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By
Emiko Davies
Abstract
While I was sudying art restoration, for several weeks I got the opportunity to work in the Armenian monastery of the island of San Lazzaro in Venice. One of my favourite parts of the day was breakfast, when the monks supplied coffee, fette biscottate (dried slices of bread), butter, and a large, deep-pink jar of their famous rose petal jam.
While the monks did not reveal their exact recipe to me, one thing that they did share was their special technique: the petals have to be massaged to soften them and get the most out of that beautiful rose perfume and fuchsia colour. Read More
