The Day of the Pomodorata
Meanwhile, Damian decants a bottle of Barolo. “My father and I found this in Italy a couple of years back. It has some smoky notes that go well with the wood-grilled lamb,” he says. “But we love to start with a bottle of Falanghina, a true expression of where our family is from–Campania.”
Soon the bocce balls come out, and an impromptu lawn-bowling challenge begins. But pasta waits for no one, so once the handmade noodles are tossed in the red sauce, the small clan is seated and ready to toast their hard work–and a way of life they won’t let themselves forget.
For details on processing preserved foods, visit: uga.edu/nchfp