No one secret, just an accumulation of doing things optimally along the way, especially choice of ingredients (Tipo Fino 00 flour, DOP San Marzano tomatoes, home-made mozzarella). My only lack at the moment is a proper wood-burning oven; we use a stone and heat our oven as hot as we can for at least three hours before making pizza. That gets us 75% of what we'd get with the right oven, but I'd sure like to have that extra 100 degrees...
I'll be on Lago di Garda and I hope they won't serve me ignominious steak frites..
2 years ago we spent a week in the Lake region -- saw Turandot at Verona etc., etc. My wife refused to sit at the pool, however. Going back to Milan for the flight home, we were fortunate to have spare change for the unmanned Autostrada toll booths! (We were also fortunate that Lufthansa was in charge, not Alitalia!)
Best pizza margherita i ever had was in a small shop in Sienna just near the Duomo --
For me, a tiny local place in Neviglie (itself a tiny town). Reference standard.
We are absolute fanatics about our pizza.
Great experience!
Let me give you one great vegetable recipe that you surely know it is a classic but the détails and ingrédients are most important like your tomato dish
Petits pois à la française peas in the french way
First you must find Young peas freshly picked in the morning. Important because they are sweet and full of moisture. Later in the day they become harder with less taste. ( But Young frozen very small pease found in the shops can be very good)
Take a salad fresh from the garden, cut it in slices julienne).
Mix by hand butter ( 150gr for 1 liter of peas) with the peas, the salad and some sugar ( 20 gr/liter). 5g of salt, 12 Young oignons + fresh thym laurier leave (small bouquer garni) Let it wait for a while covered with moisted linen in a fresh place (but not in the fridge)
Put it in a 'casserole not to big with 2 table spoons of water . Cover with a lid with a depression in which you can pour some cold water ( or a plate).
Let it cook medium for 20 to 25 minutes; if well done, the vapours condense inside and at the end you must have the peas in short sirrupy juce made from the vegetable original moisture. Add some fresh butter and serve.
Receipe From P Bocuse; It is a volupty ( quote from P.Bocuse)
I'd rather have frites in NJ with Mr Walton, than anything in Cahors.
Never again Cahors, single possible activity there is stare at one's own salami all day.
And the centre naturiste in Cahors, has the makings of a truck/trailer parking.
(though, anything's better than boeuf à la bourguignonne, et choux de Bruxelles, at the bus station in Beaune)
SY, on the way back I may drive through Neviglie. Was it this one?
pizzeria asso di quadri, Neviglie - Restaurant Reviews - TripAdvisor
Jacco, you are right, the quality in France can be shocking. In my own area the ratio good/bad restaurants is maybe 1:100. We lost it.
Slow food, now!
pizzeria asso di quadri, Neviglie - Restaurant Reviews - TripAdvisor
Jacco, you are right, the quality in France can be shocking. In my own area the ratio good/bad restaurants is maybe 1:100. We lost it.
Slow food, now!
Yes, that is a wonderful way to make peas. We have them (as well as laurel and thyme) in our garden. They are also wonderful when briefly cooked in butter and a little chopped mint.
I was fortunate enough to spend considerable time at Bocuse's culinary institute in Ecully, since I was dating a woman on the faculty there. Still, I have to say I learned even more in a few evenings in the basement of an Agritourismo outside of Alba, trying to make sense of what an old grandmother was trying to explain to me (I speak no Italian, she spoke nothing else).
I was fortunate enough to spend considerable time at Bocuse's culinary institute in Ecully, since I was dating a woman on the faculty there. Still, I have to say I learned even more in a few evenings in the basement of an Agritourismo outside of Alba, trying to make sense of what an old grandmother was trying to explain to me (I speak no Italian, she spoke nothing else).
Yes! We were staying and eating at Locanda San Giorgio (highly recommended!); they were closed one night during our stay and the proprietors suggested that we try out the pizzeria in town. We had no regrets about that! There was a funny incident regarding the local police and our second bottle of wine, but it's probably best not to repeat it here...
Jacco, you are right, the quality in France can be shocking. In my own area the ratio good/bad restaurants is maybe 1:100. We lost it.
Slow food, now!
I don't travel much outside my country, other than Mexico and Peru. Why the downward trend?? In my area of TX, the food craze is just booming around here.
When SY and his wife lived in Austin, we attended one of his parties and my wife made Papa a la Huancaína, which was a big hit. It was gone pretty quickly. I love the quality of potatoes in Peru.
May the EU and France solve its problems!! Bummer.
Global levelling, the US is moving towards the east (more ways than one, imo), Europe is picking up an American pace (in more ways than one).
(a total and detailed picture from my side, would take a few hundred pages to read, which I will leave to you in my will, as final testament)
If you ever run out of Twinkies remember that here in Mexico there are also "Submarinos" (Zombies preference). Of course we also have Twinkies (made by Wonder-Bimbo).
Well, everything here is made by Bimbo.
