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Recipe Notes
Recipe Created by Chef Rosario Del Nero of NPA.
Chef’s Notes:
The Mediterranean Sea is the cradle of many cultures, each with distinctive cuisines and ingredients. However, the political borders of countries do not necessarily reflect cultural borders.
This orzo and asparagus salad recipe, for example, incorporates Italian cooking techniques, but also includes influences from Greece and other Mediterranean countries.
Orzo pasta, called Kritharaki, is a favorite in Greek cuisine and is often used in pasta salads and stews.
Extra virgin olive oil has been produced for centuries in all Mediterranean countries: Spain, Italy, Greece, Türkiye, Lebanon, etc.
Feta cheese is a staple of Greek cuisine, as well as the cuisine of other Mediterranean countries. The best and tastiest feta cheese is made from sheep’s milk.
Lemons are also widely used in Mediterranean cuisine: think of the famous Sorrento lemons used to make limoncello liqueur or the famous Moroccan preserved lemons used in tagines and more.
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