On my Romans in Rhineland fact finding trip I became interested in bread baking like it was done in the antiquity. After some research, I plunged into the adventure of Roman bread baking. The bread diverged a little, but it had a very aromatic, whole grain taste with a yellowish crumb thanks to the KAMUT Khorasan wheat flour. At the British Museum Pompeii when some … Continue reading The Bread of ancient Rome
According to a widespread legend, this dish goes back to the Italian Carbonari, who made charcoal in the Appenine mountains. It is said this Spaghetti dish was cooked over a fire in a cast iron pan during their breaks. The Carbonari (Italian for “charcoal makers”) were an informal network of secret revolutionary societies active in the Italian mountains from about 1800 to 1831. A legend emerged later, it is … Continue reading Spaghetti Carbonara has a long history
To make one thing clear, the Spaghetti Bolognese dish is not an Italian invention. Nevertheless, you can often find it on menus in many other countries prepared in different ways. The name “Spaghetti Bolognese” is actually used when you mean the long pasta that is served with minced meat sauce. So whenever I am in the mood and tired of the common red Spaghetti sauce … Continue reading What? Spaghetti Bolognese not from Italy??!!
Last time I was at the Freiburg Münsterplatz I visited their large International Market and had fried Calamaris with Aioli sauce. That was the first time I tasted this sauce, and I have been bragging about it ever since. This spread or dip is used with the cuisines in Spain, the Balearic Islands, Murcia and eastern Andalusia, Valencia and Catalonia. Also in France (Provence) and Italy, Sicily and Liguria and Calabria. Continue reading Aioli, a Mediterranean dip
When I have Basil in abundance in the summer, I prepare one of my favorite dishes, which is Cheese Tortellini with a fresh Pesto sauce. It taste best with pasta, but is also delicious with crackers or baked potato It is known that the traditional Pesto comes from Liguria, Italy, and was apparently first documented in mid 1860’s as follows: “You take a clove of … Continue reading Italian Basil Pesto – a tasty sauce for your Pasta
After we settled in our hotel, we did a sight-seeing tour with some friends and found the Pantheon. Hidden behind the facades of this masterful building is the oldest and largest Dome or Coppola of the world. It is built of ancient Cement, which was a Roman invention 2000+ years ago. My favorite and most beautiful ancient building in Rome is the Pantheon, a place … Continue reading The Pantheon in Rome
While in Rome we had this fantastic dinner at a Seafood restaurant called Ristorante Sapore di Mare after walking back from the Pantheon. I am a Seafood lover, and my favorite is Frutti Di Mare in red Marinara Sauce. Seafood as Shrimp, Mussels and Calamari are suited best for this dish. Whole cream for white sauce, or if you like it red, Marinara sauce can be … Continue reading Frutti di Mare in Sherry wine sauce
After an overnight stay in Orvieto, Umbria, we rode several hours into Rome with our tour bus. Arriving about 4 pm, we had some free time. Getting together with some fellow travelers we walked from our hotel to the Colosseum to see it by night. It paid off, what a wonderful sight. The Colosseum is an ancient amphitheater that originally held games. Fights were usual … Continue reading The Colosseum in Rome