Good morning all! Hope you had a lovely Thanksgiving yesterday and were able to be surrounded by good company.

After breakfast, blogging, and parade watching, I headed over to the gym in order to carve out some caloric space for the carved turkey that I would be consuming later. Twas a decent workout that included the following:

-30 Min. treadmill run/walk (2.75 miles total)

-Uber quick and light strength training workout that included 2 sets. 10 reps of the following:

-Lunges, squats, calf raises, bicep curls, tricep extensions, overhead shoulder presses

-25 crunches, 20 oblique crunches on each side

-streeeeeeeetch

I’m looking to spice up my strength training regime. I try to stay away from complicated exercises that require fancy accessories. If anyone has any free weight exercises or fun twists on the classics (push-ups, crunches, squats), I’d love to hear them!

I had a light lunch for some post-workout fuel just to tide me over until the feasting commenced later:

Whole-Wheat Pittettes, Granny Smith Apple Slices, Hummus, Cheddar Cheese

I love this lunch. It’s my new go-to simple, no-cook lunch. Though, it is nice to heat up the whole-wheat pitettes in the microwave for 15 seconds before the hummus dipping takes place.

I then got geared up to head up to Harlem for a Thanksgiving bonanza. I walked a lovely, serene beautiful 2.5 miles from my apartment, through Central Park (which was filled with families enjoying T-Day walks), and met up with these two kids at the 72nd Street Subway Station:

Jodi and Vince

I also sipped on this while inhaling the incredible atmosphere on my walk:

Tall, Non-Fat, Decaf, No-Whip Pumpkin Spice Latte (My Most Complicated Starbucks Order to Date)

Then, once our destination was reached, all this crazy stuff went down:

Candy Yams, Creamed Spinach, Mashed Potatoes, To Name a Few of the Many Dishes Available

Turkey, Stuffing, Gravy, To Name A Few More.

Apple Crumble Topped Apple Pie (Tez Combined the Two Recipes, Soooooooo Good)

I didn’t spend too much time snapping carefully poised photos during the Thanksgiving feast because I was in serious c’est la vie mode. Suffice it to say, Jay and Tez (the charming and wonderful hosts) know how to put on a feast. I had an unpictured horderve plate with a few small bites of sun-dried tomatoes, half a grape leaf roll, and these delicious little pumpkin filled pastry crust doo-dads (I think that’s the proper name for them).

Here’s what my plate ended up looking like:

Green Beans & Carmelized Apples, White Meat Turkey, Deliciously Fluffy Roll, Apple Slaw, Mashed Potatoes, Cranberry Stuffing, Creamed Spinach, Candied Yams

Nick took care of the turkey leg:

Own That Leg, Boy!

Dessert plate:

Chocolate Cake, Apple Crumble Pie, Lotsa Whipped Cream (Sorry, Healthy LIving, It's Thanksgiving, A Time to Be Grateful and Splurge).

Prosecco is yummy:

The night was great. Much laughter was had, as well as some Wii play, Left Right Center, Yahtzee (I came so close to winning, thanks a lot, Jay!), and it’s worth mentioning that we each had to take a shot of our preferred liquor whenever we took our “chance” turn in Yahtzee. I chose Vodka. It burned, hence the term “fire water.”

I don’t think I can articulate how much food was present. Let’s just say, that at around, ohhhh 11:30PM, Jay PULLED THE SPIRAL HAM OUT OF THE OVEN.

We all enjoyed an appropriate midnight snack of ham sandwiches and coffee:

Again, Healthy Living Was Not My MO Last Night.

I then scooted home in a cab, read, and passed out. It’s Friday, and I’m still in a bit of a food coma.

What was the best new dish you tried for Thanksgiving this year?

It was a tough year to give thanks.

Grandmother had seen it in the depression,
but she learned a long while ago to stay out of it.
The teenage daughter wanted a Blackberry
and the mother used to like an Italian Prosecco
before Thanksgiving dinner,
but after being out of work for nine months,
worried the unemployment was going to run out
he took a job at ShopRite bagging -
and they gave him a free turkey for Thanksgiving -
that was the only way they made it.

When he was a young boy, his parents had little.
He was happy then with little.
They were happy then with little.
Gave thanks for the little they had.
He and his family now had much more
and would not be happy until they had much more yet.
These are hard times….

Ray Brown

Greco di Tufo will change your life. 

Yes, I know it’s not a grape name that rolls off the tongue or one you see on the shelves of liquor stores.  But trust me when I say it is a special grape that falls under one category and one category alone:  TASTE SENSATION.  It will blow your mind as it’s voluptuous but UNOAKED.   

Here is but one stunning example:

 THE DETAILS: Loggia Della Serra Greco di Tufo DOCG 13% Campania, Italy

$30-35 – NSLC

WHAT IT’S ALL ABOUT:  Italy emanates from the glass in all its glory. Olives, honey, apples, spice and hard cheese are just a few of the descriptors you can pull out.  It’s full-bodied, so flavourful, so interesting – the epitome of a taste sensation.  Not lowest common denominator. 

