Browsing by Category: Pork

Spaghettoni abruzzesi alla carbonara, Roscioli

I’ve been talking about carbonara a lot lately. It has come up in conversation no fewer than six times today with friends, family and clients. I’ve always been a fan of this dish in which pasta is tossed with egg yolk (and sometimes albumen), pecorino cheese, guanciale and black pepper, but 2010 was a record-setting year for my carbonara consumption–and I’m not doing to shabby in 2011, either. After a serious
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A few years back the phrase “km 0” started to be kicked around in Italian foodie circles. This abbreviation for “kilometro zero” signifies local, low impact primary ingredients, including meats, cheeses, grains, honeys, and has become the ubiquitous buzzword of the late (more…)

Today marked my twelfth day in Turkey and, needless to say, I am in the throes of pork withdrawal. I haven’t been completely abstinent, mind you. There was that Iberian ham and the fennel-rich salami I smuggled in with me. And then there was the guanciale Şemsa sprinkled (more…)

I spoke to my mom the other day. She had been following the Road Trip virtually and was concerned for my health. I can’t say that I blame her. But she didn’t have all the facts. I hadn’t written about Speckfest yet. (more…)

Sweet corn with lardo at Má Pêche.

Is anything better than sweet corn in August? Well, not much. It’s hard to beat its sugary flavor, creamy texture and perfect harmony with butter. But at Má Pêche they have tried to improve on the magnificent by serving their sweet corn side dish (more…)