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Category Archives: Pugliese
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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Two Buses and a Pre-Historic Encounter
You know the English saying – you wait for ages at the bus stop and then two or more buses arrive together. This just happened to me. One week the Poissonnèrie Municipale at Le Tréport (Normandy), then a week and a … Continue reading
Posted in Alliums, Archaeology and Food, Basil, Blue Collar Gastronomy, Cicchetti, Classic Rice Dishes, Fish, Food of the Ancients, Food travel, Foraging, Ligurian, Nonna's Cooking, Origins of our food, Oysters and Shellfish, Puglia, Pugliese, Real Italy, Rice, Risotto, Terroir, Wild Food, Wild Funghi
Tagged Chanterelles, Colette on Truffles, Danielli Fresh Pasta Shop, DOP Marvaldi Olive Oil, Il Genovese Restaurant, Ligurian Olive Oil, Magnosa, Melaosporum Black Truffle, Mercato Orientale in Genoa, Monocle Magazine, Perigord Truffle, Pesto alla Genovese, Pesto Rossi, Poissonerie Municipale at Le Treport, Porcini, Roberto Panizza, Taggiasche Olives, Tartufo d'Alba, truffles, Via Galata, Via XX Septembre, Wallpaper Guide to Genoa, White truffle, Wild Funghi
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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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