//August
26 08, 2013

Stefano Talks Pizza

August 26th, 2013|Categories: Food & Wine, Gastronomic Traditions, Interviews, Rome & Lazio|5 Comments

Photo credit: Luciano Furia. The Parla Food Proust-inspired questionnaire is back! It’s time for this blog to return to its roots and focus on the people who make great food and drink. This week, we hear from Stefano Callegari, the pizzeria mastermind behind Rome’s Sforno, 00100 and Tonda. […]

22 08, 2013

Gruyere in Kars, Swiss Cheese in Eastern Anatolia

August 22nd, 2013|Categories: Culture, Food & Wine, Gastronomic Traditions, Turkish Cuisine|8 Comments

It’s been a while since a trip has changed me for the better. Delays, lost luggage, interminable waits at baggage claim and the squalid conditions at Fiumicino Airport are enough to make anyone embittered. My deep affection for efficiency and innate cynicism make me particularly susceptible. For […]

16 08, 2013

Making Kaşar in Kars

August 16th, 2013|Categories: Culture, Food & Wine, Gastronomic Traditions, Travel, Turkish Cuisine|11 Comments

By noon, I was drenched in whey, caked in cow shit and my left hand itched. It was pretty much the best day ever. It started in the workshop of a small kaşar producer near Kars, where cow’s milk curds are melted and worked by hand into this traditional Anatolian cheese. The visit was part [...]

3 08, 2013

Through the Grain Fields of Kars

August 3rd, 2013|Categories: Carbs, Culture, Food & Wine, Gastronomic Traditions, Travel, Turkish Cuisine|14 Comments

Şemsa channeling her inner Ceres. Today I profiled a Milan fashion blogger for a British publication. Already under normal circumstances, a puff piece like this would have driven me to the verge self-harm. But in light of my recent visit to Kars, the profound pointlessness of the aforementioned subject was even more […]

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