MAKE IT BETTER: A traditional pasta dish from Campania made with tomatoes, cauliflower, pepperoncini, butternut squash and lots of grana padano.  We’re talking mind, body and soul fusion. 

Other recent Italian reviews: 

THE DETAILS:  OGIO Primitivo 2007 IGT Puglia, Italy 13%

$15-20 NSLC

WHAT IT’S ALL ABOUT: If you love New World wine, you’ll love this.  Highly stylized, no real nuances of which to speak making it easy to drink, incredibly flavourful but uninteresting.   Anti-Italian to say the least.  Extracted, ripe berries, smooth; it’s a tasty wine  but not what you’d call a traditional taste of Italy.  Purists will balk!

MAKE IT BETTER:  Glass, fireplace, sit and enjoy.  No food necessary. 

 THE DETAILS:  Mont Albano Prosecco NV Venezia-Giulia 11%

$20-25 Bishop’s Cellar

WHAT IT’S ALL ABOUT: Says it’s extra-dry but this actually finishes slightly sweet.  Lots of cooked apple and coarse bubbles making it not totally enjoyable to drink.  It’s not disgusting but it’s NOT a taste sensation.  Less expensive Proseccos are out there that will make you happier than this. 

MAKE IT BETTER: Put it in a Bellini – the more you can mask it, the better. 

THE DETAILS:  Tenuta Ca’ Bolani Chardonnay Frizante IGT NV 11%  Friuli, Italy 

$15-20 NSLC

WHAT IT’S ALL ABOUT: As you’d expect it’s like a kicked up Prosecco because of the Chardonnay grape.  Very fresh with good complexity.  You’ll find it in the sparkling section.  Interesting and fun to drink, dry and effervescent.  It’s an awesome little wine. 

MAKE IT BETTER: Roast a big ass turkey and serve alongside for a festive holiday to remember (and if you’re going somewhere you can bring a sparkling wine that is totally affordable but people are going to think it costs more because it’s sparkling.)  IT’S GENIUS!

THE DETAILS: Bisceglia Terra di Vulcano Aglianico del Vulture 2006 D.O.C.  13%  Basilicata, Italy

$15-20 Bishop’s Cellar

WHAT IT’S ALL ABOUT: From the southern region of Basilicata, this wine is…on the intense side.  It’s like drinking a southern Italian afternoon.  It’s very spicy, hot and dry.  There is some fruit on the initial taste that turns into a tannic burn.  The nose is beautiful though – dried cranberry, eucalyptus/mint, pepper and oak.  It’s like a wine you drink out of a cup during a racous and low key family dinner.  Don’t overthink this one. 

MAKE IT BETTER:  Give it a couple of years for the tannins to soften.

Bruno made this risotto from the Silver Spoon a while back, there are very few ingredients so I was a bit sceptical as to whether it would be tasty enough. It was nice but not bursting with flavour, I think the key to this risotto is definitely a good home-made stock bursting with flavour, a stock cube just doesn’t cut it as there is no parmesan to add extra taste at the end as it’s a fish dish so if you’re making this recipe get chopping those carrots:)

First up, the most important thing whenever making a risotto is:

pour yourself a glass, now we’re ready this is what you need:

1.5 lt veg stock

40g butter

350g risotto rice

350ml prosecco

80g smoked salmon

what to do:

bring the stock to the boil.

melt half the butter, stir in the rice and cook, stirring until the grains are coated in butter:

pour in the wine and cook until evaporated, add a ladleful of stock and cook, stirring until it has been absorbed.

Continue adding the stock a ladleful at a time and stirring until each addition has been absorbed. This will take 18-20 mins. The princess was very interested in what was going on:

cream the remaining butter in a bowl and beat in the half the chopped salmon. About 2 minutes before the rice has finished cooking , stir in the butter mixture and the other half of the salmon:

and serve with another glass of prosecco:)

buon appetito..

For event details and to reserve, please click here.

We were blown away when we tasted Cinzia Sommariva’s Prosecco di Conegliano earlier this year at the Kermit Lynch portfolio tasting in San Francisco (that’s Cinzia, above). The venerable Kermit Lynch is renowned for his palate and his ability to source wines from “natural,” artisanal producers and this Prosecco by Sommariva is one of his most recent discoveries.

Prosecco has become such a popular “brand” in the U.S. over the last few years that land values in Cartizze (the top growing site for Prosecco) are higher than Napa Valley! (No joke!)

Regrettably, the Prosecco industry ships liters and liters of commercially produced Prosecco to the U.S. and few of the authentic producers manage to get their bottlings to American shores.

