Wine is also a huge export crop. Italians typically drink a small amount of wine at lunch and dinner to aid digestion. Wine is often served in a small water glass.
Grapes and the resulting wine take on flavors from the minerals in the soil, the amount of sunshine received as they grow, and the amount of rain that falls.
Wineries experiment with different fermenting methods. Here some Chardonnay is fermenting in concrete tanks which keep the wine at a consistent temperature and will impart a unique flavor.
Red wine is fermented for much longer than white wine, allowing the red to develop a deeper and richer flavor. Only a certain variety of oak tree grown in France is used for the fermenting barrels. A barrel that ferments an excellent wine will be re-used for subsequent seasons.
Many local wines are not produced in enough quantities to be exported Locals bring glass jugs to food shops to fill with hoses that resemble gas station hoses
Farms often have small shops where locals shop each day for the freshest choices. The cheeses are made from cow's milk, sheep's milk, or goat's milk right on the premises.
Real Italian cuisine is fresh and made from a few simple ingredients. Meals consist mainly of vegetables and pasta with a small amount of fish or meat.
A restaurant server in Italy would not think of bringing the check until you ask for it. The enjoyment of food, friends, and family is more important to Italians than seating the next dinner party.