It’s likely that you may think I’ve gone off my rocker. Vinegar on a salad – of course. Vinegar on french fries – sure. But vinegar on ice cream?! Greg, you must be crazy?! I assure you, I am not (well, at least when it comes to this point). Provided one very important detail is in play… that the vinegar used is aged balsamic vinegar from Modena. This dark, delicious treat becomes sweet and thick (almost, syrupy) once it has been aged 12(+) or 25(+) years.
Old fashioned equipment used to make vinegar now stands as decoration
I have been a fan of all things vinegar for as long as I can remember. Admittedly, a strange condiment choice (above ketchup or mayonnaise) – but the heart wants what the heart wants. Although we use apple cider vinegar every single day, I have always been quite fond of balsamic vinegar. Just the right amount can add the perfect hit of acid to round out a caprese salad. However, I recently learned that I have become accustomed to eating the equivalent of a McDonald’svalue meal when a readily available filet mignon was just around the corner. But let’s back up and find out how I discovered this… Continue reading Vinegar and Ice Cream – A Delicious Combo!→
Living in Italy grants us access to a lot of great restaurants. We fully take advantage of that and eat at… a lot of great restaurants. I recently read that 75% of the food in Italy is great and 25% of the food is exceptional. I would agree with that – most meals leave you feeling completely satisfied and pleased with the overall experience. But occasionally, you’ll find yourself “mmm’ing” and “aahhh’ing” with more delight than you intended to express aloud.
We can usually spot these exceptional places before we’ve walked in the door. We may have heard about the joint from a friend or relative. It’s possible I’ve read about it on the internet or a travel book. Or sometimes, we just walk into a place and the intense amount of “old-world charm” smacks us in the face. We’re greeted by a little nonna (grandma) who then scurries to the back to cook our meal – and we just know that we are in for a treat. Since it is usually one of those three paths that lead to our exceptional meals, I had all but dismissed, Osteria da Clo’ Filomena when we made our reservation. The reason for the swift dismissal, you ask? Well, the restaurant was in our B&B, in a remote part of Emilia-Romagna, surrounded by nothing by small villages and towns. I’m usually quick to dismiss restaurants in hotels anyway, with a few exceptions. Furthermore, the place was empty. I wasn’t surprised, because it would probably be a 20-30 minute drive for most patrons to arrive. I assumed that the restaurant was in place, merely to service the guests of the hotel and therefore had to serve mediocre food (which, if you remember still falls into the 80% “great” category).
The Osteria at night – the outdoor patio is used in the spring
Before I’ve even written the first word of this post, my OCD brain is trying to figure out if this post should be categorized under the “Food” or the “Travel” sections of the blog. I will be taking you along with us on our travel adventure to go eat some of Italy’s best food. It’s quite the dilemma…
A selection of salumi (cold cuts), formaggi (cheese) and the cinghiale (boar) that gave his life to the cause
You may have read about part of our visit with Aunt Deb and Uncle S where we ventured into the wine region of Piemonte during the first portion of their visit. Their two week sojourn in Italy included a mission to explore the best of what the country has to give. It was no coincidence then, that their adventure had been neatly divided into three of the country’s best offerings. Part I was Vino (wine). Party II was Cibo (food) – the subject of today’s post. Lastly, Part III was Storia (history). Since they experienced the rich history of Pompeii and Venezia on their own, I will let them tell you all about it at their next dinner party. I’ll simply report on the parts during which we were present… and luckily for us, we were present for a three day trip into Italy’s richest “food region”, Emilia-Romagna. Continue reading Loosen Those Belt Buckles – Some Serious Eating Ahead→