balsamic "body-shots" at Acetaia San Giacomo
Fall is probably my favorite season for traveling and sharing food and wine, as the cooler weather increases my appetite! I have just returned from Emilia Romagna where we visited Andrea at his Balsamic Vinegar "attic" in Novellara. A small family production with an extreme passion for quality and tradition.
If you have never had a Traditional Balsamic Vinegar-- you really need to make the investment.
Tempo- Time, the most important ingredient
in making Traditional Balsamic Vinegar
Emilia Romagna is full of fabulous food and we had a fabulous trip.
If you are up in the area, also try to visit a parmesan cheese making cooperative.
there is such a magic in the transformation of milk into cheese
I will be sharing some of the fabulous recipes I learned this week with you for some fun dishes you can prepare at home.
Probably our most stunning meal was at San Domenico in Imola-
Would love to have this as a brunch item!
our fabulous egg raviolo with white truffles
I am just getting ready to start planning my calendar for 2011. I do custom food tours for groups of friends any time of the year and will be offering Sicilian and Tuscan tours again for people to join in on.
Email me for more information. After living here for over 27 years, I have done a lot of research and love sharing my Italy!
Was thrilled to find out I was just included in several new guide books and listed as one of the Top 10 Cooking schools in Italy in National Geographic's new book. 500 Food Journeys!
Check out my Press page to see where I am listed!
ah yes-- you are asking Slow Food and Fast Cars-- where are the fast cars?
In Maranello- we toured the Ferrari museum- and yes, you can drive one!