Lemons may not be the first ingredient that comes to mind when you think of Italian cooking. Yet the boot of southern Italy dips its toe in the temperate Mediterranean, and lemons made the Amalfi Coast famous. Pasta was introduced in Italy in the south, adapted from the Arabs by way of Sicily and Spain.
In pasta al limone, lemon juice and zest combine with olive oil and grated Parmesan cheese in a thick dressing that warms to a creamy consistency as it embraces the hot noodles. Add fresh basil and it's ready! Long, sturdy pastas, including spaghetti, linguine and fettuccine, are good choices for this sauce.
From sides we go on to main dishes. Our first stop takes us to the land of mango trees, spotted hippos and Timbuktu.