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.
Celebrating Family and Friends: Menus for Entertaining throughout the Year is an elegant collection of recipes that celebrates the beauty of food, cultural exchange, history and tradition.
No cantina is complete without a beautiful necklace of Italian sausage and soppressata dangling from the ceiling. While you may need a more experienced pair of hands to stuff the casings correctly, making these Italian staples is a rather straightforward process. View video of entire process here.
Chef from Catanzaro talks about “la tradizione del maiale”
I can't have wine without food. For me those two items go naturally together. It is the way that I learnt to drink wine even before i started seriously verging into the subject. Also when possible, to enhance the experience, I would enjoy a certain wine with the respective food recipes of the production area.
After a quick stop in Montalcino’s central piazza to have a nice refreshing glass of Vernaccia di San Gemignano, I hopped back to my friend’s house in Chianciano Terme near the city of Montepulciano.
An Italian garden is practically naked without basil “the miracle plant”! The sweet, fragrant fine herb is well known to European epicureans who use it for flavouring soups, meats and sauces, making it one of the essential building blocks of Italian cuisine.