Avocados in Italy
Periodically, I underestimate the power of trends, food trends, here in Italy. I’m perennially convinced my compatriots go for the classics and snob anything coming from abroad.
But although this might be true at the beginning, when introduced to a new dish, cooking method, or ingredient, time, like Chinese water, opens the way into our daily routines without us even realizing it.
Like for avocados.
This is only a fragment. The full piece lives inside Accademia Sub Rosa.
A quieter space.
A deeper Italy.
A slower way of seeing
Not for everyone.