
This article was published in 1993, since when the number of vineyards in Cyprus has declined greatly. This is due to three main reasons: firstly, the unsuitability of the predominant native Cypriot grape, the Mavro, for the making of good quality red wine. Secondly, the move to the towns of many vineyard owner;, and, thirdly […]
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PASTA – how should it be cooked?
At a lunch-time “do” not long ago, I happened to chum up with a visiting Italian food and wine writer. The five-star hotel’s buffet was excellent and we both enjoyed an excellent array of hors d’oeuvres before sizing up the pasta bar, where there was a good selection of sauces to match with four or […]
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