Remember the time I went to see the geese? Well, here is a goose egg that was given to me that day! And I had that egg for breakfast one morning at Corte Gondina. The Nonna (mother of the owner) cooked it for me in the kitchen! Pretty cool!
Elio Altare is more than just a wine maker
Elio Altare is known for his amazing wines, but what you may not know is that on the side he also makes salami! If you sneak away during one of the tours at the cellar you can find his salami hanging form the ceiling, waiting to be “harvested”. He doesn’t really sell them, they are mostly for family and friends. He is a farmer, to the core, so these projects are never about the money.
What is next for Elio Altare?
Elio has tons of energy and he puts all this energy into many “side” projects. Everytime I see him he has something new in the wings. Last I heard he was thinking about making bubbles. I wonder what it will be next time!
Have you ever made Panna Cotta?
The Panna Cotta is a traditional Italian dessert. Usually served with fresh berries or caramel sauce and you’ll find it everywhere in the Barolo region.
Here is how you make the Panna Cotta
- 2 gelatin leaves (or powder equivalent)
- 1/2 cup milk
- 2 1/4 cups heavy cream
- 1/2 cup sugar
- 1 vanilla bean, slit (or drops of vanilla flavor)
- If you are using gelatin leaves, let them soak in a bowl of water. If you are using powder, follow the instructions on the packet. I used powder.
- Pour the milk into a pan, bring to simmer point (don’t let it boil), and remove from heat. Add the gelatin.
- In another pot, pour the cream along with the sugar and vanilla bean. Bring to boil over low heat, stirring constantly.
- Once it boils, remove pan from heat, remove the vanilla bean and stir in the milk mixture.
- Put the mixture into desired pans or bowls (depends on how you want to serve it).
- Chill in the fridge for at least 4 hours (until it sets).
- Serve the Panna Cotta with a sauce or just fresh berries.
Serving the Panna Cotta
You can serve it many ways, below are two of my preferred ways. You can take it out of the form or bowl and serve it with fresh berries like the picture on the left or in the bowl with berries on top like the picture on the right. If there are many guests serving it in the bowl might be easier so you don’t have to spend time removing it (and there will be fewer dirty dishes!