tasteforbologna.blogspot.com
Bologna - Italy's Best Kept Food Secret: April 2011
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Thursday, 7 April 2011. Aubergine, egg plant, melanzane - what’s it good for? 65279;. Liz is an aubergine sceptic so I’ve been thinking about some dishes to win her over. The flavour of this beautiful but diffident vegetable can be elusive, especially when it is served soggy with oil or overwhelmed with rich sauces. We began with melanzane parmigiana which she pronounced ‘the best ever’. Can you grill some slices of aubergine? Can you make`a simple tomato sauce? Can you oil a mould? When it came to aw...
tasteforbologna.blogspot.com
Bologna - Italy's Best Kept Food Secret: March 2011
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Sunday, 27 March 2011. Layers of squidgy, liqueur soaked sponge, custard and raspberry jelly, topped with dark chocolate shavings - add whipped cream if you can take it. 65279;. 200g sponge cake or sponge fingers. 2 sheets of gelatine. 1 lemon’s zest. 1 Line the cake tin with cling film. 2 Prick the sponge all over on both sides with a fork. Trickle half the Marsala over one side; turn over and repeat with the other side. 4 Soften the gelatine in a bowl of cold water. Tuesday, 22 March 2011. Taste...
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Bologna - Italy's Best Kept Food Secret: November 2011
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Sunday, 13 November 2011. Wear your heart on a stick. Since we came back from Bologna in June – writes Liz Cousins -. I have been trying to keep up the Italian I learnt at the wonderful Bolognese language school –. Where I did a week’s intensive course. So I have found a local Italian teacher Laura who is trying to cram some more grammar into my brain. I decided to make a few nibbles to add to the antipasti plate. Both of these recipes. Repeat, leaving a good space between each as they spread as they melt.
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Bologna - Italy's Best Kept Food Secret: December 2011
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Thursday, 29 December 2011. Learning to cook in Bologna. Learning to cook is the new tourist activity and in Bologna there is plenty of choice whether you want an introductory day or something longer and more serious. The Council’s website lists 16 local cookery schools:. Http:/ informa.comune.bologna.it/iperbole/turismo/luoghi/39065. We tried three places:. Alessandra Spisne’s la Scuola Vecchia on via Malvasia,. Via Malvasia, 49 - 40131 Bologna - tel: 051 6491576 -. La Scuola Cucina di Bologna. Still ve...
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Bologna - Italy's Best Kept Food Secret: July 2011
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Saturday, 23 July 2011. Marcello's Spaghetti alla chitarra with courgettes and prawns. Fresh juicy prawns and a saffron stock - the keys to this dish. The best dish of a weekend in Bologna in October 2009:. 1 ½ cloves of garlic. 6tbl good olive oil. 250g uncooked, peeled tiger prawns – fresh or frozen. 2 Chop the courgettes into small matchsticks or cubes and fry them fast in the remaining olive oil until they begin to brown. Set aside. Monday, 18 July 2011. Join a cool literary society. Via Manzoni, 2.
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Bologna - Italy's Best Kept Food Secret: April 2012
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Wednesday, 11 April 2012. On sale now - Foodlovers' Bologna. It’s out now – Foodlovers’ Bologna the e-book of the blog with loads of full colour spreads, new recipes and reviews and interviews. Follows on the heels of acclaimed blog,. With 240 pages of reviews, interviews, visits to the best artisan producers, authentic recipes to try at home plus. It doesn't work on Kindle or Kobo (or any other device that can't cope with double page spreads and colour). Subscribe to: Posts (Atom). A great foodie blog b...
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Bologna - Italy's Best Kept Food Secret: April 2014
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Monday, 21 April 2014. New Food and Travel Blog. Bologna is still dear to my heart but I've launched a new blog about food and travel called silverstreaker. It's for people who like to get off the beaten track. There will be travel tales, visits to food and drink producers, restaurant reviews and recipe. See you at silverstreaker.wordpress.com. Subscribe to: Posts (Atom). Bologna and Bolognese food - raising the profile. Job vacancy in The Foodie Bugle Shop, Bath. Approved Food Blog reviews. Herefordshir...
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Bologna - Italy's Best Kept Food Secret: August 2011
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Monday, 29 August 2011. Tagliatelle al ragù di manzo - Shin beef ragù with tagliatelle. An interesting variant on the standard bolognese ragù is this one made with very slow cooked shin of beef. I had thought long and hard about including a wild boar recipe in the book. If you want to be true to the wild boar tradition, you serve it with pappardelle – broad noodles – but if the key word for you is ragù then it must be tagliatelle. 600g OO pasta flour. 2 tablespoons olive oil. 150g bacon or pancetta.
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Bologna - Italy's Best Kept Food Secret: February 2011
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Wednesday, 23 February 2011. Tagliatelle ai funghi porcini – Boletus mushrooms and pasta. 300g tagliatelle or pappardelle. 150g bacon or pancetta. 1 clove of garlic. 1 bunch of parsley. 1 Put a large pan of salted hot water on to boil; heat four serving bowls. 2 Chop the onion, garlic and bacon finely and sauté until soft in the olive oil. 3 Chop the mushrooms into fine slivers and add to the onion mixture with the butter, and sauté until the porcini are soft. 6 Pass the parmesan. As you can see from the...
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Bologna - Italy's Best Kept Food Secret: January 2012
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Thursday, 5 January 2012. The book of the blog - coming soon. Negotiating about food: the big business in Bologna. Bologna is Italy's food capital. Who would dispute that in Italy? 8216;Foodlovers’ Bologna – a guide to eating, drinking and shopping with classic Bolognese recipes’ will be published as an e-book in March. Like A Taste for Bologna, it. Watch out for a. Pre-publication offer on this site. Let us know if you want to buy. Subscribe to: Posts (Atom). Taste Italia has just published our quick gu...
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