Olisipo (modern-day Lisbon) was for centuries the Roman Empire’s main supplier of garum, the exotic sardine-based sauce that enchanted Julius Caesar. Much of that cuisine has resisted time and can now be tasted in Lisbon’s restaurants.
Olisipo (modern-day Lisbon) was for centuries the Roman Empire’s main supplier of garum, the exotic sardine-based sauce that enchanted Julius Caesar. Much of that cuisine has resisted time and can now be tasted in Lisbon’s restaurants.
I once visited a foie gras farm in southwestern France, years before goose liver became one of the world’s most controversial delicacies. Désolé, but foie gras still is a péché mignon of mine.
With shrimp consumption booming in China and production falling in traditional exporters like Vietnam, Ecuador is stepping in. It’s the latest food chapter in a globalized world.
LAURINO — On the way to the mill, I stopped in Stazzema, in the heart of the Apuan Alps, where it was raining. I followed the step-by-step directions that Silvia gave me. She knows the trail well, as she and her partner Alex decided to move to the mill five years ago. This is “Friar’s […]