tag:blogger.com,1999:blog-7971046987114869505.post5293787763586654858..comments2022-12-10T03:39:20.554-05:00Comments on My Travel Journal: Thursday - the Grand Tour ContinuesMary Lynnehttp://www.blogger.com/profile/05469508742745411315noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-7971046987114869505.post-23862326086476368672010-10-10T16:25:32.051-04:002010-10-10T16:25:32.051-04:00But don't you think the frozen custard will ta...But don't you think the frozen custard will taste even better now that you can say perche no, instead?<br /><br />I know my gelato was pretty darned wonderful and the perche no probably added to the pleasure. :)<br /><br />xoMary Lynnehttps://www.blogger.com/profile/05469508742745411315noreply@blogger.comtag:blogger.com,1999:blog-7971046987114869505.post-32302664388574318782010-10-10T16:23:13.589-04:002010-10-10T16:23:13.589-04:00Perche no, indeed... I said the same thing (in Eng...Perche no, indeed... I said the same thing (in English) at a frozen custard stand in Old Town yesterday... ;)Christophernoreply@blogger.comtag:blogger.com,1999:blog-7971046987114869505.post-89414923024606650432010-10-10T11:31:11.256-04:002010-10-10T11:31:11.256-04:00January - sounds like you're becoming Italian ...January - sounds like you're becoming Italian with your holy mackeroli - that's what I do - just put an "i" on the end of everything. I did learn a nifty little phrase today which is "perche no" (pronounced paer' kay no) and means "why not?" And the reason I learned that is because the hotel lady here told me her favorite gelato place and it's called Perche No. So, perche no? I said and had some gelato. :)<br /><br />xoMary Lynnehttps://www.blogger.com/profile/05469508742745411315noreply@blogger.comtag:blogger.com,1999:blog-7971046987114869505.post-15270765004880286642010-10-10T10:12:02.436-04:002010-10-10T10:12:02.436-04:00Holy Mackenoli, this sounds incredible. And I thi...Holy Mackenoli, this sounds incredible. And I think you're right about the older ones, Mama - just a little dab on some fruit and that sort of thing. Mmmmmmm...delicioso! I guess I got over-exceited reading about the cheese, because I realize now that your ham tour isn't up yet...but I'm looking forward to it. These are not boring at all, btw.Januarynoreply@blogger.comtag:blogger.com,1999:blog-7971046987114869505.post-79857551091780902102010-10-10T09:21:12.423-04:002010-10-10T09:21:12.423-04:00Chris - I think it was mentioned (and if not, it&#...Chris - I think it was mentioned (and if not, it's what I'd assume) that when it gets that old it is used more as a condiment (for lack of a better word), not for making like salad dressing where you mix it with the olive oil, maybe some herbs, etc. The whole point of the older balsamico I think is to savor it for what it is. A little drizzle on your cheese, a little drizzle on your ice cream, a little drizzle on your fruit, really, just a little drizzle on about anything you think you'd want it on.<br /><br />xoMary Lynnehttps://www.blogger.com/profile/05469508742745411315noreply@blogger.comtag:blogger.com,1999:blog-7971046987114869505.post-11781022157827400642010-10-10T09:18:02.537-04:002010-10-10T09:18:02.537-04:00I know - the tour really was great! And I think A...I know - the tour really was great! And I think Alessandro is going to become world famous - today when I was leaving my dear "landlady" she mentioned that a couple from Boston had just arrived for her other room and that they were taking his tour on Tuesday. I asked her if it was because she had recommended it (cause after hearing my report, she's going to start doing that) and she said no, they had signed up before. So sounds like he's on his way and that's nice - he sure puts his whole heart into it.<br /><br />Mary LynneMary Lynnehttps://www.blogger.com/profile/05469508742745411315noreply@blogger.comtag:blogger.com,1999:blog-7971046987114869505.post-80904241696200545032010-10-10T09:11:51.823-04:002010-10-10T09:11:51.823-04:00I wonder what typical Italians (well, typical in t...I wonder what typical Italians (well, typical in the sense they buy 45-year old vinegar) generally, typically do with it?Christophernoreply@blogger.comtag:blogger.com,1999:blog-7971046987114869505.post-46457848968748745512010-10-10T09:03:55.229-04:002010-10-10T09:03:55.229-04:00There you go Chris... keep collecting, put it behi...There you go Chris... keep collecting, put it behind glass and in 150 years or so someone will be pointing out "priceless." And Mary Lynne, you are in the most OMG, OMG fascinating tour I've ever heard/read about. Don't know which is more amazing: the cheese or the balsamic but I'd love to sample them all and the pictures are great. Can't wait to hear about the prosciutto. And in the meantime we're getting ready for Sunday breakfast and entertaining K&P with some hotair balloons obligingly coming over the hills. Also had our first frost last night. Brrrr. xoxovrmichiehttps://www.blogger.com/profile/06746937206881338017noreply@blogger.comtag:blogger.com,1999:blog-7971046987114869505.post-78577440754085937372010-10-10T08:49:27.712-04:002010-10-10T08:49:27.712-04:00Hi Chris! No, no - that's just it (you'll...Hi Chris! No, no - that's just it (you'll have to read more carefully) once they hit that 12-year mark every year when that liter comes out, that's what is sent to the D.O.P. (with only a number as identification so there can be no bias). And, if approved, it comes back (oh, I forgot to say this) in little 100 ml bottles with the label that the D.O.P. puts on them. So how many bottles is that? And those are what they sell as their minimal 12-year old balsamic. And you're right that small barrel continues to age (even though it's topped up each year, it's topped up with liquid from the next oldest barrel beside it). That's why there is no age on the real thing. Just "minimal 12 years" (I think he said it's on the label) and after 25 years of production from that little barrel, "extravecchio", and I KNOW that's on those labels cause I saw it.<br /><br />And the prices (which I don't remember at this point), even at the source, were such that I decided what I bought last year was good enough! The couple from Scotland did buy a bottle of the 45 year old. I bought some jelly they make from the 4-year stuff "brew" for that stuff I was talking about. I think it will be real good with cheese...<br /><br />xoMary Lynnehttps://www.blogger.com/profile/05469508742745411315noreply@blogger.comtag:blogger.com,1999:blog-7971046987114869505.post-1378225725080858682010-10-10T08:32:19.933-04:002010-10-10T08:32:19.933-04:00What you brought home last year was so tasty, it i...What you brought home last year was so tasty, it is hard to imagine what a 25 or 150 would taste like! And on ice cream, oddly, I can imagine that would be tasty. So what were the prices like for their various ages? And I'd be curious what the do with the "removed" liter each year.... Cuz as that first small barrel coninues to age, that extracted liter would be older and older and older every time... Maybe they top up the jug in their kitchen with it ;)Christophernoreply@blogger.com