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Tag Archives: Farinata
Chickpea Fervour
If you get in a fervour for the flavour of chickpea’s, then read on. A few years ago walking around a small town somewhere to the north of Alessandria (Liguria), we noticed a long queue forming outside a tiny, green … Continue reading
Ambassadors with Molto Gusto
Let me share with you a little known secret. In the lower ground floor of a fine townhouse in one of London’s most exclusive squares, there is a tiny restaurant which completely changes its theme near monthly. Two flags hang above … Continue reading
Posted in Alcohol, Basil, Best Pasta, Blue Collar Gastronomy, Ligurian, New Chefs, Nonna's Cooking, Origins of our food, Real Italy, Rice, Simple Food, Southern Italy, The Moors, Wine Making and Viticulture
Tagged Albergo's, Carlo Presenti, Culatello, Farinata, Gelati, Genoa, Italian Cook Schools, Italian Cultural Institute, Italian Kitchen, Italian Provinces, Italian Regions, Liguria, Ligurian Olive Oils, Ligurian Wines, Nino Bergese School (Genoa), Over-run American style Ice Cream, Pesto alla Genovese, Pinoli, Ragu, Ravioli, Salsa di Noci, Sicily, Tocco, Trofie, Via Sotto Ripa
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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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24h du Genoa
Back from the world’s greatest endurance race, the 24h du Mans in its 80th running, I couldn’t resist the headline. Off to Genoa on the early flight and still too late for lunch on day one and a too early … Continue reading
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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Judgement Day at Genoa’s Palazzo Ducale
Throughout my life I’ve experienced some lucky breaks. You could say I am blessed – and just back from Mass in a tiny church on the seafront in Genoa, I feel that way too. I have been invited to be a … Continue reading
Posted in Alcohol, Alliums, Basil, Best Pasta, Blue Collar Gastronomy, DOP, Food Scams, Food travel, Kitchen Must-Have, Ligurian, No Compromise Shopping, Norway, Origins of our food, Real Italy, Rice, Risotto, Seasoning
Tagged Arrigo Cipriani, Campari, Carrara Mortar, Cross of St George, DOP Basilico Genovese, Espresso, Farinata, Focacia, Gen', Genoa, Harry's Bar, Il Genovese Ristorante, Ligurian Basil, Ligurian Olive Oil, Mafia, Mercado Orientale, Palatifini, Palazzo Ducale, Pestle & Mortar, Pesto al Mortaio, Pesto alla Genovese, Pesto Rossi, Prosecco, Prosecco con Bitter, Riviera dei Fiori, trenette, Trofie, Venice, Via Sottoripo, World Pesto Championships
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