Category Archives: Tomato Sauce for Pasta

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

‘Ere Ear, we’re making Orecchiette

The food ‘industry’, for that is what they call it as if to separate us further from our food, has a language of its own. One term they like is ‘mouth feel’. Good pasta is about mouth feel as much … Continue reading

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Posted in Apulia, Best Pasta, Blue Collar Gastronomy, DOP, Food travel, Latini, Lazio, Nonna's Cooking, Pastificio G De Martlino, Puglia, Puglia / Apulia, Pugliese, Real Italy, Southern Italy, Tomato Sauce for Pasta, Venice | Tagged , , , , , , , , , , , , , , | Leave a comment

Addomme’ and the Pizza Ambassador

When the Italian Ambassador to London wants pizza what does this Neapolitan diplomat do? Does he ask the Embassy kitchen in Grosvenor Square to prepare one, or does he go elsewhere? The answer is that this true gentle man travels 30′ across … Continue reading

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Posted in Anchovies, Aubergine, Basil, Blue Collar Gastronomy, melanzane, Parmigiano-Reggiano, Real Italy, Simple Food, Southern Italy, Tomato Sauce for Pasta, Veal | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments