Located less than a 100 m away from the Ponte Vecchio this centralli located trattoria is excellent value for money. You will find it on a narrow street called Via Stracciatella, to the left of Piazza di S.
I did not want to hijack Ronald's thread on Sardinia and the G8, but following a post on the same topic by Adriatica and my own commennt, I thought that it may be interesting for many to see what we are talking about.
Salt is an acquired taste and it should be handled with care, particularly if we are not getting any younger and our blood pressure is playing up. I agree that many times you find places where they use too much salt. It should be kept in mind that we have to balance flavours and that some ingredients, such as olives in brine, anchovies, ham, bacon, tinned tomatoes and vegetables may already contain salt.... not to mention stock cubes, although there are new varieties with reduced salt.Many people also reach for the salt and pepper mills immediately without tasting their meal first. I always try to keep salt and pepper nearby but away from the main table and I warn my guests to check first to see whether they need any adjustment.I use different types of salt for different purposes. For grilling, barbecueing and roasting, I prefer "fior di sale" 100% salt, very similar to Maldoon. It is quite expensive, however, you use it in small quantities.You can also find "sale da cucina" or "sale grosso" which is ordnary cooking salt and "sale da tavola" or "sale fino", which is refined table salt.
It is heartbreaking to realise that many lives could have been saved with a little bit of common sense and organisation. But then, common sense seems to have been the least common of all senses...
Hello, John, Angela and Doggie and a warm welcome to our Community. We look forward to hearing more from you. Doggie seems to be quite a world traveller, very much like our own "Tequila".
Sorry, I have had problems with computers and Internet lines for the past four days, so I missed on the discussion. Salt has historically been a very valuable commodity.... until the arrival of deep freezers and other methods to keep and preserve food. Salt was heavily taxed and this is the reason why Tuscan bread is unsalted as the Tuscans refused to pay those heavy taxes. Most of Italy´s salt comes from Sicily and this is the reason why places such as Trapani were very important in the past, however, salt is nowadays just another item in the food basket. Those signs about selling tobacco and salt refer to those times when taxes applied. Now you can buy it at any supermarket at very reasonable prices.
Thanks, you have solved a mystery for me. I always buy Twining´s English Breakfast, but I noticed that in Italy the taste was not the same.... I thought that it may had something to do with the water.....
Comments posted
Salt is an acquired taste and it should be handled with care, particularly if we are not getting any younger and our blood pressure is playing up. I agree that many times you find places where they use too much salt. It should be kept in mind that we have to balance flavours and that some ingredients, such as olives in brine, anchovies, ham, bacon, tinned tomatoes and vegetables may already contain salt.... not to mention stock cubes, although there are new varieties with reduced salt.Many people also reach for the salt and pepper mills immediately without tasting their meal first. I always try to keep salt and pepper nearby but away from the main table and I warn my guests to check first to see whether they need any adjustment.I use different types of salt for different purposes. For grilling, barbecueing and roasting, I prefer "fior di sale" 100% salt, very similar to Maldoon. It is quite expensive, however, you use it in small quantities.You can also find "sale da cucina" or "sale grosso" which is ordnary cooking salt and "sale da tavola" or "sale fino", which is refined table salt.
It is heartbreaking to realise that many lives could have been saved with a little bit of common sense and organisation. But then, common sense seems to have been the least common of all senses...
Hello and a warm welcome. Best wishes regarding your project.
Hello, John, Angela and Doggie and a warm welcome to our Community. We look forward to hearing more from you. Doggie seems to be quite a world traveller, very much like our own "Tequila".
Hello Dave and Anna and welcome to the Community. We look forward to hearing more from you.
Nothing better than this kind of information. I was almost certain that growing coriander in Italy was more complicated.... Thanks
Sorry, I have had problems with computers and Internet lines for the past four days, so I missed on the discussion. Salt has historically been a very valuable commodity.... until the arrival of deep freezers and other methods to keep and preserve food. Salt was heavily taxed and this is the reason why Tuscan bread is unsalted as the Tuscans refused to pay those heavy taxes. Most of Italy´s salt comes from Sicily and this is the reason why places such as Trapani were very important in the past, however, salt is nowadays just another item in the food basket. Those signs about selling tobacco and salt refer to those times when taxes applied. Now you can buy it at any supermarket at very reasonable prices.
Hi Niklas and welcome. Best wishes regarding your project.
Thanks, you have solved a mystery for me. I always buy Twining´s English Breakfast, but I noticed that in Italy the taste was not the same.... I thought that it may had something to do with the water.....
I agree with the above translation. It was not an easy one as it was more in the "nouvelle cuisine" style which is difficult to translate.