We are in the year 1907 at Via della Scrofa 104 in Rome when Alfredo Di Lelio created the most celebrated Italian dish that bridged its history to America. Pregnant with his child, Alfredo fulfilled his wife Ines' wish of having something to eat that would give her and her unborn child energy, flavor, and heat. With such a simple recipe that requires only three ingredients of exceptional quality, fresh butter, Parmigiano Reggiano and fresh pasta with a particular thinness that cooks under 30 seconds, Alfredo unwittingly created a dish in his kitchen that later became a part of the Italian gastronomic history. The miracle happens when a mantecatore or mixer amalgamates the pasta with the sauce with his masterful mixing movements. The Fettuccine Alfredo created waves among the American elite from the time it was discovered by two Hollywood stars for almost a century later.
23 February 2017
15 February 2017
If you love Italian red wine, then you must have heard or tried Sagrantino di Montefalco and if you liked it, then you must know about its leading top quality producer, Arnaldo Caprai. Arnaldo Caprai does not only have the prominence in the quality of its Sagrantino wine but it also has the notability in its role in reviving this autochthonous grape variety in Montefalco, Umbria. The Sagrantino grape has been cultivated in the region for more than four hundred years, then it went through a period of diminished activity until Marco Caprai, son of Arnaldo Caprai, focused his interest in the disappearing grape and reestablished it in Montefalco in the late 1980s. In 1992, the Sagrantino was awarded with the top appellation in Italian wines, the DOCG (Denominazione di Origine Controllata e Garantita) which denotes controlled production methods and guaranteed quality of the wine.
14 February 2017
In winter, the only fruit I can think of is oranges. It's a part of my daily diet starting first thing in the morning with the spremuta or the freshly-squeezed orange juice. At times, an orange salad is a refreshing treat after having a seafood meal. Simply drizzling some extra virgin olive oil and sprinkling some salt on it is perfectly delicious and so simple too! And try to think how healthy that is too. You can also add some olives, chives, fennel, or even smoked salmon - whatever it is that you put together, the oranges will always be that one great ingredient to use in the winter plates.
08 February 2017
A bowl of steaming hot ramen in Rome? The picture that a friend posted in Facebook got me. It got my full attention alright and I made sure that my schedule was clear the following night so I myself can slurp (well, you do slurp the ramen right?) my own steaming hot bowl of ramen. It has been a long time since I've last had my ramen fix in Asia and I was more than excited when I heard that there was a new ramen bar in Rome, and a good one too. Mama-Ya Ramen just opened a few months ago and looking at the reviews of the diners and reading about the people behind the place, I was convinced that it would be a good place to strike for a bowl of ramen bowl on a cold, rainy evening.
03 February 2017
The sea is my biggest supplier, where I had to get everything. Chef Gianfranco Pascucci has a vast source of ingredients right in front of him, where fishes of different kinds are taken to the dock by the local fishermen of Fiumicino as soon as they come in from fishing. He doesn't limit his ingredients to the usual sea bass or turbot, because he feels impelled to take out the immense supply that the sea can provide us, more the unknown than the ones we are used to. There is the desire to generate awareness and through his kitchen, his dishes can create stories from the sea, the fishermen then to us.