So yesterday I had a field trip with the school to an balsamic “Acetaia” (Ah-cheh-TIE-yah) or where they make traditional balsamic vinegar (note the word traditional, it makes all the difference). Long story short, the lambrusco and barolo grapes are mashed, then cooked, and the juiced is aged for anywhere from 10 years (minimum) to over 50 years. I bought a bottle. its about 8oz, aged 15 years, and cost 40 euros. ouch, right? well that syrupy goodness is gonna last me about 5 years, i hope.
We also went to a prosciutto manufacturer. It was awsome, especially the tasting portion of the tour. We saw (and smelled) every stage of the process. I dont have many pictures of that lovely field trip, unfortunately, because as I was about to take my first picture, my camera said “out of battery”. crap. Its cool, a friend of mine took pics for the both of us, i’ll get the pics from her this week.
So onto the dishes. Most of these are from our guest chefs that come on wednesdays, each from a different region in italy.
First up… Piemonte.
Im tired. gonna go to bed. I’ll finish this up in the morning.
