If an impending Christmas wasn’t enough…
Working in the food and wine industry also gives you a couple more guilty pleasures to look forward to. At this time of the year? It’s fabulously fresh porcini, air freighted in from Italy. I’ve eaten it in various forms the last couple of nights, but last night it got thrown in with my favourite bianco base.
24 month aged Ruliano prosciutto di Parma, some of my favourite Roquefort, and a middle eastern olive bread made by my father.
Some 24 month aged Parmigiano Reggiano on top, and buon appetito!