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in Siena; prepared with stale Tuscan bread, peeled tomatoes, garlic, basil and plenty of extra virgin olive oil, it was originally made as a recovery plate for the leftover bread.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 […]
Snapshots of the Tuscan countryside with an iPhone. This is the area of Montepulciano, and we can see the wineries lined up. Approaching Orvieto now.
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 […]
After All About Pasta I thought it was a good thing to look up the other famous “Made in Italy”, his majesty the Olive Oil. Extra virgin olive oil is the most common seasoning on Italian tables. Italy is one of the biggest producers of olive oil; a market worth about 2 billion euros, thanks […]
