Tiella Barese, or Patate Riso e Cozze is a gift straight outta Bari, northern Puglia, Italy. An absolute bliss when well executed. Let’s do it!
Olive oil (EVO): 150g
Garlic: one clove
Mussel water (save it when you open the mussels)
The recipe has 13 layers. Each layer has a specific reason to exist, mainly to interact with the upper and lower ones.
Use the following image as a map of each layer.
Click on the images to zoom
This is important! Once the layers are ready, the liquid part needs to be added very slowly with a baster without moving the ingredients. Take your time.
Step1: add the water of the mussels
Step2: mix the salt in water and add it till it reaches the top layer (potatoes).
“Sensory analysis is data science.”
That was the premise for a unique event earlier this month at our HQ: a wine-tasting led by sommelier and senior engineer Giuliano Manno as a means to creatively explore the premise of data science.
READ: not just an excuse to drink wine, but to genuinely and meaningfully explore data and its potential. The wine-tasting event was, according to Giuliano, a means “ to appreciate wine and the knowledge of wine and understand scientific approach to our senses”
Giuliano, AIS/WSA Level 3 sommelier and native Italian who comes from a long line of wine-makers and sommeliers, kicked off the event with a story about how has career has been intertwined with wine and computer science. …
This is a recipe that connect me with my origins. I learned to love this dish when I was a little kid, when my Italian grandma used to make it and I could smell it from her garden.
Every time I cook it, the 10 thousands Kilometers between me and Italy magically become zero, giving me an actionable four dimensional experience with the coordinates of my house and the span of every time that recipe was made. …