Category Archives: Kitchen Equipment

Truths on Tartufata

“If I can’t have too many truffles, I’ll do without truffles.”  So is famously quoted of Colette (1873-1954) who also said: “Nothing ages a woman like living in the country”. Truffles have fascinated for centuries. The less we know, the … Continue reading

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Posted in Foraging, Hen's and Bantam's Eggs, Kitchen Equipment, Nonna's Cooking, peasant cooking, Real Italy, Risotto, Wild Funghi | Tagged , , , , , , , , , , , , , , , , | 4 Comments

Matches Go Up in Flames

This writer is fed up to the back teeth with the painful extremes folks go to in matching wine and food. Is it the artichokes or the chocolate, the spices or that porchetta that have them itching to find a … Continue reading

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Posted in Alcohol, AOC, Apulia, Beef, Blue Collar Gastronomy, Burgundy, Dry Martini, Food travel, French Regional Foods, Negroni, Poulet de Bresse, Poulet de Bresse, Poulet Fermiers, Puglia, Puglia / Apulia, Rare Roast Sirloin, Real Italy, Rice, Risotto, Simple Food, Sout West France Cuisine, South West French Cuisine, Southern Italy, supermarkets, Terroir, Tire Bouchon, Tomato Sauce for Pasta, Traditions at Table, Wine Making and Viticulture, Wines | Tagged , , , , , , , , , , , , , , , , | 4 Comments

Food, Patina and a Famous Belgian

“I arrived in the USA as an immigrant in 1948 pretty much on the eve of Thanksgiving and my first feast was such a meal. I did not understand the combination of all the elements, all were foreign to a … Continue reading

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Posted in American Dishes, Asparagus, Aubergine, Basil, Basilicata, Belgian Cooking, Best Pasta, Black Peppercorns, Blue Collar Gastronomy, Bread, Burgundy, Chicken, Citrus Fruit, Classic Rice Dishes, DOP Basilico Genovese, Emilia-Romagna, Escargots, Farmers Markets, Food travel, French Markets, French Regional Foods, Fruits Glace, Game, Good Potatoes, Graisse d'oie and Confit de Canard, Great Chefs, Hen's and Bantam's Eggs, Ingredients, Kitchen Equipment, Lamb & Mutton, Ligurian, Memories, No Compromise Shopping, Nonna's Cooking, Offal, Onions, Origins of our food, peasant cooking, Perfect Eggs, Pesto alla Genovese, Pesto alla Genovese, Poulet, Poulet de Bresse, Poulet de Bresse, Poulet Fermier, Puglia / Apulia, Pugliese, Real Italy, Rice, Richard Olney, Risotto, Sout West France Cuisine, South West French Cuisine, Southern Italy, Terroir, The Food Business, The Good Cook Series, Tomato Sauce for Pasta, Wild Funghi | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | 9 Comments