For some reason I’ve always been a bit wary of ricotta and mascarpone possibly not understanding for a long time what they are meant for, sweet or savoury or both ? I now stay away from Mascarpone as its 80% fat and impossible to stop eating. Ricotta is only 13% fat and weirdly moreish; the sour tang, the grainy texture, the neutral flavour segueing to a lactic finish.
Explore olive varieties, antipasti, charcuterie, mouth-watering recipes and Mediterranean culture with our resident aficionado Vaz Frigerio.
The media frenzy over the 'bajan' heatwave we are enjoying reminded me of a voyage I was fortunate to take some years ago on a MyTravel cruiseliner around the Caribbean [cue wobbly lines and flashback sound effect]
Another year, another 10 days of pleasant brain pickling in Southern France. Almost Groundhog day for alcofrolics I land and immediately fall into the rhythm; bread wine cheese wine olives wine meat wine. Rinse (brain) repeat.
The appetising plate above (stupidly embellished with inedible fried thyme for photogenic reasons) does not begin to convey the game changing discovery recently made.
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