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Tag Archives: Liguria
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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Me Pesto in Me Mortar – with Love from Genoa
Like many great dishes, Pesto means no more than the wooden pestle and marble bowl it’s traditionally made in – a pestle and mortar. Paella, Casserole, Marmite (the pot, not the other divisive stuff – literally ‘barrel scrapings’), Jugged, Griddled, Broiled, … Continue reading
Posted in Archaeology and Food, Basil, Blue Collar Gastronomy, DOP, Food Influencers, Food of the Ancients, Food travel, Ingredients, Ligurian, Nonna's Cooking, Real Italy, Techniques, Terroir
Tagged Genoa, haricot fines, Liguria, Liguria's Terroir, Palatifini, Parmesan, Pecorino Sardo, Pestle and Mortar, Pesto, Pesto al Mortaio, pinenuts, trenette, Trofie, World Pesto Championships 2012
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Hey Presto, it’s Pesto al Mortaio
St Patrick’s Day 2012 will be very different for me and all the better for that – with respect to friends Donal, Joe, the Millikens, et al. No Guinness, no cabbage and bacon – instead I’ll be in the beautiful, historic … Continue reading
Posted in Basil, Best Pasta, Blue Collar Gastronomy, Food travel, Ingredients, Kitchen Equipment, Ligurian, No Compromise Shopping, Nonna's Cooking, Real Italy, Simple Food, supermarkets, Techniques, Terroir
Tagged Camogli, Carrara Marble, Genoa, Liguria, Ligurian Basil, Palazzo Ducale, Pesto alla Genovese, Roberto Panizza, Trofie, www.gustiamo.com
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Spongers Who Aren’t True to Genovese Ways
What ever happened to real Pesto? There shouldn’t be any other kind, but the shops have all swooped on a trend and genuine Pesto got trampled near to death in the rush. Basil has a sensitive soul - it blackens when cut with … Continue reading
Posted in Basil, Batterie, Best Pasta, Blue Collar Gastronomy, DOP, Harry's Bar, Ingredients, Kitchen Equipment, Kitchen Must-Have, Memories, Simple Food, Techniques, The Food Business, Venice
Tagged Camogli, Cararra Marble, Cenobio dei Dogi, Genoa, Genovese DOP Basilico, Gustiamo New York, Harry's Bar Venice, Liguria, Marcella Hazan, Olive Oil, Pestle & Mortar, Pesto alla Genovese, Real Pesto, Trofie
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