Tag Archives: Pancetta

Rome’s Spring Trinity

Cheek by jowl, but minutes by foot from Frascati’s faded but magical Villa Aldobrandini’s private gardens, we shell peas and beans, trim artichokes and chatter. We’d also visited the gardens by pulling family ties in old Frascati, so passing over … Continue reading

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Posted in Asparagus, Food of the Ancients, Genoa, Left Overs, Lenten traditions, Mercato Orientale, Real Italy, Risotto, Simple Food | Tagged , , , , , , , , , , , , , | 5 Comments

Broccoli has the Power to Divide

From an American president who famously told his country that having loathed broccoli all his life, he’d decided it would never be on White House menu’s for as long as he stayed in his Oval House. The broccoli farmers of … Continue reading

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Posted in Alliums, Best Pasta, Blue Collar Gastronomy, Brassica's, Nonna's Cooking, Onions, Real Italy, Salad, Southern Italy, Techniques | Tagged , , , , , , , , , , , | 1 Comment

Thick or Thin and when to Tip

‘Fick or Fin’ makes a difference. Forget the Beckhams as in the old London cabbie joke.Just concentrate on enjoying ham, roast meat, cheese, etc to the optimum by how it’s sliced. Continue reading

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Posted in Batterie, Blue Collar Gastronomy, French Markets, French supermarkets, Kitchen Equipment, Proscuitto Crudo, Slicing Machine | Tagged , , , , , , , , , , , , , | Leave a comment

Stale Bread = Blue Collar Gastronomy

What to do with stale bread – not white sliced, but real bread?  The English have Bread & Butter Pudding and, for about two weeks’ only, Summer Pudding. The Americans have French Toast.  Across Europe, stale bread figures large in too many … Continue reading

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Posted in Blue Collar Gastronomy, Food travel, Kitchen Equipment, Kitchen Tips, Techniques, Traditions at Table | Tagged , , , , , , , , , , , , , , , , | Leave a comment

The Charcoal Burner’s Wife

I am not cross referencing Heston Bee with this old style dish of Spaghetti with Eggs & Bacon. Nope, pasta in a wash of beaten whole eggs with grated Parmesan and Pecorino Romano, sharpened with tiny jewels of smoked pancetta or rolled coppa … Continue reading

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Posted in Best Pasta, Blue Collar Gastronomy, Ingredients, Techniques, Traditions at Table | Tagged , , , , , , | 2 Comments