Category Archives: Tomato Sauce for Pasta

Eureka. I found ‘Fregola’ in Lewisham, London

Posted on July 17, 2011 by Gareth

The thrill of finding something entirely new is high octane. Amongst the pulses, grains and bagged rice on the bottom shelf of Gennaro’s, sweet ristretto con medicino in hand, I fell onto ‘Fregola’. Pasta not Strawberries Not a strawberry (fragola), but an … Continue reading →

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Posted in Best Pasta, Blue Collar Gastronomy, Food of the Ancients, Food travel, Ingredients, Nonna's Cooking, Origins of our food, Oysters and Shellfish, peasant cooking, Real Italy, Salad, Techniques, Terroir, The Moors, Tomato Sauce for Pasta | Tagged , , , , , , , | 2 Comments

Kitchen Luxuries: No 2

Posted on April 17, 2011 by Gareth

Old Monsieur Merle (Mr Blackbird of previous post) may have told me that a inspired cook can make fine food with on Opinel knife and a bucket, but it is a delight to use magnificent equipment too. For years we got … Continue reading →

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Posted in Batterie, Food travel, French Markets, Kitchen Equipment, Kitchen Must-Have, Kitchen Tips, Simple Food, Techniques, Tomato Sauce for Pasta | 1 Comment

Spectator ‘Scoff’ on Sugo

Posted on April 6, 2011 by Gareth

Gareth Jones gets his debut in Spectator Scoff tomorrow – about Sugo, we go, you go – to the news stands of course! Continue reading →

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Posted in Best Pasta, Blue Collar Gastronomy, Ingredients, Kitchen Tips, Real Italy, Tomato Sauce for Pasta | Leave a comment