“The wines we now make in Apulia, like those we drank and used for cooking on Naxos and in Tuscany, are grown on a small-holding scale and almost exclusively for the grower’s use. . . .
Appreciation of [these] local wines comes gradually, while drinking, and by accepting their peculiarities. ‘Bisogna farsi la bocca’ is the [...]
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recent
- latest great leap forward in home oven coffee roasting technology
- Natural Wine, sort of like Organic used to be.
- beautiful solutions to an almost obsolete orchard problem
- yogurt is warm milk held overnight
- things I haven’t posted about this spring
- dandelion wine
- Johnson’s Winter (York) apple
- many homely barometrical signs
- peppercress, again
- appalachian wood-fired coffee-roasting accounts
- orange peels in the soup
- at least a couple of things are coming up roses
- we’re getting creative over here
- green soup
- uses of stovetops
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