May was a month between ideas and tradition. I wrote about what lies behind an antispeciesist dish: the choice not to treat animals as resources. Then I went back to Venetian cooking with risi e bisi, the signature dish of spring, and followed the journey of hummus, whose Arabic name simply means chickpea. I closed with foraging, the old practice of gathering wild herbs, and with bladder campion (silene vulgaris), one of the easiest wild greens to recognise and cook.
The articles are in Italian.
This month's articles
Il piatto antispecista
Behind a vegan dish there is almost always an ethical vision, the refusal to see animals as resources.
Risi e bisi: dove la semplicità sta di casa
The story of one of the signature dishes of Venetian cooking, woven into memories of family Sundays.
On this site: Risi e Bisi: Venetian Rice and Peas with Mint.
Hussus: storia di un piatto viaggiatore
The disputed origins of hummus, whose Arabic name simply means "chickpea".
On this site: Spicy Hummus, Pink Beetroot Hummus with Broccoli Powder.
Scopriamo insieme il foraging e la Silene vulgaris
From grandmothers' herb gathering to modern foraging, with bladder campion as the star.
On this site: Raw Silene Vulgaris Pesto with Cashews, Spätzle dei Campi: Wild Greens Spätzle from Trentino.
All my articles are on Di Testa e Di Gola.
