Pinterest • The world’s catalogue of ideas

Mediterranean French Presses

from Etsy

Reserved for Bonnie Vintage Cookbook 1952 French Country Cooking Elizabeth David Horizon Press

from Mail Online

The French may be the kings of wine, but the ITALIANS taught them everything they know, claim researchers

The French may be the kings of wine, but the ITALIANS taught them everything they know, claim researchers. Pots found on site of ancient French port were probably imported from Italy. Scientists from Pennsylvania claim that Etruscan merchants delivered the first batches of wine to France more than 2,400 years ago. The Gauls were then lured into the Mediterranean 'wine culture' and began making their own as early as 425 BC.

Gallipoli: Great Battles Series - The British-led Mediterranean Expeditionary Force that attacked the Ottoman Empire at Gallipoli in 1915 was a multi-national affair, including Australian, New Zealand, Irish, French, and Indian soldiers. Ultimately a failure, the campaign ended with the withdrawal of the Allied forces after less than nine months and the unexpected victory of the Ottoman armies and their German allies. In Britain, the campaign led to the removal of Churchill from his post


French Wine - Italian vine. A limestone platform at Lattara, on the southern coast of France used for pressing grapes into wine. Dating to 425 B.C., it is the first evidence of winemaking in the country. The platform bears traces of tartaric acid, the telltale compound associated with ancient Mediterranean grape wine.

from Etsy

Burlap French Press Cozy - Insulated

burlap insulated cover made out of recycled coffee bags for a french press

from A Family Feast

Greek Salad Dressing

2 large garlic cloves, crushed through a garlic press to get a fine paste 1 tablespoon chopped fresh basil, or two teaspoons dried basil 1 teaspoon salt 1 teaspoon freshly ground black pepper ¼ teaspoon onion powder 1 tablespoon dried Mediterranean or Greek oregano leaves 1 teaspoon white sugar 1 teaspoon chopped fresh mint Juice of one lemon (about 1/8 cup) 2 tablespoons red wine vinegar 2 tablespoons water 1 teaspoon Dijon mustard 1 cup good quality Greek extra virgin olive oil