The journey towards respect
Identità Golose 2017

The journey towards respect

Thoughts and ideas of modern cuisine by Norbert Niederkofler and Christian Puglisi

When G-d decided to become a food writer: The Passover narrative
An American in Pollenzo

When G-d decided to become a food writer: The Passover narrative

Above: Some of the classic foods that American Jews eat for the Passover. Matzah (unleavened bread) is described explicitly in the Bible. Gefilte fish, a type of ground fish loaf, actually has nothing to do with the holiday but it is a tradition for Jews of Central European descent to serve it with the Passover … …read more

Who is eating all the sharks?
Analysis

Who is eating all the sharks?

These scary predators are disappearing from our oceans, but no one seems to be hungry for them

Support earthquake-affected wines from Marche, Umbria, and Abruzzo by buying them in your hometown
An American in Pollenzo

Support earthquake-affected wines from Marche, Umbria, and Abruzzo by buying them in your hometown

If you ever traveled to the Italian regions of Marche (Marches), Umbria, or Abruzzo, you know that part of their charm is how underdeveloped they are. Especially when compared with the once pristine wine growing areas of the north, for example, where industrial expansion has radically reshaped the landscape over the last three decades, these … …read more

The Roundup narrative: The most pernicious form of food and wine writing?
An American in Pollenzo

The Roundup narrative: The most pernicious form of food and wine writing?

Yesterday, the New York Times reported the a most astonishing, although not surprising, statistic: “Over the last two decades, Monsanto has genetically re-engineered corn, soybeans and cotton so it is much easier to spray them with the weed killer [Roundup], and some 220 million pounds of glyphosate [the herbicide used in Roundup] were used in … …read more

Carbonara: Debunking the “Carbonari” myth
An American in Pollenzo

Carbonara: Debunking the “Carbonari” myth

Earlier this week, I was a presenter at a major Italian food and wine fair in Houston where I live. The marquee event of the festival was a seminar on Carbonara, including a talk on the origins of the history of the dish by me and my colleague Chris Reid, a food writer for the … …read more