This morning over on the Barone Pizzini-Pievalta blog (my clients), I translated excerpts from the official appellation regulations for olive ascolane, the moreish meat-stuffed and deep-fried green olives from Ascoli Piceno in the Marches (Le Marche).

Click here for the official stuffing recipe.

Thanks for being here, everyone. I finally have some downtime next week here in Houston and don’t have to get on another plane for another seven days… Stay tuned for more starting next Monday. Buon weekend a tutti!