As the Italian tradition wants for the Easter breakfast different variations of sweet pizza are in the menu (expecially in south-central Italy). My favorite one is the tortaro. It's sweet and soft, it has a delicate scent of anise liqueur and, as its 'simlars' externally looks like a cake. The main difference is that inside you [...]
To understand a place you have to go to the local market. That's where you can find faces, bits of history, traditions and ways of doing, products and knick-knacks. Aromas and flavors, strengths and weaknesses of the place and its inhabitants. In Jerusalem, where everything has (at least) two versions, even the typical markets are [...]
The Tamus communis is an alimurgic plant with thousand names. Black Bryony, Madonna Seal, Tamaro, Tanno, Cerasiola, Black vine, tamina grapes, viticella, etc. In France is called Herbe aux femmes battues that means 'grass for battered women', such name is due to the wraps made with the grated root and applied on contusions and sprains. In my [...]
Mother dough, mother yeast, sourdough , natural yeast, starter. These are just some of the names by which it is called that for me, the natural leavened dough. It has become a real passion to the point that sometimes I ask to myself :"How did I live all those years with no mother dough? Without [...]
My mother comes from Serrone (Italy). You can imagine this little town as "the land of the free flight, of the silver olive groves, of the cesanese wine" a town of little mountain houses made of stone and wood. This is the town of warmth people and infinite kinships (such kind of kinships are narrower [...]
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