this is excellent writing, you have a quote in here that transported me across time and space to about 20 years ago when I was working in Italy on an engineering project. This quote perfectly describes what it was like to work with Italian engineers: "Let’s not be too technical here. Let’s be carried away with our emotions and feelings as we taste.” And if we're making mixed philosopher references, Freud might say this comes pretty close to the Italian engineering id.
Thanks for another interesting article. I enjoy your pieces as they challenge us to go beyond our comfort zone, even if the journey doesn't always bring us to where we thought we might wind up. I think that grappa/schnapps/palinka or whatever language/term you use to describe it is best as an aperitif or as a digestif. As far as pairing maybe a biscotti, cake, or dark chocolate could work better? Being re-located to Europe now I can get to try this more often.
The writing always great, but, when the words ...Slow Food in Bra... appeared with the line of photographs that included all that beautiful cheese, my mouth started watering.
Now the Grappa is another story. It takes me back to a story about a student studying in Italy and living with a farm family. Every night Paulo had his homemade grappa.......memories.
Kant. Please more Kant. PS love this.
this is excellent writing, you have a quote in here that transported me across time and space to about 20 years ago when I was working in Italy on an engineering project. This quote perfectly describes what it was like to work with Italian engineers: "Let’s not be too technical here. Let’s be carried away with our emotions and feelings as we taste.” And if we're making mixed philosopher references, Freud might say this comes pretty close to the Italian engineering id.
Thanks for another interesting article. I enjoy your pieces as they challenge us to go beyond our comfort zone, even if the journey doesn't always bring us to where we thought we might wind up. I think that grappa/schnapps/palinka or whatever language/term you use to describe it is best as an aperitif or as a digestif. As far as pairing maybe a biscotti, cake, or dark chocolate could work better? Being re-located to Europe now I can get to try this more often.
The writing always great, but, when the words ...Slow Food in Bra... appeared with the line of photographs that included all that beautiful cheese, my mouth started watering.
Now the Grappa is another story. It takes me back to a story about a student studying in Italy and living with a farm family. Every night Paulo had his homemade grappa.......memories.