Category Archives: DOP

Four Quarters makes Five

The waiting is over. What seemed liked a lifetime away, as we feasted on a very special dish of oxtail in Testaccio’s Trattoria Agustarello** more than a year ago, has now come to pass. The postman rings the bell to deliver … Continue reading

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Posted in Blue Collar Gastronomy, Cocktails, DOP, Lazio, Negroni, Octopus / Pulpo, Offal, Oxtail, Real Italy, Tripe, Trippe | Tagged , , , , | 6 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

All Fingers and Thumbs

Mozzarella grows on you. Unlike most cheeses, mozzarella is named after a technique, not a place. Outside of the Italian south we are too often served up a sub-standard cheese that falls far short of the mark. No protection law … Continue reading

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Posted in Apulia, Archaeology and Food, Blue Collar Gastronomy, Cheese, DOP, Emilia-Romagna, Mozzarella & Burrata, Parmigiano-Reggiano, Puglia, Puglia / Apulia, Pugliese, Real Italy, Simple Food | Tagged , , , , , , , , , , , , , , , , , , , | 1 Comment