Monthly Archives: February 2011

Farewell Rampons, Farewell Carpi

Farewell Rampons. You have been so good to us. Before we go, we want to show you all a few photos of the Rampons home town, Carpi. Carpi is marked with a main square where people shop, stroll and sip...
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New Video – Making Cappelletti Pasta

MAKING CAPPELLETTI PASTA For all of you pasta lovers, we just posted this new video about making Cappelletti in Brodo (broth) with the Rampon family on CSP-TV. We absolutely loved learning how to make this Italian Christmas/New Year’s classic with...
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Our BEST Balsamic Vinegar in the World

After many tastings, we finally found our choice for BEST 12 year balsamic vinegar in the world. Introducing Acetaia Pedroni Aceto Balsamico Tradizionale di Modena “Italo”. This is our choice because of its exquisite taste, balance and traditional flavor. History...
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Pedroni’s Tomato Sauce with Traditional Balsamic Vinegar from Modena

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Pedroni’s Risotto with Traditional Balsamic Vinegar from Modena

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Shout out to Columbus Food Adventures

Just thought that I would take us back to Columbus today. Troy and I joined a Columbus Food Adventure tour Friday night. We are thrilled to be among food lovers who seek unqiue eats. Bethia Woolf (see her Chef Rec)...
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Tasting Balsamic

We are gathered in the tasting room at Fattoria Uccelliera. Grace carefully pours several dots of aged vinegar on our spoons. We taste youngest to oldest and begin with a five year. I am not exaggerating when I say that...
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How to Make Balsamic Vinegar

Troy and I choose Modena as one of our main stops in Italy because we want to see how the experts make balsamic vinegar (and also taste the BEST balsamic vinegar in the world). FYI, balsamic vinegar is made in...
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