Testi originali di alcuni nostri articoli.
It was a sunny spring day and part of the educational trip we had organized included a visit to a chocolate shop. We trotted down the busy street in the center of Oaxaca City, passing by shops selling mezcal next to flowery embroidered blouses, following the fragrance and promise of freshly ground cacao paste. Our …
‘A silence fell across the table… They all looked at each other cautiously. As they were all rather short of breath by this time’* Oh the taleggio! Its sweet, pungent, sweaty music heralding the arrival of the cheese course, overpowering from afar the cacophony of finer, more subtle, rich and sweet scents, filling the palate …
One of the best butters I’ve tried. Somewhere in the Italian Alps. Made from cream collected from three to four milkings, over two days, hand churned and stamped. The milk, kept in a basin, cooled with flowing mountain water, filtered through nettles and brambles. Open, raw, direct, incredibly floral and of the valley. And to …
The first interaction I had with real Parmigiano Reggiano was after a funeral. I was dating an Italian guy at the time who went back home in the province of Reggio Emilia to be with his family after a tragedy. He asked me to come with him for moral support. Before meeting him, I had …
An American girl in the presence of the “King of the cheeses” Read More »
In the United States, any television commercial advertising Italian food products goes something like this: cue the operatic music in the background… pan over scenes of rolling hills, vineyards, olive groves, cypress trees… zoom in on an ancient villa… show an old man musing over barrels of wine in the cellar… then his wife in …
