According to legend, zuccotto is the first semifreddo in the history of cooking and was originally made in an infantryman’s studded helmt. In the Tuscan dialect zucca means ‘head’. It was originally prepared with ricotta, glacé (candied) fruit, almonds and dark (semisweet) chocolate. I love this dessert – it is quick and...
Archive for month: June, 2016
Here is one of my favourite dishes from Tuscany, the cookbook I shared with you on my blog. This recipe comes from the province of Lucca. This is such a wonderful soup to share with friends (this recipe will serve 6) – just add some Tuscan bread or ciabatta and...
Today I shared with you Miguel Maestre’s wonderful Spanish cookbook Spanish Cooking and his recipe for King Prawn in jamon with romesco coulis (Caballitos con salsa romesco) which is one of my favourites from this book. Here is a mouthwatering superb puff pastry treat from the same book – Creme quemada...
I am a passionate collector of Phaidon cookbooks (www.phaidon.com) and I am starting on a journey of sharing these with you. The first one I have chosen is the lusciously illustrated Tuscany. This cookbook originates from II cuuhiaio d’argento Cucina Regionale, first published in 2008, and from II cucciaio d’argento first published...
In Florence on the corner of Palazzo Vecchietti at the junction of Via degli Strozzi and Via de’Vecchietti is a bronze statue of an insolent, jeering little devil. The work of Giambologna (or Jean de Boulogne, 1529-1608) it was commissioned by Bernardo Vecchietti to commemorate a mysterious incident in Florence’s...
On the façade of the house where Tintoretto spent the last 20 years of his life (he died in 1594) in Cannaregio, Venice, you will see the high-relief, probably of Roman origin, of Hercules holding a club. The reason why the artist chose to decorate his house with this...
George Bernard Shaw summed up the ethereal charm of the Kornati Islands best when he first sighted them: “On the last day of the Creation God desired to crown his work, and thus created the Kornati Islands, out of tears, stars and breath.” This lofty praise is well deserved...
Two of the most famous Greek wines have been produced on the North Aegean island of Samos and Limnos since antiquity. Samos has one of the best-known vineyard areas in Greece. The 3700 acre (1500 hectare) area of cultivation produces one of the best Muscat wines in the world....
Recently I did a review of Maggie Beer’s Verjuice Cookbook. If you haven’t yet started cooking with verjuice, then do yourself a much deserved favour and start to do so. As I have previously mentioned, Maggie Beer is a wonderful South Australian and Australian food icon and has her...
Here is the recipe for one of my favourite entertaining dishes from Miguel Maestro’s Spanish Cooking cookbook – Caballitos con salsa romesco – King Prawn in jamon with romesco coulis. As Miguel says, this is a fun way to eat prawns on the barbecue, with “minimal effort and great results”. Make plenty...
Welcome to my love affair with the food, wine, history and culture of the Mediterranean, past and present. Here you will find not only recipes, drinks and fabulous products, but the history of the food and culture of the Mediterranean.
My purpose is to get you to explore and experience new tastes and along the way to immerse yourself in the wonderful history of this diverse and wonderful region – from Venice to Istanbul, Rome to Dubrovnik, Athens to Crete and all places in between and in the surrounds. Be prepared to be surprised, delighted and enthralled as you take this trip with me.
- An ode to play – A painting by Pieter Bruegel
- A return to your childhood is good for the soul
- The Siege – Arturo Perez-Reverte
- A perfect flourless dense tart cake with caramelised slices of lime
- A wonderful Greek chicken dish to share – Kotopoulo Tiganito
- Pacharán – the sloe liqueur from Navarra
- A miraculous potion containing dried wine lees…..
- A perfect Pea, Mint & Feta Crostini
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