Listing articles 76 to 90 of 123 articles with tag ‘Traditional’
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Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii.
Italian Minestrone Vegetable Soup Very Popular
The most delicious traditional Italian peasant soup, simmered for three hours. Learn how to make this soup with your local seasonal vegetable and the three secret ingredients that will make your soup really Italian.
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!
Serious gourmet traditional pumpkin risotto from Lombardy (Italy) anybody can cook in under 40 minutes.
These Swiss Alpine pies 'cholera' taste infinitely better than Cornish Pasties but neither made it to the exclusive club of export-grade European food specialties.
The most delicate sorbet of them all, and you don't even need an ice-cream machine!
Moldavian Pig Slaughter Popular
A friend brought me back pictures of a Moldavian family slaugthering a pig at home much like it was done all over Europe 100 year ago. Not for the faint-hearted.
These deep-fried cheese sticks named after the taking of Malakoff during the Crimean war are the most delicious deep-fried calorie bomb I ever tried.
Homemade freshly-milled spelt flour noodles in a century-old sauce from a grouse that came with the feathers. Quite an experience!
Thanks to a tiny a garganelli comb ordered from Italy I was able to make these legendary hand-rolled penne. A treat!
Extraordinary dish prepared directly over hot embers to make a memorable starter in the purest tradition of Mediterranean simplicity.
Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.
How my friend Pasquale came to eat my Maccheroni al ragł 'like in Napoli' and fix my media room so that I could watch the Sopranos.
How I convinced Switzerland's top custom installer to come and fix my home cinema the next day with a promise of homemade maccheroni with real Neapolitan ragł.
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.