We’re back in Lazio, in Rome, with another pasta. It came up as I was watching a video from someone purporting to know all about Italian pastas, as he asserted that the only pastas worth knowing from the area were the famed four “spaghettis” (gricia, cacio e pepe, amatriciana, carbonara), which he then detailed, getting… Read More Tail of a Pasta Sauce
It’s pizza. Is there such thing as bad pizza? Yes. But mostly, no. Because, pizza. We start off at Brucia, Ramón Freire 1302 in Colegiales, a fairly new opening, where, I’d assert, we had a couple of the best pizzas we’ve had in quite some time in Buenos Aires. It’s a bit of a hike for… Read More Pizza Foursome
Originally, I was going to make this an all suburban Peruvian post, and set out to visit a few restaurants in the afueras of the city. And, I made it to two, one solo, one with my most common lunching companion (other than Henry). But then we ended up at a couple in Palermo, and rather… Read More Peru Times Four
We were off! It’s been a bit since we got away for a few days to just relax together. It was also a bit of a mistake, in that I had a senior moment, having booked a private party for tomorrow, and we planned our trip around it, but I’d somehow missed rescheduling it for… Read More The Other Side of the Mountain
“Venice is a cheek-by-jowl, back-of-the-hand, under-the-counter, higgledy-piggledy, anecdotal city, and she is rich in piquant wrinkled things, like an assortment of bric-a-brac in the house of a wayward connoisseur, or parasites on an oyster-shell.” — Jan Morris Just an assortment, a octet, if you will, of lunches over the last couple of months, and dishes… Read More The Randomness of Lunch
This sounds like the title of a novel that might have been written by one or another fantasy writer in the realms of dragons, elves, monsters, and heroes. But, it is a reference to a very obscure pasta from Sardinia. Specifically, from the 800-person town of Morgongiori, on the slopes of Mt. Arci, in the… Read More The Twisted Rings of Morgongiori
It’s that time again, a new month has dawned and we have a little round-up of the last one. I’m finding that a lot of my focus in creating dishes for Casa SaltShaker seem to end up in the pasta world. If I wasn’t already basically retired, I think I’d open a small restaurant that… Read More April Flours
With the closing of Mykonos in Las Cañitas during the pandemic, we lost our only Greek restaurant in town. Some mediocre Greek food started coming out of the small stand, Souvlaki BA, in the Mercado San Telmo this last year or so, but for my palate, it wasn’t worth it. So spotting two new Greek restaurants… Read More The Greek Dilemma