Pâtisson Grillés (Grilled Pattypan) with Garlic and Lemon
Octopus and Potato Salad – Academia Barilla
Welcome to Tavola Mediterranea!
Israeli Hummus and Laffa Bread
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Pâtisson Grillés (Grilled Pattypan) with Garlic and Lemon
The delightful pattypan: Not as popular as zucchini but twice as cute! I know it’s summertime when I start to see pattypans popping up at the farmers’ markets…. Read More »
Octopus and Potato Salad – Academia Barilla
When I think of potatoes I think of comfort food: warm, soft heaps of boiled and buttered mash meant to stick to the ribs and keep us warm… Read More »
Welcome to Tavola Mediterranea!
Welcome to Tavola Mediterranea, a blog dedicated to food history and culinary practices in the Mediterranean both in the present and the past. I decided to start this… Read More »
Israeli Hummus and Laffa Bread
It’s summertime, and you know what that means… It’s time for hummus! Hummus is the quintessential summer snack or dip that goes brilliantly with bread, crackers, vegetables, salads… Read More »
Homemade Cypriot Halloumi
Halloumi is a firm, white cheese that is popular in Cypriot, Greek and Middle Eastern cooking. Historically it originated from the island of Cyprus during the medieval Byzantine… Read More »
Orecchiette Pugliesi
I have recently developed a rather healthy obsession with a little-known variety of pasta called Orecchiette. It literally translates to ‘Little Ears’ in Italian. Orecchie = ears, ette… Read More »
Moroccan Kefta Tagine
I recently purchased my first tagine pot at a local Halal butcher shop. A tagine, or tajine (a Berber dish named after the pot itself), is a slow-cooked… Read More »
Lentil Salad in Olive Oil with Egyptian Spices (Adapted from Clifford A. Wright)
Oh the humble, simple lentil. Small, nondescript and bland, this legume has always been a bit-player on the stage who rarely gets a chance to strut and fret… Read More »
Zucchini and Aubergine (Eggplant) Galette with Boursin
The galette is an open-faced, uncovered pastry (or pie) that is a tradition of Brittany, an area in northern France with Celtic origins. Historically, the galette was made… Read More »
Homemade Chèvre (Goat’s Cheese) Infused with Basil
Cheese. By God if there is a food product that I cannot get enough of, it is cheese. I was asked a very interesting question once: If I… Read More »
About the Author/Cook: Farrell Spence is a lover of archaeology, food, cooking, music, history, books, baths, and wine… and not necessarily in that order. 
