Jota The classic
saueurkraut-and-bean soup of Trieste and the inland karst region (pronounced
Yota) is unusual, tasty, and provides a lesson on regionality.
Addio
Fiorentina! Europe bans Florence's calssic porterhouse steak
due to fears over Mad Cow Disease.
Il Lardo di Colonnata An
ancient specialty, and how Colonnata's residents have protected it from vile
imitations and the EEU health people, blazing a path for other artisan food
makers to follow in the process.
International Influences One
often finds foods one associates with one country in the next in Europe.
On Peasant
Bread There are hundred of breads in Italy, but none
specifically for the peasants.
More Mad Cow Disease
Clarifications on the disease as it affects Humans, its spread to German herds,
and basic steps for avoiding the disease.
Cheese Endangered! The US FDA
is considering a ban on all cheeses made from unpasteurized milk. Cheddar,
Parmigiano, Gorgonzola and many others are at risk, as is the livlihood of
small dairy farmers in the US.
Slowfood's Conservation
Attempts The Slowfood movement is working to preserve
traditional foods and ways of life in the face of encroaching industry.
Culatello &
Horsemeat One of Parma's glorious delicacies, and yes,
Italians do eat horse meat.
Gene
Theft, Spread, and Modification Disturbing thoughts on the
spread of genetically engineered organisms. It's much harder to prevent than
you might think.
On
Authenticity Thoughts about variations on recipes and how
cuisine changes with time.
More on Making Risotto:
Observations from Gabriele Ferron, rice grower and extraordinary chef.
More inroads of the
Multinationals The European courts force the Italians to
allow the sale of industrially prepared soft-wheat pasta in Italy.
The Organization of an
Italian Meal Meals served in Italian homes and restaurants
in Italy differ considerably from those served in most restaurants abroad.
Thoughts on an Italian meal at home.
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