FABULOUS FRICOT MAGAZINE
NEXT ISSUE JUNE 2022 …
Fabulous Fricot is the new magazine about local food around the world.
PUBLICATION OF FRICOT LOCAL!’s new magazine on the local food of the world is imminent.
—FROM THE LOFOTEN ISLANDS TO THE VENETIAN LAGOON, the amazing story of stockfish and its magical properties.
—THE CARBONARA CONUNDRUM, the true story of the origins of spaghetti carbonara – the indigenous foods and the local recipes that inspired this iconic dish.
—WHO IS KILLING THE CHEESE MAKERS, the cheese revolution continues in 2022 with part one of a six-part series begins with a history of the raw milk chesses that define European cheese-making.
— Amairgen’s Tastes of Hibernia
— My Mother’s Cookbook by Anne Addicott
— Traditional Tastes of Turkey by Banu Özden
— The American Cookbook by The Traditional Food Archivist
— The Politics of Food by Robert Allen
… and more to be announced
—Extract from the pocket book PERIPHERAL PLEASURES | Food Travels along the Atlantic Fringe.
—Extract from the pocket book Blue Window | Culinary Adventures in the Alps.
—Extract from the pocket book Handmade Small Breads.
—Extract from the large format book Eureka Europa | Our Big European Food Adventure.
of artisanal products, indigenous produce, local foods, bistros, cafes, restaurants
—OSSOLANO CHEESE profile plus recipes for the alpine cheese of the Ossola valley in Piedmont.
—LAMON BEAN of Italy with three recipes.
—THE FISH SANDWICH tradition of Bornholm, Hamburg and Istanbul plus recipes.
—BOTTEGA DEL VINO in Verona.
—CIABATTA inventor ARNALDO CAVALLARI of Adria.
—DOMODOSSOLA STREET MARKET.
—Story of the corn-rye-wheat bread called PAN DI SORC from Gemona del Friuli in the Italian alps
—Review of Pellegrino Artusi’s legendary SCIENCE IN THE KITCHEN AND THE ART OF EATING WELL
—STREET FOOD, chickpea fritters of Genoa and Palermo
The jewel in the FABULOUS FRICOT crown is FIVE! – five popular traditional recipes of a country or region through the ages with associated stories about the primary ingredients: this time, the fabulous food of the VENETIAN archipelago.