Happily, Kermit has made Sommariva Prosecco available in Texas: the wine is bright in the glass, with fresh, crisp white fruit flavors (apple and pear), and its vibrant acidity (and low alcohol) makes it a fantastic food-friendly wine.

Prosecco is an indigenous grape of Italy that has been cultivated in northeastern Italy (Veneto and Friuli) since antiquity and was often credited for Empress Livia’s longevity!

Today, sparkling Prosecco is made using the Charmat method: the wine is fermented in stainless-steel vats and then a second fermentation is carried out in pressurized autoclaves, thus giving the wine its gentle fizziness.

Prosecco is the wine of Venice par excellence: while Americans tend to think of Prosecco as a celebratory wine, the Venetians drink it throughout the meal and it pairs with a wide variety of seafood, first courses, and white meat dishes.

D’Amore Wines President Julio Hernández and Italian wine specialist Jeremy Parzen, Ph.D. will be pouring and speaking about Sommariva Prosecco tomorrow night at the Galleria Tennis and Athletic Club.

For event details and to reserve, please click here.

Foto vergrößern.

Nell’immaginario collettivo popolare “il prosecchino” rappresenta il vinello da servire senza pretese come aperitivo, spesso da anonima bottiglia e quanto più di rado nell’appropriata flute; Ebbene, molto è stato fatto in questi anni per sensibilizzare anche i palati più effimeri alla buona conoscenza di certi vini che rappresentano indiscutibilmente un gran bel pezzo della produzione vinicola italiana e non soltanto per i volumi spaventosi che muovono in giro per il mondo ma anche per le eccelse qualità che sempre più si affermano come forte sostegno alle bollicine di qualità made in Italy e come validissima alternativa “economicamente sostenibile” alle più famose transalpine dello Champagne. Confidando altresì in una opportuna e proverbiale competenza professionale di ogni buon sommelier mutuiamo e benediciamo la definitiva caduta del diminutivo “ino” (che tanto stà al Prosecco come ogni pittore tentasse di qualificarsi come Van Goghino) alla luce di ciò che abbiamo potuto vedere di quanto si stà facendo in questa meravigliosa terra per migliorare e qualificare questo straordinario vino. Si può pensare alla terra del Prosecco come una vasta e pianeggiante area viticola, con distese a perdita d’occhio di vigne anonime e scomposte ma appena si ha l’opportunità di giungere in queste terre ci si rende conto di quanto fascino e cultura enologica sprizzi dai suoi pori, generosa con i suoi nobili e generosi interpreti. Il viaggio inizia a Rolle, piccola frazione di Cison Valmarino abbarbicato sù per le colline trevigiane in uno scenario verdeggiante e ventilato caratterizzato da giornate estive luminose e miti e da notti con forti escursioni termiche dove domina il paesaggio il Relais Duca di Dolle della famiglia Bisol, tutt’intorno le vigne di questa azienda che si stà rivelando soprattutto negli ultimi anni assai dinamica che produce una serie di Prosecco doc di grande eleganza e finezza caratterizzati da profonda freschezza che solo grazie a queste particolari condizioni pedoclimatiche si possono comprimere in un vino.

