Story and Photos by Harald Zoschke The Fiery Festival… finally! (continued from Page 1) The later the night, the more crowded it got at the festival. This picture was shot just shortly after midnight! It pays to hold siesta in the afternoon. Every year, the festival offers a unique collection of art, presentations, science, satire, musical acts, folklore and …
Peperoncino Festival 2004 in Calabria Part 1 of 3
Story and Photos by Harald Zoschke Festival Fever in Diamante Calabria — that’s the southern tip of the Italian boot, and also in chile terms, that’s one of Europe’s hottest spots. Every year, chileheads gather here at the Peperoncino Festival in Diamante, and in September 2004, we were lucky enough to head south again ourselves, for a week filled with …
Calabria, Part 6: Searching for the Peperoncini
Story and Photos by Harald Zoschke Calabria — that’s the southern tip of the Italian boot. Warm currents of the Meditererranian Sea and an average of 300 days of sunshine a year determine the mild climate that lets chiles — called peperoncini in Italy — grow so well here. As evidenced in our story about Diamante, the popular hot pods …
Surprisingly Spicy Spain
Article and Photos By Sharon Hudgins “We use many spices in Spanish cooking,” said Gabriela Llamas, a noted cookbook author and cooking school owner in Madrid, as she prepared to teach a class on Spanish regional cuisines. “Remember that when Columbus discovered the New World, he wasn’t looking for a new world, he was looking for the Spice Route …
Pepper Profile: New Mexican Varieties
According to many accounts, chile peppers were introduced into what is now the U.S. by Capitn General Juan de Oñate, the founder of Santa Fe, in 1598. However, they may have been introduced to the Pueblo Indians of New Mexico by the Antonio Espejo expedition of 1582-83. According to one of the members of the expedition, Baltasar Obregón, “They have …