Category Archives: ‘Junk’ Food

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

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

Ceci’t Out

A journey taken a few years ago now, through Piedmont and on down to the Ligurian coast, had us joining a queue outside a tiny green tiled shop in a small town side street somewhere near Alessandria. No family name, … Continue reading

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Posted in 'Junk' Food, Blue Collar Gastronomy, Ligurian, Real Italy, Simple Food, Techniques | Tagged , , , , , , , | 1 Comment