Lungo la Strada del Prosecco che scende giù verso Valdobbiadene si incontrano i piccoli comuni che contornano l’areale maggiormente votato a questo eclettico vitigno, da Miane a Guia incastonati in un bellissimo bosco di castagni sino alla zona per elezione del Prosecco denominata “Cartizze”, nei comuni di Saccol, S. Stefano e S. Pietro di Barbozza, piccolo Grand Crù trevigiano con i suoi 100 ettari suddivisi per circa 140 viticoltori. Qui il vigneto diviene giardino, le vigne si arrampicano lungo i terrazzamenti delle colline, con pendenze a tratti impensabili e l’ordine e la compostezza di come si inerpicano sui pendii sono gli unici elementi di discussione che ti viene da affrontare. Niente diradamenti, le uve hanno bisogno di protezione, per non cadere in surmaturazioni inattese e per difendersi dalle improvvise grandinate che qui, soprattutto in epoca di vendemmia sono il rischio numero uno. Queste vigne donano vini di una fragranza e piacevolezza sublimi, sentori floreali e fruttati intensi e persistenti con riconoscimenti nitidi di rosa, albicocca e mela ed un gusto asciutto, persistente su linee minerali ed un finale gradevole ed ammaliante, consigliamo a tal proposito di non perdere le versioni di Foss Marai, Còl de Salici, Val d’Oca, Bisol, Solìgo e Villa Sandi ed una raccomandazione generale: attenzione agli strafalcioni, il Prosecco Superiore di Cartizze può essere prodotto solo nella denominazione Prosecco di Valdobbiadene (comune di cui fanno parte i crù sopra citati) e non come qualcuno potrebbe desumere anche nella denominazione Prosecco di Conegliano. Scendendo verso Valdobbiadene incontriamo per strada diversi contadini nel trasportare le prime uve raccolte nelle aziende di vinificazione, la grandezza di questi luoghi stà anche nella enorme capacità di partecipazione che i vignaioli sono stati in grado di portare avanti con i progetti di cooperazione, Cantine Cooperative che riuniscono nelle loro fila tutti i minuscoli viticoltori che da soli mai avrebbero potuto affrontare progetti di vinificazione e commercializzazione mirati all’alta qualità come il mercato oggi richiede. Il nostro viaggio termina a Crocetta del Montello, presso l’azienda Villa Sandi di proprietà della famiglia Moretti Polegato, già imprenditori di successo nel campo dell’industria manufatturiera trevigiana (a qualcuno dirà qualcosa il marchio GEOX, nda) e da circa un trentennio sugli scudi per il gran lavoro di promozione che stanno portando avanti per il loro territorio. Qui si aprirebbe un’altro lungo ed articolato racconto da fare che preferiamo però conservare nella nostra memoria e raccontare attraverso le immagini postate, che parlano da sole e chiaramente di una realtà eccelsa della quale senza dubbio non si può tenere conto. A guidarci Roberto, gran cerimoniere di cantina e nelle degustazioni tecniche l’enologo Luciano Vettori assieme a Cinzia Zocca ed il direttore commerciale dott. Campesan (quattro persone a nostra disposizione!) a cui vanno i nostri più sentiti ringraziamenti per l’ampia disponibilità manifestata. Se pensate di aver visto tutto è il momento di ricredersi, se pensate che certi luoghi non hanno poi molto da raccontare statene certi che qui vi smentiranno a mani basse, se ancora esitate per raggiungere queste terre, rompete gli indugi e non perdetevi questo passaggio a nordest e per favore, non chiamatelo mai più “prosecchino”!

On Thursday night the lovely Rosemary took me to the re-opening/re-branding/opening of La Cuvee Wine Bar and Bistro in Custom House Square at the IFSC. The Enowine bar downstairs offers customers a chance to taste any wine on sale with the help of a credit card contraption. Simply put the card into the slot and choose the wine you want to sample. The prices are quite reasonable considering the quality of wines on offer. Though this is sort of a mecca for enophiles I couldn’t help but think that a night spent here (not quaffing the delicious free prosecco and canapés) would be the ideal way to learn a little more about wine in a relaxing environment.

In my previous job I learned a little about Italian wine. I know what I like, what I love and what I will always avoid – namely red wine bought in an Italian supermarket for less than €1 – but that’s the sum of my knowledge. After a few shakey starts with red wine I think I’m ready to truely appreciate it, not just suffer through a glass when no white is available. That’s where La Cuvee could come in handy so I’ll definitely be back.

If you are in the area – and you should be, there’s a whole world down there I knew nothing about – then go to La Cuvee and have the lovely staff help you or spend a while tasting and deciding what you like best. Don’t be safe like me and stick with the Sancerre for I can be very predictable like that.

Nei primi otto mesi di quest’anno negli Stati Uniti le importazioni di champagne sono diminuite del 27%, mentre quelle di spumante italiano sono cresciute del 9%. A farlo presente è la Coldiretti nel sottolineare come nel ricco mercato statunitense lo spumante batta oramai di gran lunga lo champagne.

Trattasi, secondo la Coldiretti, di un sorpasso storico, ma all’estero, tra i principali consumatori di spumante italiano “made in Italy” ci sono anche quelli tedeschi ed inglesi, che sempre di più portano a tavola il prodotto italiano a scapito di quello francese.

Per lo spumante italiano la produzione 2009 è pari ad oltre 340 milioni di bottiglie, con il sorpasso sullo champagne in termini di quantità prodotte; ma l’anno corrente, come riporta l’Organizzazione degli agricoltori, è anche quello della produzione del prosecco “DOC” di Conegliano Valdobbiadene e quello “DOCG” dei Colli Isolani.

La “vittoria” dello spumante italiano sullo champagne francese è frutto comunque anche della crisi economica, visto che rispetto al prodotto francese sulle tavole italiane e su quelle di tutto il mondo i consumatori preferiscono un prodotto come quello nostrano che garantisce un ottimo rapporto tra qualità e prezzo.

Fonte: www.vostrisoldi.it

Editoriale Dir. Francesca Ambroso

Sia in collina che al piano è un autunno, questo, che dà grande mostra di sè. Per quest’anno sembra che finalmente sia ritornata la famosa mezza stagione, quella che pareva non esserci più da un pezzo.

Lungo le strade e i viali dei centri storici, alle sponde dei fiumi e nelle distese della campagna, la Marca Trevigiana si sta ricoprendo d’oro, la terra si prepara ad addormentarsi con i suoi colori più belli, le sfumature più profonde, quelle che durano poco e che proprio per questo sono le più incantevoli. L’autunno, si sa, risveglia le emozioni più intime e improvvisamente viene voglia di tradizione, di tepore, di sensazioni ritrovate, un po’ come i sapori di una volta, i giovani di una volta, le strade di una volta sanno dare.

