It was while traversing Italy with a rucksack, a pen and an appetite, from village to village, that I truly obtained an education in “Food & Wine” (though in Italy, if anywhere, this amounts to saying one thing twice over).
I endeavor to write about Italian enogastronomy in a manner reflective of those wines I enjoyed most during these edifying travels—as unfiltered and unfined. No additives. Never pasteurized.
