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Category Archives: IGP
This Lent’s Seeming +40 Days
I am not a man alone in feeling the Lent just past seemed to run for more than 40 days and nights. Friends who denied themselves of their favourite indulgences were unanimous in remarking Lent 2013 seemed longer and so harder … Continue reading
Posted in Alcohol, Basilicata, Best Pasta, Blue Collar Gastronomy, Cocktails, Dry Martini, IGP, Lenten traditions, Real Italy
Tagged 40 Days Fasting, Carre d'Agneau, Chabichou, Chaource, Confits for Cheese, Fasoldo, Fried Quail Eggs, Gallucci & Gilmour, Gorgonzola Dolce, IGP Fagioli di Sarconi, Lent, Lindt Conching, Lindt Easter Bunnies, Lucania, Martini Cocktail, Mosto, New York University, Peppe Zullo, Prof Marion Nestle, Puglia, Quince Confit from Lucullus, Turkish Honey
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‘Ragu al Forno’
So many dishes come about through accident. Here’s one that recently happened in the No 19 kitchen. I’ve written about Ragú and Sugo; I’ve been first in England to talk of the rich Tuccú alla Genovese. Next comes a Ragú al … Continue reading
Posted in Beef, Blue Collar Gastronomy, Food of the Ancients, Food travel, IGP, Nonna's Cooking, Origins of our food, Real Italy, Simple Food, Southern Italy, Terroir, The Moors
Tagged 'In Search of TASTE', 'Ragu al Forno', Basilicata, Cruschi, Espelette Pepper, Fresh Tomato Sugo, Gallucci & Gilmour, Nora Peppers from Spain, Peperoni di Senise, The Moors, Tuccu Genovese
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‘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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Even Good Wine’s all Boxed-In Nowadays
I never thought I’d write this headline or piece, but these last few months I have bought and enjoyed wine in boxes. Never say never, as the expression goes. I have been happily buying and enjoying table wine out of boxes that were previously used … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, IGP, Laguiole Tire Bouchon, Puglia, Pugliese, Tire Bouchon, Wine Boxes, Wine Making and Viticulture, Wine Marketeers
Tagged 'Cardbordeaux', Blue Collar Gastronomy, calle Vallaresso, Carbon Footprint, Doy Packs, Fiona Beckett, Harry's Bar Venice, IGP Wine in Boxes, Keith Reeves, Leclerc, Loire Valley, Pays de Loire, Sud-Ouest, Venice, Whisky Cubes, Wine Boxes
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First in Britain – ‘Le Grand Maitre’ at Our Table
A text message pings in from Arnaud, a guy I’ve never met – “meet me on Smithfield Market in the morning at 06h00″ he wrote. Arnaud visits London once a month to look after the affairs of Loué, my favourite poultry … Continue reading
Posted in Alcohol, Alliums, Blue Collar Gastronomy, Brassserie Lipp, Capon, Caponisation, Cazuela, Chicken, Fonds and Jus, Food Influencers, Food Marketeers, food politics, French Markets, French Regional Foods, French supermarkets, Guinea Fowl, IGP, Label Rouge, Pigeoneau, Poulet, Poulet Fermier, Poulet Fermiers, Risotto, Salad, Simple Food, Stocks and Stock Making, supermarkets, Terroir
Tagged Bastille Day, Blue Collar Gastronomy, Genetically Modified Foods, Henri IV, Hybrid Chickens, Jasnieres, July 14, LDC, Le Gout, Le Mans, Loue, Maine et Loire, Monsanto, Pays de Loire, Poule au Pot, Poulet Roti, Quatorze Juillet, Sans OGM, Sarthe, Savennieres, Smithfield Market
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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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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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