Cosa Bolle in Pentola is the blog of Kyle Phillips who began writing about Italian food, wine, and travel a number of years ago, drifting into the field (as most do) by chance. As Kyle says: “Today I’m still at it. I hope you like what you find. It’s a vast subject, much vaster than I realized when I started out, and we have many more things to discover.”
Here are his latest posts:
Panature are seasoned breadcrumbs of the sort one uses to flavor pasta, or dredge meats or fish in prior to frying them. Though one can buy them in the supermarket, and it’s lik…
Posted: 2013-05-17
No, I am not making this up – a while back we bought three avocados to make guacamole for a dinner, and only used two. A glance through older Italian cookbooks yielded nothing a…
Posted: 2013-05-17
If you visit Italy during the warmer months (spring through October) you’ll no doubt see posters announcing the “Sagra del Tortello,” “Festa della Fettunta,” “Sagra delle Sarde,…
Posted: 2013-05-16