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Comforting and Delicious: Italian Polenta
This week Polenta is 10% off
As the weather gets cooler, Autumn cravings are sure to begin. Once of our favorite fall foods happens to be one of Italy's most versatile ingredients: Polenta. Polenta has been dubbed by some "Italian grits" and there are similarities to the hominy grits that is so popular in the Southern United States. In this way polenta, grits and other "mush" type foods share a common link as the food of poverty. However in ancient times, what would later be called polenta started out as one of the earliest and simplest foods made from grain. Made from wild grains and later from farro, spelt or chickpeas, the grain was mixed with water to form a paste that was then cooked on a hot stone. READ MORE>
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WEEKEND WINE TASTING
BY SHAUN SNOW
COMPLIMENTARY TASTING FRIDAY 5-7pm · SATURDAY 4-7pm
The Wines of Sant'Elena
Like so many places in Italy, Friuli is a land of crossroads - not just between cultures and cuisines, but between geography and language. Nestled along the Slovenian border between the coast of the Adriatic to the south and the towering sentinels of the Austrian Alps to the north, Fruili has been occupied by many different peoples over the centuries - the Romans, the Hapsburg Dynasty, the Austrian-Hungarian Empire, the Slovenians, and of course the Italians. Here, one is just as likely to hear German, Slovenian, and the local language, Friulian, as they are to hear Italian. The vineyards here are planted with less traditional vines than the rest of Italy - Sauvignon Blanc, Riesling, Pinot Bianco, and Merlot - and are often found in the high reaches of the Julian Alps, above the low clouds that get trapped between the seaside hills and the ever-present mountains. READ MORE>
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