Subscribe to Gareths Blog
Tag Archives: Trofie
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
1 Comment
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
Leave a comment
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
2 Comments
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
1 Comment
Hey Presto – The Truth about Real Pesto alla Genovese
I wrote a week or so back about my disgust at the surfeit of industrial pesto sold freely across this country and my delight at finding a truly splendid Genovese pesto courtesy of my friends in New York – Gustiamo – who import some … Continue reading
Posted in Basil, Best Pasta, Blue Collar Gastronomy, DOP, Ingredients, Li, Ligurian, Real Italy
Tagged Gustiamo New York, Industrial Pesto, Lugurian Basil, Pesto alla Genovese, Real Pesto, Rossi Pesto, Trofie
Leave a comment
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
Leave a comment