so many but the standout was at a michelin star restaurant where i did my culinary stage. this resto had its own farm which supplied all the food for the resto...wild piglet, strozzapretti with wild artichokes, and crotonese with homemade fig jam and also blood orange marmalade, and not to forget the ice cream made from the cow i milked that morning...
My current drink of choice:
grey goose for the hard stuff, and i love a good white wine...
I really wish I could:
go back to italy to absorb as much info as i possibly can!
