Categories
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Making Passata(Post)
How to hermetically seal a jar - Always sterilize your jar and don't forget to do the lid too. Bormioli Quattro Stagioni lids come already hermetically sealed and clean for use straight from the pack ...
What to sow in April(Post)April is the biggest sowing month of the year, everything from Med Veg like tomatoes, peppers, aubergines and melons, to staples like carrots, beans, spinach and more are during or even from April ...
Demo Theater at Franchi Seeds of Italy(Post)The Franchi Seeds of Italy theatre is based in our store. We are always having events and cooking demo's, talks and concerts here or why not just come to us to buy your Italian provisions, preserving ...
Lost Flavours(Post)Lost FlavoursThe original name for tomatoes in Italy was 'Pomidori' or 'Golden Apples'. Italian tomatoes are considered to be some of the best in the world, especially plum varieties which are idea ...
Radicchio and Chicory from seed to plate(Post)Radicchio and Chicory growing tipsDon't switch off straight away with the word Chicory! Read on and you might just be making a new friend! There’s quite a difference between the two types. Chicorie ...
Real Agretti from the Medietteranean basin, not Japanese Okahijiki(Post)Real Agretti from the Medietteranean basin, not Japanese OkahijikiAgretti (Salsola Soda) is found ONLY in the Mediterranean basin and is NOT Japanese Salsola Okahijiki which is much harder to grow. A ...
What to sow in June for continuous harvests from your plot!(Post)Mixed salad – One of our cut-and-come-again packs can make up to 40 of those salad bags you buy in the shops and certainly the taste of the summer. The trick is though to stagger the sowing in a ...
Growing Appreciation for Borough Market Franchi 'Seed Embassy'(Post)A wonderful link on the Franchi 'Seed Embassy' @ Borough Market by Allotmenteer and writer Jojo Tulloh. Dive in to Borough Market and discover where it all starts, with the right seed.Article from ht ...
Sarajevo Soup(Page)Sarajevo Soup There are many dishes using okra that come from India and the Caribbean but this Franchirecipe comes from eastern Europe, where apparently okra is very popular. The use of souredcream ...
Grilled Radicchio with Melted Cheese(Page)Grilled Radicchio with Melted Cheese by Hugh Fearnley-Whittingstall The harsh, bitter taste of radicchio, Treviso and other red chicories is not everybody’s cup oftea and, to be honest, it&rsq ...
Gnocchi di Patate(Page)Gnocchi di Patate from Country House Montali Serves 4 Ingredients: For the dough:4 potatoes, yellow or red1⁄4 tablespoon buttera pinch of salta pinch of nutmeg2 egg yolks70 g Italian ‘ ...
Aubergines Parma Style(Page)Aubergines Parma Style My father-in-law comes from this region and this is one of the dishes he likes to show off. It isvery simple and even people who say they don’t like aubergines are alway ...
Game Stew(Page)Game Stew This mountain dish comes from Stefania Fabris, a family friend in Roasio. Soaking the meatin the wine for two days not only makes it tender but also enhances its flavour. Although therecip ...
Marina di Chioggia Caponata(Page)Marina di Chioggia Caponata by Neil Haydock, Fifteen, Cornwall This is a great winter alternative to the regular caponata made with aubergine throughout thesummer. It goes very well with grilled chi ...
Egg and Asparagus(Page)Egg and Asparagus This particular recipe comes from Emilia but there are similar recipes using these twoingredients from all over the world. Egg and asparagus go together like truffles and hounds...
Bagna Cauda(Page)Bagna Cauda It is fascinating that anchovies have become so much a part of the food of Piedmont, althoughit does not border the sea. The reason for their popularity is that merchants would take thei ...
Mountain Polenta from Oropa(Page)Mountain Polenta from Oropa The Santuario di Oropa is one of the most beautiful and special places for me. Situated in themountains over Biella (Piedmont), where my family comes from, it’s fam ...
Honeyed Chestnuts with Cream(Page)Honeyed Chestnuts with Cream A classic of the Valle d’Aosta, the highest region of Italy, where all the ingredients are foundnaturally. Use good honey for this dish and if you cannot get clott ...
Fresh Tomato Sauce(Page)Fresh Tomato Sauce By Mary Contini The best cooking tomatoes come from Naples. This is a fact of life! Very soft, ripe San Marzanoplum tomatoes cook down in no time, producing a full-flavoured, juic ...
Lentils with Peas and Pancetta(Page)Lentils with Peas and Pancetta This is a favourite dish of mine. Simple, tasty, filling, quick and a good accompaniment to meatdishes. Canned peas actually work better for this dish than fresh, just ...