Vicenza. The city of Palladio. I was here for my Italian B1 exam today. During the break between the written and oral exams I had to get a plate of baccalà alla vicentina (a local dish based on stock fish) @ilceppo_gastronomia_bistrot to fill my belly, to relax and to remember why I am thrilled to be living in Italy. I also had a glass of sparkling wine made 100% from durello grapes in traditional method (let’s say like champagne). It came from winemaker Casa Cecchin from Montebello, with vineyards practically on the hills where Palladio would get his stones. It made the rest of the exam seem so pleasant.
#Vinitaly 2019! Attending this morning tastings of wines from #Sardinia and #Sicilia. From the wines one understand the land and from the land one understand the wines. Hats off to the #sommelier that make the show run so smoothly.
One more breakfast and one more practice test before the big exam today! #wsetlevel3 has been an amazing learning curve. Full of revelations on the culture and quality of wine growing and winemaking. It’s also a lesson on how mountains, rivers and winds don’t have any borders, how types of grapes don’t have only one home country and how men, women and grape can adapt to any conditions. Lucky to have done this course with an amazing teacher @enjoydiscoveringwine in Verona @wineme in the vineyard location of @signorvino
Ending the week of wine training on a high note: champagne, sparking wines and even a good quality British fizz brought over by our sparkling teacher Erica. Now time to study for the exam.
Gelato season has started! When I was young enough to listen to her, my mother would not allow me to eat ice cream before July. In July school would be off and I would be on holiday on Burgazada, one of the Princess islands in Istanbul, where there is one ice cream shop only. Gone are the days of waiting for July for a scoop of ice cream. What I still do as my mom says is to always take the ice cream in a cone. Because “ice cream tastes best when you lick it”.
As we plan our next writing workshop with @diannemjacob I think back at last two years and feel grateful for the amazing people we hosted and the lasting impressions we collected. This summer we will again gather at a table in an Italian villa writing, eating and making memories. Will you join us?
In the kitchen of Flavio, one of the wine makers we visit during our food and wine writing workshop in Verona this July. From our 17th century villa to his winery is a short walk among vineyards. He opens his cellar, his field and his heart to share his passion for the Valpolicella wines with ripe cherry aromas. A presto Flavio! Link in profile for the workshop with @diannemjacob
A day in Trieste. Bollito misto, mustard, cren (grated horseradish root) and small hands on the table.
New year goal! Well, life goal really...to learn more about wine and it’s biology, chemistry, and winemaking techniques which affect its quality and taste, to eventually share this knowledge with others in a more distilled form...Preparing for the WSET Level 3 exam in two months. Cheers! 🍷