Narrations, anecdotes, talks about food, and short stories of a lesser known Italy by SeveDB
Pappa al pomodoro is a poor first course of peasant origin, typically Tuscan, to be precise in Siena; prepared with stale Tuscan bread, peeled tomatoes, garlic, basil and plenty of extra virgin olive oil, it was originally made as a recovery plate for the leftover bread. Excellent as a hot soup in winter, the tomato […]
The Friuli Venezia Giulia Region–Italy’s north-easternmost region–has an important production of wines. In a total of eight Doc and Docg areas, all located in the southern area of the region between hills and plains close to the sea, quality wines are produced such as Ramandolo, Colli Orientali del Friuli in its numerous variations, Collio Bianco […]
How to taste the rocket The best way to eat rocket is—as with all vegetables—to eat it fresh. Try to wash it well and buy only the one with the green leaves and not yellowed; if you keep it in the fridge, remember to dry it well after cleaning it and to keep it in […]
It is not Luciana’s Octopus. Instead the dish owes its name to the village of S. Lucia, one of the most ancient and characteristic neighborhoods of Naples, famous in the past for being a fishermen’s area called the Luciani, today the neighborhood is one of the most famous districts of Naples. The Luciana octopus recipe […]
There is nothing like summer to entice you to prepare healthy and tasty drinks. So fresh and refreshing that are good for your health just looking at them. Always with natural and tasty fresh fruits, but also vegetables, and herbs. Always different according to what is available at the moment. Today it was “Almond Apricot” […]
THE YEAR OF GREAT WHITE It used to be that when talking about wines, in Italy for Reds two region were claiming the title of THE BEST: Piedmont and Tuscany; while for the whites were claimed by the Friuli Venezia Giulia, and Trentino. They still produce remarkable reds and whites, but lately the South of […]
THE BLOOMS I truly love zucchini blooms, though there are many ways to consume them, my all time favorite is fried. They can be found and harvested in the spring / summer period, although greenhouse production makes them available every season of the year. The zucchini flower are male and female, easily distinguishable from each […]
ITALIAN WINES Italy is a world leader in the production of wines, especially quality wines. It is difficult to talk about a definitive ranking because in Italy the tendency of wine producers is to continuously improve, day after day and even the rankings we often see new wines come to the fore. HOW TO MOVE […]
I only use a few Apps for cooking, drinks, and food, even if some are very nice indeed. Like the NYT Cooking, or the Jaime Oliver Apps, and others. For Cooking The one I use is Pepperplate, and I use it per my own customized purposes. It is practically a log of all my foods, […]
Before bidding farewell to this elegant vegetable, I wanted to make one more dish. I can count at least 20 different ways to present asparagus. From the more elaborate such as soufflé to the common with eggs, or rolled in prosciutto. Perhaps because I’m nursing a sore throat—spring changed it’s mind and cooler temperatures were […]
After visiting Cinque Terre it is impossible not to have pesto in mind. You can’t really go by without seeing it publicized, on the menus, for sale, or even seeing classes offerings on how to make the real pesto! Of course it can be made with a blender in a few minutes, but how about […]
There are plenty of good things we can do with eggplants. My favorite ways include the Parmigiana as described here: Dressing Up an Eggplant, and here: Nothing Like Eggplant Parmigiana to Kick the Season. While on a more international vision, once I learned how to make Baba Ganoush—I do not like the store bought ones […]
