Wine, etc  Food


 
It has taken me quite awhile to realise this text. Probably about five years, or somewhere around that. I can remember clearly all my bottles of Brunello di Montalcino Case Basse, and all the occasions during which they were drunk. I can even recall the participants in these degustations. I have all reason to be sad about the bottles, drunk before I had learnt to understand and value the weight of their contents. I know there is too much “I” here, but I have every justification. I declare my love for Brunello di Montalcino Riserva Case Basse...
La Val d'Illasi, a zone in the east of Verona, doesn’t have the honour of belonging to the Amarone Classico territory (which includes Negrar, Fumane and Novare). However, thanks to only one person, the paradigm of superiority of Classico over Normale has been resolutely revised...
Fernet-Branca – is a unique Italian digestive with 150-year history...
In 1950, when Giuseppe Cipriani, the owner of famous Venetian Harry’s Bar, was hearkening to countess Amalia Nani Mocenigo’s crying, whose personal doctor had forbidden her eating cooked meat, he, Giuseppe Cipriani, might hardly suppose that the dish he invented would become a real Italian classic...
The essay about pizza on the osteria’s site may seem rather strange as we don’t make pizza at all and are seriously focused on homemade pasta...
You can hardly find those among gourmets and connoisseurs of Italian cuisine who have not tasted the Pesto sauce...


 
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