Lasciamo che si addormenti questa terra e prepariamoci a goderla appieno al prossimo risveglio. La Marca Trevigiana è proprio una fetta di verde, di quiete, di arte e di cultura da proporre: non solo ai trevigiani ma anche a coloro che, attratti dall’abitudine, la sfiorano per andare a prendere il sole in laguna o per passeggiare in montagna. La scelta delle proposte e degli spunti è di una vastità insospettabile per una sola provincia che proprio non ha nessuna intenzione di recitare una parte di comparsa, pur così pressata da vicini illustri come Venezia e le Dolomiti.

Ci crediamo davvero. Nei prossimi mesi il portale della Marca Trevigiana inizierà una presenza sempre più costante e massiccia nel territorio e fuori dalla provincia di Treviso: agli stranieri che passano dieci giorni a Venezia, ad esempio, siamo proprio sicuri che non si possano proporre due giorni nella Marca Trevigiana, il giardino di Venezia? Crediamo che si possa, e crediamo che ne saranno felici quanto noi. E non solo a Venezia, ma anche più in là, dal litorale adriatico alle grandi città, fino ai soggiorni montani.

La Marca Trevigiana ha molto da offrire, a tutti: a chi ama sedersi a tavola e godersi i sapori di una tradizione gastronomica unica, a chi adora il buon vino, a chi predilige passeggiare tra i gioielli artistici delle nostre città e dei nostri paesi, a chi sceglie la bicicletta, i percorsi in mountain bike, a chi viaggia in moto, a chi si rigenera camminando sui sentieri delle prealpi, davvero carichi di una natura non seconda ad altre realtà.

Il nostro scopo è quello di proporre questo inestimabile tesoro attraverso i contenuti e attraverso gli eventi che ogni giorno avvicinano il visitatore ad un pezzo della nostra cultura. Lo proponiamo tanto al trevigiano quanto a chi “arriva da fuori”, perchè sappiamo che sia per l’uno che per l’altro la Marca Trevigiana ha un dono speciale: e lo darà sempre, noi ci fidiamo.

As you may have noticed I have been severely neglecting my blog for the past few days. You may wonder what I’ve been up to. Ok, I’ll fess up – no, I wasn’t on a miraculous 5-day diet – I was taking advantage of the opportunity to eat other people’s food Some highlights below:

Thursday: I went to dinner at an Italian friend’s house. He and his roommates (four college guys, mind you, not the usual group you’d find in the kitchen!) made my American friend and I an Italian interpretation of spätzle (a traditional German noodle) made up of spinach, eggs, flour and salt. The head “chef” was originally from Trentino, a region in Northern Italy bordering Austria and Switzerland. A large portion of the population in the region are in fact German speakers and there is a heavy German cultural influence. See a picture of the cooks in action (courtesy of my friend Nicola) here.

Friday: My roommate Giusy cooked dinner for the girls in the apartment. She made a delicious lasagna with radicchio and cream sauce. Yum. I’ve found that radicchio is quite common here and is used in many dishes, from salads to risotto. It looks similar to a head of lettuce but is red in color and has a more bitter, almost spicy taste.

Sunday: I went with my roommate to a local pizzeria to celebrate a friend’s birthday. We started off with beer and pizza – I ordered the Sanremese (pizza San Remo style) which consisted of pomodoro, mozzarella, pesto alla genovese, noci e Parmigiano a scaglie, or in English, tomatoes, mozzarella, pesto, walnuts and shaved Parmesan. It was probably the best pizza I’ve ever had. Amaaaazzzziiinnng. After the pizza we had torta or crostata di fruttà, a traditional fruit tart (which is quite common to eat at birthday celebrations in Italy rather than cake). And to drink with dessert? Prosecco (a dry sparkling wine from the Veneto) and Fragolino. And of course, as is common in Italy, a complimentary shot of limocello (lemon liqueur) with the bill.

This was my first taste of Fragolino and upon asking about it I soon discovered why. Fragolino is a sparkling red dessert wine that has a slight strawberry taste, hence the name (fragola being the Italian word for strawberry). It is typical of the Northeastern part of Italy but is made from an American grape and was therefore made illegal by an Italian law protecting local products. While Italian growers are allowed to produce Fragolino it is illegal to sell. Apparently wine labelled Fragolino can be found in supermarkets but it is not made of the Fragolino (or Isabella) grape; rather, it has been flavored chemically to reproduce the taste. New mission: find a local vintner and get a hold of a few bottles to take home with me!

Italian evenings begin with la passaggiata – an evening stroll.

