Travels at Table
Delia's Travels at Table articles were originally published in Sainsbury's The Magazine in the mid-90's.
For each ingredient, Delia travelled to their source to find out how they were produced, although they are slightly dated (inasmuch as all the ingredients are now widely available), we think they are wonderful features, all written by Delia and so we wanted to have them on Delia Online to share with you. Here you can find out how Parmesan, Marsala, Creme Fraiche and Smoked Salmon get to your kitchen
Traditionally, the ancient arts of smoking and curing fish have been skills that the British, and in particular the Scots, have excelled at.
Marsala is made mostly from two grape varieties: grillo and catarratto
It's been said that the making of balsamico is an art, a passion and a way of life.
The anchovy season lasts just ten weeks, from around mid-April to the end of June, depending on the weather.