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Category Archives: Wild Funghi
Edible Gold has Papal Blessing
Maize or corn, call it what you will, we know came to Europe from the South America’s - another nugget from the heavy swag bags of the 15th century Genovese adventurer, Christo Columbus (1451-1506). Farmers across Southern Europe where it could best be grown took … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Food of the Ancients, Game, Mineral Waters, Nonna's Cooking, Polenta, Real Italy, Wild Funghi
Tagged Bergamo, Bianchi's Frith St Soho, Boletus Aereus, Cepes, Christo Columbus, David Hockney, Fellini's 'Juliet of the Spirits', Genovese, Harry's Bar, Milan, Paiolo, Papal Feasting, Parc des Sources (Vichy), Polenta, Polenta Bramata, Porcini, San Pellgrino Terme, Veneto, White Polenta, Yellow Polenta
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Sauce Source
Why does sauce making get folks into such a proper lather? Gravies and sauces get confused. How to present a dish in its full glory? The routine is familiar and would have been heard in a million or more homes … Continue reading
Posted in Alcohol, Alliums, Batterie, Black Peppercorns, Blue Collar Gastronomy, Burgundy, Chicken, Citrus Fruit, Fonds and Jus, Great Chefs, Onions, Stocks and Stock Making, Wild Funghi
Tagged Airelles, Aromatics, Auguste Escoffier, Calvados, Citrus, Cognac, Confits, Dried Porcini, Escoffier, Fonds, Fumets, Good Vinegars, Sauciers, Stocks, Wine
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Autumn’s in the Woods
Do I have a favourite season? Immediately I’d say Autumn because long hot sunshine days rather pull me down. But this is rubbish. All the seasons have their special moments and merits. Autumn just happens to over brim with Richness, … Continue reading
Posted in Alcohol, Alliums, Black Peppercorns, Blue Collar Gastronomy, Dry Martini, Food travel, Foraging, Game, Good Potatoes, Graisse d'oie and Confit de Canard, Real Italy, Richard Olney, Stocks and Stock Making, The Good Cook Series, Wild Funghi, Wine Boxes
Tagged Autumn, Autumn Cooking, Cepes, Family Feasting, Family Sunday, Foraging, Fresh Chestnuts, Game Birds, Juniper, Les Navets, Master Stock, Porcini, Red Cabbage, Roe Deer, Sauce Making, Stocks, Venison, Wild Funghi
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The Cheer Power of Food
One morning very recently I awoke heavy of heart – every foot step was an effort. I’d committed to visit the Italian Cultural Institute where an era was about to change – maybe it was this that was bearing down so weightily on my … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Curing and Smoking, Origins of our food, Proscuitto Crudo, Real Italy, True Innovation, Wild Funghi, Wine Making and Viticulture
Tagged 39 Belgrave Square, Carlo Presenti, Collio Wines, Emanuela Plazzotta, Italian Cultural Institute, Italian Culture, Licie Dentesano, Polenta, Porcini, Udine, Veneto/Fruili, Zenero e Cannella in Cocina School
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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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SIA 2012 will be Ferrets to Foie Gras, Fine Foods and All
Excitement builds across France this week, as well as for this writer - I’m like a 5 year old those few days before Christmas Eve. Why? Because we are a few days off the opening of the ‘grande spectacle’ that is the 2012 … Continue reading
Posted in Agrumes, Alcohol, Blue Collar Gastronomy, Brassserie Lipp, Bread, Capon, Chicken, Fish, Foie Gras, Food Influencers, Food Marketeers, Food travel, French Markets, French supermarkets, Graisse d'oie and Confit de Canard, Guinea Fowl, Label Rouge, Latest Trends, Lenten traditions, No Compromise Shopping, Oysters and Shellfish, Pigeoneau, Poulet, Poulet de Gournay, Poulet Fermier, Simple Food, South West French Cuisine, supermarkets, Terroir, The Food Business, Veal, Wild Food, Wild Funghi, Wine Making and Viticulture
Tagged Basse-Cour Farming, Blue Collar Gastronomy, Chapons, Concours General, Ducks & Geese, Paris, Porte de Versailles, Poulets Fermiers, Rare Breeds, Salon des Fromages, Salon International de l'Agricole, SIA 2012
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Our 2011/12 has been Game ‘Off’ not ‘ Game On’
Maybe I’ve a game issue because I’ve not had my loved and well-worn 12 bore off its secure clip to be stood early morning on my peg loaded and waiting - hip flask of sloe gin in right pocket with cartridges in my left - for the … Continue reading
Posted in Blue Collar Gastronomy, Chicken, Farmers Markets, Foie Gras, French Markets, Game, Poulet Fermiers, Wild Funghi
Tagged Becasse, Farmers Markets, Game Dealers, Grand Maitre 'Bresse' style Chicken, Grey Leg English Partridge, Hare, James Burden, Juniper, Lapin de Garenne, Loue, Mallard, Nicola Fletcher - food writer, Pheasants, Pink Shotguns, Porcini, Portwine, Rabbit, Red Legged 'French' Patridges, Shiny 4x4s, Smithfield Market, Snipe, Teal, Wild Venison, Wood Pigeon, Woodcock
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