Monday, May 28, 2012

Casa Caponetti, Tuscania, Italy

My friend and fellow sustainable food advocate, Don Lewis spent time at Casa Caponetti in Tuscania, Italy.  His enthusiasm for the the food, the connectedness of growing food and dah, brick ovens brought us together.  Don took these photos during his stay in at Casa Caponetti.

He and I will be at the 2012 Kneading Conference in Maine in late July.
Laura Caponetti Brezzi's background as hotel and restaurant consultant (i.e. Villa D'Este at Cernobbio and Costa Smeralda Hotels), a University degree in Italian Gastronomic History, and years of practical application, give her a unique pedigree to teach the secrets of her own cooking and of Italian "eating culture".

The arch on this oven seems unusually high but has a rectangular door frame permitting closure. It is a great example of a brick oven cooking multiple dishes, often simultaneously.

Wild Hive Farm was founded by Don Lewis (his arm is shown in the photo at right) in 1982, focusing on commercial beekeeping and selling honey at the Union Square Greenmarket in New York City.  Wild Hive then began producing bee products and honey based baked goods and subsequently products using locally produced flour and selling these breads and baked goods at other farmers markets.  Don hired and trained employees to mill flour and bake, thus expanding milling operations and sales.  Eventually the operation was producing enough flour to also be able to sell it to the public.  He currently supplies all the organic flour to Eataly, in New York City.

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