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Category Archives: Aubergine
“Peppa’s, Yer Peppa’s, Pahnd-a-Bohl!”
In these bankster-induced tough, purse stretched times, that street markets are selling fresh fruit and vegetables at £1 a bowl is not just welcome, it’s a gift for the canny shopper. Listen out for the barrow boys’ throaty calls of “Pahnd-a-Bohl!”. The … Continue reading
Posted in Aubergine, Blue Collar Gastronomy, Eggplant, Kitchen Tips, melanzane, Real Italy, Richard Olney, Simple Food, Southern Italy, supermarkets, Techniques
Tagged 'Queer Gear', Ada Boni, Anti-Pasti, Bell Peppers, Best Bargain Food, Contorno, El Pais, Elizabeth David, EVOO, Exotics, Grilled Peppers, Hydroponics, Lewisham Market, London Street Markets, Marcella Hazan, Old Borough Market, Old Covent Garden, Old Retainers, Old Spitalfields Market, Peperonata, Red Peppers, Roasted Peppers, Valencia
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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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There’s ‘Pesto’ and there’s ‘Salsa’
Back in Genoa for the shortest 24 hour pit-stop, I fitted in so much stuff. I was there mostly to talk tuna – posh, top end tuna c/o of my local interpreter and fixer, friend and architect, Sheila Opezzi. This is tuna which we’ll … Continue reading
Posted in Aubergine, Basil, Best Pasta, Blue Collar Gastronomy, Cicchetti, DOP, Fish, Harry's Bar, Ligurian, Pigeoneau, Real Italy, Salad, Terroir, The Food Business
Tagged Aperol Spritz, Blue Collar Gastronomy, Borlotti Beans, Carloforte, Ciccheti, DOP Basilico alla Genovese, Ersatz Pesto, Farinata, Genoa, Gustiamo, Liguria, Lord Byron, Mercata Orientale, Pesto Rossi 1947, Prosecco, Ristorante Il Genovese, Sotto Rippo, Via Galata, Via XX Septembre
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Cicchetti with Mozart, Utopia and Friendship
If history writes right, pity that first barman down in Seville who is famously recorded to have placed a slice of bread over a customer’s glass of wine on the marble-topped bar to keep out the flies – and with that, tapas … Continue reading
Posted in Alcohol, Aubergine, Basil, Blue Collar Gastronomy, Bread, Cicchetti, Memories, Real Italy, Venice
Tagged Aperol Spritz, Caffe Florian, Caffe Quaddri, Carrara, Cicchetti, Euphonia Works, Farinata, Gennaro's Delicatessen, Genoa, Italian Food Express at Gennaro's, Lardo di Collanata, Mostarda di Cremona, Mozart, Ombra Bacari, Polenta, Provolone Picante, Rincons, Seville, Stradivarius, Tamsin Waley-Cohen, Tapas
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Fresh that Tastes like Frozen
You’ve got to hand it to commercial plant breeders, the thousands of food technologists and marketeers - and, most important of all, their paymasters who care more for their beloved bottom line than just about any other consideration. A knowledge and genuine passion … Continue reading
Not sure about Aubergine
What to do with Aubergine? Seriously. Pretty to look at, but that’s it for me with this ancient fruit that’s now a vegetable. Continue reading