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Tag Archives: Genoa
Tripe’s neither Tripe nor Trite
Swallow hard, get over your fear of wobbly foods and take a forkfull of tripe. Prepared as they do across Europe, tripe only ever disappoints if the cook is a lightweight. Tripes à la mode de Caen is a mainstay of French … Continue reading
Posted in Alliums, Blue Collar Gastronomy, Callos, Chicken, Dim-Sum, Genoa, Il Genovese Restaurant, Offal, Onions, Pesto alla Genovese, Poulet Fermier, Real Italy, Tripe, Trippe
Tagged 'French Provincial Cooking' by Elizabeth David, Blue Collar Gastronomy, Callos, Cidre de Normandie, Cork City, Genoa, GM-Free Chickens, il Genovese, Oxford Food Symposium, Pesto alla Genovese, Pesto Rossi, Poulet Fermier, Poulet Noir, Roberto Panizza, Roy Shipperbottom, Seasonal Produce, Sofrito, Tripas, Tripe, Tripes a la mode de Caen, Trippa, Trippe
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The Friday Stockdish
How our tastes change. As a teenager I dreaded the Friday lunch during my heady days in the Aveyron. It would hit me each Wednesday that we were on countdown to the most frightful meal of the week. How could this dish fit into cooking … Continue reading
Posted in AOC, Baccala, Blue Collar Gastronomy, Brassserie Lipp, Burgundy, Cazuela, Cazuela, Cicchetti, Curing and Smoking, Norway, Onions, Poulet, Poulet de Bresse, Poulet de Bresse, Salt Cod, Spanish Cooking
Tagged Aveyron, Bacalau, Bacalhau, Baccala, Baccala Mantecato, brandade de morue, Cafe Viargues, Decazeville, Fresh Cod, Genoa, Harry's Bar Cookbook, Iceland, il Genovese, La Cucina Veneziana, Lofoten, Lutefisk, Merlu, Morue, Pesto alla Genovese, Reykjavik, Slow Food Ark, Stoccafisso, Stockfish, Stockfisk
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‘Tuccu’ Comes Next
Reassurance. This writer has not gone away. Like my piece on ‘Al Dente’ which I reckoned would be simple enough and then what happened – it became a deep pool of differing thoughts. I began researching another on what I thought was … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Food travel, Ligurian, Real Italy, Simple Food
Tagged 'In Search of TASTE', Emilia-Romagna, Genoa, il Genovese, Monocle, Ragout, Ragu, Ragu alla Genuvese, Tuccu, Wallpaper
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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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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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