Still life at Antica Corte Pallavicina
50 leaf salad from the organic 'orto' with bantam poached egg on top...courgette flower stuffed with ricotta and parmesan mousse..so delicate...,
all salumi is made on the property..chef Massimo Spigaroli is travelling next week to visit Anya Fernald, of Live Culture Company in San Francisco, to advice some slow food friends on the art of 'piggery'.
We drank wine from
The Tasca D'Almerita
a Estate in Sicily...a place I would like to visit.
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