Cynar by Campari
The range of amari or bitters in Italy is extensive. Certainly before I came to this country I had not heard of many and I wonder how many outside of Italy are aware of these somewhat different tipples, such as Cynar.
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The range of amari or bitters in Italy is extensive. Certainly before I came to this country I had not heard of many and I wonder how many outside of Italy are aware of these somewhat different tipples, such as Cynar.
This post was inspired by this lovely little comment from a post over at Bleeding Espresso: Please let’s ignore the fact that Berlusconi has fooled a majority of Italians into voting him into office a third time, OK? And also that my local party lost as well. Instead let’s move on to happier, comforting topics. Like food.
This will be short fragrant post, which some may find useful.
Maybe you’ve just arrived in Italy, or maybe you want to cook something up while you are here. In that case you may well need to know the names of the various herbs and spices that you can find in the shops and supermarkets here.
I have discovered Rummo pasta and I like it. Why is it a cut above your run-of-the-mill Barilla? Well, for two reasons. First, it has a higher than normal protein level because Rummo use good quality (Australian!) wheat and secondly because it is made using a special slow manufacturing process which results in a better quality pasta.
What is he on about? I mean Italian mashed potato has to be the same as the English variety, hasn’t it? Well, actually no, it’s