#artisanal-food

#artisanal-food

As Parker-Bowles puts it, devastatingly: Look, we have Belvoir and Bottlegreen. But they use concentrates. Why can't we make a really high-end British cordial? Mind. Blown. You didn't know about this. You didn't know about the grail of the not-from-concentrate cordial. You didn't know what we have here is a genuine seeker, product of a youth spent poring over the pans, face smeared with tears, bilberry reduction, seeking something that goes beyond cordial and into, well, art.

In 1827, in the small Tuscan town of Sansepolcro, Italy, Giulia Buitoni-a mother and home cook-became so well known for her starchy noodles that she decided to launch a pasta business. She didn't have much money, so she traded her most valuable necklace for a pasta machine. The trade was well worth it. Buitoni pasta was an instant success in Italy, and within the century, the company was selling its pasta around the world.

"Grains have a great flavor and work really great in pastries," says Patrick Shaw-Kitch, highlighting the often underappreciated spelt's qualities.