Despite being in the south of France this week, I keep finding myself ordering French variations on my favourite Italian dishes: crudités à l’anchoïade is similar to bagna cauda, beignets de fleurs de courgettes are fiori di zucca (battered and deep-fried courgette blossoms), pissaladière is similar to sardenaira, nicoise salad is similar to condiggiun from Liguria and…
The stunning Calabrian coast
Driving off the ramp of the ferry after crossing the Straits of Messina, we entered the mysterious land of Calabria. Tales of the “miseria” (an era of hardship and famine) propelling the expulsion of entire families across the Atlantic made us think the landscape would be dry and infertile. What lay between Naples and Sicily…
Pipi e patate: 5 ingredients, 1 family favourite side dish
Anglo-Saxons are rather famous for the concept of eating meat and two vegetables (usually a starch, typically potato, and a vegetable). Meanwhile Italians continue to eat a more traditional parade of courses (see guide here) which range from 2 or more courses of starters, a first course typically rich in carbohydrates which could be pasta, polenta,…
