From Genova to Napoli, many regional Italian cuisines are full of recipes for lo stoccafisso [stockfish, air-dried whitefish, usually cod, haddock, or hake]. But that doesn’t mean lo stoccafisso is native to the Italian peninsula. The male singular noun stoccafisso has its roots in the Dutch word stokvisch, which means fish on a stick, or fish dried on a stick. Not surprisingly, this is the … Continue reading Wednesday word: lo stoccafisso
Once a powerful maritime republic, Genova [Genoa in English] today is a port of call for cruise ships; a hub for ferries to Sardegna, Sicilia, and other Mediterranean islands; and usually a quick stopover for travelers on their way to Cinque Terre. But don’t let its unassuming nature fool you: from pesto to focaccia, farinata to fresh frutti di mare [seafood], Genova is a must-eat for Italian foodophiles. The City of Genova maintains a … Continue reading La farinata at Sa Pésta
Grapes have been around a lot longer than humans, or at least the human species as we know it today. The earliest fossil traces of grape plants date back somewhere around 60 million years, and have been found in several areas of Eurasia. The fossil record for domesticated grapes is a little younger: what appear to be traces of grape cultivation dating back 6000-8000 years have been unearthed in present-day Georgia and Jordan, … Continue reading Ancient wine
Italian Through Food 