Combining The World’s Best Ingredients (NAPSA)—If you like fine dining, you may want to learn more about how the individual ingredients in your favorite dishes com- bine to give each entre its dis- tinct flavor. Some of the best foods acquire their rare tastes from their nat- ural, regional origins and farming techniques. Certain fruits, vegeta- bles, herbs and waters obtain their exceptional flavor from minerals in the lands in which they’re cultivated. The sameis true with regional meats, which acquire their original essence and textures from not only local farming techniques but from the plants and foods the animals eat, which People who enjoy fine dining know the origin of a dish’s ingredients can makea big difference in flavor and satisfaction. are influenced by regional minerals and conditionsas well. finest natural bottled waters carries a milder flavor and boasts tures from the springs, bodies of Shiso, a mint family herb from Water acquire their distinct mineral flavors, textures and purities For example, Australian lamb a naturally tender and leaner meat. Cipollini onions, which bask in the rain and sunshine in the valleys of Spain, retain a small shape and a consistent sweetness. Asia, carries a unique taste and texture resulting from the minerals in the soil in which it grows. The inclusion of fine wines and waters complement the meal, enhancing the palate and the overall dining experience. The characteristics of wine are primarily related to its origins. A French develop distinct tastes and tex- water and aquifers from which they originate. For instance, 8.Pellegrino Sparkling Natural Mineral Water and Acqua Panna Natural Spring from their respective underground aquifer sources in the Italian Alps and in Tuscany. The naturally occurring processes these waters undergo not only give these beverages their unique tastes, but also allow the waters to retain a con- sistent flavor. Thinking about what goes into that next entre Bordeaux, malbec, contains flavors from plums and blackberries you order will make you look at typically earthy, woody taste whole different perspective. Bon that grow in that region, and a resulting from the barrel-aging process. In addition, some of the your dining experience from a apptit, buon appetito, buen provecho and itadakimasu.
