Do Italians chow down on baseball sized meatballs atop a big ‘ol mountain of spaghetti? No, but…
From his kitchen in the Sabine hills, Chef Guido Santi of Convivio Rome talks about the region’s fine olive oil and the history of the traditional food that became known as Roman cuisine.
Recalling my neighbor’s pig and the wonderful salted pig parts produced after a couple of teeth-chattering days in the Lunigiana countryside.
The story of reviving iru, fermented locust beans that formed the beating heart of Nigerian cuisine until supplanted by cheap soy-based bullion cubes.
