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Category Archives: The Moors
Oughts, Thoughts and Couscous Jeudi
Spending much of my teenage years on school holidays in France, two misunderstandings live with me and make me chuckle at self to this day. As I helped out in the Café Viargues in Decazeville (see About Gareth), I was fascinated by the … Continue reading
Posted in Blue Collar Gastronomy, Farmers Markets, Origins of our food, The Moors
Tagged 'Couscous Jeudi', 'Oughts', Algiers, Berbers, Cafe Viargues, Chickpeas, Couscous, Decazeville, Farmers Markets, Ferrero, Harissa, Hen & Cock Pheasants, North African Cooking, Phare Cap Bon, Pheasant, Piri Piri Chilli, Protection des Mineurs, Provence
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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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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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Ambassadors with Molto Gusto
Let me share with you a little known secret. In the lower ground floor of a fine townhouse in one of London’s most exclusive squares, there is a tiny restaurant which completely changes its theme near monthly. Two flags hang above … Continue reading
Posted in Alcohol, Basil, Best Pasta, Blue Collar Gastronomy, Ligurian, New Chefs, Nonna's Cooking, Origins of our food, Real Italy, Rice, Simple Food, Southern Italy, The Moors, Wine Making and Viticulture
Tagged Albergo's, Carlo Presenti, Culatello, Farinata, Gelati, Genoa, Italian Cook Schools, Italian Cultural Institute, Italian Kitchen, Italian Provinces, Italian Regions, Liguria, Ligurian Olive Oils, Ligurian Wines, Nino Bergese School (Genoa), Over-run American style Ice Cream, Pesto alla Genovese, Pinoli, Ragu, Ravioli, Salsa di Noci, Sicily, Tocco, Trofie, Via Sotto Ripa
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Wish List 2012. This Boy’s Up for Hire.
I could go a bit crazy at this point. Why, because I want everything I wish for to come about. Believe in it enough they say and it will happen. So I am believing myself into each of the situations set out … Continue reading
Posted in Archaeology and Food, Bauhaus, Blue Collar Gastronomy, Food Influencers, Food of the Ancients, food politics, Food travel, French Markets, French supermarkets, Great Chefs, Ingredients, New Chefs, Nonna's Cooking, Norway, Origins of our food, Real Italy, Simple Food, Southern Italy, Spanish Cooking, Terroir, The Food Business, The Moors, Wild Food, Wild Funghi
Tagged American Newspapers, Anthony Bourdain, Blue Collar Gastronomy, Food from the Baltic and Germany's Countryside, Iran (Persia), Lebanon, Les Halles Cookbook, Middle Eastern Cuisines, Monocle, Southern Italian food and cooking, Syria, The Spectator, Yemen
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Memo to Self: Fly ‘Home’ to Venice in 2012
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
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 Bacari, Camiceria San Marco, Chicetti, Joe Wolff, La Serenissima, Sestiere, Tramezzini, Venice
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Pain Alleviated by Rice. What Joy.
Apologies for the fewer number of pieces posted in recent days but I have been in too much pain to write – a condition that should leave as quickly as it arrived with expert manipulation tomorrow. Please be patient dear readers, I … Continue reading
Posted in Blue Collar Gastronomy, Classic Rice Dishes, DOP, Food Influencers, Ingredients, Po Valley, Real Italy, Rice, Risotto, Simple Food, supermarkets, The Moors, Venice, Walk with Joy
Tagged Acquerello, Heston Blumenthal, M&S new foreign range, Marc Bolland, Maturing Rice, Po Valley, Risotto
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