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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