Cooking in California
I’m very happy to introduce this new column from Simona who lives in California. She’ll talk to us about her experiences around the food in this part of world. Let we read her column presentation.
“But what do you eat, over there?” my aunt Lucia would ask me, and nothing I said could reassure her about my ability to survive in California. I tried to explain to her that I had access to plenty of fruit and vegetables and fresh fish, that I could buy pasta De Cecco and parmigiano at the grocery store and that there were a number of excellent restaurants, but to no avail.
I have encountered my aunt’s skepticism in other people. In this space, generously offered by Francesca, I would like to enrich the view of California food and cooking, I would like to paint a more varied, and hopefully more interesting, picture. I will talk about typical products and dishes, about some restaurants and also about my cooking, that is, about how I bring together my Italian heritage and my daily life in California (which includes shopping for food). I would like this space to be a dialog as well, and therefore I encourage you to ask questions in the comments or directly at simosite @ mac . com and I will do my best to answer.
A bit of geography before concluding my introduction. California is a big state that comprises 58 counties, very different in terms of size, population, topography and climate. The southern portion of the state, where Los Angeles, Santa Monica, San Diego and other famous places are located, is called Southern California. San Francisco is in Northern California, even though, if you look at the map, the city is located in the center-north. The area around the San Francisco Bay is called Bay Area and, besides San Francisco, it includes cities like Oakland and Berkeley and the famous Silicon Valley.
Many thanks to Francesca, whom I hope to meet in person in the not-too-distant future, and to Keith, who designed the logo for the column, whose first installment will be published soon.
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