Preserving the Italian Way

A full week in march

What a week end..

We have picked the Merlot and the Shiraz. It was a very early vintgae but should be fantastic ..

In fact I hope to make a type of "amarone style" of wine. Shiraz is not so fantastic on the peninsular because the season is not long enough. In  the north of Italy where they have a similar problem , they pick the grapes at approx. 23 brix and then dry the grapes till they reach approx 27 brix . This does two things , firstly it concentrated the fruit and tanins and well and increase the alcohol to approx 15.5 %.  I will keep in all informed how it comes out .

As well as that I tilled the veggie garden in preparation for winter lupins.

Then my supplier of goats milk rang to say that she had 16 lts of milk ! So Lynn and I made some goat's cheese and Ricotta. The ricotta  was fantastic for breakfast on toast and Mosto cotto.

Fianlly we  crushed some green olives that we were given and made the first batch of Olive Sciacciate. 

So that was my w/e .. What have you been up to ?

Just a little news on the book . It is now available in England Thru Teresa and  there is a pellet of 1000 heading for the UK as I speak ..And I am having the book translated into Italian . So if any of you readers are in the UK and want a copy , email teresa@preservingtheitalianway.com and order a copy thorugh her. 

Chat soon

Pietro

All very exciting . 

What a week end..

We have picked the Merlot and the Shiraz. It was a very early vintgae but should be fantastic ..

In fact I hope to make a type of "amarone style" of wine. Shiraz is not so fantastic on the peninsular because the season is not long enough. In  the north of Italy where they have a similar problem , they pick the grapes at approx. 23 brix and then dry the grapes till they reach approx 27 brix . This does two things , firstly it concentrated the fruit and tanins and well and increase the alcohol to approx 15.5 %.  I will keep in all informed how it comes out .

As well as that I tilled the veggie garden in preparation for winter lupins.

Then my supplier of goats milk rang to say that she had 16 lts of milk ! So Lynn and I made some goat's cheese and Ricotta. The ricotta  was fantastic for breakfast on toast and Mosto cotto.

Fianlly we  crushed some green olives that we were given and made the first batch of Olive Sciacciate. 

So that was my w/e .. What have you been up to ?

Just a little news on the book . It is now available in England Thru Teresa and  there is a pellet of 1000 heading for the UK as I speak ..And I am having the book translated into Italian . So if any of you readers are in the UK and want a copy , email teresa@preservingtheitalianway.com and order a copy thorugh her. 

Chat soon

Pietro

All very exciting . 

What a week end..

We have picked the Merlot and the Shiraz. It was a very early vintgae but should be fantastic ..

In fact I hope to make a type of "amarone style" of wine. Shiraz is not so fantastic on the peninsular because the season is not long enough. In  the north of Italy where they have a similar problem , they pick the grapes at approx. 23 brix and then dry the grapes till they reach approx 27 brix . This does two things , firstly it concentrated the fruit and tanins and well and increase the alcohol to approx 15.5 %.  I will keep in all informed how it comes out .

As well as that I tilled the veggie garden in preparation for winter lupins.

Then my supplier of goats milk rang to say that she had 16 lts of milk ! So Lynn and I made some goat's cheese and Ricotta. The ricotta  was fantastic for breakfast on toast and Mosto cotto.

Fianlly we  crushed some green olives that we were given and made the first batch of Olive Sciacciate. 

So that was my w/e .. What have you been up to ?

Just a little news on the book . It is now available in England Thru Teresa and  there is a pellet of 1000 heading for the UK as I speak ..And I am having the book translated into Italian . So if any of you readers are in the UK and want a copy , email teresa@preservingtheitalianway.com and order a copy thorugh her. 

Chat soon

Pietro

All very exciting .