A tasty recipe, perfect for autumn, where Barbera d’Asti is the star of the dish, as well as being the perfect pairing wine.
The weather was perfect for harvesting. It wasn’t hot and there was a bit of a breeze. And I was wearing t-shirts and jeans.
“There was a time when women wore the earth as a dowry but could not inherit it.” But how was it possible then?
A day of blue. Just like the sky in late September, and the eyes of almost all members of the family Rovero. A day with Grignolino and Barbera especially, but also whites.
It was about ten o’clock, when a warm and sunny morning, like so many others, turned into a fascinating encounter with tradition, innovation, passion and quality.
Art, like wine, has a transformative quality, it is constantly changing, moving and creating new emotions and new styles, but at its core it is always art
And that’s where it hits you, or me at least, that this is something bigger than wine, a label or vineyards. This is land is special, it was out here for this.
Pizza is simple. One to three ingredients max. And let’s be extremely clear, Italians can do what they want to it pizza, because it is theirs.
Have you ever met someone that you wish you had known for forever? That is this kind of story.
There is something different about the backroads in Italy, both in size and purpose. Driving through Monferrato you get the sense that the land is the purpose.