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.
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.
So your long-awaited holidays in southern Italy are over, you just travelled from 28°C sunny to 13°C solid grey in less than three hours and timely caught the Italian disease while waiting for your lift outside Amsterdam Airport. They call it il colpo di freddo, “the hit of cold”; its symptoms include chills, slightly sore throat, a mild cough or sneezing, headache, running nose, stiff neck and general asthenia. It may associate with grumpiness. There’s only one thing left for you to do: go home as fast as you can and make soup!
