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Category Archives: Archaeology and Food
Two Buses and a Pre-Historic Encounter
You know the English saying – you wait for ages at the bus stop and then two or more buses arrive together. This just happened to me. One week the Poissonnèrie Municipale at Le Tréport (Normandy), then a week and a … Continue reading
Posted in Alliums, Archaeology and Food, Basil, Blue Collar Gastronomy, Cicchetti, Classic Rice Dishes, Fish, Food of the Ancients, Food travel, Foraging, Ligurian, Nonna's Cooking, Origins of our food, Oysters and Shellfish, Puglia, Pugliese, Real Italy, Rice, Risotto, Terroir, Wild Food, Wild Funghi
Tagged Chanterelles, Colette on Truffles, Danielli Fresh Pasta Shop, DOP Marvaldi Olive Oil, Il Genovese Restaurant, Ligurian Olive Oil, Magnosa, Melaosporum Black Truffle, Mercato Orientale in Genoa, Monocle Magazine, Perigord Truffle, Pesto alla Genovese, Pesto Rossi, Poissonerie Municipale at Le Treport, Porcini, Roberto Panizza, Taggiasche Olives, Tartufo d'Alba, truffles, Via Galata, Via XX Septembre, Wallpaper Guide to Genoa, White truffle, Wild Funghi
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I Found my Apulian Fava
Surrealism is a near daily overly used and, worse, largely misunderstood term. When you walk into London’s Queen’s Club, past three shiny patent leather black Maybach’s into a simple dining room overlooking immaculate tennis courts to meet Peppe Zullo – that’s surreal. Maybach’s stand for vulgar … Continue reading
Posted in Alcohol, Alliums, Archaeology and Food, Aubergine, Blue Collar Gastronomy, Eggplant, Food of the Ancients, Ligurian, melanzane, Origins of our food, peasant cooking, Pugliese, Real Italy, Southern Italy, Terroir, The Moors
Tagged 'Burnt Flour', 3000 year old olive trees, An Appetite for Puglia by Christine Smallwood, Antonio Tomassini, Apulia, Cacioricotta, Crema di Fava, Elizabeth Minchilli in Rome, Farina Brucciato, Grano Arso, Mosto Cotto, Olive Oil, Orcchiette (Little Ears), Peppe Zullo, Primitivo di Salento, Puglia, Pugliese, Rosario Didonna, Taranto, Wild Chicory
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24h du Genoa
Back from the world’s greatest endurance race, the 24h du Mans in its 80th running, I couldn’t resist the headline. Off to Genoa on the early flight and still too late for lunch on day one and a too early … Continue reading
Pigeonneau is No Pigeon-You-Know
If an Egg-on-Legs is a country mile from a Poulet Fermier, then let the same be said of the gracious Pigeonneau from its too often mistaken equivalent, the feral wood pigeon. Pigeons have always been message couriers, from the Ark, through sieges … Continue reading
Posted in Alcohol, Alliums, Archaeology and Food, Blue Collar Gastronomy, Food of the Ancients, French Markets, French Regional Foods, French supermarkets, Great Chefs, Greek Cooking, Pigeoneau
Tagged 'Crop Milk', Ancient Rome, Anjou, Dovecotes, Duif, ers, LDC, Les Charmilles, Loue, Non GM feed, Persia, Pigeoneau, Pigeonneau, Pigeonneaux, Pliny the Elder, Reuters News Agency, Sans OGM feeding, Sarthe, T'convent Restaurant, Toits d'Eglises
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Feta that’ll not Make you Feta’r
You all know the expression in English ‘as different as chalk and cheese’ – I’d reckon it must have been dreamed up to describe Feta cheese. Most Feta on sale is one-dimensional, chalky, overly saline and utterly pointless. The original barrel-aged Feta, … Continue reading
Posted in Archaeology and Food, Blue Collar Gastronomy, Citrus Fruit, DOP, Food of the Ancients, IGP, Ingredients, Origins of our food, Real Italy, Salad, Salad and Digestion, Seasoning, Simple Food, Southern Italy
Tagged Al-dente, Ancient Rome, Barrel-aged Feta Cheese, Cretan Feta, Cretan Lifestyle, Eat Pray Love by Elizabeth Gilbert, Elizabeth Minchilli in Rome, Farro, Mediterranean Diet, Mint, Neal's Yard Dairy, Pelopennese, Rosie Barron, Sicilian new season Tomatoes, The Roman Army, Thesaloniki, Unwaxed Sicilian Lemons
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Cruel Chocolate
It’s not the chocolate that’s cruel, it’s me, your writer. This being chocolate’s big week for sales and I am writing about two extraordinary chocolate varieties which you’ll not be able to find unless a) you’re amidst the excitement that is Marseille, or … Continue reading
Posted in Archaeology and Food, Blue Collar Gastronomy, Citrus Fruit, French Regional Foods
Tagged 'Conching', Angers, Ardoise, Croquants, E/V Olive Oil Chocolate, Indigo, L'Esperantine de Marseille, Les Quernons, Lindt, Lindt & Sprungli, Marseille, Olives and Olive Leaves, Praline, Swiss Milk Chocolate
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Condiment or Fish? You Decide
A deep love of food culture and ingredients has my mind flicking backwards and forwards as I go about my day. If my day has me in a space as splendid as Genoa, then you must expect some fire crackers. … Continue reading
Posted in Archaeology and Food, Best Pasta, Black Peppercorns, Blue Collar Gastronomy, Brassserie Lipp, Caesar Salad, Cauliflowers, Fish, Food Marketeers, Food of the Ancients, Food travel, Foraging, French supermarkets, Ligurian, Nonna's Cooking, Origins of our food, Real Italy, Salad, Salad and Digestion, Simple Food, Wild Food
Tagged Acciughe, Anchovies, Ancient Rome, Brasserie Lipp, Bucatini, Chancerelle Family, Chicory, Connétable, Garum, Genoa, Liquamun, Mercado Orientale, Monaco, Monagasque, Puntarelle di Roma, Radicchio, Salsa di Acciughe, Sardines, Via Sotorippa
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