Sunday lunch in Italy means family, friends and lots of extraordinary food. We made ours in California as we put the final touches on our Pascarosa Insider's Food and Wine Tours for October 2017.
Posts tagged ‘Pascarosa Insider’s Food and Wine Tours’
If you follow nuovastoria, you already know that there has been a long, dry spell between posts. There isn’t a compelling reason that kept me away from the keyboard like, for example, sudden paralysis or irreversible computer failure. But there have been big changes afoot—changes that started small and became too big to ignore. Making sense of them has taken some time. Read more
Maybe you’ve been following the Italian and Spanish olive harvest news this year. If so, it won’t come as a surprise that 2014 will be remembered as one of the worst years in history for premium olive oil. For a variety of reasons, olive oil production is down by as much as 40% overall in Italy this year. And for premium extra virgin and organic olive oils, the situation is even worse. Read more
2014 is drawing to a close. In Puglia, snow flurries blanket the cone-shaped roofs of this region’s iconic stone houses. The air is brisk as the sun sinks low in the sky, limestone-paved alleyways glow with the reflected light of wrought-iron streetlights and residents settle in for winter as they have always done. But there is disquiet here, a growing sense that so much of Italy’s infrastructure, the modus operandi that touches all aspects of life, is profoundly troubled. From the morning caffè chat in the local bar to the increasingly gloomy headlines in evening news, there is collective acknowledgement that years of “crisi,” the pervasive economic stagnation that is crippling Italy’s younger generation, is here to stay. But amidst the endless stories of despair, there is reason to hope. Read more
This won’t come as a surprise to those of you who know me, but some of the very best moments during our busy tour season this year were spent in the kitchen. Not unlike the way that dinner guests always end up converging right where the action is, our tour participants were drawn to the Italian kitchens we visited like moths to the flame. And in some cases, it really was a flame since we visited more than one glowing wood-burning oven heated to almost 700 degrees Fahrenheit. In the experience of diving into new ingredients with Italian home cooks, bakers, butchers and professional chefs, our guests deepened their understanding of this culture and its people. And they ate very, very well. Read more