there s a sense of community and a family feel on the farm. stanley, we re gonna start picking up ingredients for our lunch. we re gonna get some look, it s an ostrich egg. it s called a dragon egg actually, we got this because they ve got a very special, special taste. they don t get soggy. i put them on the fire like that, burn him in bit. cut him in half and eat like a spoon like a little desert. form in-house chef, is fanning the flames to make one of the specials of the day, eggplant caviar. pulled straight from the ground and simply pricked with a knife, these are going to be delicious. well they roast, it s time to start the past of course. this is one of my favorite things. big garlic.
there s a sense of community and a family feel on the farm. stanley, we re gonna start picking up some ingredients for our lunch. do you want to get some aubergine. look, it s an ostrich egg. it s called dragon egg actually. and we go this because they ve got a very special, special taste. they don t get soggy. i put them on the fire like that, burn them a bit, then cut them in half and with a spoon, like a little dessert. farm in-house chef, davide, is fanning the flames to make one of the specials of the day, eggplant caviar. pulled straight from the ground and simply pricked with a knife, these are going to be delicious. while they roast, it s time to start the pasta course. this is aglio. this is one of my favorite things. aglio is garlic, right? yes. aglione, big garlic, and
/PRNewswire/ One of the key factors driving the growth of the garlic market is the increasing awareness about the health benefits of garlic. The consumption.
little dessert. farm in-house chef is fanning the flames to make one of the specials of the day, eggplant caviar. pulls straight from the ground and simply picked with a knife, these are going to be delicious. while they roast, it s time to start the pasta course. this is one of my favorite things. that s garlic, right? big garlic. and that s that. go ahead. put it in. the us the cans next door like to claim this mellow-tasting garlic as their own. but don t tell that to the umbrians. its classic partner is made from tomatoes harvested just a few weeks ago. thick enough to hang on to this sauce, it s the perfect pass to