Pizza Provençal
By Krista Bender Today up at the farmhouse was home made pizza day. Now when I say homemade, I mean everything. Home made dough, homemade sauce, homemade pesto, homemade sausage and even homemade pickled capers. Best pizza I have tasted in Europe! Including in Italy… Sorry Italians:) This was so …
By Krista Bender Today up at the farmhouse was home made pizza day. Now when I say homemade, I mean everything. Home made dough, homemade sauce, homemade pesto, homemade sausage and even homemade pickled capers. Best pizza I have tasted in Europe! Including in Italy… Sorry Italians:) This was so …
Barba Juan Barbagiuai or fried ‘ravioli’
By PestoPistou Barba Juan, or Barbagiuai if you’re over in Liguria translates as ‘Uncle John’ and the relevance of the name for this delicious, local dish remains a mystery for most. In his book ‘Flavours of the Riviera’, Colman Andrews offers one or two possible explanations, and the one that …
By PestoPistou Barba Juan, or Barbagiuai if you’re over in Liguria translates as ‘Uncle John’ and the relevance of the name for this delicious, local dish remains a mystery for most. In his book ‘Flavours of the Riviera’, Colman Andrews offers one or two possible explanations, and the one that …
In pursuit of pan bagnat
By PestoPistou For friends of ours who also lived in the area some years ago, any visit back to Nice involves a search for the perfect pan bagnat, and until this most basic of food cravings is satisfied, no trip is complete. Inspired by their enthusiasm, we have become fans …
By PestoPistou For friends of ours who also lived in the area some years ago, any visit back to Nice involves a search for the perfect pan bagnat, and until this most basic of food cravings is satisfied, no trip is complete. Inspired by their enthusiasm, we have become fans …
Bouillabaisse Discovery at Provence Gourmet Cooking Classes
Gilles Conchy says it was Provencal food and family ties that tugged him back to Provence after four years in California. Although, he admits that he could still be a “California boy.” The sandy, windswept beaches and seemingly endless sunny days of the southwest U.S. fit like a second skin …
Gilles Conchy says it was Provencal food and family ties that tugged him back to Provence after four years in California. Although, he admits that he could still be a “California boy.” The sandy, windswept beaches and seemingly endless sunny days of the southwest U.S. fit like a second skin …