face, one race). It is used by one character to emphasize the similarities between Italians and Greeks.

While I am no expert on Greece or things Greek, I do see certain similarities in the cultures and I feel that the two cuisines compliment each other beautifully.

Consider the similarities between moussaka and parmiggiana or the caponata. 

Can you imagine sitting with friends at a table under a trellis laden with grape vines, or at a side walk cafe that overlooks the village square while the church bells chime the hour – are you in Greece or Italy?

The two salads pictured are both representative of the culture that created them.

They are very different but what they both have in common is the use of fresh, seasonal vegetables mixed with a culturally unique dairy product.

I had these together the other day and I loved the combination.  Served with pane, algio e olio and a pinot grigio or a young verdicchio (which is what I went with this time around) it is a satisfying, cool meal perfect for hot, humid weather. 

Cucumber Salad

Ingredients for 2

3 medium cucumbers

1 container Greek yogurt

garlic powder

oregano

mint

salt

Peel and cut the cucumber into bite size pieces and season to taste.  Add the yogurt and combine.  Serve chilled.

Caprese Salad

Ingredients for 2

250 gr cherry or grape tomatoes

250 gr ciliegini mozzarella (smaller than bocconcini)

fresh basil

extra virgin olive oil

salt

Wash tomatoes and place in a bowl. Drain mozzarella and add to bowl.  Season to taste, add basil and olive oil.

Serve chilled.

Pane, aglio e olio

toasted, sliced Italian bread

one galic clove, peeled

salt

extra virgin olive oil

This should be prepared last, just before serving because it is best warm.  As soon as the bread is toasted rub it with the garlic clove, sprinkle with salt and drizzle with olive oil!

Serve immediately.