Quote:
Originally Posted by beppe
The season is getting close to its peak,vegetables in abundance, the work for the grapes, the apples. It is the time for the best thing we have in Piedmont. It is a simple recipe, very simple, peasants working in the fields can improvise it for lunch. It is a dip, a hot dip. I have this link to a NewYork Times article to know more about this marvelous food. The recipe that goes with the article is perfect. In the family we do it slightly different but it is irrelevant.
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This looks really interesting, beppe. In fact, I am going to try it tonight. Let's see how I like it.