Page 28 - Allium News Today

You are not from loverno, you are not supposed to be making the stew. there is always this sort of battle about whether you are from here or from there or from there, whatever you are making, right? you can make the same thing but you cant call it -- and its maybe a little bit different. >> yeah. >> it is a rich fish stew that dates back 500 years. it is the way the fishermen would use up whatever they hadnt sold that day. hes using this really beautiful fish. hes also using lobster, which is no...

The other branch of tuscan cooking grew out of biting poverty and humble ingredients. so where do you want to go first? historian leonardo romanelli is taking me to florences central market to show me the ingredients of what italians call puccinapobre. >> a staple of florentine cooking. >> you have different types. the best are zafini. these type of beans you dont need to put in the water before cooking. >> oh really? >> the the sttaste is so -- >> you dont have to soak them. it means -- >> the ...

>> yes. >> it was nice. >> but you would never travel. >> nope. >> your parents who came from italy. >> didnt want you to go to italy. >> right. worked out. >> i think everybody ended up getting a great deal out of this. >> it changed everything. it changed everything for me certainly. >> while my father was studying art, my mom was studying something just as beautiful. the local cuisine. >> one of these because it is so big. >> no, a little more. >> i didnt know how to cook when we got married....

This stew. >> theres always this sort of battle between whether youre from here or from there or from there. whatever youre making, right, you can make the same thing, but you cant call it the thing. maybe its a little bit different. >> yeah. cacciuco is a rich fish stew that dates back over 500 years. it was the way livornos fi fishermen would use up whatever they hadnt sold that day. this is an imperial ciccuo. its hes using lobster. its not a poor fish obviously, so hes taking this and sort o...

For italy" he explores the beautiful region of tuscany now. the art, the food, the culture. heres a preview. >> one of this isnt so big? >> no, a little more. a little more. >> i didnt know how to cook when we got married. didnt even know how to boil water. >> while she was here, my mother was also inspired by the spirit of the renaissance and set out to discover the art of italian cooking. >> when we lived in florence, while everyone was in school, we learned different recipes. i loved it. >> m...

This masked man is acknowledged as one of the greatest cheesemakers in italy. once this mornings collection of buffalo milk is heated, mimo adds rennet to separate out the curds and the whey. the curds are chopped and boiling water is added. the result is incredible. >> its like hes a magician. you know what i mean? in italian, "mozarre" means "to cut off." this ancient process gives the cheese its name. >> mozzarella. >> the mozzarella then rests in a salt bath for a few hours. unlike other che...

Finally as we close out this week, this has been a tough time for restaurants, two houston brothers ran an establishment decided to do something. >> reporter: they say food is medicine >> lets get ready to take it off. >> reporter: todays prescription comes from this kitchen, the home of lucilles 1913 >> reporter: a nonprofit born out of the pandemic providing nutritious meals and expanding to those most in need. >> reporter: chris, coowner and chef at lucille and ben who runs highway vodka, the...

To make something that i could never resist. i didnt know there were this many pigs in the world. there arent any more. this is a shrine to piggys past, and for something so heavenly, this ham has its own guardian angels. i have joined the ham quality inspectors. even my nostrils are salivating. salt is the only preservative

To understand italy, you need to look at the food. this is the land of pigs, beautiful pigs. i have come to the second biggest city in the region, parma, and these pigs are used to make something that i could never resist. percisiouto -- i didnt know there were this many pigs in the world. there arent any more. this is a shrine to piggys past, and for something so heavenly, this ham has its own guardian angels. i have joined the ham quality inspectors.

Well, we are not the only ones who have been playing around the smart accessories. jen copestake has been checking out the beauty worlds very latest tech specs. colourful flowers are starting to blossom, inspiring ourfashion and make—up choices for a new season. experimenting with spring colours and make—up is challenging at the moment with many beauty store counters closed, but new apps are providing perfect make—up matches using ai and glasses you can use at home or even in the park. the...