The Monaci’s Chef Shows Us How To Do It!

From the finest wines to the most delicious food, we certainly weren’t expecting this all in one morning. For days we had been treated like royalty and so it continued.

After our fantastic, informative tour of the factory, we had worked up a true hunger. The spread was colourful and a heady aroma emanated. Stomachs growled as our talented chef tossed an enormous pan of pasta up in the air. All the ingredients were locally sourced born from a rich heritage of making do.  Surprisingly there was little garlic in this food. With the sea only a few miles away in any direction, seafood featured large.

I was surprised by sweetbreads topped by acidic, tart goat’s cheese, balanced beautifully with a sweet, berry jelly.

It’s very easy to be vegetarian in Southern Italy. Fruit is generously sized and yet the strength of the sun makes flavours sing: no insipid supermarket fare here. A lot is said about the Mediterranean diet contributing to a long and healthy life, but even if it is a load of old twaddle, at least you’re enjoying yourself as your taste buds zing and if it is  true , then what a bonus!

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