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Dolcetto di Dogliani DOC Romana 2010

In Italy
Dolcetto di Dogliani DOC 2010

I chose a red Piemontese Dolcetto di Dogliani for a couple of reasons:  I wanted a light red wine, simple and fresh, to drink with my risotto. And, I wanted to use the same wine in my risotto. It’s a [...]

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Pasta e Piselli – An Ode to Spring

On October 19, 2012 By Jennifer Slothower
pasta-e-piselli-21-800x5353

A continuing series of blog posts centered on Arthur Schwartz’ Naples at Table: Cooking in Campania, a tome of Southern Italian cooking.

Schwartz examines the region’s major culinary achievements and contributions through an in-depth examination of history, food, and place.  [...]

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[photo] Framing Italy

On October 16, 2012 By Robbin Gheesling
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Arancini di Riso – Little Oranges from Naples

On January 14, 2012 By Jennifer Slothower
Little Oranges

This is the first in a series of blog posts centered on Arthur Schwartz’ Naples at Table: Cooking in Campania, a tome of Southern Italian cooking.

Schwartz examines the region’s major culinary achievements and contributions through an in-depth examination of [...]

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Piemonte: Dolcetto, Simple Wine or Hidden Gem?

On January 13, 2012 By Diana Zahuranec
piemonte_robert_sm

Dolcetto (dole – chet – toe): the name itself is a bit deceiving. In Italian, it would mean “little sweet one,” but this red Piemontese wine is no sweeter than a Chianti or a Bordeaux. In fact, “dolcetto” takes its [...]

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Piemonte: Pelaverga DOC and White Pepper

On December 16, 2011 By Diana Zahuranec
Pelaverga DOC overlooking Piemonte
Piemonte: Pelaverga DOC and White Pepper

Living in Bra, Italy in the Piemonte region provides access to many small, surrounding Italian villages. Each one boasts a fine, regional wine: Barbera d’Asti, Grignolino, Barolo and Barbaresco to name a few. One [...]

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The ABC’s of Campania Food & Wine: X, Y and Z

On November 7, 2011 By Diana Zahuranec
Tendon pesto and chicken liver pate
X, Y and Z are for…?:

The incomplete ABC’s of Campania list may never be completed, at least not until the Italian language adds X and Y to its alphabet. As for Z, if there are any suggestions for a [...]

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The ABC’s of Campania Food & Wine: W

On October 17, 2011 By Diana Zahuranec
Fully enjoy your glass of vino with high quality wines from small producers
W is for white cauliflower:

White cavolfiore (cauliflower) is widely and internationally known, such a common vegetable that the average dinner-partier does not think twice about the origins of that hard, bumpy, white vegetable among the others on the veggie [...]

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The ABC’s of Campania Food & Wine: V

On October 10, 2011 By Diana Zahuranec
Vineyards of Cantina del Vesuvio
V is for vitellone bianco dell’apennine centrale IGP:

The Vitellone Bianco dell’Apennine Centrale IGP, or white veal of the Central Apennine mountain range of Protected Geographic Origin, is superior quality veal that is raised in Campania near the Apennine mountain [...]

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[Photo] FoodCamp Cilento Day 2

On October 3, 2011 By Robbin Gheesling
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[photo] FoodCamp Cilento – Day 1

On October 2, 2011 By Robbin Gheesling
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The ABC’s of Campania Food & Wine: U

On September 26, 2011 By Diana Zahuranec
Golden grapes of uva Catalnesca
U is for uova ‘mpriatorio:

Uova ‘Mpriatorio (oo-oh-vah m-pree-ah-tor-ee-oh) is a simple Neapolitan dish that features a sizzling red tomato sauce with two or more sunny-side up eggs cracked into it, served with a hunk of bread to sop up [...]

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The ABC’s of Campania Food & Wine: T

On September 19, 2011 By Diana Zahuranec
Torrone with pistacchio, hazelnut and almond
T is for torrone:

Torrone (tor-rone-eh) has been called “Italy’s candy bar,” with its sweet nougat and nut confection that is the inspiration for Toblerone and Mars candy. A typical recipe includes white sugar and honey, egg whites, and almonds, [...]

