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machines and go real fast. The butcher that we use the meat from is my personal butcher. We have many
different typical regional foods here that different cultures either try or don't. The Americans some of these
try the tripe for instance yet all of the Chinese do. They love exotic food." Emanuele says.
http://www.prettoprosciutteria.it/
Visiting the farms where all of the great
products come from! And his grandfather's
farm? "It was near Florence. Now you must
enjoy his inspirational life with his book, Fiore di
Rova, here at the restaurant!"
"The coolest thing is the pork here from
Barga. And the Scottish painter that
does the entire series of the food from
Barga is here at the long table. He says
that it is life in Barga and it is the culture of that
beautiful city seen with the meat of the animals
of the real culture of the raw food. It is amazing
and I have his Scottish paintings here on that
side and opposite is the wine from all of my
friends vineyards. All my friends have a special
place here at the Gourmet Restaurant." he says.
I say that the Scottish paintings is just another
example of how he tries to incorporate the love
he has for his Grandfather and the respect of
the inspirational life that he lived. The poetry is
art and the paintings is another media of that.
"One of the pig's salami that we have are Finacciona
which has wild fennel seed in it and the other is the
wild pigs. The wild pigs eat from the brush of the
forests. They have a white band around the shoulders
and the taste is gamey. We have 25 American students
who come here in a class named Pork, Poetry and
Passion. They do about 2 weeks and they do one day
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The Scottish: Keane