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Category Archives: DOP
Liguria: Plotkin’s Paradise, Panizza’s Pesto
Paradise is a word never to be employed lightly, it being too special to be devalued by mis-use. I’ve been in touch with a man who uses the ‘paradise’ word with every last gram of passion and meaning that it is due - and I … Continue reading
Posted in Basil, Best Pasta, Coffee, DOP, DOP Basilico Genovese, Food travel, Genoa, Il Genovese Restaurant, Ligurian, Memories, Mercato Orientale, Pesto alla Genovese, Pesto alla Genovese, Real Italy, Terroir, Veal, Vitellone
Tagged 'Il Genovese' on Via Galata, 'Recipes from Paradise', Basil, Brown and Company, Byron, Camogli, Charles Dickens, Cinqueterre, DH Lawrence, DOP Basil, Fred Plotkin, La Spezia, Little, M&S Deli's, Mercato Orientale, Pesato alla Genovese, Pesto Rossi, Roberto Panizza, Shelley, The Gulf of Poets
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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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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
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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Exotic Eggs off Les Falaises and Welsh Plough
This was the time of year I’d hoped to be filming in France – among other locations, in Étretat and on the creamy coloured Falaises (Côtes Albatre). I’d set up the exclusive contact to involve one of the very few Englishmen with a … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, DOP, Food travel, Foraging, Gull's Eggs, Memories, Perfect Eggs, Wild Food
Tagged 20 bore shotgun, Allen's of Mayfair Butchers, Celery Salt, Chasseurs, Etretat, Farm Street Jesuit Centre, Glyn Ceiriog, Gull's Eggs, Hunters, Les Falaises, Les Roches Blanches, Llangollen, Peewit's Eggs, Plover's Eggs, plovers' nest on the plough, Port, Sourdough, Wales, Welsh Farmhouse Butter, www.walkwithjoy.com
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Love Apples, Fakery and Greed
When the tomato was first brought back from the New America’s to Spain – and nearly a century later diplomatically ‘gifted’ to Naples by the Spanish Court - it was thought to be highly decorative, but poisonous. It was a daring courtier who … Continue reading
Posted in Basil, Best Pasta, Black Peppercorns, Blue Collar Gastronomy, DOP, French Markets, IGP, Ingredients, Nonna's Cooking, Real Italy, Simple Food, Southern Italy, supermarkets, The Food Business
Tagged Basilico, DOP San Marzano Tomatoes, Home Grown Tomatoes, Love Apples, Mouli-Legumes, Mount Versuvius, Naples, Passata, Pizza, Pomodoro, San Marzano tomatoes, Sarnese-Nocerino, Sugo, Supermarket Chillers
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Judgement Day at Genoa’s Palazzo Ducale
Throughout my life I’ve experienced some lucky breaks. You could say I am blessed – and just back from Mass in a tiny church on the seafront in Genoa, I feel that way too. I have been invited to be a … Continue reading
Posted in Alcohol, Alliums, Basil, Best Pasta, Blue Collar Gastronomy, DOP, Food Scams, Food travel, Kitchen Must-Have, Ligurian, No Compromise Shopping, Norway, Origins of our food, Real Italy, Rice, Risotto, Seasoning
Tagged Arrigo Cipriani, Campari, Carrara Mortar, Cross of St George, DOP Basilico Genovese, Espresso, Farinata, Focacia, Gen', Genoa, Harry's Bar, Il Genovese Ristorante, Ligurian Basil, Ligurian Olive Oil, Mafia, Mercado Orientale, Palatifini, Palazzo Ducale, Pestle & Mortar, Pesto al Mortaio, Pesto alla Genovese, Pesto Rossi, Prosecco, Prosecco con Bitter, Riviera dei Fiori, trenette, Trofie, Venice, Via Sottoripo, World Pesto Championships
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