Archived posting to the Leica Users Group, 2000/07/20

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Subject: [none]
From: Robert Appleby <>
Date: Thu, 20 Jul 2000 21:46:34 +0200

Date: Thu, 20 Jul 2000 11:30:25 -0700
From: "Dan Post" <>
Subject: Re: [Leica] leica ace ralph gibson
Message-ID: <00b601bff278$9285c1e0$>
References: <>

 Just curious....
Does ALL Balsamic Vinegar come from Modena, like the labels say on every
bottle here? Is is like Chianti? Just from one area?
Dan ( Whose favorite repast is a salad of sliced red onion, tomato, with
balsamic vinegar and extra virgin olive oil- and Gorgonzolla crumbled on
top!) Post

[ Breathe that on anyone trying to take your Leica, and they fall over!!!]

> Rob (from the Bizarro Zone)
> Robert Appleby and Sue Darlow
> Via Bellentani 36
> 41100 Modena
> Italy
> Tel/fax [39] 059 303436

It does, or should. Actually from Spilamberto, about 15 km away, just like
the Ferraris come from Maranello, 18 km away.
Talking of the breath of death, I just put 25 green walnuts (in their
husks, still young) chopped into quarters into 2 litres of pure (drinking)
alcohol, 2 litres of water, 1 kilo sugar and 1 stick of connamon, to make
another local specialty: nocino - walnut liqueur. Put it on the window sill
in the sun for 40 days, strain it, and drink as a digestivo after meals.
Best after about ten years, but mine never gets older than about 6 months.
Should be about 35% when it's done. Like aceto balsamico, it gets less
alcoholic and more viscous as it ages. Some balsamico is over 100 years old
- - but you're not likely to find it in the shops!
As for Ralph, the story about the nikon is just what I was told, I'm sure
you're right.
Rob (can't see Bernard anywhere here yet... but the Zone is buzzin')
Robert Appleby
V. Bellentani 36
41100 MO
tel. (+39) 059 303436
mob. (+39) 0348 336 7990