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food articles

A selection of articles regarding ingredients and preparations, seen from an On why and how people prepare food, on where and when they eat. Far from comprehensive these articles try to complementary to the vast existing material.

the unbearable roundness of being aubergine aka melanzana
Jan Theo

Aubergine: the summer queen

Very edible indeed If there were a distinction between vegetables one could eat raw and other that need to be …
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| May 16, 2019 | food articles
pure pine nuts
Jan Theo

Sicilian signature

The Sicilian signature The importance of this pine nuts and raisin in the Sicilian kitchen is hardly estimable. Where some …
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| May 14, 2019 | food articles
a variety of legumes
Jan Theo

Legumes are back

Legumes are back in town Although legumes have never been away, they are being welcomed as saviors. Rich in proteins …
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| May 11, 2019 | food articles
fresh shiny red tomatoes
Jan Theo

Tomato in Italy

Fun facts regarding tomatoes They were among the loot the Spanish brought back from their business trips to South America …
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| May 9, 2019 | food articles
potatoes and pasta are a match made in heaven
Jan Theo

Pasta with potatoes

Pasta with potatoes?! Respecting standards of taste, authenticity and decorum, it is the easiest and probably cheapest recipe known to …
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| May 9, 2019 | food articles
a plate of spaghetti garlic and oil, an absolute masterpiece of the Italian cuisine
Jan Theo

Garlic and Oil GandO

Garlic and oil Garlic and oil is one of Italy’s most iconic dishes, prepared by penniless students after midnight, renewed …
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| May 9, 2019 | food articles
Bread crumbs on pasta c'anciova
Jan Theo

bread and crumbs

Fun with breadcrumb Cheap, fast and somehow saucy, no, not the girls working behind the station but breadcrumbs. It’s source, …
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| May 6, 2019 | food articles
pesto trapanese with the so-called casarecce
Jan Theo

Beat it! Pesto

Pesto alla Genovese Pesto is a preparation more than a dish; it translates as ‘I beat’, and that is what …
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| May 6, 2019 | food articles
sardines are ubiquitous and tasty
Jan Theo

simply sardines

Sardines Humblest of the Mediterranean fish, probably also the most reckless one since it is caught in large quantities. Fishmongers …
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| May 6, 2019 | food articles
Sampolo 246 - Cultori del Gusto
the Sampolo246 arancina with medal
Haven’t I seen you before?
5 things All but abstinent custom Dig in food articles From dusk till dawn Idle days Nasuki’s Pantry Pride recipe
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cutting board with cold meat, a chili pepper and a knife: very Sicilian indeed
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man sleeping on a bench with a typical Sicilian hat

From dusk till dawn

From dusk till dawn

An arbitrary selection of the finest place to stay overnight
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This blog is by no means a journalistic product. Rather than periodic we issue our articles on a sporadic basis, depending on the availability and readiness of new articles. We can therefore not be considered an editorial product as defined in law n. 62 of 2001.