|the bottle seems dwarfed by the Bialetti|
|Parmigiano Reggiano con l'aceto balsamico di Modena|
All in good time. Meanwhile, the weather is still warm and sunny here, and I have time to work in the yard and watch the leaves changing colors.
(While visiting me in Zagarolo, Marvi brought with her a small bottle of l'aceto balsamico made from the family's 30-year-old stash of grape must. For those who don't know, Modena is famous for its balsamic vinegar, and the best variety, aged at least for 20 years, is VERY expensive. Most versions of balsamic vinegar in the U.S. have little relation to the real stuff. )