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Most of the ingredients she cooked with came from the tiny farm immediately behind the restaurant. It was so small that the Pertinis could shout from one end of it to another, but the richness of the soil meant that it supported a wealth of vegetables, including tomatoes, zucchini, black cabbage, eggplant and several species that were unique to the region, including bitter and fragrant . There was also a small black boar called Garibaldi..
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farm-animals
italian-food
mozzarella
milk
vegetables
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Anthony Capella |