Entries tagged with 'Italy'
Page 2 of 6
Editor's note: Serious Eats correspondent Carey Jones, eating her way around Italy, will be reporting back from Rome, Bologna, Tuscany, and Puglia. This is, without question, the best carrot I have ever eaten. As foods go, individual carrots aren’t that memorable, any more than particular Yukon Golds are memorable. And I say this as a girl who ranks carrots among her very favorite foods. Though I practically lived off of carrot sticks at a low point in my college meal plan days, I’d be hard pressed to recall a single, specific carrot I’d ever eaten. Until this one, in the seaside town of Polignano a Mare in Puglia. Sipping an aperitivo at Ristorante da Tuccino, one of the region’s most...
Continue reading »
Editor’s note: Serious Eats correspondent Carey Jones, eating her way around Italy, will be reporting back from Rome, Bologna, Tuscany, and Puglia. Two dizzying weeks of giddy gluttony in Italy, eating my way from Bologna to Lecce, acquainted me with a number of veggies, pastas, and sea creatures I’d neither seen nor tasted before. But one of the best single bites of the entire journey came in the town of Manduria, when I took my first mouthful of grano stompato—a centuries-old peasant meal that reminded me just how simple and sublime the right ingredients can be. The name of this dish, also called cranu stumpatu, translates to “stomped grain”—and it’s nearly as simple as it sounds. Whole grains of durum...
Continue reading »
Editor's note: Serious Eats correspondent Carey Jones, eating her way around Italy, will be reporting back from Rome, Bologna, Tuscany, and Puglia. My mental image of a Southern Italian fishing boat looks something like this: The seaside town of Molfetta, far down Italy’s eastern coast, has fed off the Adriatic waters for millennia—for most of that time, probably from little wooden boats like these. Records of a fishing village at this site date back as far as the fourth century B.C.; and while Molfetta gained later prominence as a Mediterranean trade hub and manufacturing town, fishing remains a healthy industry. Indeed, throughout the region of Puglia—the heel of Italy’s boot—food production continues to be an anchor of the local economy....
Continue reading »
Editor’s Note: Serious Eats correspondent Carey Jones, eating her way around Italy, will be reporting back from Rome, Bologna, Tuscany, and Puglia. "For those who like to taste and nibble without committing too much money or stomach space, it’s a dream come true." Americans have their happy hour bar snacks; the Spanish, their tapas. But no one does a drink-and-nibble like the Italians and their aperitivi. Starting around 6 p.m, give or take a few hours, most bars deliver a small tray of bite-sized stuzzichini (appetizers) with your drink—a pair of eggplant-ricotta rolls, say, or a few prosciutto crostini. And an increasing number of bars are laying out full-scale buffets of enticing finger foods, included in the price of your...
Continue reading »
Ms. Adventures in Italy No, not that the addictive kind of crack, but the onomatopoeic "crack." Sara Rosso of Ms. Adventures in Italy comes across Coffee Crack at Lino's Coffee. Coffee Crack consists of a shot of espresso liquor topped with cool frothed milk and chocolate syrup that is supposed to harden from the frothed milk, thus the "crack." Related Sugar Rush: Coffee Pocket A Student's Report on Universita Del Caffe, the Intensive Coffee Course at ICC...
Continue reading »
Editor’s Note: Serious Eats correspondent Carey Jones, eating her way around Italy, will be reporting back from Rome, Bologna, Tuscany, and Puglia. I hadn’t planned on writing about gelato in Bologna—I figured Robyn had covered that one. In fact, I intended to just eat my way through her list when in town. But then my friend Oscar, a lifelong Bologna resident with forty-odd years of gelato-eating under his belt, asked where I planned to try. I rattled off a few gelateria names. He nodded sagely. “Those are good. But I know a better one.” What was it called? Oscar waved his hand dismissively. “I don’t know names.” I offered him my map, but that too was shooed away. “I don’t...
Continue reading »
Burrata can go
from udder to wrapper in just a few hours, as I learned on a visit to the Mozzarella Gioiella factory in the southern Italian region of Puglia.
Continue reading »
I received a flurry of emails and phone calls on Sunday after the
New York Times published an article on Roman trattorias headlined "Let The Debate Begin." In Rome,
the "best" trattoria is the one that you love and claim as your own, period.
Continue reading »
I've always had a fascination with the way some people obsess with the notion of matching wine with food. During one memorable discussion long ago, I was told that lobster and wine don't really go together because the claws and tail call for different wines. Not everybody thinks this way and several recent meals in Italy's Piedmont region seemed to prove the point. Cooking bollito misto. As so often happens in places where there's a long and historic wine tradition, the Piemontese don't really bother with wine matching at all. Instead, they choose a bottle—often one that brings up fond memories—and drink it with everything. This attitude was on proud display at a food festival in the small Alpine...
Continue reading »
Photograph from Kristin Shaw on Flickr Last week the Wall Street Journal reported on an interesting story that lies at the intersection of economics and cheese. According to the paper, the Italian government is planning a bailout for, of all things, the Parmigiano-Reggiano industry. The bottom line is that at current prices the cheese costs more to produce than it does to purchase; a cheesemaker cited in the article spends €8 to produce a kilogram of cheese that he then sells for €7.40....
Continue reading »
