Back in my childhood days, torta (Omelet with Potatoes and Ground Meat) did not have a reserved space in my plate. Whenever I see that torta is being prepared in the kitchen, I usually try to convince my mom to give me other things to eat. Of course she almost never did because we had a rule at home that whatever is on the table has to be eaten. I just learned to drown it with banana ketchup and eat more rice than usual. You see, in the Philippines, a normal meal is composed of meat or fish, vegetable side dish, rice and condiments that can go with the food. In the case of the torta, ketchup is the most popular one, especially the one made with bananas.
31 October 2016
27 October 2016
Italian cuisine is one of the most popular cuisines in the world. I agree and I don't know anyone who doesn't love anything Italian. It's so regarded by so many that it has been recreated in so many countries. Adapting to different palates and innovating in the fast movement of the modern food culture is the ongoing trend but let's also take a look at the traditional Italian gastronomy because in every dish, there is history and culture that kept it going for centuries. The secret ingredient that makes every single bite special is actually intangible. It's the determination for quality and passion of the people behind every production from ingredient to the the hands of the chef.
26 October 2016
Trattoria del Tribunale came up when I asked someone from Parma for a restaurant recommendation. After a couple more unanimous affirmations to the same place, I immediately got the phone and booked a table. After all, who else knows the best place to eat aside from the people who live in that city anyway? Trattoria del Tribunale is in the center of Parma, in a small, quiet street. On warmer days, there are outdoor tables on the side of the cobblestone road while the spacious two-storey restaurant accommodates more diners inside.
23 October 2016
The last thing that I thought I would ever find in Italy is fish sauce. Not the imported one from Asia but a version produced right in this country. With its pungent characteristic, I find it hard to understand how it can go well with the Italian cuisine but IT DOES, especially when eaten with dishes typical of the coastal town of Cetara like the simple spaghetti mixed with the sauce, fish and sautéed vegetable dishes. When I saw the stall of Acquapazza Gourmet in Milano Golosa, I waited for my turn among the wall of curious onlookers tasting and understanding the special sauce that's made in Cetara. The colatura di alici was making waves that day.
20 October 2016
Coconut-coated chicken strips dipped in savory soy-ketchup are hard to resist. Between kids and adults, these are definitely a big hit! In my own table, little hands and big hands join in plunging their chicken strips in the quick and simple homemade sauce which is basically a combination of soy sauce and ketchup (yes, they do blend well together). If you are looking for a quick and easy recipe to serve on your next party, then this is the right one.
16 October 2016
I love Marsala wine and if I can do what I want, I would pour it all over the food that I am cooking - all the time. It goes very well with both savory dishes and desserts, and ahem, even in my pancakes. Being in Italy, it's very easy for me to get a bottle at the supermarket that I use for cooking. I have heard from some readers that it is not that easy to acquire in some places and if ever they do find it, they don't know which one to get. Marsala is a kind of fortified wine that has three levels of sweetness and different levels of quality. For cooking savory dishes, it's best to use secco (dry) or semisecco (semi-dry) while for desserts, dolce (sweet) is the best option. The levels of quality ranges from fine which is aged for a year to vergine stravecchio/riserva or virgin reserve which is aged for 10 years or more. Of course, for cooking, get the cheapest one which is fine or superiore and leave the older ones for drinking.
09 October 2016
Notice the doodles on the signs and how the the pictures of the food are cancelled out by more doodles. Like you, I was curious why they are everywhere. I learned that as childlike as they may appear, the real essence speaks in volumes about looking at food in a completely different way. We are asked to learn a fresh way to talk about food with a new alphabet as we start from scratch. We can mute the background noise as we concentrate on what is in front of us: the food we are eating.
05 October 2016
Giocampus is a multidisciplinary educational project that was born in 2002 in Parma, for the young people with the correct lifestyle through physical education, proper nutrition and healthy environment. When we care about the future of our children, there are no boundaries that can limit us. Being foremost in our agenda, education is the best thing that we can hand over to our kids and with Giocampus, we can join hands with a vast network that helps this important cause for the future generation.