THE owner of Eusebi’s in Glasgow urges shoppers to step away from the supermarket shelves and support local food firms.

SCOTLAND Food and Drink Fortnight, which gets underway in Monday, is a chance to recognise those who grow, produce, and cook the best of Scotland’s food. 

My nonna made the most of locally sourced Scottish produce for over 40 years, having arrived from Italy shortly before the Second World War. 

I grew up with a fusion of Italian recipes and Scottish ingredients which educated my palate and I'm still amazed by the deliveries of local produce that arrive in the kitchen each day. 

My passion is Italian cuisine but using locally sourced food to make authentic dishes and we get the most amazing seafood from our fish supplier – Stevie Fish of the Fish Brothers. 

We’ve worked hard over the years to build relationships with the local experts, to ensure we always have the best and freshest ingredients. 

We want to know exactly what we’re serving up to our guests, as opening the restaurant is like opening up my home. We would never serve anything that I wasn’t happy to serve to my own family.

Another Scottish supplier we use is Peelham Farm, who specialise in organic meat and charcuterie. 

My Nonna wouldn’t throw anything away and breadcrumbs were often substituted on many pasta dishes instead of expensive parmesan.

My advice would be to step away from the supermarket shelves and start speaking to your nearby farmers, fishmongers and butchers to learn about where real food comes from and how best to cook it. 

Once you taste fresh, local produce, you’ll be sure to celebrate Scottish food and drink all year long.

Pomodoro Summer Soup by Giovanna Eusebi of Eusebi Deli in Glasgow

Serves 4
Ingredients 
500g overripe tomatoes 
1 /2 garlic clove
20g fresh basil 
30ml extra virgin olive oil 
Tsp dried oregano and thyme 
1 thick slice, slight stale crusty bread
Salt and pepper, to season

To Garnish 
A few basil leaves and few teaspoons of ricotta cheese

Method

1.Place the tomatoes in a food processor and blitz until liquid. 
2.Add the bread, basil, thyme, oregano, garlic and olive oil to the processor and blend. If the consistency is too thick add a little water to thin. Season with salt and pepper to taste.
3.Transfer the liquid to a bowl, cover and refrigerate for 30 minutes. 
4.Stir the soup well and then divide amongst the bowls. 
5.Crumble the ricotta and sprinkle a little on the top of each bowl along with a fresh basil leaf. Serve with a glass of your favourite wine and enjoy!  



Eusebi Deli, 152 Park Road, www.eusebideli.com