The Stove Diary
Scattered notes and family stories
Where is focaccia originally from? The ancient Romans with the term focus indicated the fire, but also more correctly the place of cooking. They used to cook a flatbread called focacius, precisely from focus. Similar to white pizza, but higher and softer, there is not only one recipe for focaccia, which is present in the … Continue reading Page #5 – The gift of fire
The history of Rice From the Yang Tze Valley to the homes of Italians Rice was born in the Far East where traces and finds attest to its presence in the Yang Tze valley even ten thousand years ago, it was then widely cultivated in Mesopotamia in the fourth century. BC, and from there it … Continue reading Page #4 – The unbearable lightness of risotto
“Do not think for a moment that I would be so pretentious as to tell you how to make meatballs. This is a dish that everyone knows how to make, beginning with the jackass, which was perhaps the first to provide the model for the meatball for the human race.”. Pellegrino Artusi, “Science in the … Continue reading Page #3 – About meatballs and donkeys
Here you will find detailed posts about all the ingredients we keep in our pantry.
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