Category
Citing the character of Chichibio, an imaginary Venetian chef in the Decameron by Giovanni Boccaccio, Gioacchino Scognamiglio thinks the poetry of the kitchen is playful, frivolous and witty! My friend Claudia Bianconi has very kindly introduced this recipe to me,…
This recipe comes from my friend Claudia Bianconi, who has not only graciously shared her recipe with me, but also made it for me. As explained by Claudia, the Crostini con Patè di Fegato comes from her family who is…
Latin: Lactarius deliciosus English: Saffron milk cap, Red pine mushroom French: Lactaire délicieux Italian: Sanguinaccio (Calabria), Sanguinin (Liguria), Lardaru Sanguignu nel salento (Puglia), Rossella, Sanguinello, Pennenciole, Pennecciola, Pineggiola (Toscana), Sanguinoso (Umbria) Spanish: Mízcalo, Niscalo, Rebollón, Robellón Portuguese: Sancha, Tancha, Pinheira,…
Bottarga is a delicacy in southern Italian cuisine. It is a condiment made from the dried cured roe pouch of either the grey mullet or the bluefin tuna. Similar to the ‘karasumi‘ of Japan, bottarga has been hailed by many…
After braising some of my Violetto di Sant’Erasmo purple artichokes, I have used the rest in a simple grilled dish. The whole point of this recipe is to enjoy the tender creamy texture and taste of these baby purple artichokes….
I managed to procure some Violetto di Sant’Erasmo purple artichoke from Venice. They were exquisite. To fully enjoy the tender creamy texture of these purple beauties, I did a simple braising with white wine.
Fried courgette flowers – Fiori di zucca fritti – has to be one of my favourite Italian dishes! It is so delicate and tasty beyond belief, and not many outside of Italy know of this beautiful dish, much less…
My name is Harry. Let's connect on the best things life has to offer. Carry It Like Harry is my Belgium-based blog about menswear, travel, recipes and restaurants. Talk to you soon!
