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Naples’ best kept secret?

By press655

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One of the most infuriating things about Neapolitans is also one the most endearing; speaking to farmer Salvatore Acampora in his fields with the brooding Mount Vesuvius in the background and the stunning vista of the Islands, Capri, Ischia and Procidia in the seductive Med he explains exactly why the tomatoes grown here are simply the best.
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There is no point in arguing with him but the flavour of the tomatoes and the twinkle in his eye as he stares intently at you tasting them certainly sways you to his way of thinking.
These tomatoes are …read more

Source:: What’s In The Fridge Gip?

      

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Meat the new breed, same as the old one but done properly this time

By press655

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As I read about the opening of yet another burger/ribs/buffalo – sorry – Cornish hen wings/josper grill joints, I have a little chuckle to myself as I remember the first time I came across these dishes in the early 70’s. First we had Wimpy bars that sold hamburgers. I cannot tell you how awful they were because you wouldn’t believe me. We sold burgers in the Unicorn Cafe but being Italian we treated them as a squashed polpette (meatballs) made with the addition of onions, breadcrumbs, herbs and seasoning. The customers loved them.

In the mid 70’s the first burger/ribs/coloured relish …read more

Source:: What’s In The Fridge Gip?

      

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Burger Madness…

By Sunday Saucer

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I was asked to take this photo for last week’s Dining section for a story about how to cook a great burger…indoors or out. What ensued was a totally incredible social media response with so many Twitter notifications that I needed to turn my phone off. It always amazes me when something really resonates with a broad audience. It seems like such a simple equation after the fact…a classic food item…made accessible…with a cool twist…and an evocative picture. The perfect recipe for viral food.

…read more

Source:: Making Sunday Sauce