Category Archives: Cipriani

‘Al Dente’ can become ‘Al Dante’

Posted on October 8, 2012 by Gareth

‘Al Dente’ must be two of the most misunderstood words in the cooking world.  Italians talk noisily and knowingly about their pasta and risotti having to be ‘al dente’ to be perfect. Some outside Italy even talk of vegetables being cooked ‘al … Continue reading →

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Posted in Best Pasta, Blue Collar Gastronomy, Cipriani, Classic Rice Dishes, IGP, Latest Trends, Latini, Pastificio G De Martlino, Real Italy, Rice, Risotto, Sensory Cooking | Tagged , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Memo to Self: Fly ‘Home’ to Venice in 2012

Posted on December 29, 2011 by Gareth

Christmas presents come in two categories – the wanted and the other ones. The debate about recycling unwanted gifts has rolled on for years.  I am ruthless about disposing of the unwanted. No need for that with my Christmas booty … Continue reading →

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Posted in Blue Collar Gastronomy, Carlo Moretti, Cicchetti, Cipriani, Coffee, Food of the Ancients, Food travel, Harry's Bar, Harry's Dolci, Proscuitto Crudo, Real Italy, The Moors, Venetian Glass, Venice, Wine Making and Viticulture | Tagged , , , , , , , | Leave a comment

Plated Sunshine – Holidaying at Home – Part 2

Posted on July 29, 2011 by Gareth

I wrote about the 18m poor souls who it was reported won’t be holidaying this year due to the dire state of affairs on this island. The PM’s photocall in the Tuscan Hills in yesterday’s papers made us all feel better – not. … Continue reading →

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Posted in Best Pasta, Blue Collar Gastronomy, Bread, Chicken, Cipriani, Food travel, French Markets, French supermarkets, Holidaying at Home, Ingredients, Latini, Liguori, Nonna's Cooking, Oysters and Shellfish, Pastificio G De Martlino, Real Italy, Simple Food, Spanish Cooking, supermarkets, Techniques, Terroir | Tagged , , , , , , , , | 1 Comment