I came to this dish very late, which is a surprise since it is one of the classic dishes of Venetian cuisine, and a pity since I have been missing it all my life. From just before my teenage years until adulthood, I wouldn’t touch fish on principle since I knew I didn’t like it, despite …
Sarde in saor: Venetian sweet and sour sardines (recipe) Read More »
This recipe is from Puglia. To fully understand Italian cuisine, it’s important to note the major difference between it and, for example, French cuisine. French cuisine is the cuisine of the chef. Home cooks spend a lot of time trying to live up to the creations and recipes coming out of the important restaurants …
Melanzane ripiene della nonna Checchina: Puglian stuffed eggplants Read More »
Radicchio tardivo di Treviso is an extraordinary looking vegetable, rather like a red and white octopus. Once cut, it is a kaleidoscope of red and white leaves which are extraordinarily beautiful. Grown in the provinces of Treviso and Venice, this plant now has protected name status from the European Union. It differs from other …
Quick Guide to Italian Ingredients: Radicchio Tardivo di Treviso IGP Read More »
For the stranger to Tuscany, one thing that needs getting used to is the bread. The local bread, known as pane sciocco, is made without salt and to many foreigners taste is bland at best. The other problem with it is that it goes hard very quickly and bread bought from the bakers in the …
Every cuisine has its secret. For Italian cuisine it’s simplicity: fresh, quality ingredients, perfectly paired to produce terrific tastes. The conservatism of the Italians when it comes to food can be quite frustrating, but there are really some dishes which cannot be bettered, so why tinker?
