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Italy part 2: right to left

italy
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Smparmesancap0001.jpgOne moment we were admiring Roman soldiers parading through the palace in Split; one fast ferry ride later, and we were negotiating one-way systems around Ancona.  Tricky, but worth it - we were soon happily tucking into excellent pasta, fish and verdicchio at the Villa Amalia, and pretty sure we were back in Italy.  On the first part of our Italian trip, we'd had some wonderful experiences, but felt as though we'd barely scratched the surface.  So this time, we were determined to get to the bottom of things.  Just what does make Italian food different?  Why is the prosciutto here different to the prÅ¡ut we'd just been learning about in Croatia?  And you can call it "balsamic" if you like, but isn't it just vinegar?

italy: Recent Entries

Jun 23, 2008: Italy part 1: bottom to top
Jun 19, 2008: Dinner with the cinta senese
Jun 11, 2008: Having an offal day
Sep 17, 2007: Prosciutto with melon and figs
Sep 06, 2007: Mellinis
Oct 27, 2006: Carlo's Florentine apple cake
Oct 06, 2006: Ricotta
Oct 06, 2006: Amarone-poached figs with ricotta
Sep 29, 2006: Gorgonzola
Sep 29, 2006: Radicchio

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