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Yearly Archives: 2007
Tuesday: the pig breeder and then lunch at La Nonna Bianca
Phew. I have been in more than one barn in my time but never one that smelled like Tuesday’s. This was a day to sober the hardiest meat eater: when we parted ways at the end of it I was … Continue reading
Monday: Prosciutto di Parma
A meltingly sweet bit of salt-cured pork, sliced paper thin, draped on ripe melon: what could be better? A ham that is just ham and salt, no other ingredients; a bit of chemical magic. One of the most wonderful things … Continue reading
Some food reading, viewing, listening
An interesting interview with Whole Foods co-president Walter Robb. The CEO of Whole Foods, John MacKay, posts a blog on the company’s website. Of interest to me and my recent reading is the exchange of public letters between MacKay and … Continue reading
Tasty week – olive oil, wine technology and the physiology of taste
We’ve had a lovely oily tasty sniffy week, with our first oil tastings and some coaching on olfaction and taste thresholds. Our oil guy, Alessandro Bosticco, is an inspired teacher, a sommelier as well as an olive oil expert, and … Continue reading
Lodi: mozzarella and ricotta
We had a day out today, and watched some small scale mozzarella cheese making in the Istituto Sperimentale Lattiero Caseario/Institute of Dairy Science in Lodi, not far from Milan. The lab is equipped with a cheese making facility and over … Continue reading