In Trento now after 2 days with the relatives in Musano, near Venice in northern italy. We had a night in Vienna after returning from Pischelsdorf and planned on a big night out, but it was near freezing and raining, so we ate near the hotel (bratwurst on a roll - very Austrian) and went to bed early. Our train to italy left at 6:30am and took 7 hours but the view of the snow capped mountains on the way was awesome.
2 days with the relatives basically talking, eating... talking, eating..... eating.. eating... more eating. I think Robyns Cousin, Frazia, was feeding me so she could stuff me with an apple and put me in the oven. But all the food was soo gooood, I couldnbt help myself. Robyns italian was really good and she chatted away for hours with the relatives. I was content to be the "Mute Gimp boy" and sit quietly in the corner and just eat and drink wine.
We are now in Trento meeting with a food manufaturere and vinegar exporter tomorrow. Today, on the drive here it was 3 degrees and raining. It is bloody cold here. Snow on the moutains all around trento and we can see them from our hotel window.
thanks for the replies to our postings. I'm glad to hear that someone has thought to increase the diversity of our childrens diet by adding dry food to their twice weeking feedings. Thanks.
Ian and Robyn
Tuesday, 20 March 2007
Pischelsdorf - Austria
Pischelsdorf - the main reason I guess for our whole journey, and it exceeded our expectations. Wow! Our tutor, Andreas, was so generous with his time and knowledge of vinegar making. I thought I knew something about vinegar making and he confirmed this. I knew SOMETHING, but not much. Andreas was impressed with the facility we have built and really liked our Shiraz vinegar especially. We compared our Shiraz vinegar to several other European red wine vinegars, including his, and ours stood up well. I guess its proof that good wine in makes good vinegar out.
We had the chance to work with some very modern vinegar making equipment and also to study vinegar history, regulation, politics and also taste 30 or more vinegars over 2 days. We then did a field trip to the biggest and most respected vinegar maker in Austria, "Golles", and we were so impressed with the tourism facility Golles has built as well as his capacity to make great vinegar and distilled spirits.
We decided we could come home now, mission accomplished, if we needed to , but since we are here....... well, we thought we might go see what more we can learn. Try some more vinegar and wine and enjoy the bitter cold of northern Italy in winter.
Pischelsdorf is way off the tourist trail and in the Internet wilderness which is why we haven't posted to the blog for a week - sorry. We stayed with a family in their home B&B and its was fantastic. We really worked the restaurants in and around Pischelsdorf hard and did a dinner in the old city of Graz as well. It was a great stop. We even managed to enjoy the food and hospitality at a genuine "BusshelShank". This is a farmhouse restaurant where the farmer must make all the ingredients served in the restaurant. We ate preserved olives, beans, tomatoes. Ate cheese and cold meats plus drank apple cider - all made by the farmer in the farmhouse we ate in. very cool.
Next stop - Italy.
We had the chance to work with some very modern vinegar making equipment and also to study vinegar history, regulation, politics and also taste 30 or more vinegars over 2 days. We then did a field trip to the biggest and most respected vinegar maker in Austria, "Golles", and we were so impressed with the tourism facility Golles has built as well as his capacity to make great vinegar and distilled spirits.
We decided we could come home now, mission accomplished, if we needed to , but since we are here....... well, we thought we might go see what more we can learn. Try some more vinegar and wine and enjoy the bitter cold of northern Italy in winter.
Pischelsdorf is way off the tourist trail and in the Internet wilderness which is why we haven't posted to the blog for a week - sorry. We stayed with a family in their home B&B and its was fantastic. We really worked the restaurants in and around Pischelsdorf hard and did a dinner in the old city of Graz as well. It was a great stop. We even managed to enjoy the food and hospitality at a genuine "BusshelShank". This is a farmhouse restaurant where the farmer must make all the ingredients served in the restaurant. We ate preserved olives, beans, tomatoes. Ate cheese and cold meats plus drank apple cider - all made by the farmer in the farmhouse we ate in. very cool.
Next stop - Italy.
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