I always wondered how to cook beef rendang, the famous spicy beef that is ubiquitous in Indonesia and Malaysia. During our cooking class in Langkawi, Cook With Shuk, we were able to learn how to cook beef rendang, even if it was a speedy version of the generally slow cooked dish.
I never imagined I would be sitting down for an amazing meal, at an organic winery, in the foothills of Bologna, to have lunch with an Italian winemaker. But, that is exactly what Yummy Italy organized during our day touring Emilia Romagna.
We pulled up to Corte d’Aibo, after a winding drive through the hills south of Bologna. The organic vineyard includes a series of buildings, including an old farmhouse that has been turned into an agritourismo, complete with guest rooms. The property overlooks vineyards, wheat fields, and fruit trees. On one side lies a biolake, a freshwater pool with a natural filtration system. On the other side, a rustic farmhouse restaurant, with a wrap around porch, overlooking the hillside.