Showing posts filed under: Regions Clear
Rosé by Candlelight
There are few experiences that I love more here in the medina, than sitting in a Riad drinking a glass of Rosé by Candlelight.
Recipe: Patate al Limone, Authentic and Aeolian
During our Culinary Adventure to Sicily and the Aeolians: The Island of Salina, we had the privilege to cook alongside one of the Aeolian Islands’ most revered chefs, Michele Caruso, chef-owner of the magnificent Hotel Signum
“The world was made to be free in.”
“The world was made to be free in.” My father landed in Casablanca in 1943 as a young soldier.
Change is good. Transformation is better.
Change is good. Transformation is better. This is a sign I saw in London for an investment company. I thought to myself, “I also have an investment company.” I’m invested in people making change in how they view the world. I’m forever invested in myself and others seeing ourselves in a different way.
Vin Santo: “Like a Kiss on the Lips”
Pretty, frilly jewel like trebbiano grapes on cane mats left to shrivel in extremes of hot and cold. When pressed, their liquid is raisin like and ages in small oak barrels for 6-8 years. I’ve spoken about it before, but this is the season to get an eye and ear …
An early morning birth… of parmigiano reggiano, that is.
Up before dawn to witness the birthing of twin parmigiano reggiano babies. This organic producer keeps it close. His hay, his cows, his milk, his product. #poggiocastro #roundhaybales #pavullo #emigliaromagna #zingermans #october2016 From Instagram
So Much Happiness – a poem shared in the Aeolians
We were recently in the Aeolian Islands, surrounded by active volcanoes, delicious food and wine and wonderful friends at the table. What better way to reflect on the moment than sharing a poem? This soulful poem by Naomi Shihab Nye, was written in 1952 but feels eternal just like the volcanoes around …
Grapes can be poetic on or off the vine.
Grapes can be poetic on or off the vine. These Sangiovese grapes will hang to dry until January when they become raisin like and the natural sugars are concentrated. At that point they will be pressed into oak barrels for Vin Santo. After 6 or 7 years, it will be …