Necessity is the mother of all invention, as they say, and so it was that Napoleon Bonaparte’s swiss chef Dunand, cooked up the bizarre combination of chicken, eggs and crayfish that would take on the name Chicken Marengo. It all happened after the battle of Marengo (south of Turin), in 1800, when Napoleon routed the [...]
Calabria is famous for, amongst other things, its tomatoes, and this is a great, fresh Ingredients 8 large tomatoes 8 spoonfuls of pasta – you can use what you want, but Ditalini are particularly adapt Olive Oil chopped parsley mint leaves basil grated pecorino salt pepper how to do it Wash the tomatoes thoroughly, and [...]
Pasta covered in a rich sauce is a national concept in Italy, with each region holding diverse strategies regarding the ingredients and preparation of sauces. This is a spicy Calabrian variation on the ever-popular tomato sauce Ingredients For 4 people 1 Kg of Tomatoes (de-seeded) 1 onion 50grms of pancetta 1 hot chilli without seeds [...]
Baccalá, or salted cod is normally associated with the Venetian province, where it became particularly popular thanks to the growth in trade during the middle ages (Salted cod, by its very nature, is an import – coming from the Atlantic). As an import, though, it can be found in the cooking tradition of various regions, [...]
