| What's new (and old) in Italian food culture | |
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 Beer in PerugiaBeer consumption in Italy has been relatively flat for decades but there seems to be an uptick, if not in consumption per se, then at least in interest. We’ve reported the University of Perugia’s center for beer research, but there’s [Read full article...] |
 Cannabis in Italian CookingAs recently reported by UPI (and featured by the Venerdì magazine on 3 February 2012), the Università dei Sapori (University of Tastes) in Perugia has begun adding a “magical ingredient” to some of its recipes: cannabis. This excites the likes [Read full article...] |
 Curtis– “in Defense of Garum”As Robert Curtis explains, “Garum and its related sauces (liquamen, allec, and muria) suffer from a bad press. The mere mention of these fish sauces, products widely used both as a condiment and a medicine, usually evokes the image of [Read full article...] |
 Coldiretti and the Mediterranean DietThe Mediterranean Diet remains, as we have seen on this blog on other occasions, a matter of some controversy. However, it is interesting that it has been taken up Coldiretti, the national farmers federation, as its battle standard in its [Read full article...] |
 Dario Cecchini and the Possibility of Sustainable Meat[This is an essay I wrote a while ago, trying to place Dario Cecchini in the Italian culinary tradition.] Dario Cecchini is, according to the Los Angeles Times, “the world’s most famous butcher.” The New York Times, the Guardian, and [Read full article...] |
 Asparagus in the Olive OrchardIn an article in issue 7-8 of OlivoeOlio (2011), Adolfo Rosati discusses the possibility of going back to the Italian tradition of mixedfarming (coltura promiscua), in which perennial polycultures have elevated yields because of botanic synergy. Rosati, in an article [Read full article...] |
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