Whatever you’re eating tonight, it probably isn’t this good!
Our friends at Fratelli Mossio truly are. While many Piemontese are finding themselves pressured to uproot dolcetto plantings to chase international markets with loftier nebbiolo offerings, Valerio Mossio and family stay true to their roots. Dolcetto is what they do, and man, do they do it well.
One of our favorite things about Italian food culture is simply that the entire nation–despite being more than 20 distinct regions with *very* distinct food cultures and styles–stands as a monument to the concept of being connected to where your food comes from. Food should not be fast! Great food requires patience.