![]() I’d never received a more scientific tour of a winery before. When we toured his winery, he was showing us how the wine ferments and how he mixes blends. Always experimenting with flavors and techniques. We first met Luca when he gave us a tour of his wine production during the harvest in 2015. Looking for a way to preserve meats to last through the winter. Curing meat is an ancient process across Europe. ![]() In the mean time, he ’s perfecting his recipes and his techniques. Luca would love to export his meats to the US, or elsewhere in Europe. The main purpose of the production is to provide fabulous meats to the restaurant at Corte San Ruffillo. ![]() Instead, Luca’s meat production is artisanal. And, there were no wheels of mortadella, which is one of my favorites. It’s nothing like the prosciutto factories we’ve visited in the past, which have thousands of legs of ham. It’s a small stone room, with arched ceilings. Sara and Luca live in an apartment on the first floor, with their family. The meat cellar is underneath the main part of the resort, an old stone manor house from the 14th century, which has been restored lovingly. She suggested that Luca would be stopping by to give us a tour of their meat cellar, if we were interested. One morning at breakfast, we were chatting with Sara. What we didn’t know about, though, was the meat cellar. We knew all of this before we arrived, considering it was our second visit to the property. Sara and Luca run a farm and winery, as well as a contemporary Romagna restaurant, and a lovely hotel. Corte San Ruffillo in Emilia Romagna, Italy is similar to an agriturismo. When the owner of an Italian country resort asks if you want to tour their private meat cellar, what are you expected to say? What do you think Eric said?Ī silly rhetorical question of course.
0 Comments
Leave a Reply. |