All posts filed under: Food Makers

piadina romagnola

Piadina Romagnola, Amsterdam version: an expat recipe.

Of all the flatbreads around the world, there is one that in a certain region of Italy is synonym with holidays: piadina romagnola. Flatbreads are a great example of what I like to call “food universals”: they are a common element to many culinary cultures and help us understand how even the most local, typical, identitarian foods are in fact clear expressions of what humans have in common.

salt harvesting

Salt, windmills and pink feathers. Discovering Trapani’s saline.

Salt: the one ingredient you can find in just about every recipe you’ll ever cook is probably the most overlooked, but have you ever wondered where it comes from? As Soup As Possible travelled to the West coast of Sicily, to discover how salt-winning has been shaping the natural landscape in harmony with wildlife for over two thousand years.

chocolate - gianduiotti

A fair share of chocolate. Interview with Guido Gobino.

Chocolate: unless you rank among the rare creatures who don’t like it, it’s safe to assume you have already enjoyed part of your weekly share. If you’re reading this in Ireland, Germany or Switzerland, this would amount to about 200g (people with chocolate allergies and those on a diet will excuse me). Even for those who don’t have much of a sweet tooth, chocolate is a given, an obvious fact of life, together with other exotic yet very familiar goods like coffee or tea.

pasta Gragnano

Gragnano: Made For Pasta.

Making pasta is easier said than done. Ask the French website lambasted for defiling the recipe of  pasta alla carbonara in a recent video that ignited international outrage before being removed by popular demand. Don’t mess with the sacred things in life! There are places where this typical Italian food is taken very seriously.  As Soup As Possible travelled to the Italian town of Gragnano, allegedly the capital city of pasta, to see how it’s made.