Tuscany may be famous for its succulent, prime beef steaks, bistecca alla fiorentina omnipresent on every menu today, but once equally loved were all the “lesser” cuts of meat, in particular offal. For centuries, Tuscans, out of necessity and tradition, have appreciated and known what to do with offal, ingeniously turning things such as chicken livers, crests, pork back fat, blood or lampredotto (the fourth stomach of the cow) into delicious specialties. And, until recently, these cheap yet nutritious parts have been an important mainstay of Italian home cooking. Many of these dishes, however, are slowly disappearing as tastes and habits change and as their main ingredients, in turn, become harder to find.
“Del maiale non si butta via niente,” the old saying goes in Italian, meaning: nothing of the pig gets thrown away. It references the usefulness and deliciousness of the whole animal. This includes even pig’s blood, which was considered not only tasty but an important part of the diet – it is a rich (and cheap) source of iron and protein.
Bu hikaye Gourmet Traveller dergisinin July 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye Gourmet Traveller dergisinin July 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Giriş Yap
THE SMOKING CAMEL
Each month we explore the origins behind some of Australia's signature drinks and learn how to recreate them.
MEET THE MAKER HELEN XU
As she swings open the doors to a new restaurant and hotel at her Yarra Valley vineyard, we check in with the Helen & Joey Estate winemaker to talk science, Sichuan and the wine brand she runs with husband Joey Zeng.
Fuel to the fire
From chilli to wasabi, there's an art to pairing drinks with spicy foods. SAMANTHA PAYNE breaks it down.
Sri Lankan hoppers
Chef TRAVIN DE HOEDT of Sydney's Kurumba shares his family recipe for this South Asian staple.
The art of...thoughtful feasting
It was a Moroccan tagine that taught ANNA HART to relax her ethics and eat, drink and be merry like a local.
THE NEW COCKTAIL CAPITAL
Mexico City is in its golden era of cocktail culture. Once home to a small handful of recognisable names, today the capital is heaving with globally renowned drinking destinations. And it's leading the charge for North America on awards lists such as World’s 50 Best (last year, Mexico City landed four bars on the list, compared to three in New York City).
Golden age
Time travel may not be possible but JOANNA HUNKIN discovers the next best thing when she pairs the Eastern & Oriental Express with a journey through Veuve Clicquot's private cellar.
48 HOURS IN PHUKET
Beyond beaches and resorts, Thailand's biggest island is a treasure trove of culinary gems. DANI VALENT gets the inside scoop from restaurateur Merica Charungvat.
LOVE IN A COLD CLIMATE
Fireplaces, slowness and country scenes. Holidaying hits differently in winter
What is curry?
Cuisine or construct? RUSHANI EPA retraces the history of the saucy, spicy dish across the Indian subcontinent and its diaspora.