豚バラ（ブロック）で作った焼肉。塩とブラックペパーでどうぞ。どうせ写真を撮るなら、皿にも気を配ればよかったか。まぁ、いいか。おいしいのだから。辛口白ワインと一緒にどうぞ。それでは、アンチョビー（パート３）です。Anchovies are central to the …

「自家製クリームシチュー」を作ってみた。にんじん、白菜、ブロッコリとアサリのスープで白いルー（ベーコン入り）を溶いて。ムム。甘みはOK。コクもOK。ミル挽き岩塩を加えて。ムムム。いいじゃない！それでは、アンチョビー（パート２）です。Newly hatch…

Acciuga, Alice/Anchovy: Probably the best-loved and most versatile of Italian fish, anchovies are small saltwater fish/ which live in deep waters and approach the shore only during the spring mating season./ The fishing of this speciality …

ちょっと小休止。休みついでに、＜文法＞のコーナーで取り上げたやなどの記号についての私の話に耳を傾けてください。 お気付きの通り、テクストはフレーズ･リーディングで読み進めています。フレーズ･リーディングは文意をとる上で大変有効な手段です。ただ…

京都にある製菓学校（通信課程）に入って３ヶ月がたった。何か菓子を作るといっても、クッキーぐらいしか焼くことができない。（だったらなぜ、製菓学校なのか？）調理の学校なら、１年の通学で調理師免許が取得できるが、もろもろ含めて150万円ほど。考えて…

Fritto misto alla piemontese and fritto misto di mare are always fried in olive oil to give the dishes extra flavour./ The rest of the 'cake', which after the hot pressing is called sansa, is pressed to commercial producers/ who chemically…

単に「オリーブオイル」と呼ばれるものは、生食用ではなく加熱用とのこと。牡蠣のパッケージに記されている文言のようです。 Olio d'Oliva (olive oil): This is the simplest of the oils, usually made using a hot pressing method to extract the oil an…

今日は、バージンオイルについての記述です。 Olio Vergine di Oliva (virgin olive oil): Virgine olive oil is produced in the same regions as extra-virgin,/ using more mature olives and giving a greater yield./ It has a higher accidity level a…

エクストラバージン･オリーブオイルについての記述は今日で終わりです。次回からは、バージン･オリーブオイルについての記述です。 In Sicily, olive oil is made from Nocella Etnea, Tonda Ibelea and Bianco Lilla olives,/ which produce an oil very si…

Pugliese oil is made from Corantina, Frantoio, Oliarola Barese and Leccino olives,/ although it is not always a combination of the oil from all four varieties/ and is sometimes a mixture of just two or three./ Whatever the combination, how…

The Pugliese, who are the largest producers of oil in Italy, have been a little jealous of these Tuscan initiatives regarding olive oil,/ but are pleased that it has led to general guidelines being drawn up to help eliminate dubious produc…

Tuscany has hosted the first world congress for olive oil produces, called Oleum,/ where experts from all over the world meet to discuss their problems and achievements./ There are also many professional oil tastings organized/ to try to d…

As a result,/ the quantity of oil produced is also quite low,/ making it especially precious,/ and it is valued all over the world for its exceptional quality./ In a bid to market their oil more aggressively,/ a group of producers has crea…

書き手はトスカーナ産のオリーブオイルについて言及しています。 Tuscan oil is made with Frantoio, Leccino, maurino and Puntino olives,/ and is quite different to Ligurian olive oil./ Tuscans like their oil fairly pepperly and herby./ Tuscan o…

This need for careful treatment goes some way to explaing the high price of extra-virgin olive oil./ Cooking damages the proteins in extra-virgin olive oil,/ so it is better used cold/ as a dressing or in dishes/ such as *Pinzimonio, **Fet…