Craig Camp

I agree that Illy often tastes to sharp on a home machine. Perhaps there is just too much water contact for the roast. I often use Lavazza at home.

Yes as Leslie notes - plus the pack of the coffee. This is an advantage of the pods as they are packed correctly.

It most certainly is the customers and perhaps, most of all the employees of the restaurant who don't know the difference. I have watched hundreds of people drinking horrible espresso without complaint. By little 'espresso makers' do you mean mocha makers, because you can't make espresso on your stovetop. Mochas and espressos are two different styles of coffee. I love excellent mocha by the way and would take it over bad espresso any day. One thing for certain you cannot make espresso as great at the espresso in an Italian bar at home. The Italians can't and we can't either. However, when you drop big Pounds or Dollars on a professional grade machine you should be able to produce - especially if you charge for it.

Sorry - if you want answers about f**ing questions this is the wrong site.

I was sipping on my apertivo at the bar of a very popular American Italian restaurant when a very polite young Italian approached the bartender and requested an espresso. Then as politely as he could he explained to the bartender how he wanted the espresso made. The bartender seemed to be listening attentively then went to the $10,000 espresso machine behind the bar and went through the motions exactly as taught him by the restaurant manager and produced another small cup of brown crap – actually it was a $4.00 cup of crap. The bewildered young Italian looked down at the cup that had been placed in front of him. It was full to the brim with only a wisp of foam or crema on the top. Once again he politely explained what he wanted. The bartender looked blankly at him and said, “I sorry that’s how the machine makes them.” The dejected Italian took a sip, slightly grimaced, put the cup down, paid the bill and tipped the bartender and left. I have had bad espresso everywhere. Babbo, Spiaggia, Valentino – you name it. Why can’t you get good espresso in the United States? Being served espresso in hand painted Illy cups is grand, but who cares if the coffee is not good. You can buy the same machines, the same coffee. Why can't they make the coffee? Is it only because the customers don't know the difference? The next person that puts a lemon slice in my espresso is a dead man.

I have eaten at Il Tempo Ritrovato in Bordighera and enjoyed it very much - excellent rabbit. A winemaker friend recommends Magiarge also in Bordighera - it is supposed to be better.

Alas, I do not know that producer, but there is a lot of wine in Italy. These wines are probably all fine. Just don't expect to see God.

Mi' lord - I didn't know you took photos at your last dinner party.

Prosecco - fruit and bubbles what more could you want and great with the melon. Alto Adige whites - pinot bianco and pinot grigio with a fresh alpine coolness. Elena Walch, Hofstatter and Peter Zemmer have some fresh, inexpensive wines for summer. Friuli whites - tocai friulano and ribolla gialla from producers like la Viarte, Roncus, Castello di Spessa and Ca Ronesca.

Ouch - The Chiarlo should run about $9. I've seen it at $7 on sale. It is solid, but commercial wine. Find a pizza fast. The Jolanda I have never heard of and is not in any of the guides. Who is the importer? Alert - the primitivo could be better than either of these depending on who made it. You may be cooking with the wrong bottle.

The nightlife out in the countryside of Lucca where you are staying consists of watching the stars and listening to the cignale (wild boars) rummaging through the vineyards. If you have a television you will get a chance to watch the fine Italian television programming. Italian television has a unique ability to turn every type of program produced into a 'girlie show'. When in town ask some of the younger waiters at the restaurants where the discos are. Discos are about it for nightlife. Sorry - Italian pop music got stuck in the 70's.

Lucca is one of the most picturesque areas of Tuscany and one of my favorite places to visit. It is very nicely located making trips to Firenze and Pisa easy drives. Lucca itself is charming. The beautiful hills outside of Lucca produce my favorite olive oils in Italy and some excellent wines too. Look for the wines and oils of Colle Verde (great syrah called Nero di Spinosa) and the fine wines made by Tenueta di Valgiano. In Lucca try to eat at Buatino and Il Mecenate (my favorite in town), but don't be afraid to stop at the little trattorie up in the hills where the food is simple, cheap and delicious. Often the menu is just a few items written on a chalkboard. You will be shocked by the great local wine selection at some of these places. Don't miss Pisa - everyone talks about the tower but the Cathedral, Baptismal and cemetery (don't miss the cemetery - home to some of the most scary paintings in Italy) are even more impressive. In Pisa I love La Mescita - the food is excellent, but the wine list is outstanding with tremendous prices. Osteria dei Cavalieri is also very good.

When they opened in my neighborhood (72nd St., NYC), I went immediately, and got cold donuts. I went again. And again. I just noticed the sign was no longer lit. I wonder if they HAD to turn it off, or if it just blew. The sign is turned off when the donuts aren't hot. It this true? Does that mean that getting the hot Krispy Kremes is an on and off thing?

When they opened in my neighborhood (72nd St., NYC), I went immediately, and got cold donuts. I went again. And again. I just noticed the sign was no longer lit. I wonder if they HAD to turn it off, or if it just blew. Wasn't that a Seinfeld episode?

Do they honor each others coupons?

Never ever ever ever read the ingredient labeling on a product with a name like Krispy KREME.

OK gotta' try one. Think I'll try mapquest.

What's the deal with Krispy Kreme? I have never had one. Are they many flavors or just one? I know this makes me painfully out of it, but I am curious. Are they really that great?

Bill's list is as always complete and right on the mark. I also like: In Aosta La Cave is a nice wine bar but only serves cheeses and cured meats - no full menu. Lou Ressignon in Cogne has a very good local wine list and good food to go with it. Don't miss (as Bill mentioned) Locanda la Clusaz in Gignod for the best in truly local cuisine. Rustic but delicious and very authentic. Concerning the wine you have to realize that Bill is a born again Piemontese. A fate I have been spared by living 10 minutes over the border in Lombardia. Contrary to what they believe in Piemonte there are some very good wines made in Valle d'Aosta. Some suggestions: >Institut Argicole Regional makes nice Chardonnay and Pinot Gris >Les Cretes Chardonnay Cuvee Bois is quite delicious (Bill likes it because it tastes like Burgundy - me too) >Grosjean makes an excellent Pinot Noir and a fresh and fruity Torrette >Marco Martin make the best Pinot Gris in the region >The excellent Chambave Rouge of Enzio Voyet - the most famous winery of the region >the passito Chambave Muscat is great with the local cheeses As good as these wines are - Bill is right that Piemonte has nothing to fear from the competition. However there are many lovely wines and often Valle d'Aosta is the only place you can drink them.

La Rioja Alta set their hoops at a far greater height than many of their neighbors. They could legally call their excellent crianza wine, Vina Alberdi, a reserva, but choose not to do so because they seek an even higher quality standard for reserva. The same goes for their reserva wines which legally could be called gran reserva. Therefore their wonderful 'Reserva 904" others would call a gran reserva, but they choose not to because they are seeking an even higher standard for their gran reserva - the sublime 890. Few wineries of this size show such a dedication (and the patience required) to maintaining high quality standards.

They must have been hanging around different age old wine traders than I did. Hope you enjoy this Claude. Winner of the I can't believe I am reading this award for Wine Journalism

2002 Bordeaux Futures Sell Well From First-Growths, Others Languish

Launching Your Wine Career

1. More than the number of years. 2. Yes in Sicilia they have that wonderful breakfast treat. Never in the north!

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