My neighbour showed me where
Submitted by Angie and Robert on Sat, 12/10/2011 - 11:42In reply to A newbie all over again! by Annec
My neighbour showed me where to pick wild chicory, I cannot remember the dialect word, but it was absolutley delicious and so digestable....miles better than spinch....but not telling where it is!, and the fungi pickers have been down our lane again, but a bit hesitant to try the mushrooms.
In reply to My neighbour showed me where by Angie and Robert
I think my neighbour calls it a very similar name - sounds like 'cheekoria', with the emphasis on the 'o' (as in orange) bit. He farms around our place and at times his wife (and others) come down and dig up baskets full of (what I think) is weeds, they say to me just take them, but weeds look all the same to me. I occasionally see cars parked up near the fields on the Piane de Falerone road with lots of people walking around with baskets picking greens out of the fields. They know what to do around here ! S
Italians and other cuisines
Submitted by Brianm on Sat, 12/10/2011 - 12:49In reply to A newbie all over again! by Annec
changeing cuisines in Italy....
Submitted by sebastiano on Sun, 12/11/2011 - 04:20In reply to Italians and other cuisines by Brianm
The fact(S) are firstly that Italian cuisine doesn't exist, there are a number of VERY different cuisines from different parts of the country.Where cultural influences from outside are more tangible like the big cities not only is there a huge variety of different restaurants (from different countries) ethnic food,from different regions of italy and you might be suprised to see how oriental and middle eastern spices are VERY present in modern cuisine for example in Milano.For the same reasons on the opposite side deep in rural Italy where large scale immigration is inexistant,contact with outside cuisine also ,areas with very traditional agricultural values tend to eat what they've always eaten.I suppose in remote and rural parts of the U.K. it wouldn't be so much different.I think you would be very suprised to see what inroads foreign cuisines have made in Italian cooking especially over the last ten years.In fact the top three chefs at the moment in Italy are all of German origin, tempura has become a regular "italian" dish, cous cous using north african spices is considered a "traditional" dish in south western Sicily..the list is very long..
for sure !
Submitted by sprostoni on Sun, 12/11/2011 - 05:31In reply to changeing cuisines in Italy.... by sebastiano
sebastaino, I tend to agree with your view, I suspect that the Chef Victor Casanova (that praises the food) may be a Marchigiano ? I havn't seen (as yet) much sign of 'tempura becoming a regular "italian" dish' other than at the nearby Japanese restaurant ........... buon appetito ! S
Seems like he is just an
Submitted by Badger on Sun, 12/11/2011 - 09:52In reply to A newbie all over again! by Annec
Seems like he is just an Italian-American. They say his cooking is Tuscan inspired. http://press.fourseasons.com/losangeles/hotel-team/victor-casanova.html