Most shops are closed by this time, and Italians take to the streets (dressed sharply, of course) and catch up on the day’s events with family and friends. This activity also serves as a bit of exercise to stimulate the appetite after a substantial lunch. Our second night in Venice, we slipped right in with the local tradition.

La Zucca

When I first explored Venice in 2007, a friend recommended a restaurant called La Zucca. During my first trip, I was too busy cooking with fish from the market to sit down at the restaurant, even though it seemed tempting. This time around, staying at a hotel, I had the perfect opportunity to give it a try.

After just 24 hours in the city, Venice had become familiar again. Although the walk from the hotel to the restaurant was well over 20 minutes, I knew each turn and bridge, even with the shops closed and visual hints hidden. When we arrived at the restaurant, there will tables outside along the small canal, right up to the bridge. I hadn’t remembered this detail, or perhaps hadn’t seen the restaurant at the night. It was the perfect spot to spend a few hours.

Luckily, one table outside had just been vacated and we sat down. In October in Dublin, it would be unheard of to dine al fresco. While Venice had a bit of a chill in the night air, I was more than comfortable in a coat. While we looked at the menu, the friendly waiter popped open a bottle of prosecco.

Direct entrance from the canal to La Zucca

Italians are known for taking their time over the course of a meal, and yet, looking at the menu, it was hard to imagine getting through it all. I immediately skipped over the antipasti, although tempting – I knew I wanted to save room for dessert. Primi consisted of pasta and vegetable courses (the restaurant is known for creative uses of vegetables). I chose a simple tagliatelle in a pomodoro sauce with a dollop of ricotta fresca on top.

I barely read the secondo (all in Italian, but translated when necessary by the helpful, young staff) because I was tempted by a special of Osso Buco. A carafe of red wine was reasonably priced, and would be a great pairing with the heavier portion of the meal. When the pasta arrived, it was cooked perfectly – al dente – and the steam rising from the dish had the sweet smell of roasted tomatoes.

La Zucca by night

The second course was just as impressive – a flavorful, slow-cooked option that was ideal for a chilly autumn night. Layers of spices and flavors that emerge with time were bursting from the osso buco. During the meal, the evening stroll continued with locals walking their dogs or enjoying a bit of exercise after a meal. Laughter and different languages were the perfect background noise to the evening.

When it was time for dessert, I asked for the friendly waiter’s recommendation. He pointed to a panna cotta with honey and almonds – a light but satisfying choice. Coffee and limoncello came next, the finishing touches to any Italian meal.

As one of the last tables, we sat and chatted with the staff who sat outside having a cigarette. They revealed to us the water level we had seen earlier was typical for the tides, and rainfall wasn’t a significant factor. Confessing to a constant worry about the canals, the chef told a story about flooding the previous year; how there is no way to control the water. ‘If it wants to come in, it’ll come in.’

Finishing our drinks, we got up to leave. Inside the staff was sitting down to their own evening meal; heaping plates of pasta and a few drinks to go with it. We called buona notte to our new friends, and started back towards the hotel. Approaching the Rialto bridge, the buzzing sound of nightlife could be heard.

Spritz, traditional drink of Venice

While Venice isn’t known for nightlife, it exists in pockets if you know where to look for it. Ironically, one of the spots is the square on the Grand Canal near the Rialto bridge. Here, four or five bars cater to mostly locals, serving up a tasty 3 euro spritz.

Sipping my refreshing drink, a man starting singing and playing piano in the corner. Promptly at two, the candles were blown out and we were ushered into the streets. The square would have a few hours of quiet before the morning markets brought it back to life.

A few evenings ago, JG and SD invited me over for dinner, where I enjoyed their fine cooking. In return, I brought the wine. Some complemented the food better than others (I must add that it is my fault as SD had already told me what was for dinner!). For starters, SD had prepared Grilled Asparagus wrapped in Parma Ham with an Orange Balsamic Glaze. This I paired with an NV Mionetto Il Prosecco, Prosecco del Veneto IGT (The Sampler, approx £7, 375ml). Pale gold, with a fruity lemony bouquet. On the palate, it reminded me of apples and was lovely and light. The citrusy zest cut through the glaze, and was a great match. It would also be lovely for a picnic (perhaps not in the winter…).

JG then pulled out all the stops with Pan-fried Duck Breast in an Orange and Soya Sauce Jus, with Stir-fried Vegetables and Noodles (this bit was done by SD). We savoured this with a 2005 Chateau Brulesecaille, Côtes de Bourg (Harvey Nichols, £8.50, 375ml). Dark purple, with tobacco, cassis and pencil shavings. Perhaps a little tar and smoke. I was not convinced that it was the best choice, I would have preferred to have brought a Chianti, or a Grenache-based wine. Nonetheless, it did complement the dish, as it was able to stand up to the saltiness of the soya sauce, giving it a smokey edginess.

