Category Archives: Venison

Imagine, then Realise ‘No Compromise’ Shopping

A chance meeting with the effervescent Claudio Volpetti, co-owner with brother Emilio of one of Rome’s finest food stores located on the edge of Testaccio at Via Marmorata 47, set a thought in my mind. “After Slow Food must come … Continue reading

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Posted in AOC, Beef, Blue Collar Gastronomy, Chicken, Fish, Foie Gras, Fonds and Jus, Food Influencers, Food Marketeers, Food Scams, French Markets, French Regional Foods, French supermarkets, Game, Guinea Fowl, Lamb & Mutton, No Compromise Shopping, Normandy, Organic Food, Origins of our food, Philip Crosby, Pigeonneau, Poulet, Poulet de Bresse, Poulet Fermier, Poulet Fermiers, Rare Roast Sirloin, Smoked Fish, Speciality Chicken, supermarkets, Venison | Tagged , , , , , , , , , , , , , , , | 1 Comment

Jacob & Esau, a Sheep and a Deer

Try as I might, I have yet to make the connection I hoped for. Elizabeth David delighted with her recipe for making mutton taste like venison. When A Book of Mediterranean Food was very first published in 1950, mutton was commonplace … Continue reading

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Posted in Belgian Cooking, Black Peppercorns, Blue Collar Gastronomy, Burgundy, Chicken, Lamb & Mutton, Norway, Richard Olney, Venison | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Chiazza Another Day in Paradise

Market crazy you may call me, but before writing about other bounty from Brindisi, here’s more of what and how we are denied in our food, as if it requires a logistical miracle to bring fresh produce to England. The … Continue reading

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Posted in Agrumes, Apulia, Basil, Beef, Blue Collar Gastronomy, Brassica's, Cauliflowers, Cheese, Christmas Citrus, Citrus Fruit, DOP, Farm Shops, Farmers Markets, Fish, Foie Gras, Food Marketeers, Food of the Ancients, Good Potatoes, Memories, Nonna's Cooking, Origins of our food, Oysters and Shellfish, Puglia, Puglia / Apulia, Pugliese, Real Italy, Simple Food, Veal, Venice, Venison, Vitellone | Tagged , , , , , , , , , , , , , , , , , , , , , | 4 Comments