Category Archives: Tripe

Four Quarters makes Five

The waiting is over. What seemed liked a lifetime away, as we feasted on a very special dish of oxtail in Testaccio’s Trattoria Agustarello** more than a year ago, has now come to pass. The postman¬†rings the bell to deliver … Continue reading

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Posted in Blue Collar Gastronomy, Cocktails, DOP, Lazio, Negroni, Octopus / Pulpo, Offal, Oxtail, Real Italy, Tripe, Trippe | Tagged , , , , | 6 Comments

Pleasure is a good company Murgia

Here is a tale of the Macedonian oaks once used by the Venetians for ship building, the single muscle from the pig’s neck, artisans and Slow Food. I am back in Puglia in an area known locally as Murgia knocking … Continue reading

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Posted in Apulia, Archaeology and Food, Puglia, Puglia / Apulia, Pugliese, Real Italy, Slicing Machine, Tripe, Venice | Tagged , , , , , , , , , , , , , , , , , , | 1 Comment

The Little Twists and Turns

‘New moo read’ is what I swore Valentina Fortunato said, leaning across from the back seat in the mud-spattered 4X4 ¬†as we bumped and wove through flooded roads from a farm to restaurant – we were talking meat and we’d … Continue reading

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Posted in 'Junk' Food, Basilicata, Blue Collar Gastronomy, Chicken, Food of the Ancients, Food travel, Lamb's Testicles / Lamb's Fries, No Compromise Shopping, Offal, Origins of our food, Puglia, Puglia / Apulia, Pugliese, Seasoning, Simple Food, Southern Italy, Tripe, Trippe | Tagged , , , , , , , , , , , , , , , , , | 1 Comment