This is the first part in a series of posts dedicated to fish and fish cookery, and especially how it's done here in the Salento, the thin slice of gorgeous land dangling out into the middle of the seas that make up the Mediterranean. Like you, I had always tended to fall back on a handful of recipes, virtually neglecting the rest of the monger's case. This summer, all of that is going to change.
Read More
Like so much food preparation here in Southern Italy, this is a technique more than a recipe, a way of thinking about ingredients more than it is about a way of cooking.
Read More
