Tag Archives: Stefano Tesi

Garantito IGP: The Maremma of the 70s, and Tortelli worth a Journey

Stefano takes us on a trip back to his childhood, to enjoy tortelli Maremmani (and more) the way they used to be prepared, but no longer. Except at Case Migliorini, near Campagnatico. Continue reading

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Garantito IGP: Gioda, The Cheese that Doesn’t Disappoint

Stefano Tesi takes a look at Gioda, a cheese developed to help farmers in Northern Italy put the scanty winter milkings to good use. Very fine, he says. Continue reading

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Garantito IGP: Montespertoli’s Bread From Heirloom Grains

This time Stefano Tesi takes the stand. It’s crumbly but firm, replete with unusual aromas, looks compact but has a crumb with ashy hues, and a thick, cracked, floury crust whose color is quite inviting. A slice in the hand … Continue reading

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Garantito IGP: Mi Faccio Una Pera di Senape di Pere, or I’ll Shoot Up with Pear Mustard

This time Stefano Tesi takes the stand, and his title begs an explanation: In Italian slang farsi una pera doesn’t mean to have a pear, but rather shoot up heroin. There were three suspects. Actually, four, and to identify the … Continue reading

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GARANTITO IGP: Mr. Dottori Certainly Didn’t Do It Because of Doctors’ Orders

This time Stefano Tesi takes the stand. My father used to say that everybody, at some point, decides to pen a tome, a collection of thoughts, reasoning, confessions and reflections. And that some succeed. Corrado Dottori, winemaker from Cupramontana – … Continue reading

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Garantito IGP: “Enotria” in Florence. Or, the Rebirth of the Neighborhood Restaurant

This time Stefano Tesi takes the stand. This article hues closely to the IGP credo, what was explained to me when I was invited to join the group: Write about things you like. Period. And I do so. Literally, because … Continue reading

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Garantito IGP: Herzegovina’s “Cheese in the Sack”

This time Stefano Tesi takes the stand: There’s a great difference between muttering about unfindable products known only through the adventuresome tales of others, and actually tasting them, perhaps after helping the local artisan make them. The latter happened to … Continue reading

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