The Abruzzo region is world-renowned for its rich and comforting cuisine that perfectly pairs with a whole range of wines. Though many consider the wines of this beautiful central Italian region, located along the Adriatic Sea, as uninteresting, Abruzzo, with its rolling foothills, is wonderfully suited for vineyards.
Last week, I spent some time tasting the wines of Alma. Italy’s first négociant-éleveur, they produce over 50,000,000 bottles across a range of over 60 products. From Piedmont to Sicily, the company states that their portfolio represents the authenticity of the wine regions. Before tasting their wines, I was skeptical about this statement but the wines quality proved to me that you can be big but still have a clear regional identity.
We all know Italians love their espresso. The rich liquid is a staple of “la dolce vita,” and espresso bars can be found on just about every corner in Italy. And the tradition has now made its way to North America with Italian espresso bars popping up throughout the GTA.
Benjamin Franklin once said, “Wine is constant proof that God loves us and loves to see us happy.” I would take the liberty of also adding to that quote cheese as a source of happiness, particularly when that cheese is a fresh, seasoned and delicious Asiago.
Heavily influenced by the Mediterranean and often spicy, the cuisine of Calabria is simple yet satisfying. Due to its humid climate and the potential for molding and spoilage, food preservation is important and most of the region’s food products can be found preserved by oiling, salting, curing and smoking. While antipasti are to be found everywhere in Italy, no region can boast the extent to which they are served in Calabria. The best way to prime the stomach before an onslaught of pasta, vegetables, meat and dessert is not to ease into a meal, but rather to launch a full digestive assault. So pull up a fork, knife and spoon and chow down on this list of 14 comforting and classic Calabrian dishes!
Luciana Longo launches Si Mangia!: Memories, Lessons and Recipes from Italian Immigrant Life.
Sangiovese-based wines par excellence, Chianti Classicos have reached a whole new level of quality thanks in part to stricter legislation and modern Bordeaux-style influences that reveal the exceptional potential of this typically Tuscan grape.
Sangiovese is a group of impressive varietals, comfortable in many soil types and at the origin of many great wines.
Antonio Benedetto Carpano invented vermouth in 1786. Due to its popularity the Carpano family built a vermouth factory in Lingotto, a suburb of Torino, and during the 20th century Fiat automobiles were made next door. When the vermouth business moved to Milano, Carpano’s factory fell into disrepair and the famous Fiat factory became a spacious shopping mall called Gallery 8, named after Ling(otto). But Carpano still lives. His factory has been beautifully renovated into a labyrinth of gastronomy called Eataly, the brainchild of Oscar Farinetti, a wealthy 53 year-old entrepreneur from Alba, the town in Piemonte famous for white truffles and fine red wines.
While tradition dictates that only the margherita and marinara can be designated as true Pizza Napoletana, many more varieties are now part of the Neapolitan pizzaiolo’s roster. Here’s how to make seven of them at home: