Food on the Move Tips | Page 42 of 66
Pane di Matera: Semolina Bread from Basilicata
Pane di Matera is a sourdough bread made from durum wheat semolina, baked in Matera and the surrounding area in Basilicata, southern Italy. The big knobbly loaf, with a crust at least three millimeters thick and a yellow, airy crumb, stays fresh for a whole week and has carried the protected IGP mark since 2008. The three cuts across the top of the loaf mean something older than the guidebooks claim.
Patisserie Schiuma, Matera
Fratelli De Palo Bakery, Matera
Pane di Altamura: The Bread with a DOP Stamp
The oldest review of Altamura's bread comes from Horace - and it never names the town, because the name wouldn't fit the verse. Pane di Altamura, a sourdough loaf made from semolina, became the first bread in Europe to earn DOP protected designation of origin status, back in 2003. Plus stamps with family initials, a salad made from stale bread, and a stop at the Di Gesù bakery that needed no words.
Costoluto: The Ribbed Italian Tomato
Next to the smooth supermarket tomatoes, costoluto looks like a mistake: creased into deep ridges and half green. Yet it's an old Italian salad classic - a whole family of regional varieties from Piedmont to Sicily. I'll explain why the ribbed tomato is sold green on purpose and how it differs from the oxheart tomato.
Mlýnec Restaurant, Prague (3): Lunch Menu
Mlýnec Restaurant is a renowned establishment in the center of Prague with a direct view of the Charles Bridge. The local cuisine attracts with a permanent offer as well as a regularly changing lunch menu. During my January visit, I was delighted by the juicy pulled beef brisket croquette with pickled vegetables and the grilled zander served with exotic mint quinoa.
What to Buy in Sapa? Groceries!
The first part of a series about grocery shopping at Prague's Sapa market. It runs through tried and tested ingredients for quick Asian cooking at home: seasoning pastes for pad thai, tom kha kai and red curry, Aroy-D coconut milk, sriracha hot sauce, rice noodles, rice paper for spring rolls and sushi vinegar. Every item is one I've bought and cooked with over years of shopping there.
Shrimii Kitchen Restaurant, Prague
A review of Shrimii Kitchen, a family-run restaurant in Prague built around modern Asian cooking. The lunch menu delivered a soup with soba noodles in sake kombu broth and braised beef neck with Vietnamese pepper and pineapple, while the regular menu offered the Ulan Bato Noodle and the Bangkok Red Curry with a beef tenderloin steak. Modern interior, helpful staff.
