November was a month of soups and traditions. Kimchi, the Korean ferment recognised as intangible cultural heritage, and the world of ferments as a resource for plant-based cooks. Shorba, less a recipe than an idea of soup connecting North Africa, the Middle East, Central Asia and India. Rome's gnocchi Thursday, a calendar that gives each day of the week its dish. And potato soup, humble and universal, from the Andes to European tables.
The articles are in Italian.
This month's articles
Alla scoperta del kimchi: un cibo eletto patrimonio culturale immateriale
Kimchi, Korea's signature ferment, and the world of ferments as a resource for plant-based cooks.
On this site: My First Kimchi: Homemade Vegan Kimchi, Vegan Kimchi No. 2 with Daikon and Apple, My Third Kimchi: Spicy Vegan Kimchi.
Le diverse forme della shorba.
Shorba as an idea of soup that connects North Africa, the Middle East, Central Asia and India.
On this site: My Vegan Shorba: Spiced Lentil and Vegetable Soup.
"Giovedì gnocchi". Quando il cibo scandisce il tempo.
The Roman calendar that gives each day of the week its dish, and what it says about our relationship with time.
On this site: Barbie Gnocchi: Pink Potato Gnocchi with Green Leaf Pesto.
Umile e universale: storia della minestra di patate
From the Andes to European tables, the history of potato soup and its variations.
On this site: Classic Potato and Leek Soup.
All my articles are on Di Testa e Di Gola.
