Category Archives: Cicchetti

Under the Oil

The tuna is an Olympian of fish. Those that swim the Mediterranean move in rapid shoals at great speed as their need is oxygen. Their gills work flat out to find what life giving gas they can as they shoot … Continue reading

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Posted in Blue Collar Gastronomy, Cicchetti, Deptford, Emilia-Romagna, Fish, London Street Markets, Nonna's Cooking, Real Italy, Southern Italy, supermarkets, Tuna | Tagged , , , , , , , , , , , , , , | Leave a comment

The Salsa with a Welsh Twist

Most are agreed that the walnut came originally from Persia – the Ancient Greeks called it the ‘Persikon‘, or ‘Persian Nut’. Not difficult really, as most of the best we have can be traced to the cultures of the Ancient … Continue reading

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Posted in Archaeology and Food, Baccala, Blue Collar Gastronomy, Bread, Cicchetti, Genoa, Il Genovese Restaurant, Ligurian, Pesto alla Genovese, Real Italy | Tagged , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Off to Festa Artusiana were Pilgrims We

Food festivals are legion across mainland Europe throughout the summer and across the regions of Italy more than most. There can barely be any ingredient or food that isn’t marked with a Sagra¬†in Italy¬†– from the anchovy, artichoke and almond … Continue reading

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Posted in Alcohol, Alliums, Apulia, Archaeology and Food, Asparagus, Aubergine, Basil, Basilicata, Black Peppercorns, Blue Collar Gastronomy, Bread, Cicchetti, Classic Rice Dishes, melanzane, Negroni, Parmigiano-Reggiano, Pesto alla Genovese | Tagged , , , , , , , , , , , , , , , , , , | 3 Comments