Food: "On the subject of (roman) cooking"

I've been searching and searching for information about "Roman" cooking. Traditional Roman cooking, poor mans food, whatever you want to call it. Although not written for the poor, I keep coming across "APICIUS".

They say Apicius is a collection of texts and its earliest editions were given the overall title of "De re coquinaria", or "On the Subject of Cooking". It has been pseudepigraphically (go ahead, check the spelling Tina. I checked it first this time!! a ha ha ha) attributed to 1st centry Marcus Gavius Apicius, a gourmet and lover of all things luxurious.

So far, sooo cool! Wowie food AND history. It's like a sparklie. I've just got to have it Mrs. B.

Here's what I've found on Amazon, will continue searching and buy a copy.

Vacation: It's now written in stone

(I wonder if that saying comes from where I think it comes from)

"Weeeeehooooo" is how Mom puts it. I think that is most appropriate.


Check it out: http://www.vrbo.com/32035

A great BIG THANK YOU goes out to Mom for all her research, investigation, careful attention and thought to find us an apartment in Rome. Ok ok, I've got to type that again ... us an apartment in Rome. An apartment in Rome. Apartment in Rome... Weeeeehooooooo indeed!!!

I am pumped. Shhhhhh don't tell them I plan to commandeer the kitchen as "mine kitchen... out out!"

Reading: Marcus, where have you been...!

The 'rents introduced me to this series last year. It is fan-freakin'-tastic!

Here's a brief intro from wiki; "Marcus Didius Falco is the central character and narrator in a series of novels by Lindsey Davis. Using the concepts of modern detective stories (with Falco as the private investigator, roughly translated into the classical world as a 'private informer'), Davis portrays the world of the Roman Empire under Vespasian. The tone is arch and satirical, but the historical information provided is carefully accurate." Read more here: Marcus Didius Falco - Wiki Post

I am currently on book # 10 Two for the Lions.

I can't wait to spend more of my pancetta and parm budget on books. Hmmmm... about the only thing that will make me drool as much as a good healthy hunk of cheese ... the sound of new book bindings being "kashhhheeeeeeeee" for the first time. (Yup, thats the technical term)

This series is also monumental in another way. It's prompted the unnatural. The unthinkable. The INCONCEIVABLE. I've returned books 1 - 3 to their rightful owners.

Food: An email about pasta puttanesca

Received this email via last weekend.

"Even the baby likes Pasta Puttanesca"

They like it, they really like it!

They ARE technical writers dontcha know. And they 'get' the title.

Do you?

Research: The way it should be - Free! Roman Architecture - Video

Really, I cannot believe this is free! It's AWESOME!

Credit is 100% to Mom for finding and sending along.

Found under Art History in iTunes. 

Provider is Yale University.

http://ax.itunes.apple.com/WebObjects/MZStore.woa/wa/viewiTunesUCollection?id=341652916#ls=1

Food: "That really good pasta, with ANCHOVIES"

Dad called last week. "Hi, Sarah! So your mother asked what I wanted for dinner" (is this a normal practice? SHE never asked us what we wanted to eat). "I told her that really good pasta she made last week, with anchovies!"

I am completely rolling my eyes at this point, we as a family unit like to harass mom about "lemony wet stuff" and "fluffy white icing" amongst various other foods, none of which she has ever made.

"Um, ok Dad. And..." there is a pause, like the earth stopped on a pin point and this coming realization is nearly unthinkable.

"She said SHE didn't make it! You did!" "Yes, Dad. I made it last weekend. It's really good eh?!"

Well - now you can all try "That really good pasta, with ANCHOVIES".

It's called Pasta Puttanesca. It's rude because it literally means "Whore's Spaghetti". Its fast. Its spicy. Its tangy. Its cheap! 

When I made it back home (Ottawa) for the 'rents I used the previously mentioned Bucantini pasta noodles. I also used the hovering brothers to pit the olives and open jars. I need to go home visit more. I didn't even need to do the dishes.

HINT: Anchovies are NOT with the rest of the canned fish at your local grocery store. Don't ask me why, cause I don't know. You can find your canned anchovies at the fresh fish counter.

Recipe tested: http://allrecipes.com//Recipe/puttanesca-i/Detail.aspx

I searched and read a bunch of recipes. This is the most basic one I could find. Using basic ingredients and technique. Keeping the theme of less is more.

Further Reference: Any recipe that calls for olives, capers and cheese is TOP NOTCH!

Food: The beginning of a love affair with ... PANCETTA

This one all started in early spring 2010. A normal weekend here at home in Toronto. I frequently wander on weekends looking for books, local produce and cheese. On this particular day the local bookstore had a new window display - all of it food related. Most cookbooks are ... how do we say, meh. However magazine did catch my eye, I scrambled on inside and picked up a copy. Not your typical foodie mag, this one was written more like a National Geographic. Lots of articles with information rather than advertising pitches, it's called SAVEUR. I very rarely buy magazines but this time I just had to have it! The cover was describing an enclosed feature on traditional Roman fare with a picture of two frenched pork chops grilled and with a balsamic honey rosemary glaze (to die for!). I don't think I even made it home before I opened it up and started reading as I continued my walk-wander home. 

We, by this I mean me, know what traditional Ukrainian, English or French-Canadian fare can entail. Cabbage, potatoes, animal fat, cheese, onions, anything that will store over the winter, bread and so forth. What on earth is traditional roman cooking? What was Rome ... traditionally? Well, bread and feeding the masses right? Simple, fast and delicious? (I'm still researching this topic and having a lot of fun doing it).

Back to the magazine and article. "Rome never developed a refined, elaborate cooking style. "Our cucina was hefty because it was povera, for the poor,"" Read the rest of the article http://www.saveur.com/article/Travels/Eternal-Pleasures

I had read about Pancetta before, I knew it was a cured pork not quite ham not quite bacon not quite salami or prosciutto. So the first recipe I've tried, noting the techniques and ingredients used and when they are added, is Bucatini all Amatriciana; http://www.saveur.com/article/Recipes/Bucatini-with-Spicy-Tomato-Sauce-Bucatini-allAmatriciana

Try it. I absolutely promise two things; One: You're going to forget about crappy no name spaghetti and be on the hunt for Bucatini. This noodle is genius! It's got holes straight through it, the texture is fantastic. Al dente every time. Two: It costs less than 6$ and you will need to add pancetta to your regular grocery list. I now eat this at least twice a month.

First Post

Welcome to my very first blog. A place to compile and consolidate memories, research, resources, inspiration and tidbits from a vacation / wedding trip to Italy in 2009 and the upcoming vacation for 2011.

My first DECLARATION: I will update and maintain throughout the planning and actual vacation.

My second DECLARATION: I will not let my 'rents "walk me off my feet" ever again! (Hint to all your out there: don't wear flat sandals on cobblestone and expect to walk longer than 12 hrs max)(see picture below)

Me - keeled over. Mom - laughing it up. Dad - taking picture and full advantage of his 'braggin' rights'