The pictures on the right…yeah, that’s what I ate for LUNCH yesterday!!! I would have included pictures from our 6 COURSE tasting dinner the same night, but unfortunately, I forgot my camera.
This was the menu…
Prosciutto and figs with fig condimento and balsamic vinegar of Modena
Parmesan basket filled with carnaroli risotto and gold label balsamic
Sliced black Angus steak with misticanza salad, served with ivory and red label Balsamic
Yogurt mousse with sour cherry jam
Cheese and fruit plate
Gelato with balsamic vinegar, apples, and citrus
Selection of panettone
What a rough afternoon!
Being in Italy is changing the way that I will eat for the rest of my life. Everything that I have tasted since arriving ( and clearly that’s a lot) has been so simple, yet so incredibly delicious. Unlike in the US, they only eat products that are available locally and they take such care in selecting the best.
The 5 hours we spent with La Vecchia Dispensa, a balsamic vinegar company located in Modena, literally blew my mind. The love and passion that they put into their products and the tradition involved in passing it from one generation to the next can only be described as an art form. I will never look at Balsamic vinegar the same way again, and neither will you. I am determined to convert everyone I know. I promise it will only take 1 taste!!
For dinner, we drove up into the mountains to a farm that produces honey and balsamic vinegar and then mixes them together to create Mieleaceto. The company is run by the Castellari family and Gianni Castellari, the father, was practically jumping up and down with excitement when we arrived. We were the first Attavola group to visit his facility which is located in a barn on their expansive farm. Dinner was held at a beautiful restaurant with panoramic views of the valley, where we dined on 6 different courses all featuring their product.
Tomorrow we drive to Tuscany for Extra Virgin Olive Oil, Beans, Chickpeas, Cookies, and Panforte!!
Until tomorrow,
Megan
After graduating from The Culinary Institute of America with her Culinary and Baking & Pastry Arts Degrees, Megan joined the family business and opened Palmer’s Bakery & Palmer’s Catering. Megan loves cooking & entertaining, dancing, gardening, skiing, and spending time with her daughters and husband.
