Culinary Anthropologist

croatia

  1. Wild garlic pesto

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    Delicious mixed with pasta, stirred into a plain risotto at the end of cooking, topping a bowl of summer minestrone soup, or layered inside a lasagne with ricotta.  It keeps for a week in the fridge in a jar covered with a layer of olive oil.  Or freeze it in little plastic tubs.  I always […]

  2. From gnocchi to njoki

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    We sped over the border from Italy heading straight for the Istrian peninsula, and the small village of Sveti Petar u Šumi – we’d booked ourselves into an agritourism-style place we’d found on the internet, where they said they could teach us all about the local cuisine.  Sadly, this meant completely ignoring Slovenia (well, we […]

  3. From gnocchi to njoki

    Leave a Comment

    We sped over the border from Italy heading straight for the Istrian peninsula, and the small village of Sveti Petar u Šumi – we’d booked ourselves into an agritourism-style place we’d found on the internet, where they said they could teach us all about the local cuisine.  Sadly, this meant completely ignoring Slovenia (well, we […]