Category Archives: Bread

Podolica – the Beast to Wrangle

By Giustino Catalano – founder of Di Testa e di Gola and an another great independent through and through. He is a classically trained chef, writer, broadcaster, educator and ambassador for the Italian Academy of Historical Gastronomy. This is the … Continue reading

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Posted in 'Junk' Food, Basilicata, Beef, Blue Collar Gastronomy, Bread, Cheese, Food of the Ancients, Food travel, Origins of our food, Puglia, Puglia / Apulia, Pugliese, Southern Italy | Tagged , , , , , , , , , , , , , , , , , , | Leave a comment

Wise Words / Crazy Fish

When asked how one tells the difference between farmed and wild sea bass (right), our man Bob Fish of Deptford Market replies: “Take one home.”  Repartee is Bob’s stock in trade as much as “I’ll have a tea” after 30+ … Continue reading

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Posted in Blue Collar Gastronomy, Bread, Food travel, Southern Italy | Tagged , , , , , , , , , , , , , , , , | 1 Comment

Pigeon Fancier

Disappointment evaporated into happiness when I went to my source of farm chickens from Gascony to be told there’d been no shipment this week from the country of d’Artagnan, Pousse Rapière and Pierre Koffmann, but then I found Anjou had … Continue reading

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Posted in Alcohol, Belgian Cooking, Bread, French Regional Foods, Game, Pigeonneau, Poulet Fermier, Proscuitto Crudo, Real Chinese Cooking, Sout West France Cuisine, South West French Cuisine, Speciality Chicken, Stocks and Stock Making | Tagged , , , , , , , , , , , , , , | Leave a comment