The first thing you should know about Priscillia Occhipinti’s grappa is that it hasn’t won any bronze or silver awards. Oh no. Since taking over the distillery in 2000, Priscilla’s grappa has only ever won gold or double gold medals - over 100 to be exact.
Every week we share a meal from someone close to the Terroir community which represents their work, passions and a personal connection to their terroir. Here, the team from Berlin’s brilliant Barra restaurant share their recipe for a wonderfully simple but delicious celery salad. It’s fresh, crunchy, chewy, acidic and it sums up exactly what the team at Barra do so well.
HindsholmGrisen started in 2010 with the goal of making the best quality pork meat in the most natural way. After a decade of cultivating seed and grain crops, Poul and Carla Nielsen introduced pigs to maximize the full potential and biodiversity of their small farm.
The origins of winemaking (and the oldest known form of “natural” winemaking) are to be found in Georgia where, from around 4000BC, the people of the Caucasus mountains discovered that grape juices turned into wine when it left buried throughout the winter in a shallow pit.
Through this short film, Arlene Stein has united Norway's best restaurants, chefs, food experts and innovators in a study of successful food leadership, the importance of terroir, and how food leaders can not just bring the principle to life, but also make it relevant for a new generation of chefs and diners.
The future of food is increasingly volatile. We’re living in a world where entrepreneurs are working on machines which will dispense three, perfectly balanced meals per day. Our starting point at Terroir Tuscany was this call-to-arms by Venture Capitalist, Eric Archambeau.
Terroir is most notability defined through our foodways. The meals we share tell the story of our identity, so that what we eat can define who we are. When we examine food cultures through their regions we’re afforded a perspective into the past and a glimpse of the future through the ingredients, techniques and traditions at work. There is no constant, only a momentary look at the migration of people and their landscape.