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Kimberly Nichols's avatar

Comments galore. Ha! I'm a cabbage in the winter girl, too. Local produce and markets...totally influential in my culinary journey. These pictures of radicchio are divine!

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Sinù Fogarizzu's avatar

Thank you Kim, looking forward to reading more about your affair with food! (And my next newsletter will be about the mighty cabbage indeed! I hope you'll like it ✨)

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Mia Billetdeaux's avatar

This process of making soar onboard as a preservation process is interesting. The Japanese have a similar process called surimi which serves as the base of imitation crab. If you're interested, I wrote about last year: https://borschtforbreakfast.substack.com/p/12-tender-is-the-summer-salad

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Sinù Fogarizzu's avatar

Thank you Mia for the link, this is certainly something I'm interested in, all the more because Venetians have adopted surimi as a cheaper substitute for crab in their "tramezzini" - they're ubiquitous here. https://www.all-thats-jas.com/venetian-crab-sandwich-tramezzino-al-granchio/

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Mia Billetdeaux's avatar

Oh this recipe looks great, but I'm partial to seafood salads! Thanks for sharing.

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Sinù Fogarizzu's avatar

My pleasure

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