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Gastronomica (2011) 11 (1): 61–66.
Published: 01 February 2011
... that traditional ways of life were dying out, it is clear that foraging is still an important part of the Salentine diet. © 2011 The Regents of the University of California. All Rights Reserved. 2011 Patience Gray Honey from a Weed Plats du Jour Puglia edible weeds Salento, Italy foraging greens...
Gastronomica (2009) 9 (3): 63–67.
Published: 01 August 2009
...naomi guttman; roberta l. krueger In a cuisine known best for its ample portions of pasta and in a cold climate favoring hearty food, Utica Greens, a méélange of sautééed escarole, cherry peppers, garlic, cheese, prosciutto, breadcrumbs and olive oil, has become a regional specialty. ““Greens”” now...