Where in Italy did your family call home?
Both sides are from Cervaro, Frosinone, Lazio. It is similar in size to McLaren Vale, halfway between Rome and Napoli. They had olive groves, grew vines and made wine from a variety called Bariletta.
What are your most precious childhood memories?
Making pasta with Nonna; raising pigs and making salami, prosciutto, capocollo and pancetta; picking olives for our yearly supply of oil, making tomato sauce, and heading into the veggie patch with Nonno who’d bring salt so we could eat tomatoes from the vine.
How did your love of wine develop?
Bu hikaye Gourmet Traveller dergisinin July 2023 sayısından alınmıştır.
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Bu hikaye Gourmet Traveller dergisinin July 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
