A little bit of Italy in Scituate Harbor

Come fall, we eat some kind of squash almost every day of the week at my house.  It’s inexpensive, nutritious and filling, and locally it’s abundantly available. It can be jazzed up in any number of ways, including, as I recently discovered, with richly flavored olive oils and vinegars like those found at The Roman Table in Scituate. Now we’re not just talking olive oil with a sprig of rosemary in it here, people. We’re talking some serious, surprising flavors. Shop owner Cynthia Gallo-Casey offers a bevy of options from all over the world (click here to watch a short clip of Cindy describing The Roman Table), so even the most particular palate is sure to find something. I, for example, like a little heat in my food, and I love the Moroccan Harissa extra virgin olive oil on roasted delicata squash with salad greens or good bread. It also perks up potatoes, roast meat and fish, or creamy white bean dip, and adds a kick to soups, stews and casseroles.

Not a fan of spicy? Try the Tuscan Herb olive oil for rich, savory flavor on roast veggies or chicken. Or get the big picture on olive oils and visit The Roman Table for an oil tasting with Cindy – learn all about the different regions, olive varietals and agricultural techniques that contribute to distinctive differences in the flavors of oils from Italy, Greece, and even Australia.

Cindy points out that oils are not the only way to add flavor to fall and winter dishes, and The Roman Table offers a range of equally unique balsamic vinegars perfect for seasonal desserts and main dishes. Pomegranate balsamic vinegar is her particular recommendation for roasted root vegetables and squashes, and she also uses it to make an apple bruschetta. (I may have to sign up for one of her cooking classes to try that last one out!) Cindy also suggests the honey balsamic, a limited offering for the fall, or the cinnamon pear balsamic vinegars. I think the latter is perfect with baked, grilled or roasted apples or pears or in cranberry walnut salad with goat cheese.  Afraid to experiment by yourself? Sign up for Cindy’s Balsamic Glazes and Reductions class on November 1st and learn how easy it is to coat just about anything in tangy deliciousness.

–Sara Hellmold


About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
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