Recipe: Vinegar and Honey Sorbetto

A perfect souvenir of my lunch with Matteo, from Mieli Thun, and Josko Sirk, extraordinary host and vinegar maker. This is a lovely palate refresher (with digestive properties) for eating after rich meat dishes.

    • 2 tablespoons honey
    • 1/4 cup sugar
    • 1/2 cup water
    • 1 tablespoon and 1 teaspoon milk
    • 1 tablespoon and 1 teaspoon wine vinegar—I used Sirk's
    • 2 tablespoons extra virgin olive oil

Heat the honey, sugar, and water in a saucepan to dissolve. Add the milk and cool. Emulsify the vinegar, olive oil, and the honey-sugar water in a blender or immersion mixer. Freeze in an ice cream machine.

To read about Faith's visits to northeastern Italy's restaurants and wineries, click here.

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Faith Willinger is a chef, author, and born-again Italian. She moved to Italy in 1973 and has spent over 30 years searching for the best food from the Alps to Sicily. More

Faith Heller Willinger is a born-again Italian. She moved to Italy in 1973 and was seduced by Italian regional cooking. Faith has spent more than 30 years searching for the best food and wine, as well as the world beyond the table from the Alps to Sicily. She has no regrets about mileage or calories. Faith was awarded the prestigious San Pellegrino award for outstanding work as an ambassador of Italian cooking. She lives full-time in Florence with her Tuscan husband, Massimo. Her son Max lives in Milan. She's the author of the bestselling (9th printing) guidebook Eating in Italy, the cookbook Red, White & Greens, and the narrative recipe book Adventures of an Italian Food Lover. Faith teaches in her kitchen in Florence on Wednesdays, supplied with freshly picked produce from her favorite farmers. Check out her web site at www.faithwillinger.com.

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