Brasato Vitello al Barolo

While we were in Piemonte, we enjoyed Brasato Vitello al Barolo (braised veal in Barolo wine) in several restaurants. I was so taken with the dish that, when we returned home, I thought it would be a cinch to duplicate it. How hard could it be? Put a veal roast and some veggies in some red wine and let it cook for 3-4 hours? Well, I was very wrong.

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Slow Food in the Piemonte

“Our philosophy is good, clean, and fair food: Good because it is healthy and tasty; clean because it is produced with low environmental impact and with animal welfare in mind, and fair because it respects the work of those who produce, process, and distribute it. It is important to compensate farmworkers, fishermen, or artisanal producers in a fair way that provides them a comfortable standard of living.”Carlo Petrini, Slow Food Movement

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Are we there yet?

The Langhe viewed from the top of the tower in Barbaresco.

“The vineyard landscapes of Langhe…offer panoramas of carefully cultivated hillsides, following ancient land divisions punctuated with buildings that lend structure to the visual space: hilltop villages, castles, Romanesque churches, farms, ciabots, cellars and storehouses for cellaring and for the commercial distribution of the wine in the small towns and larger towns on the margins of the vineyards”.  From: UNESCO World Heritage Centre 1992-2016

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Aix and The Great Sea Urchin Experiment

Still Life with Apples and a Pot of Primroses, Paul Cezanne, ca. 1890

“Fruits… like having their portrait painted. They seem to sit there and ask your forgiveness for fading. Their thought is given off with their perfumes. They come with all their scents, they speak of the fields they have left, the rain which has nourished them, the daybreaks they have seen.” – Paul Cezanne

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