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Category Archives: Kitchen Tales

Italian Stories, Legends & Folktales…

On Two “vintaGe” Wheels :: The “G” spot is NOT what you’re thinking ;)
Kitchen Tales

On Two “vintaGe” Wheels :: The “G” spot is NOT what you’re thinking ;)

Posted on 16/09 by lorenza destro • 1 Comment

Everybody aged 40+ rode one in their teens. It was born in the Sixties and since then it has become a symbol of freedom and nonconformity. Continue reading →

Letters’ Anniversary 2016
Kitchen Tales

Letters’ Anniversary 2016

Posted on 16/05 by lorenza destro • 1 Comment

Words don’t come easy, an old 80’s tune said. Not for us here at Appetibilis. Words come far too easy because – I soon realised – when I devised the idea of this Appetibilis column, it was no use following the draft I had written. Suggestions, ideas, hints, tips arrived from everything and everyone and … Continue reading →

The Touring Mask of “Pulgenelle” (Pulcinella)
Kitchen Tales

The Touring Mask of “Pulgenelle” (Pulcinella)

Posted on 16/02 by lorenza destro

Every year during the Carnival week Castiglione Messer Marino, a tiny village in the province of Chieti, hosts “La mascra” (i.e. the mask). On Sunday before Mardi Gras people – only men – dress up and parade along the village streets and drag everybody into the hectic and wild Carnival atmosphere.  The parade is led … Continue reading →

Letter “P” :: Panettone or Pandoro?
Kitchen Tales

Letter “P” :: Panettone or Pandoro?

Posted on 15/12 by lorenza destro • 1 Comment

In Italy, the holiday season brings – along with the huge amount of to-dos everybody knows – the Hamletic doubt: panettone or pandoro. Italians, from icy Alto Adige to warm Sicily, split into two parties: Panettone supporters and Pandoro fans. The only thing both parties agree on is that both cakes are meant to be … Continue reading →

Letter “S” & “B” :: Stoccafisso vs Ba(c)calà
Kitchen Tales

Letter “S” & “B” :: Stoccafisso vs Ba(c)calà

Posted on 15/11 by lorenza destro • 1 Comment

“Bacalà (one “c”) alla vicentina” is one of the signature dishes of Italian cooking heritage. The funny thing about it is that the main ingredient – “bacalà” – is not what people usually mean i.e. salted codfish, but Stockfish – i.e. dried cod. This misunderstanding started in XV century with Venetian merchant Messer Piero Querini, … Continue reading →

Letter “C” :: Cavoli (a merenda)
Kitchen Tales

Letter “C” :: Cavoli (a merenda)

Posted on 15/10 by lorenza destro • 1 Comment

“Cavolo” (stress on the “a”) i.e. cabbage is a common and healthy ingredient in  many recipes of the Italian cuisine. It is included in the cancer prevention diet, and despite the bad smell it releases, due to the presence of sulphur compounds, it’s employed as a side dish, in potages, in vegetable pies and so … Continue reading →

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