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Category Archives: Pastificio G De Martlino
There was once a pig called Jimmy
Once upon a time, many years ago near the little town of Pietralunga in the province of Perugia, a farmer had a pig called Jimmy. Jimmy was a very special pig. He was prized as a truffle hunter which is … Continue reading
Posted in Best Pasta, Blue Collar Gastronomy, Faella, Farm Shops, Food of the Ancients, Food Scams, Foraging, Latini, Pastificio G De Martlino, Real Italy, Risotto, Southern Italy, Terroir, Truffles, Truffles, Wild Funghi
Tagged Chef Rudi de Volder, City Social, Jason Atherton, Le Roi du Diamant Noir, Lorenzo Vannozzi, Lucullus, Marcus Wareing, Nobu, Paul Walsh, Perugia, Pietralunga, T'convent Restaurant, Tartufi Jimmy, Terfez, Truffle Paradise, Tuber Borchii, Tuber Magnatum Pico, tuber melanosporum, Vanghino
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‘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
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 Beatrice Ughi, Campania, Cavatelli, Chef Antonio Albano, Cime di Rape, Durum Flour, Mt Vesuvius, Naples, Orecchiette, Puglia, Ristorante Di Gustibus, San Marzano DOP, Semolina, Strascinate, www.gustiamo.com
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Alpha Bieta and a Beta
Wherever I go I keep meeting up with Lucullus. Since friends acquired the artisan food company, Lucullus France, five or so years ago, I have built a romantic obsession with the man. The Véritable Lucullus – this foie gras mabré … Continue reading