Category Archives: Antipasti

The Night I came Home in Lecce

When the remarkable bursts through to surprise after a day which began excitedly at 02h00, life again takes one of its funny turns. Food and cooking for me, when I eat out or I’m at at the stove, is about … Continue reading

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Posted in Antipasti, Apulia, Blue Collar Gastronomy, Digestivo, Food of the Ancients, Food travel, Good Potatoes, Great Chefs, No Compromise Shopping, Nonna's Cooking, Origins of our food, Puglia, Puglia / Apulia, Pugliese, Simple Food, Southern Italy, The Moors, Tomato Sauce for Pasta | Tagged , , , , , , , , , , , , | 3 Comments

Making Do. Pound a Bowl Peperonata

One of life’s mysteries in food is how a bell pepper with no breeding, raised on rock wool in the most artificial of growing conditions can become a star turn. I ponder this when I buy 12-15 red or yellow … Continue reading

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Posted in Antipasti, Apulia, Blue Collar Gastronomy, Nature, Puglia, Puglia / Apulia, Pugliese, Real Italy, Street Markets | Tagged , , , , , , , , , , , , , | Leave a comment