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.
A warm slice of high apple pie – or, as the natives call it – appeltaart, is one of the first distinctively Dutch things I came to appreciate when I moved to Amsterdam, back in 2012. It’s also the easiest to love about the somewhat austere Dutch cuisine. I must confess I’ll always point guests visiting from abroad in the direction of my favourite appeltaart place, rather than sending them off to nearest herring stall.
Sustainability in the kitchen makes for a fantastic excuse to indulge in the crunchy potato pancakes in this Kitchen Story. A classic in many cuisines, potato pancakes recipes often feature flour and eggs as binders. This version, instead, from the family repertoire of our guest cook Carmen, has no flour. Stale bread is one of the main components instead.
For one reason or another – trust me – one day you will find yourself looking for a lactose-free, gluten-free cake recipe. If you’d rather try one with a story, then save this.
Have you ever visited the still lives gallery at the Royal Palace of Caserta? The section dedicated to food paintings is so appetising you will want to grab a fork. As a matter of fact, the history of this essential piece of cutlery has more to share with this lavish royal residency in the South of Italy than you may think.
Soup is the icon dish of this blog. It represents many things we like: genuine food, traditional knowledge, care, warmth. Not all the soups are made alike, however, and there’s one particular version we’d never want on our plate. Believe it or not, you’re one of the cooks.
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.
Never take the good things for granted, especially when they’re your favourite food! I lived a spoiled life in the world’s biggest artichoke garden without even knowing, until I moved to an artichoke-deprived land in 2012.
This week As Soup As Possible takes you on a trip to Bra, Northern Italy, to discover Piedmont’s cuisine. The Piedmont region is one of the greenest in the country and the second largest after Sicily. Its majestic landscapes hold treasures of taste for foodies and wine lovers.
Why accept a piece of (matcha) cake, when you can have (both the cake and) the recipe? When I started giving away my sourdough starter, last winter, I didn’t expect it to become such a surprising way to connect with people of all paths of life. In weeks, I saw my Elvira being kneaded into beautiful breads of all shapes and types by the hands of many friendly strangers. One of those pairs of hands was Yuki’s.