Questa settimana, La Subida e il suo aceto super star, l’Aceto di Josko, approdano a The Guardian:
La Subida, Cormòns
Josko Sirk is probably the best-known personality in the Collio who does not make wine. The son of refugees from Yugoslavia, he transformed La Subida, his father’s homely osteria, into an elegant Michelin-starred restaurant with a brilliant wine list. His designer wooden chalets in the surrounding woods are the most original place to stay in the Collio. But his real passion, il mio hobby, as he says, is vinegar. He uses his own ribolla gialla grapes to make a deeply flavourful aceto aged in oak barrels. A half-litre bottle costs €15 and there is a spray for €7, perfect for spicing up dinner parties.
…potete leggere tutto l’articolo a questo link: