30 Jul '11, 1pm

Aria Alperts, Italian Journals « Search Results « G Living | Dark

Aria Alperts, Italian Journals « Search Results « G Living | Dark

The only thing that wasn’t creating any heat was a classic Leccese dish. It’s basically a bread salad with fresh vegetables. The difference is that they use a local dense hard bread to do it called, Frise Integrali. It’s cooked like a biscotti so it’s very hard and the only way they eat it is by soaking it in water to rehydrate it and then eat/use in recipes when soft. Am I the only one who finds that strange? I mean, why not just keep it soft in the first place? Well, I asked of course, and Silverstro informed me that this particular type of bread has been around for years and originally was eaten by field workers and those who travelled long distances because it doesn’t spoil. So they would pack the hard bread in their bag and when they got hungry travelling along the countryside, or working in the fields, they would forage some wild onions and tomatoes, what ever they c...

Full article: http://gliving.com/?s=Aria+Alperts%2C+Italian+Journals


QUESTION: Mahogany like the celebs or Britishtan?

coach.com 31 Jul '11, 7am

{"isBVEnabled":false, "isFBEnabled":false, "disclaimer":null, "style":"9790", "isNew":false, "productName":"City Bag", "ca...