Explore olive varieties, antipasti, charcuterie, mouth-watering recipes and Mediterranean culture with our resident aficionado Vaz Frigerio.
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]
Another year, another 10 days of pleasant brain pickling in Southern France. Almost Groundhog day for alcofrolics I land and immediately fall into the rhythm; bread wine cheese wine olives wine meat wine. Rinse (brain) repeat.
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