We’ve all felt it; the dog days are expanding their territory, lasting longer and showing their teeth more often.
According to NOAA, eight of the ten warmest years on record have occurred within the past decade. 2016 was the warmest year in the history of instrumental observation, and 2017 was the warmest year without an El Niño influence.
If the current greenhouse gas emissions rates persist, it will result in the continuation of the global temperature increase.
The Paris Climate Agreement’s goal of limiting warming to 1.5°C will require transformational challenges – especially in land use and farming. It is unattainable with our current practices,
On August 8th,the UN Climate released its special report on Climate Change and Land Use. It held dire warnings; unless we change the way we eat and farm, we are all in for a bit of trouble. Continue reading
The Artisans of the Reggio Emilia region have been making Parmigiano-Reggiano cheese for about nine centuries. The cheese we are about to witness is identical to the original wheel produced 900 years ago by the monks of Bibbiano. It has the same appearance, texture and extraordinary flavor it had then.
Unchanged like a living relic of Italian food heritage, we have come to discover. Of course, we come to eat. Continue reading
We arrive in Reggio Emilia, a small medieval village between Parma and Bologna; it is smack dab in the middle of Prosciutto Ham and Parmigiano-Reggiano cheese country.
We have come here to visit artisan Prosciutto and Parmigiano makers who use traditional methods specific to Reggio. We also come here to eat. Continue reading
Let’s forget Rome and Florence for the moment and fast forward to a small hamlet on the Liguria coast. Nestled between Genova to the north and Camogli to the south lies a brightly painted village named Recco.
It is famous for its water polo team, steep cliffs above the sea, and foremost for its focaccia with cheese.
Upon arriving in Sori, which is a stone’s throw from Recco, we sought out the nearest place to sample this local delicacy. The woman in the trattoria above our apartment made it from scratch for our lunch. At first sight, I thought we had made a language gaff—the focaccia wasn’t at all what I expected. Continue reading
There is a culinary line that dissects the midriff of the Europecontinent. This line proceeds in gradients of latitudes that mayblur as you move from north to south.
The people of the north raise herds of cows and goats. Their milk is sometimes whipped into butter or aged into cheese. Almost everything edible is bathed in either cream or butter.
Here the pigs feast on chestnuts and in turn make good sausage. The pickles are fermented, and the kraut soured to nourishsturdy souls through long winter months.
Below this imaginary line, trees pervade. Hot ancient orchards dot the hillsides dripping with great bundles of green-black olives. They’re pressed into a nutty oil for the base of sauces and ragouts or a simple dip for crusty bread.
Tomatoes and vegetables of every size and elongation are bathed in this southern sun.
Every scaled and nautical beast is netted and fished from the sea.
Italy, Spain, Portugal, Morocco, Greece, and Cyprus all surround the Mediterranean Sea, these are the people who inspire the southern Mediterranean diet.