If you visit Calabria, particularly for the Peperoncino Festival in Diamante, you’ll sooner or later discover an interesting pork sausage named ‘Nduja. This is a spreadable sort of salami that has been made in southern Calabria for hundreds of years.
For the past few days we have been staying with our good friends Harald and Renate Zosche in their house beside Lake Garda in Bardolino, Italy. Here are some of the delicacies we’ve been indulging in. More goodies in next week’s newsletter. Ciao!
To say the least, I was excited to try the real-deal-holy-field pizza in Naples, but being the world’s oldest pizzeria, I imagined Port ‘Alba would have this proud, uppity feeling. However, I was impressed by the humility of the place.
Report from the Texas Book Tour for Dishing Up New Mexico
Kimchi (also known as gimchi) and Korean food in general are not cuisines that I have experienced often as a Native New Mexican. Most of the kimchi I had tried were American variations and therefore I was not entirely sure what kimchi was supposed to taste like. When I found out I’d be relocating to South Korea at the end of last year one of the things that I was most excited about was the opportunity to sample some authentic Korean food, including the national dish, kimchi. Once I arrived in Korea I found the cuisine to be somewhat intimidating, with all kinds of smells and flavors that my palate was not used to. Kimchi in Korea has a much more aromatic (also could be described as strong) smell than what I’ve had in the U.S. and it is everywhere you go.
Sharon Hudgins reminds us of the Sibera that existed before all of the much starker Soviet Union years.
There’s something about the richness of red curry paste that is incredibly satisfying to the palate; in fact, I find that even a small portion of good red curry leaves me feeling sated—much more so than a comparable amount of Chinese food, for instance.
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