An Italian Notebook original article.

“First impressions are so important. And in Naples it’s the vegetable antipasti that belt our a trumpet fanfare for the dishes that follow.

“The bright and shiny skins of tomatoes from northern Europe promise much but deliver only bland and wooly interiors.  Instead, make a food pilgrimage to Vesuvian soil and savor the pomodorini grown in Campania.  What’s so special? The siren song of volcanic minerals in every local vegetable.

“If not bruschetta, or a platter of eggplant, carrots or zucchini presented under a film of olio al peproncino (chili oil), choose a plump, delicately-scented mozzarella combined with prosciutto.  The local white wine. Falanghina, provides essential counterpoint.

Or order any vegetable antipasto della casa, most often a self-serve buffet affair, and brace yourself for a veritable Hallelujah Chorus to set before you!”

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