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. This week, Charlotte Horton, owner & winemaker at Castello di Potentino in Tuscany, shares her recipe for ‘Naughty nudi’, made with fresh sheep milk ricotta and best eaten naked…
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.
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.