To finish what was already a massive meal, we enjoyed a selection of cheeses including Montgomery Cheddar, Shropshire Blue, Bavarian Basil with Chilli (SD’s favourite!) and Colston Bassett Stilton. With this we had the 2005 Tesco Finest Riverina Botrytis Semillon, South Eastern Australia (Tesco, approx £6, 375ml). This is one of my favourite buys from Tesco: golden, with marmalade, honey and raisin. Despite being a sweet wine, its aroma had a certain freshness to it, like the smell of a new car or bike (JG was the first to note this, and actually I do agree!).

Whilst walking through Hackney after consuming all this wine may not have been the best of ideas, it was a thoroughly enjoyable evening. JG, SD, do invite me round again sometime!

(by JK)

I heard the news today oh boy…about a lucky wine that made the grade…or better that Italian Spumante and Prosecco imports had risen 9% while French Champagne fell by 27% in terms of imports into the United States. The news came from ANSA, the Italian news wire. The data is from a report by the Italian Wine & food Institute (IWFI) and reflects the market during the first eight months of this year.

“A total of 11.5 million bottles of Italian spumante and prosecco were exported to the American market in the first eight months of the year, compared to 8.9 million bottles of champagne,” the report said. “In 2008, for the first time ever, Italy exported more spumante and prosecco than it consumed.”

I love Spumante as many people who read this blog know and am thrilled that the trend is catching on. I am shocked truly shocked to find lots of drinking going on…

In other news, I wrote this article about Vinitaly for I-Italy.org, a website I often contribute to where I have another blog as well called Italica. I write about events related to Italy, politics, culture and anything under the sun that is related to Italy and my former life there.

Venice was veiled by darkness as my plane landed- and yet the minute the plane door opened, I was transported to a different world.

The beauty of the Italian language, the slower pace of this mysterious city and sleek dressed locals all greeted me as I descended the stairs off the plane. A two hour direct flight, and my surroundings were about to make me feel as if I’d traveled back in time hundreds of years.

Boarding the Vaporetto (public water bus) for my hotel, the facades of 15th century buildings came into view. Glowing from the pink lamp shades the buildings looked more like a movie set than a modern city. It was after 9pm, and the sleepy city had settled into its nighttime routine.

After checking in to the hotel, we accepted advice from the friendly receptionist, and headed for a trattoria nearby. To our surprise, the wooden tables were still full of families and groups of young people with carafes of red wine. There was one table left in the corner, and it was ours.

I had spent the morning finishing up a few assignments, hurriedly packing, waiting for a bus that never came, and ultimately jumping in a taxi and fighting traffic to arrive at the airport on time for my late afternoon flight. And yet, that entire frantic world seemed light years away from a table in the corner.

In this casual restaurant, the waiters still wore waistcoats and ties. Our playful waiter jumped back and forth between Italian and English, providing me with just enough clues to decipher the menu and take a suggestion for wine. Like actors in a play, the waiters each executed their roles: bringing wine glasses, the pop of the cork, pouring San Pellegrino and quickly placing steaming plates of al dente pasta in front of us for appetizers.

The host stood at a nearby table; laughing and gesticulating to regular clients. In the corner by the bar, the espresso machine roared to life and someone’s meal was made complete. I was only eating my appetizer, and already couldn’t wait for the frosted glasses of limoncello that would conclude the meal.

The Rialto Fish Market

The ritual of a meal is something I learned from my family, of Italian descent. The atmosphere I was recognizing in this trattoria has spread all over the world, I’ve realized — but in Italy it is still in its purest form. 

Next came my fish course. One of the older waiters carried out my plate, an entire sole that he de-boned at the table. First off came the head, then the tail, then with carefree precision, he removed the bones leaving me with two fresh filets, a couple wedges of lemon, and some grilled vegetables. He looked down at his work and with a perfecto left me to enjoy the daily catch.

A trip to Italy can be about art, architecture, and attractions – or it can be about Italian life. Already having spent some time in Venice, I wasn’t planning on going near the Accademia Gallery, or the Peggy Guggenheim Museum (although I strongly recommend that). I wanted to take the traghetto across the grand canal for 50 cents with a gondola driver who was smoking a cigarette and sipping on a beer. I wanted to search out a gelato shop that had the best reputation in town. I wanted to dine al fresco, and find the nightlife that Venice keeps hidden away.

Traghetto Driver, Smoking while Crossing the Grand Canal

I had three more days to explore Venice – to revisit old haunts and discover new ones. As I finished my first frosty glass of sour-sweet limoncello, I was glad I had put everything else aside, and taken this long weekend to return to the romance of Italy.

Check back for more anecdotes from my recent trip to Venice over the coming weeks – expect pizza, an explanation of the daily passeggiata, what the locals are drinking other than prosecco, a trip to the church featured in Indiana Jones and the Last Crusade, and what sites you shouldn’t miss when you find yourself in Venezia.

