Campania
Cantine Apicella is located in Frazione Capitignano, Tramonti, in the mountains above Amalfi. This winery produces only about 50,000 bottles per year. Still, they have a variety of whites and reds. The tasting was done with the owner’s son, Prisco, in the corking room, amidst all the equipment. As we tried each wine and talked about the trials and tribulations of producing wine in this area, Prisco would bring out different foods for us to try, each of which was produced by his neighbors — cheeses, dried sausages and salamis, and a rock hard bread that had to be dipped in water before it could be eaten. It’s called pane biscottato, or biscuit bread, and its baked in the oven twice, the first time as a classical loaf of bread, and the second after its been broken into pieces. Its similar to hardtack, the biscuit that was a staple on 18th century sailing ships.
For more information or to arrange a visit, go to giuseppeapicella.it
