Category: history of food

CECINA COOKING WITH CARLOTTA

18

Jun2019
Chickpea flatbread is a humble but delicious dish, with its origins dating back to ancient Greek and Roman times. On the Tuscan coasts it is called Cecina, Farinata in Liguria, and is a common dish on the coasts of the Tyrrenian, where it was spread by Ligurian ... Read More
18/06/2019Carlotta Conti
CookingwithCarlotta.com_cookingclasses_livornese_red_mullet_receipe

31

May2019
This way of cooking red mullets is typical of Livorno, nevertheless, I discovered that the within the Italian Jewish community, it is also called “à la Moses”. I guess it’s due to the presence of a substantial Jewish community in the town of Livorno. Livorno was turned into the official ... Read More
31/05/2019Carlotta Conti
mullet of Orbetello cefalo di Orbetello

30

May2019

MULLET OF ORBETELLO.

0    
Mullet of Orbetello is one of many products that can be found in Italy, but comes from a very small area and is known by very few lucky people. Orbetello is a small, picturesque village in southern Tuscany founded by the Villanovians who predated the Etruscans, as demonstrated by its ... Read More
30/05/2019Carlotta Conti
stuffed calamari ripieni

08

May2019
These stuffed calamari are incredibly simple, above all now that usually it is possible to buy calamari already cleaned. It is not difficult, but if you are not used to it, the process can be a bit messy. These calamary convey in their stuffing the simplicity of the Mediterranean: garlic, ... Read More
08/05/2019Carlotta Conti
formaggio di fossa pit cheese from Sogliano al Rubicone

05

Apr2019
Many surprises are originated from casual events, and it might happen that Medieval farmers, trying to hide their precious cheeses in pits dug into tuff rock and lined with straw, discover that this kind of ripening originates a sophisticated product, now renown in all Italy. This is the case of ... Read More
05/04/2019Carlotta Conti