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The land of generous dreamers – part 3

maggio 2, 2017

Sardoncini (big anchovies), bombolini (sea snails), trufelli (calamaretti spillo, baby squids), calcinelli (a peculiar kind of clams know as telline), cannelli (known as canolicchi or cappelunghe), nocchie (known as canocchie), moscioli (mussels), folpi (octopus), furbi (baby octopus) garagoi or crocette (murici, another kind of sea snails), anguilla (eel), aringa (herring), baccala (salted codfish), stoccafisso (stockfish), sarde (sardines), sgombri (mackerel), suri (sugarless, horse mackerel), beccacce (woodcock), cinghiale (boar), fagiano (pheasant), lepre (hare), quaglie (quails), starne (partridge), tordo (thrush), tacchino (turkey), agnello (lamb), pecora (sheep), quinto quarto (offal), lumache (ground snails), rane (frogs).  Continue Reading…


Mediterranean inspiration – part 1

aprile 6, 2017

We mediterraneans tend to be lazy, gadfly, (some say) not that committed to rules, but we can’t hold from being warm and generous. We all have been snot-nosed children, our mothers a kind of sacred molochs and the indisputable queens at mastering pans, pots and food. Religion keeps having a say in our habits and way of being. Continue Reading…


All I need

aprile 6, 2017

Hours spent in cooking classes with amateurs, other ones with pros (where I was the only non-pro; nowadays I wear not chef coat, just sage green or black aprons)… washing pots and dishes, peeling potatoes, chopping onions, deboning anchovies (even cats don’t get their leftovers as blood is too bitter), Continue Reading…


Eolian islands in early autumn – part 2

marzo 5, 2017

Raw ingredients and cooking techniques work harmoniously as an orchestra: sweet-and-sour, fresh and dried spices, chocolate in salty preparations – as in the middle ages -, wild veggies join offal, rabbits, the well-known Nebrodi black pig, the fat piquancy of cheese.  Continue Reading…


Into the wild

luglio 13, 2016

This post requires a brief introduction: on my mother side my blood is half Austrian and half Bolivian, on the other half from Trieste, half from the Ligurian seaside (Cinqueterre is the living proof God exists!).My wife is a natural born swimmer from Sardinia.
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the rest of the warriors

giugno 26, 2016

The well-known pranzo della domenica (sunday lunch) is a kind of a food marathon that tipically takes place within families.It’s quite common all over the world, as sharing food makes people strengthening identity and cultural affinity.

You go from sunday roast (in almost all english mother tongue places) to gigot d’agneau, from feijoada to pollo a la brasa, from paella to eisbein (german ham hock with sauerkraut), from casado to pabellon criollo…the world is not enough to do a proper list of these incredible dishes!

Everybody’s there, grandparents, nephews, brothers, sisters. Depending on the place and the rituals, food may be prepared in advance by women, even tough men love to prove themselves leaders in the kitchen too (some say that “chef” comes from the word “hefe”, the boss, but let’s not indulge too much in masculine psychology…).
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Slipping back in memories

giugno 4, 2016

Food is one of those things in life that has to do both with necessity and pleasure. We need to eat and we love what we eat (the latter is not necessarily true to the all of us, but I’m not part of their team). Wherever the place and climate we are born, nature keeps gifting us with fish, roots, eggs, seeds and plenty of edible stuff. We feed (we should, I mean) because of what grows by the season. These days a brutal “rupture” happened, so we are almost losing the necessary balance in the way we eat (we’ll have plenty of occasions to discuss about this in other articles…).
When I was a very young boy I realized that food is about pleasure because of Parma ham, dark chocolate, stinky cheese and hand-made russian salad (it used to be the guest star of our sunday lunch). But the striking revelation happened because of my grandmotherContinue Reading…