For six years of my life, I lived in Liguria, before eventually settling back in my beloved Piemonte. While on the riviera, I had the habit to buy my vegetables and fruit from the farmers’ market that, twice a week, animated the breathtaking main square of the village: with its traditionally Ligurian colorful homes and the majestic baroque basilica that dominated it, I can guarantee you that taking a stroll through it was a panacea for all ailments.
Anyway, the farmers’ market! This time of the year, and well into the Summer, one of my favorite things to get was trombette, a variety of zucchini, lighter in color, longer but with a smaller circumference. While similar in taste to their more famous cousins, they are somehow more delicate and creamier in texture: they are delicious, like zucchini, fried with eggs, or cooked with olive oil and vinegar.
