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Lemons and Olives: November 2010
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Sunday, 21 November 2010. Memorable things often happen unexpectedly. I was wandering around Il Desco, Lucca food show, when I saw. I knew that he had a disagreement with the Michelin guide and as a result his restaurant is now only mentioned in the book. His restaurant was the first to be awarded the three stars in Italy. When he heard my name he immediately said “You must be Neapolitan” . Then I offered the book for him to sign. I am very honoured to have met him even if only briefly. It has been raini...
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Lemons and Olives: August 2011
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Tuesday, 30 August 2011. Sagra della Zuppa di Aquilea. I should go more often to Italian Sagras, those beautiful village food festivals named after a dish that makes the place proud of it. The ones I visit are generally well away from home so we can make a good family day out but because of its vicinity, I didn’t put very much energy in trying to visit the Sagra della Zuppa di Aquilea. I was not disappointed. It was the best Tuscan soup I had ever had. Subscribe to: Posts (Atom). What if suddenly one nee...
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Lemons and Olives: Cacciucco di Carne
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Thursday, 7 October 2010. The days are getting shorter and the nights are now cooler so our menus can return to the more earthy dishes. A few days ago we entertained a few friends, two were local so I wanted to try something original but traditional at the same time. A while back I had heard that there was a meat version of the famous fish Cacciucco so I thought it would be fun to try it out. There were 7 of us so I made enough for 8 but I’m going to give the ingredients for 4 people. 6 oz minced beef.
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Lemons and Olives: April 2012
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Sunday, 1 April 2012. If you ask me what my favourite cake in the world is, I have one answer: “La Pastiera”. It is an ancient cake that goes back to mythical times. It had a religious and symbolic meaning which was incorporated into Christianity. In fact the so called modern version was created by the nuns of San Gregorio Armeno, in the old town of Naples, in 1600. Its ingredients symbolise the Resurrection and the fragrance of the coming spring. Ferry every day). We had a great day out,. A pinch of salt.
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Lemons and Olives: Crude Milk Pecorino
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Thursday, 18 November 2010. The raw milk pecorino cheese tastes completely different to a pasteurised ewe's milk cheese. It is sweeter and has got a rounder taste. A chunk of the cheese with a slice of wholemeal bread made a perfect lunch. I craved for half a glass of red wine to top it off but had to work and also drive in the afternoon so I will test that combination another time. Subscribe to: Post Comments (Atom). Le Mura Rental Villa Tuscany. September market in Lucca Tuscany. The days are getting s...
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Lemons and Olives: September market in Lucca Tuscany
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Thursday, 23 September 2010. September market in Lucca Tuscany. Borgo Giannotti in normal everyday life has got a lot of very interesting stores. Food is well represented and there are great shops selling kitchenware, glasses in any canonical shape, baskets, pottery, bottles, knifes and any kind of equipment for grape harvesting, mushroom or olive picking. I might need more than one post in the future to cover the treasures of this area. I got to the end of the main street and was about to turn back to e...
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Lemons and Olives: December 2011
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Sunday, 4 December 2011. Chestnut Flour in Northern Tuscany. Our woodman and friend, Antonio is one of the few still producing a small amount of flour in the traditional way and so I was more than delighted when he suggested that I follow the course of the chestnut from tree to flour. Part one – Mid October. Gathering sweet chestnuts. Part 2 –Mid November - At the Metato. Part 3 – At the Mill. The flour has a wonderful taste that is in my opinion enhanced by being dried over a natural fire. It seems ...
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Lemons and Olives: Penne with Green Cauliflower
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Tuesday, 14 December 2010. Penne with Green Cauliflower. It was nearly lunch time so it could be used immediately. Because the way our life is arranged we are still able to keep the Italian tradition of lunch as the main meal. I decided to prepare a quick Pasta con Cavolfiore (Pasta with cauliflower). I had a look on the kitchen shelves and found garlic, black olives and capers. I always keep fresh flat parsley in a little vase. Penne con Cavolfiore Verde - Penne with Green Cauliflower. 1 clove of garlic.
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Lemons and Olives: A Short Trip To Naples
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Tuesday, 7 February 2012. A Short Trip To Naples. A few hours in a train is a wonderful excuse for burying one’s head in a book and that is how I nearly missed my first glimpse of home Vesuvius. As I disembarked from the train I was accosted by an illegal taxi driver. Irritated I marched to the underground station and in half an hour I was in my brother’s flat in Vomero, on one of the hills of Naples. We walked back this time along via Duomo. The address no. 46 had on its wall a marble plaque wit...Maria...
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Lemons and Olives: September 2010
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Thursday, 23 September 2010. September market in Lucca Tuscany. Borgo Giannotti in normal everyday life has got a lot of very interesting stores. Food is well represented and there are great shops selling kitchenware, glasses in any canonical shape, baskets, pottery, bottles, knifes and any kind of equipment for grape harvesting, mushroom or olive picking. I might need more than one post in the future to cover the treasures of this area. I got to the end of the main street and was about to turn back to e...
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