I'd like regular ancestral cooking emails!
I’m working on getting all of my plate to have a face.
And I’m getting closer…here we have slow-cooked goat (so tender that I shredded it like pulled-pork) from Francesca, onions from Irene and courgettes (including a beautiful flower) from Masi and a spent beer-grain rye/spelt bread topped with home-rendered lard made from back fat from Flavio’s pigs.
Everyday I am grateful for those around me who are passionate enough about proper farming to dedicate their lives to it. Thank you @aziendaagricolapodereruggeri, @valledelsasso and #mercatointransizione.
Now I need to find myself a grain-grower….