“Prosciutto di Parma is a simple product. It’s nothing but pork, sea salt, air, and time!” – Giovanni Bianchi
Author: wcollins
Eating High on the Hog !
Benton’s Country Ham*
“There’s no secret to anything I’m doing: a tiny bit of knowledge, and a lot of time and patience. People have been making bacon like this for centuries.” – Allan Benton
The Red Cow, Part 2
“And there was a mountain of grated Parmigiano cheese, on which people were making nothing but maccheroni and raviolis.” – Giovanni Boccaccio, Decamerone, 1351
The Red Cow
L’ Erba del Re
“Passion, sensitivity, humility and seriousness might be considered the winning formula to get good results at least in the kitchen.” – Chef Luca Marchini
Hosteria Giusti
“Everything I have ever eaten here, from the simple gnocco fritto topped with the most fragrant of lardo, handmade tortelloni with sage and butter, green tagliatelle al porcini and perhaps the most decadent of all, crispy slices of Zampone with savory zabaglione.”- Chef Mario Batali
Modena – Slow Food and Fast Cars
Vittorio Veneto, Modena
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti
Lalibera
“Lalibera is written in the way to pronounce, in one breath, as if it were a single word. It brings the sophistication of the restaurant and the convivial spirit of the taverns.” – Flavia Boffa
Mozart in the Langhe
Photo from Il Flauto Magico
“La cucina piccola fal la casa grande (A small kitchen makes the house big)”. Old Italian expression.
The King of Wines and the Wine of Kings
The Castle at Serralunga d’Alba (image courtesy of VisitItaly.com)
“Water is necessary to live, but wine expresses the abundance of the feast and the joy of the celebration.”–Pope Francis
