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Ken Blake Ken Blake is offline
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Default WTN: ham &Silvaner, pasta w/Lambrusco, clam pie & orange wine

On Sat, 21 Nov 2009 12:58:58 +0100, Mike Tommasi >
wrote:

> Ken Blake wrote:
> > On Fri, 20 Nov 2009 16:10:32 +0100, Mike Tommasi >
> > wrote:
> >
> >
> >> Since the summer work brings me to this area twice a month, and I can
> >> testify that this is definitely the center of food-gravity of Italy.
> >> Nothing is "diet" around here, just as alcohol transports aroma in wine,
> >> fat does the same job for food, and therefore acidity is key (in the
> >> wine, in the balamics...). The ragł alone is worth a trip here. Gnocco
> >> fritto is definitely addictive. Culatello when properly aged and cut is
> >> the most delicate charcuterie in the world. The local wines have gone
> >> through dramatic improvements over the last 10 years, some are very
> >> interesting. On vilco's recommendation I have tried Medici's high end
> >> but extremely affordable wine. Even the simple trattorie are good here.

> >
> >
> > May I ask where "here" is?

>
> We are talking about the general area of Lambrusco, basically Modena and
> Reggio Emilia.



OK, thanks. I guess I had missed that.

--
Ken Blake
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