Category Archive for 'guanciale'
Posted in Arezzo, bolognese, carrots, celery, chicken stock, duck, Florence, flour, game, Garlic, guanciale, hearty, herbs, indulgent meal, Italian, Italy, Meat, Montalcino, Montepulciano, mushroom, mushrooms, noodles, Olive Oil, Pasta, philosophy, porcini, Recipes, sauce, tomato, tradition, travel, Tuscan, tuscany, wine on Jan 23rd, 2010
It might be generational, or, perhaps, philosophical, but there are, on the one hand, those who enjoy and appreciate handmade things, and the art and craft they require to make, and, on the other, those who prefer their things machine-made, reliable, and standard. The ‘things’ here could be quite literally anything. My father, who, to […]
Anyone who takes even the briefest glance at our body of work on this blog cannot fail to notice that we have a definite proclivity towards the porcine, and so it is that this top five is perhaps the most hotly contested monthly selection thus far. The pig is, in our humble opinion, the greatest […]
Posted in bacon, culture, easy, Europe, Garlic, guanciale, Italian, Italy, Olive Oil, pancetta, parsley, Pasta, Recipe, Recipes, Roman, Rome, sauce, tomato, touriism, travel, tuscany on Dec 17th, 2007
I’ve just died and gone to heaven. I just cooked with guanciale (cured pigs jowels/cheeks). I just ate guanciale while sitting back on my couch in my crowded, rent-is-just-too-damn-high apartment watching TV. If only every night could be like this. If you read our blog (or know us personally) you will know how important Italy […]