This is our first weekly roundup for 2015 with some interesting articles from the food and wine world. From a 90-year-old who continues to make fresh pasta in an Italian trattoria, to the trends for 2015 and a controversy about whether prosecco served on a tap in a pub should be called prosecco or not, we hope you find something interesting to read.
When I use fat in cooking, it is mainly butter or extra virgin olive oil. So I found this article about cooking real food with minimally processed unrefined fats and oils, one which reinforces my own thoughts. But it is worth reading
It is essential for children to learn how to cook. Research continues to show that cooking is a path to good health. At a time when more and more people are not cooking at home, here are some tips about how to get children to start learning how to cook. It says that a child could be able to cook a meal within five weeks following these steps.
Travel always brings out stereotypes and there might be nothing more stereotypical about a Vienna schnitzel or a German wurst and mustard but done well they are clearly delicious particularly on a cold winter’s day. Here is an interesting article about comfort foods from Austria, Germany and Hungary.
There is always something special about fresh pasta, but when it is made by an Italian 90-year-old Italian grandma then it must be really special. This is a great story about Francesca Verri who recently turned 90 but still cycles two kilometres from her home three times a week to work in a trattoria making fresh pasta.
What are the food trends for 2015? Difficult to say though many seem to be betting on fermented foods, pop-up restaurants and food waste. Here five famous chefs give their views on the food trends for this year. And the following is Diana Henry’s take on the subject.
Have you ever been caught despairing because you cannot find a particular ingredient for your recipe and have to change plans in the process. There is an interesting article about the lengths to which chefs go to secure fine produce. It is not easy for small restaurants to buy the produce they need because they do not have the scale, so many have to find ways to ensure that they get the produce they need. But flexibility and an open mind are essential.
Few restaurant reviews make you want to book a restaurant there and then. This one is actually dangerous because it makes you want to book the next flight or train to London to try it out. Marina O’Loughlin is clearly impressed with The Manor and this review is beautifully written.
Toast is probably the most humble of foods and it is probably the first thing you learn to make when you are allowed to experiment in your parents’ kitchen. But here is Jamie Oliver’s take on the subject. He reveals that his favourite way of making toast is in a frying pan. I might actually give it a try.
There has been controversy about prosecco being served on a tap in a pub in the UK and the pub has not been allowed to call it a prosecco because of rules which stipulate that it needs to be served directly from a bottle to be authentic prosecco. I guess the pub is not complaining given the publicity he has received.
We love city guides with tips on where to eat and what to do. Here is one about Milan if you plan to visit the city during this year’s expo.