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The ABC’s of Campania Food & Wine: S

On September 12, 2011 By Diana Zahuranec
Sfogliatelle aren't often stuffed to bursting, but these look delicious.
S is for Sfogliatelle:

This sweet symbol of Naples is seen all over Italy and is as popular today as it was 400 years ago. The sfogliatella (singular of sfogliatelle: sfol-ee-ah-tell-eh) is a filled pastry with a characteristic seashell shape [...]

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The ABC’s of Campania Food & Wine: R

On September 5, 2011 By Diana Zahuranec
Pallagrello bianco grape
R is for Ragù alla genovese:

Despite its name, Ragù alla genovese is eaten exclusively in Naples. This oniony meat sauce is hardly known outside of the area, in fact – unless a Neapolitan cook happens to move to another [...]

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[street photo] Napoli graffiti art

On August 23, 2011 By Robbin Gheesling
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[street photo] Inferno

On August 21, 2011 By Robbin Gheesling
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The ABC’s of Campania Food & Wine: Q

On August 8, 2011 By Diana Zahuranec
Azienda Agricola Quintidecimo
Q is for Quaglia di Capri:

A traditionally popular and economically valuable dish of the island of Capri has been the quail. The common quail, Coturnix coturnix, is a small bird in the pheasant family with rusty red plumage mottled [...]

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The ABC’s of Campania Food & Wine: P

On August 1, 2011 By Diana Zahuranec
Patate novelle with rosemary
P is for Patata novella:

The image of Italy may recall baskets of tomatoes, plates of pasta, fragrant basil bouquets, and platters of hard and fresh cheeses. It is perhaps surprising, then, to learn that the humble potato is one [...]

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The ABC’s of Campania Food & Wine: O

On July 25, 2011 By Diana Zahuranec
Ocone Aglianico
O is for Olive Pisciottane:

The olives of Pisciotto, Salerno are possibly the oldest olive variety in Italy. This ancient olive comes from a medieval town that dates back to at least 900 A.D, when it was called Pixote and [...]

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The ABC’s of Campania Food & Wine: N

On July 11, 2011 By Diana Zahuranec
Image from Pliny's Naturalis Historia featuring viticulture
N is for Noce di Sorrento:

Walnuts were brought over to Italy centuries ago from the middle region of Asia Minor, and they have been known in Italy since at least the first century AD. As Pompeii and Herculaneum have [...]

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The ABC’s of Campania Food & Wine: M

On July 4, 2011 By Diana Zahuranec
Mozzarella di bufala
M is for mozzarella di bufala campana DOP:

Mozzarella cheese has been carried around the world gracing the hot surface of pizza. But, real mozzarella is much more than the bags of shredded pizza cheese and the hard, flavorless, white [...]

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The ABC’s of Campania Food & Wine: L

On June 19, 2011 By Diana Zahuranec
Lettere DOC (with neighboring Gragnano DOC)
L is for limone:

The IGP limone of southern Italy, Campania is known as the best lemon in the country. Vibrant yellow with thick skins and juicy innards, especially rich in essential oils and Vitamin C, these lemons are versatile [...]

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The ABC’s of Campania Food & Wine: K

On June 13, 2011 By Diana Zahuranec
Kaki vaniglia
K is for kaki:

The kaki vaniglia fruit, also spelled “cachi” or “caco,” is a persimmon. Persimmons range from bright yellow to deep orange to red-orange, with slight variations in size: oval and longish to round and circular, bringing to [...]

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The ABC’s of Campania Food & Wine: J

On June 6, 2011 By Diana Zahuranec
Janus
J is for Jellied Pork:

Jellied pork, or gelatina di maiale, has a strong Irpinian heritage, specifically in the Upper Valley of the Calore River. In the local dialect it is Ilatina ‘r puorcu. Jellied pork was, at a time [...]

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