Below you'll find a list of all posts that have been categorized as “Food”
At the end of a copious Italian meal, you will invariably be offered something to drink, a digestivo, such as a liquore, possibly an amaro, or a brandy, perhaps a grappa… These beverages with a rather high alcoholic content aid in digestion, thus the name, digestif. Most have a strong connection with their place of origin, such as the Vecchio …
People are constantly asking me to give them the highlights of Calabria, to sum it up in a sentence or two. Why should they read my book or scroll through my 100+ blogposts about the region? They want a soundbite, and amongst the myriad of enticements, I’ve found that the bergamot sparks interest. And now, the history of this remarkable …
Fresh off the tree, dried, stuffed or baked, the fig is a classic fruit, ancient, in fact. The fig has been present from the Garden of Eden to the banquet tables of the Romans through to Christmas puddings of Merry Olde England. The Greeks most likely introduced this noble fruit to Southern Italy, where it quickly became a staple. Down …
The Sunday excursion is quite popular in Italy. A little fresh air, a little culture, and a lot to eat. Recently, I happened upon an outing from Reggio Calabria to Caulonia. The day was to feature Caterina Niutta, an area craftswoman who would demonstrate “eco-printing” and serve a locally prepared lunch.
Much ado is made over what is referred to as cucina povera, simply put, the cuisine of the poor. These dishes are rooted in tradition and authentically recreate recipes with locally sourced ingredients. Today, patrons of the world’s best restaurants clamor for this tasty, wholesome food of humble origins. In Catanzaro, one such rustic dish has become a symbol of …
Over the past few years, I have become more and more aware of an exotic fruit rather common in the Province of Reggio Calabria. In Italian, this unusual, light-green fruit that ripens in the fall is called annona from the Latin Annona cherimola. In English, it is known as the cherimoya (also chirimoya, chirimuya) or custard apple.
I’ve noticed the word “calabrese” showing up with more frequency on Italian menus in the United States, often as a synonym for spicy: calabrese sausage, calabrese pizza, pasta alla calabrese … What do these dishes have in common? That little hot pepper affectionately known as the peperoncino, and Calabria has a certain reputation in its regard. The region boasts a …
Fantasioso … creative, imaginative … Italian bars are like the people. “Prendiamo un caffè.” Let’s get a coffee. An Italian bar is always, and I mean always, a stone’s throw away. Italians love their coffee, that thimbleful of dark liquid they throw back with such style. It’s about the coffee, but it’s also about the ritual, the culture, maybe even …
Licorice isn’t something people are wishy-washy about—they either like it or they don’t, regardless of how it’s spelled. Or would that be spelt? To the British, it’s liquorice, but what’s amazing is that most opinions have been formed without ever having tasted a single drop of real licorice, or for that matter, the very best licorice from Calabria, Italy.
Christmas gets bigger every year, so much so that we can’t fit everything into just one month. Decorations come out earlier and earlier, and we’re hardly able to finish our Thanksgiving turkeys before those Christmas parties start rolling out. But amidst all the hype, there are also those moments, some may even be categorized as magical, that make the season …