Sunday, March 20, 2011

About Italian Food: The Holidays are Over... For Now

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From Kyle Phillips, your Guide to Italian Food
With San Giuseppe, the major winter holidays that feature foods of one sort of another have come to a close. A good thing, because I for one have overindulged, and unless I do something soon the swim suit season will be grim.

Almost Wordless Wednesday: Il Battuto
I'll be the first to admit that this isn't a particularly exciting photo: We have a blender -- Italians do use the mezzaluna, a crescent shaped blade to chop small... Read more

Got fish? Roast it in Salt
Lent is a period to abstain from meats, and if you think about it, doing so isn't a bad idea, even if you're not an observant Catholic -- if you... Read more

Il Pellegrinaggio Artusiano!
In 1891, Pellegrino Artusi, a 71-year-old retired silk merchant, gave up on trying to find a publisher for his cookbook, La Scienza in Cucina e L'Arte di Mangiar Bene (The... Read more

Insalate Romane
Modern Roman cuisine is one of the simplest and most direct in the Peninsula -- wholesome antipasti, quick, simple pasta sauces, light lively meat dishes, lots of greens and vegetables, and simple desserts. Part of the reason for this is cultural: Though the aristocracy enjoyed elaborate French cuisine, the general populace was unable to afford the recipes and made do with what they had. Since the rich soils and mild climate combine to yield superb produce, people likely saw little reason to cover the flavors with elaborate techniques. Take salads, for example...
See More About:  salads  roman recipes  simple recipes

 


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Kyle Phillips
Italian Food Guide
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Seen Here & There
Sabatino, one of my favorite Florentine restaurants
La Lancia Stratos: I remember it...
La colatura di alici di Cetara (Fish Sauce, In Italian)

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