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Category Archives: Terroir
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
6 Comments
The Bretons’ Best Silver
How can one improve on eating sardines? The little fish described by London chef Rowley Leigh of Le Café Anglais as ‘the rabbits of the piscatorial world’. Wouldn’t we prefer this Chef/Writer had kept his English plainer and written ‘sea’, but otherwise I loved what he said, specially … Continue reading
Posted in Blue Collar Gastronomy, Brassserie Lipp, Bread, Fish, Food of the Ancients, French supermarkets, Harry's Bar, Label Rouge, Simple Food, supermarkets, Terroir, The Food Business, Venice, Vinegars
Tagged Ancient Rome, Blue Collar Gastronomy, Brasserie Lipp, Brittany, Cancale, Colatura di Alici from Amalfi, Connétable, Douarnenez, Garum, Le Guilvinec, Napoleon, Nicolas Appert, Sarde e Soar, Sardines, Sardines de Millesime, Venice, Vintage Sardines, W Chancerelle, www.gustiamo.com
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Schmaltz, Oma style
With more and more UK food stores, from hypermarket barns to our neighbourhood late night shops, most times now stocking Duck or Goose Fat and some delicatessens even selling Italian Lardo, a third option is missing. It’s where we should go next. … Continue reading
Posted in Austrian Cooking, Blue Collar Gastronomy, Bread, Comforting Foods, Curing and Smoking, Fish, Good Potatoes, Graisse d'oie and Confit de Canard, Simple Food, Smoked Fish, South West French Cuisine, Terroir
Tagged 'In Search of TASTE', 'Nose to Tail' Eating, Austrian Cooking, Blue Collar Gastronomy, Fergus Henderson, Horseradish, Knoddel, Knusper Grammeln, Kren, Meerettich, Oma's Cooking, Roggen Brot, Rye Bread, Schmaltz, Styria, Tewksbury Mustard
3 Comments
Gnocco, Gnocchi – Who’s There?
The answer is a dumpling that’s as old as pasta itself. That’s Gnocchi – made most times nowadays with potato, but with variants assembled from semolina, regular wheat flour, chestnut flour, polenta, breadcrumbs (like Knödel) and, in Lombardy, they make theirs with pumpkin. Sometimes the gnocchi are … Continue reading
Posted in Blue Collar Gastronomy, Comforting Foods, Good Potatoes, Harry's Bar, Real Italy, Techniques, Terroir, Venice
Tagged "Acquolina", Amaretti, Anthony Blake, Antoine-Augustin Parmentier, Calle Valaresso, Campo San Barnaba, Cotechino, Desire, Floury Potatoes, Gino Santin, Gnocchi, Gnocchi alla Parigina, Gnocchi di Patate, Gnoccho, Guidecca, Harry's Bar, King Edwards, Levoni, Lombardy, Mantova, Maris Piper, Parmentier, Pesto alla Genovese, Pesto Rossi, Sage, Salvia, Tazio Nuvolari, Tortelli di Zucca, Venice, Zampone
3 Comments
Katie or Kate’s Great Legacy
The world of food and cookery writing lost a hero a few weeks ago. Much saddened as we are to lose a friend, we lost Katie’s writing about a decade earlier when she retired from the mainstream. In what was to … Continue reading
Posted in Seasoning, Sensory Cooking, Simple Food, Stocks and Stock Making, Subsidised Food Production, Techniques, Terroir, Watercress
Tagged Anthony Blake. Cuckfield, Cookery Writers, Daily Telegraph, Fideua, Food Writers, Katie Stewart, Le Cordon Bleu. Avenue Foch, Longhouse Kitchens, Longhouse Workshops, paella, Risotto, Roll and Diamond Cutting Chinese style, Simpson's-in-the-Strand, The Guardian, The Times, Watercress Dinners, Watercress in Hampshire
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A Perfumed Potager in L’Orne
There are buds showing and daffodils coming up right now all showing us Nature’s rebirth, but a finely tended garden in mid-summer is another thing altogether. I saved this piece for our winter time with the intention of delighting my readers. I write … Continue reading
Posted in Alcohol, Bread, Chicken, Food travel, French Regional Foods, Organic Food, Pigeoneau, Poulet Fermiers, Salad, Salad and Digestion, Simple Food, Terroir
Tagged 'The Scented Kitchen' by Frances Bissell, Boudin noir, Calvados, Cider, Cidre, Eco-Tourisme, Floc de Gasgogne, L'Orne, Mortagne-au-Perche, Normandy, Pineau de Charentes, Pommeau, Potager, Prospect Books, Raymond Blanc. Chateau de Villiers, Serif Books, Tom Jaine
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Instep for Cruschi
I break into a smile each time I hear myself saying “Cruschi”. It’s a quite crazy word for a very real gastronomic treat. Said by the peoples of Lucano, it sounds like “Crusshh-ski” – put a question mark at the end and, … Continue reading
Posted in Alcohol, Basilicata, Blue Collar Gastronomy, Bread, DOC, Real Italy, Southern Italy, Spanish Cooking, Terroir, Wild Food, Wines
Tagged 'In Search of TASTE', Aglianico Wine, Basilicata, Cacioricotta, Campania, Cruschi, Enotria, Gallucci & Gilmour, IGP, Keith Reeves, Lampascioni, Lucano, Pecorino di Filiano DOP, Peperoni di Senise, Ristras, Senise, Sinni River, Spanish Antilles, Strascinata, Taurasi Wine
4 Comments