Romelu Lukaku is one of the big names dominating this summer’s transfer headlines. The burly Belgian is on the verge of leaving Manchester United to join up with Antonio Conte and his new-look Inter Milan side. Despite United boss Ole Gunnar Solskjaer taking the 26-year-old on the club’s summer tour to Australia, it seems just a matter of time before Lukaku heads to the fashion capital of the world to play, ironically, in one of the worst Inter jerseys of recent times.
Lukaku, who has made no secret of his desire to play in Serie A, is also reported to love cooking, so, in anticipation of his move to the San Siro, we’ve compiled a list of five Italian signature dishes that we think best describe the big man’s attributes on the field of play.
We’ve all been there in our local Italian restaurant salivating over the menu when someone on the table next to us orders the Italian equivalent of a Cornish pasty. I’m talking of course about the calzone pizza, which to look at reminds you very much of Lukaku himself; solid, beautifully sculptured leaving you full of anticipation but, when you stick a fork into it once again, the Belgian springs to mind as the pizza deflates leaving you disappointed and wishing you’d spent your money on something a bit cheaper that would still do the job of leaving you suitably full.
An Italian coffee-based dessert, affogato perfectly sums up Lukaku’s abilities on the field; at first, you get a warm shot of espresso coffee which gives you a lift and puts a spring in your step but as time wears on, the scoop of vanilla ice cream that is put in the dish prior to the coffee, begins to take over leaving you with a cold numbness that soaks up all the energy that you received in the early part of eating.
A classic Italian summer dish that has variations to the recipe depending on which region you’re in. The Tuscan version is the most popular containing chopped salad, onions, cucumbers and tomatoes all dressed in olive oil and vinegar. So how does this dish remind us of the Belgian international striker I hear you ask?
Well, it’s the final ingredient that gives this recipe its individuality; soaked stale bread. Added to a perfectly constructed panzanella, the bread provides the substance to the whole dish but as an individual ingredient, its well past its best so better to get rid as soon as possible.
A Sicilian classic consisting of tube-shaped shells of fried pastry dough filled with ricotta cheese. Once finished they look fabulous but the real fun and games come when it’s time to eat.
Just like big Rom, a poor first touch can let you down and leave you with pieces of ricotta all over your fingers. If you choose to use cutlery to consume one however, a poor first touch could result in the pieces of pastry flying off at all angles spoiling any promising move to enjoy this culinary treat.
This dish dates back to the middle ages (about the same time that Lukaku last had a decent game for United) and its origins can be traced to Naples. It’s a recipe that kind of sums up The Red Devils over the past 12 months; layer after layer of pasta sheets containing a varied mix of ingredients which were originally used with leftover food as poor peasant families looked on in envy at their rich neighbours up the road.
With a strong focal point a Lasagne cooked in the traditional way can be absolutely delicious but, if you buy badly you can be left with an overpriced dish that fails to hit the height’s that your initial outlay promised.