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Available only in print. Published 1995.

No. 35 Encounters in Apulia

    • The strong culinary traditions of the heel of the Italian boot, which is famous for wheat and bread, vegetables, olive oil, wine (albeit more often quantity than quality) — bakers, an exceptional maker pasta-maker, a top olive-oil producer — making ricotta on a mountain farm without electricity — interview with Severino Garofano, outstanding southern enologist  Edward Behr
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