5 SIMPLE TECHNIQUES FOR MAASDAM OST

Appassimento is the method of partially drying out the grapes, which can be then little by little pressed, and little by little fermented, for making Amarone della Valpolicella.They start a light green and ripen into a crimson colour, even though many pickled pepperoncini are, certainly, eaten when greenish-yellow. It’s then that they're the most