Prosciutto is one of those great foods that can be enjoyed untouched by itself and still fill your mouth with a cacophony of flavors. This method of preservation and preparation originates in Italy where it is still produced en mass. I found some interesting information about Prosciutto in books and on the web, so I thought I would share.

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To me, Gravalax has always been one of those rare findings on my plate. I do fancy the occasional bagel with Gravalax and a little cream cheese. However, finding a restaurant that offers an appetizer plate of Gravalax with some cheese and bread is hard to do.

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Imagine having a certificate that says you own a beautiful olive tree in central Italy. Now imagine receiving the oil made from its olives. To me this would be a wonderful gift.

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I have a feeling that not many Americans really know what Sangria is all about. I see it on a drink menu very rarely and often times it could be better. Sangria is that drink you dream about sipping on during a long hot summer day with friends and family. Let’s discover what Sangria is all about.
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