tag:typepad.com,2003:weblog-12238 2006-10-08T22:00:56+02:00 eating, drinking and baking... mostly side-effect free TypePad tag:typepad.com,2003:post-13267299 2006-10-08T22:00:56+02:00 2006-10-08T22:00:56+02:00 Alberto The long awaited time (at least by myself) has come. After about three years pondering about a new job and a few months spent looking for one, I have landed a gig in the land of the skirt kilt-clad, fried anything-eating men: Scotland. Not my first choice weather-wise, I have to confess, but it seems Italy and Southern Europe have little demand for my professional skills. Tough luck... for me and for them. I am very happy about the job...<br/> <br/> This is just a short extract. Visit my blog for full content, links, pictures and more!<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=8Qlpk2nkyHk:xvcpAvU8w8w:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=8Qlpk2nkyHk:xvcpAvU8w8w:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=8Qlpk2nkyHk:xvcpAvU8w8w:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=yIl2AUoC8zA" border="0"></img></a> </div> tag:typepad.com,2003:post-11497237 2006-07-10T23:48:00+02:00 2006-07-10T23:48:00+02:00 Alberto As all my fellow food bloggers, I have a passion for cookbooks: as hard as I try to promise myself that THIS book is the last one (... at least for a few months) I inevitably end up with a new addition to my collection sooner than I can say mise en place. You can imagine that when Cathy of A Blithe Palate asked me if I was interested in Getting a copy of Mitchell Davis' new cookbook, Kitchen Sense,...<br/> <br/> This is just a short extract. Visit my blog for full content, links, pictures and more!<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=KBkSeoYZ0ZY:AoS9xnsiBoI:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=KBkSeoYZ0ZY:AoS9xnsiBoI:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=KBkSeoYZ0ZY:AoS9xnsiBoI:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=yIl2AUoC8zA" border="0"></img></a> </div> tag:typepad.com,2003:post-11480574 2006-07-09T23:47:00+02:00 2006-07-09T23:47:00+02:00 Alberto ...excuse this short football-themed interruption... I'm off to celebrate!<br/> <br/> This is just a short extract. Visit my blog for full content, links, pictures and more!<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=c-BJgjML0Vo:N0WHxul_3kw:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=c-BJgjML0Vo:N0WHxul_3kw:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=c-BJgjML0Vo:N0WHxul_3kw:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=yIl2AUoC8zA" border="0"></img></a> </div> tag:typepad.com,2003:post-11406605 2006-07-05T10:36:02+02:00 2006-07-05T10:36:02+02:00 Alberto I'd not change any place in the world with Naples (and its immediate surroundings) when it comes to pizza. Pizza, as we know it today, was born there and Naples is, not surprisingly, most likely to be the city with the highest density of Pizzerias on Earth. Admittedly, not all the pizza made in Naples is great, but there are a pretty impressive number of pizzeria who produce a great pizza. Yet, when someone who is a real experts tells...<br/> <br/> This is just a short extract. Visit my blog for full content, links, pictures and more!<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=JX3U4Zt_4dA:bUvdEHP6BtA:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=JX3U4Zt_4dA:bUvdEHP6BtA:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=JX3U4Zt_4dA:bUvdEHP6BtA:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=yIl2AUoC8zA" border="0"></img></a> </div> tag:typepad.com,2003:post-11380229 2006-07-03T17:31:24+02:00 2006-07-03T17:31:24+02:00 Alberto Whenever I handle the ingredients I am planning to use for my next meal, I cannot help think that there is a part of us that is still back in the Stone Age. Fact is, as much as I love quality ingredients, there is nothing that compares to the joy of using ingredients that you have grown, caught or prepared from scratch yourself. I definitely have quite a bit of that old hunter-gatherer ancestor in me. My balcony is hardly...<br/> <br/> This is just a short extract. Visit my blog for full content, links, pictures and more!<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=oV0Ds_YALi4:WeEss6kzr00:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=oV0Ds_YALi4:WeEss6kzr00:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=oV0Ds_YALi4:WeEss6kzr00:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=yIl2AUoC8zA" border="0"></img></a> </div> tag:typepad.com,2003:post-11327764 2006-06-29T20:53:46+02:00 2006-06-29T20:53:46+02:00 Alberto From time to time I get e-mails from Americans (and I mean Argentineans as well as US Americans) asking for some particular Italian recipe their grandmother used to make. I am happy to help whenever I can, I love those trips down memory lane, but occasionally I feel terribly sorry for not being able to lend my hand in their recipe search. Sometimes it is because, while I know the dish well, I have no idea of how the recipe...<br/> <br/> This is just a short extract. Visit my blog for full content, links, pictures and more!<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=x0S8gX1z1jA:z0SNVPNnWT8:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=x0S8gX1z1jA:z0SNVPNnWT8:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=x0S8gX1z1jA:z0SNVPNnWT8:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=yIl2AUoC8zA" border="0"></img></a> </div> tag:typepad.com,2003:post-11299532 2006-06-28T17:10:04+02:00 2006-06-28T17:10:04+02:00 Alberto Back when Italy still was divided into a number of Kingdoms – i.e. till the second half of the XIXth century – Gaeta marked the border between the Kingdom of the two Sicilies (aka Kingdom of Naples) and the Papal state. For centuries Gaeta was an important military port as the remaining fortifications still show today. Today the city lives more of commerce and tourism than warfare, and the wealth and size of the city have benefited from that. Leaving...<br/> <br/> This is just a short extract. Visit my blog for full content, links, pictures and more!<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=vi4KV4lzszQ:LPmjusIez8M:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=vi4KV4lzszQ:LPmjusIez8M:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/typepad/il_forno?a=vi4KV4lzszQ:LPmjusIez8M:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/typepad/il_forno?d=yIl2AUoC8zA" border="0"></img></a> </div>