Category Archives: Baccala

Lentils, Shiny Gold and Strong Hopes

‘Turn out the lights, the party’s over They say that, ‘All good things must end’ Let’s call it a night, the party’s over And tomorrow starts the same old thing again’ So sang Willie Nelson. One year ends and another … Continue reading

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Posted in AOC, Baccala, Blue Collar Gastronomy, Capon, Caponisation, Cheese, Chicken, Choucroute, Cipriani, DOP Basilico Genovese, Fermented Foods, Foie Gras, Fruits Glace, Game, Genoa, Harry's Bar, Label Rouge, Pecorino Romagna, Pesto alla Genovese, Pesto alla Genovese, pied de Porc, Polenta, Poulet, Poulet de Bresse, Poulet de Bresse, Poulet Fermier, Poulet Fermiers, Real Italy, Rice, Risotto, Salt Cod, Simple Food, Stocks and Stock Making, supermarkets, Trotters, Venice, Walk with Joy | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

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

Cod’s Confit Zone

Salty fish tales rise up from the market and talk turns to seasons – what’s in and what’s out. Off-shore cod will be off menu in a couple of weeks – early April – as the fish migrate from the … Continue reading

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Posted in Baccala, Blue Collar Gastronomy, Fish, Pesto alla Genovese, Pesto alla Genovese, Real Italy, Seasoning, Sensory Cooking, Simple Food, Uncategorized | Tagged , , , , , , , , , , , , | Leave a comment