Category Archives: IGP

Alpha Bieta and a Beta

Wherever I go I keep meeting up with Lucullus. Since friends acquired the artisan food company, Lucullus France, five or so years ago, I have built a romantic obsession with the man. The Véritable Lucullus – this foie gras mabré … Continue reading

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Posted in Best Pasta, IGP, London Street Markets, Pastificio G De Martlino, Pecorino Romagna, Real Italy, Simple Food, Southern Italy | Tagged , , , , , , , , | 2 Comments

Pomodoro, Pasta e Passione – and The Trinity

Pomo d’oro – literally meaning ‘golden berry’ is the root to what Italians call their ‘pomodoro’ and the fruit that changed cooking for ever. So magical was this bounty from the New World, that French named it ‘Pomme d’Amour’ . Still in … Continue reading

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Posted in Apulia, Blue Collar Gastronomy, DOP, Emilia-Romagna, Faella, Food of the Ancients, Food Scams, Food travel, IGP, Nonna's Cooking, Parmigiano-Reggiano, Pastificio G De Martlino, Pecorino Romagna, Pesto alla Genovese, Puglia, Puglia / Apulia, Pugliese, Real Italy, Southern Italy | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

A Ragu’ for Every Neapolitan

Travelling through Italy it soon becomes obvious that the country’s food culture is inspired more by comune than region. When that comes to the famed Ragù Napolitano, emotions run high. This earthy, rich red sauce for pasta was always only … Continue reading

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Posted in Best Pasta, Blue Collar Gastronomy, Faella, Food of the Ancients, Food travel, IGP, Ingredients, Nonna's Cooking, Pastificio G De Martlino, Pork, Real Italy | Tagged , , , , , , , , , , , , , , , , , , , , | 2 Comments