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Category Archives: Latini
‘Al Dente’ can become ‘Al Dante’
‘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
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 'Al Chiodo', Abruzzo, Al-dente, Antonietta Kelly, Beatrice Ughi, Bronx, Bronze Dies, Cipriani Pasta, Dante's Inferno, Faella, Frascati, Gragnano, Gustiamo, Gustiblog, Italian Trade Centre, Jo Wennerholm, Joy Davies' Noodles and Pasta, Latini Pasta, Pasta Making, Pastificio Di Martino, Pistoia, Rome
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Plated Sunshine – Holidaying at Home – Part 2
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
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 aroma's, arroces, Caution to the wind, fighting the system, Holiday moments, sensations, thrills at table, Tuscany for PMs, wild thyme
1 Comment