84 OCTOBER 2020
LENTIL AND BEAN STEW WITH GREMOLATA Piedmont, ItalyThe vineyard crew at Ulivi in Piedmont, Italy, is made up of a mix of families and interns passionate about biodynamic farming. When my
family arrived for a recent visit, our kids quickly ran off with a gaggle of others to play in the forest. Dirty and sweaty, we gathered at a long
table to eat a harvest lunch of farro salad and bean stew, made from vegetables grown on the estate and surrounding farms. Hunger ele-
vates any meal, but the texture of the grains and sweetness of roots soaking up the broth from an earthy stew of chickpeas and lentils made
this a particularly satisfying dish. To pair with this stew, try Cascina degli Ulivi’s IVAG, which will gratify all those natural wine lovers jonesing
for the slightly sour pucker of grapes left to ferment guided only by their wits. Minimal intervention is key. (See p. 90 for the recipes.)This stew is a great way to use up any quarts
of beans at the back of your freezer—and you
can make it up to five days ahead. (It only gets
better over time.)