This is what the Slow Food movement would give a ‘thumbs up’ to. Slow cooking in Campania originated in the convent kitchens where the main meal of the day would have been prepared early in the day & the ingredients allowed to cook very slowly until mealtime. Spezzatino con i piselli-Beef stew with peas & … Continue reading Spezzatino con i piselli-Beef stew with peas & rosemary