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Parmigiano cheese We eat the culatello with cheese—parmigiano-reggiano to be exact­—which this region is also famous for. And drink it with a chilled Lambrusco made locally. We’re finally out of the cellar, in the castle’s courtyard, watching the sun go down over the river nearby while peacocks meander through the grounds. The balance of the flavours is perfect. There’s a harmony with our setting too.

So much time has gone into preparing this meal – months and months. So much care has been taken with every step along the way. It’s a pleasure to take the time and care to savour the moment.

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Art cities blogville ebook  
Art cities blogville ebook