Category Archives: Alliums

Spring and the King’s Ramsons

To come across a mass of wild garlic is proof positive that Spring is with us. When you find some. there’ll be lots. This is no endangered species for sure. Like most wild plants it keeps only for an hour … Continue reading

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Posted in Alliums, Baccala, Basil, Blue Collar Gastronomy, Cheese, Chicken, DOP, Foraging, Ligurian, Nature, Parmigiano-Reggiano, peasant cooking, Perfect Eggs, Pesto alla Genovese, Pesto alla Genovese, Poulet Fermier, Real Italy, Wild Food, Wild Funghi | Tagged , , , , , , , , , , , , , | 3 Comments

Off to Festa Artusiana were Pilgrims We

Food festivals are legion across mainland Europe throughout the summer and across the regions of Italy more than most. There can barely be any ingredient or food that isn’t marked with a Sagra in Italy – from the anchovy, artichoke and almond … Continue reading

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Posted in Alcohol, Alliums, Apulia, Archaeology and Food, Asparagus, Aubergine, Basil, Basilicata, Black Peppercorns, Blue Collar Gastronomy, Bread, Cicchetti, Classic Rice Dishes, melanzane, Negroni, Parmigiano-Reggiano, Pesto alla Genovese | Tagged , , , , , , , , , , , , , , , , , , | 3 Comments

Praise be, where praise should be

When an English actress called Rachel who chooses to live in Rome contacted me yesterday for my preferred way to dress puntarelle little did I know there’d be a chain reaction. Puntarelle is a deliciously bitter tasting leaf adorned with what look like … Continue reading

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Posted in Alliums, Anchovies, Basil, Best Pasta, Black Peppercorns, Blue Collar Gastronomy, Chicken, Faella, Fish, Food of the Ancients, Genoa, Pesto alla Genovese, Real Italy, Risotto, Stocks and Stock Making | Tagged , , , , , , , , | 4 Comments