From my 37thfloor hotel room, I look out over the concrete horizon that is Tokyo and am awed and intimidated by the vastness of this city – yet at the same time I am enticed by the culinary treasures it hides among its bustling neighborhoods and hidden alleyways.
I always like to have something sweet around the kitchen but that isn’t too high calorie count. This lovely Olive Oil Cake is just the right bite – to accompany a cup of coffee, a late morning cappuccino or a midnight raid on the kitchen – not too sweet, fresh and fluffy and with a subtle flavors of olive oil, lemon and spice.
Several years ago I wrote a brief article for my then new blog. www.dinewithjb.com, about Anthony Bourdain. I felt an instant kinship with this man after reading his iconic book Kitchen Confidential, and with whom, under different circumstances I may have become very good friends with if I had just turned the right corner at the right time.
Tradizione! Tradition! The cornerstone upon which Italian cooking is based – no matter the region, city or village throughout the country of Italy, tradition is what drives the dishes you eat, the ingredients that are used and the techniques implemented. This is what has given Italian food it’s beloved position in the world as the globe’s favorite cuisine.
I have now been to too many Italian restaurants who claim they make authentic “grandma’s” or “Mamma’s” Bolognese Sauce when in fact they are poor if not pathetic attempts at this classic and, yes, historic Italian staple.
I had been avoiding going to Bestia for several reasons – first and foremost it was impossible to get in without booking a table two months in advance. This was a source of enormous frustration and irritation, the suspicion that the restaurant was “saving” its tables for “special clientele” only – the Kardashian crowd in other words.