Tag Archives: Naples

‘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

A Ragu’ for Every Neapolitan

Travelling through Italy it soon becomes obvious that the country’s food culture is inspired more by comune than region. When that comes to the famed Ragù Napolitano, emotions run high. This earthy, rich red sauce for pasta was always only … Continue reading

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Posted in Best Pasta, Blue Collar Gastronomy, Faella, Food of the Ancients, Food travel, IGP, Ingredients, Nonna's Cooking, Pastificio G De Martlino, Pork, Real Italy | Tagged , , , , , , , , , , , , , , , , , , , , | 2 Comments