When I was an "aiuta cuoca" in Reggio Emilia we had fantastic family meals of fried rabbit or risotto. Always present to wash down the meal was something called "bevande", a glass of half water and half wine. This bevande has inspired the "bibonade", my made-up French word to describe the delectable concoction of summer fruit infused wines topped with cremant and ice.
Chef Jody Williams
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