"Begin with a Vermouth Amaro in lieu of a cocktail. For hors d'oeuvre have some small crabs cold, mashed up with sauce tartare and a slice or two of prosciutto crudo (raw ham), cut as thin as cigarette paper. After this a steaming risotto with scampi (somewhat resembling gigantic prawns), some cutlets done in the Bologna style, a thin slice of ham on top and hot parmesan and grated white truffles and fegato alla veneziana complete the repast except for a slice of strachino cheese. A bottle of Val Policella is exactly suited to this kind of repast and a glass of fine Champagne and of ruby-coloured Alkermes for the lady, if your wife accompanies you, make a good ending.
The Maitre d'Hotel will be interested in you directly he finds that you know how a man should breakfast."
The Gourmet's Guide to Europe
by Lt-Col Newnham-Davis and Algernon Bastard, 1903.
River Cottage: Rivercottage.net, a website about food, where it comes from, and why that matters. It was 1998 when Hugh Fearnly-Whittingstall moved into the original River Cottage in Dorset fostering the principles of self-sufficiency, food integrity, and the consumption of local, seasonal produce.
La Fee Verte: The Oldest, Largest, Most Visited, Most Authoritative Absinthe Site. Established 1997.
Heart Of England Fine Foods: Whether you are a trade buyer wishing to increase your range of regionally produced food, a consumer interested in buying food from your local area, or a producer of fine food based in the West Midlands, this website will introduce you to HEFF and the great diversity of food and drink available in the region.
Nigel Slater: Nigel Slater is a cook who writes. He has been the food columnist for The Observer for fifteen years. Author of seven cookery books, an autobiography and presenter of the BBC television series A Taste of my Life, his latest book is Eating for England, a personal portrait of the British at table.
Slow Food: Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.