When you eat our alici marinati, our marinated anchovies, which is a dish inspired by Campania, and you drink a beautiful Fiano di Avellino Feudi di San Gregorio or any white wine from Campania, it just makes sense. It feels right in the mouth. It's a dirt thing. And that's why cotecchino sausage or the dishes from Emilia, like the Parmigiano Reggiano, taste so good with the balsamic vinegar, because it's literally born in the same soil and wind and rain. It's a spiritual thing, but it's a chef thing too.
Many people just taste and that's good.
For me, a lot of different flavors and flavor combinations can become very spiritual. You may also subscribe online here . All Rights Reserved.