briciole

Novel Food #24: the finale

Welcome to the roundup of the 24th edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and I created in 2007 and that I continue to host with great pleasure, as it brings together two of my passions: literature and food. Novel Food is about literary works (prose or poetry) that provided inspiration in the kitchen. Please, follow me on a short literary/culinary tour. For each contribution, I offer a small bite to whet your appetite for more: follow the link to read the details of the special connection between written word and food that each participant has... Read more →

carrot sourdough bread / pane al lievito naturale con le carote

[cliccare il link per andare alla versione in italiano] homemade bread with homemade cheese: a winning combination Eilish Eam, an Irish child alone in the world, survives in London by playing a glass harmonica1 on the street. Erin Rushton, an American young woman plays the same instrument in concert halls. They are the protagonists of the novel The Glass Harmonica by Louise Marley.2 In 1761, the path of Eilish's life changes dramatically following her meeting with Benjamin Franklin, who lived in London for 16 years between 1757 and 1775. Erin's story is set in 2018. Eilish is deeply attached to a... Read more →

Minneapolis and a recipe for aebleskiver / Minneapolis e una ricetta per aebleskiver

[cliccare il link per andare alla versione in italiano] aebleskiver, why haven't I met you before? The thirteenth stop of our World Culinary ABC1 , which I am hosting, is the United States (Stati Uniti), my adoptive country. The city chosen to represent the US is Minneapolis, the largest city of the state of Minnesota.2 Together with the state capital, Saint Paul, Minneapolis forms the metropolitan area called the Twin Cities. google map of Minneapolis I have been to Minneapolis a few times, as my husband has friends there (all my visits occurred in the summer: winter in the Twin Cities... Read more →

cuchaule: Swiss saffron bread / pane svizzero allo zafferano

[cliccare il link per andare alla versione in italiano] golden bread in the golden hour The twelfth stop of our World Culinary ABC1 is Switzerland (Svizzera), a country I have visited a number of times. An area we particularly like is Engadin (Engadina). The photo below shows an example of the traditional decorations that grace the façades of buildings in the valley, called sgraffiti, from the Italian graffiare (to scratch)2. traditional decoration called sgraffiti To celebrate this stop, I made my version of cuchaule, a traditional bread from Canton Fribourg that includes saffron among the ingredients. As usual, I took the... Read more →