Wooden barrels of balsamic vinegar at Acetaia Leonardi. Barrels are oranganized in "batteries". Some of their batteries have been in use for over 400 years. Love the traditions and long-term planning.
Massimo Bottura's "Five ages of Parmigiano Reggiano" being plated during our dinner at Francescana at Maria Luigia, a three-Michelin-star restaurant in Modena. "Five ages of Parmigiano Reggiano" helped Osteria Francescana become the number one restaurant in the world in 2016 and is one of the most influential culinary dishes of the last decade.
Massimo Bottura's "The Crunchy Part of the Lasagna" debuted at Osteria Francescana in 1995. This iconic dish is no longer available at Osteria Francesca, but lives on at Francescana at Casa Maria Luigia.
The new side is coming along! I love the light in the leaves of the weeping willow. Sadly, this view will get blocked by a stand-alone garage. We really need a garage for a car and bikes though.
For hundreds of years, the house was a barn for pigs and cows. In its original state, it had very few windows. Even though the previous owner converted the barn to a house, it had a limited amount of windows. The house was quite dark. We decided to put in both more windows and enlarge existing windows.
Living room windows being enlarged. The small windows higher up are new. We also discovered a problem with the roof liner, so we had to take off the roof tiles to replace the liner. New dormers are being built.
We had to put metal support poles behind the wooden beams. We also elevated them so we can have higher ceilings and floor heating. The wooden beams are purely decorative at this point.
