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Category Archives: Venice
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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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
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There’s ‘Pesto’ and there’s ‘Salsa’
Back in Genoa for the shortest 24 hour pit-stop, I fitted in so much stuff. I was there mostly to talk tuna – posh, top end tuna c/o of my local interpreter and fixer, friend and architect, Sheila Opezzi. This is tuna which we’ll … Continue reading
Posted in Aubergine, Basil, Best Pasta, Blue Collar Gastronomy, Cicchetti, DOP, Fish, Harry's Bar, Ligurian, Pigeoneau, Real Italy, Salad, Terroir, The Food Business
Tagged Aperol Spritz, Blue Collar Gastronomy, Borlotti Beans, Carloforte, Ciccheti, DOP Basilico alla Genovese, Ersatz Pesto, Farinata, Genoa, Gustiamo, Liguria, Lord Byron, Mercata Orientale, Pesto Rossi 1947, Prosecco, Ristorante Il Genovese, Sotto Rippo, Via Galata, Via XX Septembre
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Cicchetti with Mozart, Utopia and Friendship
If history writes right, pity that first barman down in Seville who is famously recorded to have placed a slice of bread over a customer’s glass of wine on the marble-topped bar to keep out the flies – and with that, tapas … Continue reading
Posted in Alcohol, Aubergine, Basil, Blue Collar Gastronomy, Bread, Cicchetti, Memories, Real Italy, Venice
Tagged Aperol Spritz, Caffe Florian, Caffe Quaddri, Carrara, Cicchetti, Euphonia Works, Farinata, Gennaro's Delicatessen, Genoa, Italian Food Express at Gennaro's, Lardo di Collanata, Mostarda di Cremona, Mozart, Ombra Bacari, Polenta, Provolone Picante, Rincons, Seville, Stradivarius, Tamsin Waley-Cohen, Tapas
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‘……….since Sliced Bread’ goes the Saying
Sliced bread may have been a breakthrough in modern food manufacturing when it was first launched, following on from the dreadfully named ‘Chorley Wood Process’ for batch baking cheap bread, bleach included in every bag of flour. Then, like so much … Continue reading
My Sons have got their Chapon
No apologies for the pun, but it made me chuckle as I prepared one last glorious exit for our magnificent Chapon de Bresse. After its centre stage rôle at the Christmas Feast and later was served in the most exquisite sandwiches with … Continue reading
Posted in Alliums, Black Peppercorns, Blue Collar Gastronomy, Capon, Nonna's Cooking, Po Valley, Real Italy, Rice, Risotto, Salad, Salad and Digestion, Speciality Chicken, Stocks and Stock Making, Venice
Tagged Acquerello Rice, All'onda wave, Chapon de Bresse, Escarole, Frisee, Les Eleveurs de Bresse, Macon-Lugny Wine, Perfect Risotto, Roquefort, Walnut Vinegar & Oil, Walnuts
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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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