When I first saw Parmigiano-Reggiano on the Wine Spectator list, I admit the first thought that came to mind was, “Duh!” It’s a no-brainer to include the cheese that sits tabletop at every Italian restaurant in the country. But many Americans likely associate it with a green can, and if you think I’m referring to that shredded junk, honey, you’re reading the wrong blog.

The real Parmigiano-Reggiano comes from Italy’s Emilia-Romagna region and is D.O.P. (Protected Designation of Origin), which means that any wheel of Parm sold with that symbol is the real thing. Ask your cheesemonger to show it to you when he or she cuts you a wedge. Made from pasteurized cow’s milk, the cheese is shaped into 80-lb. wheels and aged for a minimum of one year and 20-24 months on average. The longer it’s aged, the grainier and crumblier the cheese becomes and different flavors come through more strongly. Younger wheels of Parm often have notes of vegetables or grass, while older wheels gain fruitier and spicier tones. Personal preference (and cheese shop availability) can determine which kind you buy.

Though Parmigiano-Reggiano is often grated onto pasta dishes or salads, it can also have a place of honor on your cheeseboard. Guests can tear off small hunks for snacking with fresh or dried fruit. Try thin slices with apple wedges – it’s a nice change from the traditional apples and cheddar combo. Wine pairings are all over the map. Wine Spectator recommends a sparkling wine, like Champagne or Prosecco, if you’re nibbling the cheese as an appetizer and Port for after dinner. The Consorzio del Formaggio Parmigiano-Reggiano suggests dry white wines for younger versions, building to full-bodied reds for the super-aged varieties.

Una bottiglia che non può sicuramente mancare nella cantina di un informatico…

I salti sono sempre molto rischiosi ma queste bollicine sono irresistibili!

Stumbling out of the Boonville Hotel and heading out on Highway 128, I passed by small stands and large boutique vineyards promising 92 point wine. I decided to give sparkling wines a try. The Anderson Valley is uniquely positioned for excellent wine growing as it stays cooler longer, allowing the grapes to mature slowly on the vine.

Pulling into the driveway of Scharffenbergers Cellar, I entered the white antique porch and swung open the screen door. Inside, a nice lesbian couple finished their final glass of Syrah and completed a purchase. I strolled through the tables inside the foyer, surveying the various wine related tchotchkes and signed the guestbook.

An older lady with a tidy gray bun stood ready for me. I noticed the small chocolate bars on the wall and questioned if this was the same company: Chocolate and Champagne!

She explained that this was a previous venture of John Scharffenberger and that he sold the chocolate company to focus on making a superior sparkling wine. Further, he has sold the sparkling wine enterprise to create the world best ham. He has a dream to create the world’s finest products and is most recently focused on pigs. I do like ham.

The tasting started with a 2005 Blanc De Blanc which has only 800 cases produced. This is the best champagne I’ve ever tasted (okay, okay Dave W. I know its “sparkling wine”). This SW is made with 100% Chardonnay grapes and tastes like a fork full of lemon tart in a butter crust and a dollop of crème anglaise and a light dusting of toasted crushed hazelnut! I swear, it does, all that and more. It was really good and I realized what I don’t like about most champagnes. Most are Brut or Extra Dry and most are blended with Pinot Noir grapes and also this wine was created using malolactic fermentation (where the harsh malic acid is converted into lactic acid to add complexity and a buttery tone). I know this because the subsequent wines in the flight had this blend and while they were good, they were not as special as this particular wine.

There was also the chance to taste some wines produced in limited cases (under 1000) including a Chardonnay, Pinot Noir and Syrah. The lady in the tidy bun explained that this part of the country was famous for Chardonnay and Pinot Noir grapes. I had to have a bottle of the 2005 Blanc de Blanc. While I rarely drink champagne and view it as something to save for a great celebration, I was planning on my luck changing soon and my having much to celebrate.

Post Script: Tune in much later on this blog when I share my experience discovering Prosecco- YUM!

On the night of our rehearsal dinner, we arrived at the restaurant only to find that they weren’t ready for us. No matter how many times we called and confirmed everything, they thought we were having it at the other location, which was unusual since they didn’t ever have the wine cellar where the dinner would take place. After we waited for a little while, they finally got the cellar ready and we had a great dinner. To make up for their mistake, they gave us two bottles of wine. I guess the gesture turned out to be a good one, because that Prosecco hit the spot tonight.

Sono finalmente iniziati i lavori di sistemazione dei nuovi terreni acquisiti, per mettere a dimora importanti varietà .

In questi terreni verranno impiantati vigneti basati su cloni storici della zona Lison Pramaggiore.

Abbiamo progettato il nuovo vigneto con un impianto molto fitto per poter ottenere vini di elevata qualità e struttura.

In questi vigneti Le Carline intende impiantare anche il Prosecco, vino a DOC recentemente autorizzato in Provincia di Venezia.