has become the norm for many households.
Serve immediately.. Greg Dupree.As a young line cook, I turned my back on disingenuous “fine dining,” taking a job at an upscale, authentically Italian restaurant under the son of a famous Italian cookbook author instead.Starting from scratch, I had to work my way up the ladder from the bottom, as I had no reference point in this new-to-me cooking style.
That meant I started on the.I won’t claim to be a pizzaiolo, but I did spend days and hours learning how to properly stoke the oven,.make and stretch the dough.
, build an excellent pie, and manipulate it in the oven to reach its best potential.I also learned the importance of a pizza cutter.. I’ve felt the pain of seeing.
photo-worthy pizzas.
laid to waste by dull, clumsy cutters.dubbed the “elixir of life” and said to be the source of the high longevity rate; and the infamous cheese, which is so specific, villages have their signature..
In Greece, local specialties revolve around a) what’s in season and b) what can actually grow there.And just because you’re on an island doesn’t mean you should expect an endless stream of seafood.
I quickly learned this my first night in Crete.Sitting along the old Venetian harbor in Chania, once one of the most important trade centers in the Mediterranean, I sampled my way through meze that, for Crete, is considered modern.. 7 Food and Drink Rules Greeks Live By, According to a Local.