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Entry: December 11, 2006, Scenes from Puglia, Puglia, Italy,
Tasted on November 8-14, 2006

001 landing in bari.jpg 002 welcoming the contingent.jpg 003 corte braco dinner.jpg
004 bread of altamura.jpg 005 spilled wine.jpg 006 olive oil with cheese course.jpg
007 olive oil with fruit course.jpg 008 olive oil with fish course.jpg 009 olive oil with greens course.jpg
010 mushroom custard.jpg 011 olive oil with legumes course.jpg 012 olive oil with pasta course.jpg
013 olive oil with fried items course.jpg 014 ice cream with olive oil.jpg 015 cookies.jpg
016 chefs.jpg 017 arenazza.jpg 018 lampascioni.jpg
019 lampascioni in jars.jpg 020 artichoke hearts.jpg 021 moira orfei.jpg
022 clocktower.jpg 023 cow and horse meat for sale.jpg 024 millstone.jpg
025 screw.jpg 026 buffet.jpg 027 pasta with chickpeas.jpg
028 butcher's sauce.jpg 029 sardines.jpg 030 public work.jpg
031 metalwork.jpg 032 railing.jpg 033 church lights.jpg
034 ring.jpg 035 tree.jpg 036 entry to castel del monte.jpg
037 gathering in the courtyard.jpg 038 stairwell.jpg 039 landscape.jpg
040 entrance to castel del monte.jpg 041 delegates to puglia.jpg 042 castel del monte.jpg
043 freshly picked olives.jpg 044 giancarlo ceci.jpg 045 olive on the tree.jpg
046 more olives on the tree.jpg 047 machinery.jpg 048 olives moving through the machinery.jpg
049 olive processing.jpg 050 post.jpg 051 artifact.jpg
052 doorway.jpg 053 thick cut prosciutto.jpg 054 cheese.jpg
055 hard and spicy salami.jpg 056 more cheese.jpg 057 giancarlo ceci olive oil and wine.jpg
058 olives.jpg 059 tomatoes.jpg 060 giancarlo ceci olive oil.jpg
061 bottling machinery.jpg 062 more bottling machinery.jpg 063 bottling plant.jpg
064 ready to ship.jpg 065 tanks of olive oil.jpg 066 full olive oil tank.jpg
067 official olive oil taster.jpg 068 very green oil.jpg 069 detail.jpg
070 the count.jpg 071 tank no. 45.jpg 072 tanks with hoses.jpg
073 milanese door.jpg 074 entry to the wine caves.jpg 075 dungeon ceiling.jpg
076 underground wine storage.jpg 077 more underground wine storage.jpg 078 rusty chain.jpg
079 olive branches.jpg 080 olives shaken off the trees.jpg 081 waiting to carry away the harvest.jpg
082 green olives on the tree.jpg 083 olive picker.jpg 084 another olive picker.jpg
085 picked olives.jpg 086 italian cheese platter.jpg 087 braided mozarella.jpg
088 italian cheese.jpg 089 more marinated onions.jpg 090 green olives with dill.jpg
091 beet slices with garlic and herbs.jpg 092 cured pork.jpg 093 cured pork platter.jpg
094 fresh mozarella.jpg 095 freshly made orichietti.jpg 096 more fresh mozarella.jpg
097 dancing cook.jpg 098 basket of fried goodness.jpg 099 pickled onions.jpg
100 breaded eggplant.jpg 101 fried zucchini.jpg 102 deep fried croquettes.jpg
103 spinach pie.jpg 104 fried stuffed zucchini flowers.jpg 105 pasta with red sauce.jpg
106 more fried deliciousness.jpg 107 breaded romanesco cauliflower.jpg 108 casserole.jpg
109 bread and greens salad.jpg 110 platter of baked items.jpg 111 edible plate.jpg
112 fried veggies.jpg 113 pasta pomodoro.jpg 114 sausages.jpg
115 fried intestine.jpg 116 roasted potatoes.jpg 117 lamb chops.jpg
118 berry dessert.jpg 119 chocolate cake with almond slivers.jpg 120 chocolate dipped figs.jpg
121 carved fruit arrangement.jpg 122 fruit pie.jpg 123 italian pastries with powdered sugar.jpg
124 italian meringues.jpg 125 fruit pastry.jpg 126 strawberry cake.jpg
127 carved melon.jpg 128 cannolis.jpg 129 more pie.jpg
130 powdered sugar on cake.jpg 131 cookie platter.jpg 132 sunset over murge.jpg
133 the last persimmon.jpg 134 olive grove.jpg 135 the view from dinner at sunset.jpg
136 pasta with tomato sauce.jpg 137 pasta with herb sauce.jpg 138 chocolate in ice cream dessert.jpg

 
     

 

  

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Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.

      
     
     
       


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