Italy - now that's my kind of boot

As January rolls in, I'm starting to think of putting the feasting of December behind me and dusting off some of my healthy eating habits.

One of the Italian New Year's Day traditions in a lentil soup. Lentils a symbol of good luck, could also be called a symbol of good health as they are a great lean source of protein and vitamins, and let's face it, even us Bon Vivants need a little balance sometime. Pulses, those little nutritional power houses, are hearty too, so they fill you up and never leave you feeling deprived. After all, even if we're being good, no one says you have to go hungry. So what better way to kick off the New Year.

The village of Castelluccio di Norcia during lentil flowering.

Generally, the Italian version of this soup very basic recipe that calls for stock, lentils, some onions, carrots and a bay leaf. Personally, I would throw in some pancetta or some italian sausage, as lentils are a natural match for pork, and need a salty kick.

The Castellucio plains are located in the Umbria region in Italy, which on the "boot" would be about mid calf, is prized for its perfect lentils, also home to both black and white truffles. A delicate flavour and tiny size, these lentils are a beautiful addition to a plate, or a soup.

This region is also prized for its pork butchery, including the 'prosciutto crudo di Norcia' as well as the 'prosciutto de montagna di Norcia', both notable types of the thinly sliced salt pork that is Italy's answer to ham. Umbria is also home to some of the cheeses that we would most easily recognize here in Canada-- Pecorino, Ricotta, Mozzarella and Mascarpone are all from this region. I can just imagine visiting a cheesemonger where fresh Mozarella (or Fior de Latte) is being pulled right before my eyes, just moments before I'm able to sink my teeth into the soft taste of fresh milk.

Each basic ingredients, they highlight the strong point of Umbrian cuisine-- simplicity. Seasonal home cooking reign supreme in the region, and can Umbrian cooks help it if truffles happen to be local ingredients? They grate them on pasta or serve them with chicken liver and anchovies. A small luxury for us, is tasty local fare for them. I think this year, I will make a resolution to eat locally and embrace the local fare, even if it does mean I get on a plane once in a while to find a new taste adventure. It'll be worth every penny.