I have recently returned from the World Hospitality & Foodservice Fair which not only benefits from being in Lyon (global pork mecca) but also has the Bocuse D’Or attached. It’s a feast of gastronomy, and also hosts the world chocolate carving
Appreciate Antipasti
Explore olive varieties, antipasti, charcuterie, mouth-watering recipes and Mediterranean culture with our resident aficionado Vaz Frigerio.
Tagged with: Italian
A couple of days after Pie Pint York Tap kicks the backside of Star in the City Nonsense and I’m in Paris for a trade fair being presented all sorts of weird and wonderful [con]fusion foods…
Last night I was ravaging a second plate of lovely wife's Roast Chicken contemplating recent gastronautery and the conclusion was that my taste is becoming ever more reductive.
For some reason I’ve always been a bit wary of ricotta and mascarpone possibly not understanding for a long time what they are meant for, sweet or savoury or both ? I now stay away from Mascarpone as its 80% fat and impossible to stop eating. Ricotta is only 13% fat and weirdly moreish; the sour tang, the grainy texture, the neutral flavour segueing to a lactic finish.
The media frenzy over the 'bajan' heatwave we are enjoying reminded me of a voyage I was fortunate to take some years ago on a MyTravel cruiseliner around the Caribbean [cue wobbly lines and flashback sound effect]
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