Thanks to the Istituto di Tutela Grappa del Trentino (Institute for the protection of Grappa of Trentino), and AIFB (Italian Association of Food Bloggers, of which I am a member), I’m back from a wonderful trip to Trento where the Institute organized a Food Contest dedicated to cooking with local grappas: La Grappa del Trentino nel piatto.
“I must down to the seas again, for the call of the running tide Is a wild call and a clear call that may not be denied; And all I ask is a windy day with the white clouds flying, And the flung spray and the blown spume, and the sea-gulls crying.” ~John Masefield, Sea Fever: Selected Poems
In front of you, hillsides covered with wheat, interspersed with brush spots and olive tree plots and the village of Atessa just behind your shoulders. My idea of wheat field had to be rethought: how can you call a “field” a stretch of land that is as steep as a mountain slope?… The post was first published on Appetibilis | Saperi e Sapori del Territorio – Read more: La Grande Quercia :: Harvesting time and family recipes
