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www.timeintuscany.com Alvina from Podernouvo has agreed to write some posts about the food from Tuscany.

Simple Conversions - Liquids - 1 cup / 250 ml / 8 fl oz Solids - 20 g / 1/2 oz; 125 g / 4 oz; 500g / 1 lb C to F - 120C / 250 F; 180 C / 355 F ; 200 C / 390 F mm to in - 1cm / 1/2 in; 5cm / 2 in Boneless meat or chicken - 450g /1lb

Friday, August 19, 2011

"If Paris is the heart of France, the Dordogne area is the stomach."


Duck fillet was my highlight
From Wiki - Dordogne is a départment in south-west France and named after  the great river Dordogne.  It roughly corresponds with the ancient county of Perigord (Perigord truffles).

From Clara - I'll let the video tell the story - thanks Nell.
In the meantime I have amazing culinary memories but will have to return for the Perigord truffles.



Abergine tart - I know it is not your usual fit in your jeans
fare but 'when in Rome'...

1 comment:

  1. That was lovely. Let's all move there. We can open a little shop. You can sell pastries and I'll make jewelry. R and G can explore the countryside.

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