Category Archives: Kitchen Must-Have

Plan A: Share the Pane of Italy’s South

Recently I tasted two breads, one IGP and the other DOP. The recipes had changed little if at all since the Middle Ages. Pane – rhyming with Plan A – is at the very heart, the cuore of life in Basilicata … Continue reading

Posted in Apulia, Archaeology and Food, Basilicata, Blue Collar Gastronomy, Bread, DOP, IGP, Ingredients, Kitchen Must-Have, No Compromise Shopping, Organic Food, Origins of our food, Puglia, Pugliese, Real Italy, Simple Food, Wines | Tagged , , , , , , , , , , , , , , , , , | 1 Comment

Salary Salt

Whatever’s new to write about salt that’s not been said. Well actually plenty for the serious student of salt. I’ve written about ‘edible gold’ (polenta) and now’s the time for what they call ‘white gold’. My first lesson in high grade salt was … Continue reading

Posted in Blue Collar Gastronomy, eels, Emilia-Romagna, Food of the Ancients, Food travel, Kitchen Must-Have, Origins of our food, Real Italy, samphire / Salicorne, Spanish Cooking | Tagged , | 1 Comment

Practical Pots and Plates

When in April 2011 I began a series titled ‘Kitchen Luxuries’, I was amazed at the pick up. Within weeks I’d been contacted by enthusiasts like myself for the Thomas TC100 industrial china design. They came from all over – Australia, … Continue reading

Posted in Kitchen Must-Have, Thomas Germany, White China | Tagged , , , , , , , , , , , , , , , | 11 Comments