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Amici di Italy Magazine,
"Mof mof - minimum of fuss, maximum of flavour", this is Chef Antonio Carluccio's motto in the kitchen and in life in general, as he explained to Ife Adedeji who interviewed him about his new book "The Recipe for Life".
And talking about maximum flavour, this week Sharon Rogers shared her foodie experience chez Chef Federico Valicenti in the eastern part of the Pollino National Park in Basilicata. The restaurant features Lucanian cuisine and also what is commonly referred to as cucina povera or peasant food.
When thinking about Italian simple, flavorful, traditional food, the Slow Food approach comes to mind. Whether you are familiar with the Slow Food movement or not, it is always interesting to look back at the history of this non-profit association which started in a small town in Northern Italy in 1989 to counter the rise of fast food and now counts over 1,300 convivia (their local chapters) worldwide, as well as a network of 2,000 food communities who practice small-scale and sustainable production of quality foods.
A presto!
ITALY team
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