Who doesn’t love tender young offerings like fragrant herbs and baby shoots snipped straight from the garden, freshly made sweet creamy burrata that practically does a Tarantella in your mouth, and day-caught fish that had been swimming in the Pacific just hours before you slap it on the grill. We’re living in a culture obsessed with all things fresh and new yet also restless and impulsive wanting things instantly-picked, packaged, delivered, and prepared pronto! With this backstory on impatience, it seems almost rebellious to praise the culinary slow pokes that have evolved into some of the most beloved foods around [.].
