SC - Grappa memories

[Balldrich BallBarian BoulderBain]

	The old manager of the lodge was a WW II vet.  He told me that they used
the twigs, leaves and already squeezed fruit skins and pulp to make his
grappa.  He also hinted at secret ingriedients, one of which was really
moldy fruit pulp from early in pressing season... Still knocked my socks
off!  We held the event outside Venice near Aviano Air Base.  At the base
of the Alps.  What a view!  Miss it something else.
	Balldrich

- ----------
> From: Michael F. Gunter <mfgunter at fnc.fujitsu.com>
> To: sca-cooks at Ansteorra.ORG
> Subject: SC - Grappa memories
> Date: June 11, 1998 1:36 PM
> 
> > 
> > 	When I was in Italy for a crown tourney for the Kingdom of
Drachenwald, we
> > were at an Italian Alpine Infantry Units Hunting Lodge, I was
priveldged to
> > be taken by one of its members into a back patio for a taste of grappa.
. 
> > incredibly smooth, mixed extreamly well with anything . . . fruit
juice,
> > cola, beer. . . didn't seem to hit too hard until I tried to stand up.
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