Page 93 - Fruit Tree News Today

>> it is a very different panzanella. >> it is turning into this sophisticated foam. you see? >> it is as little renaissance in the bowl. >> and a little future. after tasting this new version of panzanella, we found the chef who created it. theyre about to open a new

Tuscany where the host heads out this spectacular hill and tells you how the med triiterranean s had blessed invtuscany for thousands of years. i am not going to do that. i am going to go on a good old fashion bar grove. when i say old fashion, i meant the renaissance. >> i am going to meet a friend of mine, elizabeth, shes incredibly boring but well make it through. i cant believe you came. >> how are you? >> good to see you. >> nice to see you, too. >> this little bar, in 1559 our

>> thanks, dana. with violence against asian-americans on the rise, i will talk to two history-making korean gop congresswomen about how to stop it next. and you might be surprised how much politics is influencing who wants a vaccine. the republican governor of arkansas is joining me ahead.

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Make is definitely bucking the trend. this is the 38-year-old. tell me everything. today we are almost at harvest. i am going to check the grape if it is ripe. this is indigenous and not international. sicily is one of the oldest wine producing regions in the world. its wine is often thought to be too bold, perhaps fine to blend with other wines but not to be celebrated on its own.

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Family has been making vinegar since 1605. when the mayflower pilgrims were still in sunday school. >> so, both, red and white? >> both, red and white. >> the nature of the regions grapes led to the happy accident of balsamic vinegar. quick to ferment, they turn, more easily, into vinegar than fine wine. >> i keep hearing that its a trait that you take something, that isnt quite what it should be. and turn it into something special, really. >> becomes even superspecial. >> all right. well, lets ...

Dish. >> this looks very different than the rustic bread salad we had for lunch. completely different. >> it was what the farmers would eat. >> yeah. >> and now its turned into this very sophisticated -- you see? the past being rediscovered. >> its a little renaissance in a bowl. >> and a lot of future . >> after tasting this new version of ponzanelli we made some inquiries and found the chef. maria and her team are about to open a brand-new restaurant that reimagines tuscanys rural food in the ...