|Spring to the Market|
It is the delicious regional food, too, as much as anything that reflects so positively on springtime in these rich, undulating hills. Here products from the woodlands: pig and fungal(mushroom & truffel) populations are introduced in countless ways to enhance many types of dishes. Year round produce of fertile valleys festively decorate rural farmstands and the many colorful city markets. Fresh, unpasteurized dairy products, yogurts and fresh cheeses enhance the farm to table movement that seems always to be alive in Italy. Ultimately, there are marvelous plating's of delicate pastas with truffel, funghi, panceta, sausage or wild boar, a baseline to crescendo of second courses displaying the freshest sea foods, poultry and savory woodland rabbit(and my favorite, veal).
|Whimsical New Age slow food plating with foam essence: Il Postale|
|Vinissage exhibitors offer broad quality selections|
Grazie mille, and salute!