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|SEPTEMBER 2009 • ISSUE NO. FIVE|
• Porcini Mushrooms
Also - we'd like to invite our readers to become writers. If you're inclined, please feel free to share with us your food knowledge, stories, recipes and anecdotes. We'll publish them in our newsletter, on our blog, on our website... wherever we can.
Fol Epi Breads
Every 8th and 26th of every month 20% of all cheese sales are donated to support Vancouver Island Hospice.
The name "Porcini" reputedly has its roots in the word "porcellini", which is Italian for "piglets". This less-than-elegant christening is, in theory, derived either from the fact that young porcini look a lot like young pigs, or from the fact that pigs fight over this fungus. Lest this put you off, please remember - pigs are very intelligent animals.
At some point during his illustrious life, or after, Italian composer Gioachino Antonio Rossini was quoted as stating he had only shed tears three times: once after the monumental failure of his first opera, again on hearing Paganini play the violin, and finally when a truffled turkey tumbled out of his small, picnicking pleasure craft and was lost in the water.
With literary references dating back to ancient greek mythology, the little olive has played a major role in Mediterranean diets and trade for millennia, and is still the perfect way to compliment a basic, beautiful snack of bread, cheese and wine. The trees themselves are extremely resilient and can live hundreds, even potentially thousands, of years. The best olives - and resulting oils - are those harvested by hand, using nets laid out to collect fruit shaken from the boughs.
Dutch licorice is really our addiction of every month - we just can't keep our paws out of the licorice bins. From lightly sweetened to devastatingly salted there's a chewy variety to suit every mood and palate. Trust us - we've done the research.
THIS MONTH'S CHALLENGE