Available only in print. Published 2001.
No. 58 Southern Piedmont: Part II
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Southern Piedmont Part II: The Great Wines of Barolo (and Barbaresco), How Much Remains of Tradition and Why Does it Matter? With an Intermezzo on Polenta Edward Behr
The Source of Darjeeling’s Ethereal Fragrance Kevin Gascoyne
Stall 54, Càdiz Market Melissa Pasanen
Recipes Bread and Zucchini Soup from Asti, Puccia (Polenta with Cabbage and Pork), Cherries in Barolo Wine
Notes and Resources Chocolate, Polenta, Olive Oil from Northern Peloponisos
Book Reviews Raymond Calvel’s “The Taste of Bread” Chad Robertson and Patrick Matthew’s “Real Wine: The Rediscovery of Natural Winemaking” Edward Behr