Summer: fresh beans season, time to sit on a porch overlooking the sea with a bag of full pods on one side and a bowl on your knees. If you (like me) don’t have a sea view nor a porch on hand, go buy some fresh beans and find some consolation in fagioli alla maruzzara, a very simple and fulfilling recipe from the most traditional repertoire of Neapolitan cuisine.
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.
Some people find cooking therapeutic. Food helps us connect with each other across differences. Everybody eats. Truisms, aren’t they? But the most obvious things can be revolutionary in unexpected places. I realized that last month, when I went to jail. [Watch the video below]
I hate to break it to you, but there’s no such thing as Italian cuisine… Ok, perhaps that’s a bit of a stretch, but let me clarify with a recipe that will make ripples in the fabric of space-time: piconi ascolani, brought to you by theoretical physicist Giuseppe D’Ambrosi (with a gravitational waves topping).
