In the December Food & Wine (no features online yet) you’ll find what might be the world’s classiest bread bowl, prettified with saffron, violet and pink petals floated across the still surface. I would like to believe that the crusty loaf is sitting atop a bed of smoked hay,
but it’s probably just dry Alpine grass, and it is.
The dish is actually called Hay Soup because that is what it’s baked in, and not only contains 20 herbs, but cream from cows that have eaten the same herbs. You’ll have to go to the Dolomites to experience this sourdough majesty, though; it’s served at Gostner Schwaige, a restaurant with no website.
Since I’m spending Thanksgiving in a desert where the only English-language TV shows appear to be Low Winter Sun and According to Jim, indulge my nostalgia and allow me to link to a teenage photo of myself with a bread bowl (on Christmas, but a holiday still).