Fig, Meet Raisin

A recent Wednesday evening started out with fresh Smyrna figs...which I transferred to ae what crust pizza also topped with olive oil, shaved asiago cheese, cracked black pepper, salt and arugula upon cooking.

I chose an immensely concentrated 2006 Amarone della Valpolicella from Conte Di Bregonzo to go with it...deep, dark raisin met earthy fig in a passionate embrace...and it was ON...video diary coming soon...

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