Listing articles 1 to 8 of 8 articles with tag ‘Not for vegetarians’
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Hachis Parmentier is French confort food at its best - slowly prepared over 3 days. Spend 3 minutes to see how it's done.
This medieval Italian sausage from Ferrara nearly made me pass out.
We roasted a whole boar on woodfire at Hattonchâtel castle in France for a memorable medieval banquet. See how it's done, from start to finish. Not for the faint of heart!
Proper Speck, a cult Tyrolian dried and smoked pork meat, can only be found in a narrow corner of Val d'Ultimo, in Italy. Probably the best dried meat on earth, and you can't really buy it. But let me show you how it's made.
Learn how to make a foie gras terrine from scratch in only 12 minutes.
My largest and most unusual pasta-making accessory, the bigolaro, made 28 fat spaghettis, called bigoli, each as long as the room. Served with the traditional duck ragù, this made my guests very happy despite the fact they had to make their own pasta.
My visit of the largest traditional food fair in the world in Torino, Italy.
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.