July in Resta

Dear all,

I can't believe that I didn't write in these pages for such a long time, it is amazing how fast time goes.
We are entering in the heart of the summer, and we bless this sun that does well to the grapes. As you know, we need a high alcohol containt - and Martino usually never lacks of it.
Next week I will travel to the US, and am starting to be very excited about it. Unfortunally I had to make a selection, having only 2 weeks of time, and am going to Washington DC, Hamptons and New York, and Chicago.
I already shipped few cases of Martino, because some really good friends are organizing a dinner for me, in DC and Chicago. Am going with Clara and Marco: they have never been to the States, so it will be very exciting for them, I am sure.
When I come back, I will "hatch" my vineyard until the end of September.

Before I leave, I have a cooking class here on Friday, and a group to tour around next Tuesday.

If you are planning a wedding in Tuscany, please visit the website:
http://www.tuscaniaevents.com/

I will add some pictures later, the vineyard looks very healthy.
We have to monitorize it a lot, because everyday we had rain, and that situation can help molds to grow.

I also want to add a nice recipe, I make this sauce for when I have fried meat, that I previously fried, it is good all cold.
I peal a couple of mature tomatoes, take the water out and the seeds, reduce to small bits, add a handful of capers, 3,4 anchovies, 8-10 leaves of basil, olive oil, and a bit of anchovies paste, if you have it. Otherwise a little bit of salt. I cut everything with a knive, and make a very fine sauce. It is good if you leave it in the fridge for a couple of hours.
Serve it in a nice bowl, to place above the meat.
Buon appetito!