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Tag Archives: Roberto Panizza
Liguria: Plotkin’s Paradise, Panizza’s Pesto
Paradise is a word never to be employed lightly, it being too special to be devalued by mis-use. I’ve been in touch with a man who uses the ‘paradise’ word with every last gram of passion and meaning that it is due - and I … Continue reading
Posted in Basil, Best Pasta, Coffee, DOP, DOP Basilico Genovese, Food travel, Genoa, Il Genovese Restaurant, Ligurian, Memories, Mercato Orientale, Pesto alla Genovese, Pesto alla Genovese, Real Italy, Terroir, Veal, Vitellone
Tagged 'Il Genovese' on Via Galata, 'Recipes from Paradise', Basil, Brown and Company, Byron, Camogli, Charles Dickens, Cinqueterre, DH Lawrence, DOP Basil, Fred Plotkin, La Spezia, Little, M&S Deli's, Mercato Orientale, Pesato alla Genovese, Pesto Rossi, Roberto Panizza, Shelley, The Gulf of Poets
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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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Tuccu’s My New Ragu
Never have I found a simple story so complex to nail. I fell on a meat sauce for pasta that excited me - effectively a ragú - from Genoa. Roberto Panizza (right), maker of the finest of all Pesto alla Genovese’s, has it on … Continue reading
Posted in American Dishes, Blue Collar Gastronomy, Ligurian, Rants, Real Italy
Tagged Bolognaise, Clod, Dring's of Greenwich, Fettucine, Geneve, Il Genovese Ristorante, Jo Wennerholm, Ligurian Olive Oils, Matama, Naples, Pesto Rossi, Porcini, Ragout, Ragu, Ragu alla Genuvese, Ravioli of Borage, Reale, Roberto Panizza, Swiss Guard, Tuccu, Tuccu Genovese
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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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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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