Vineyard Adventures

Dolcetto di Dogliani DOC Romana 2010

Diana Zahuranec — Mon, 22 Oct 2012 11:00:38 +0000

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 [...]

Pasta e Piselli – An Ode to Spring

Jennifer Slothower — Fri, 19 Oct 2012 11:00:02 +0000

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. [...]

[photo] Framing Italy

Robbin Gheesling — Tue, 16 Oct 2012 19:41:18 +0000

Arancini di Riso – Little Oranges from Naples

Jennifer Slothower — Sun, 15 Jan 2012 05:41:17 +0000

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 [...]

Piemonte: Dolcetto, Simple Wine or Hidden Gem?

Diana Zahuranec — Fri, 13 Jan 2012 12:00:42 +0000

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 [...]

Piemonte: Pelaverga DOC and White Pepper

Diana Zahuranec — Fri, 16 Dec 2011 12:00:03 +0000

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 [...]

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

Diana Zahuranec — Mon, 07 Nov 2011 12:00:16 +0000

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 [...]

The ABC’s of Campania Food & Wine: W

Diana Zahuranec — Mon, 17 Oct 2011 11:00:39 +0000

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 [...]

The ABC’s of Campania Food & Wine: V

Diana Zahuranec — Mon, 10 Oct 2011 11:00:07 +0000

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 [...]

[Photo] FoodCamp Cilento Day 2

Robbin Gheesling — Mon, 03 Oct 2011 08:32:15 +0000

[photo] FoodCamp Cilento – Day 1

Robbin Gheesling — Sun, 02 Oct 2011 07:01:33 +0000

The ABC’s of Campania Food & Wine: U

Diana Zahuranec — Mon, 26 Sep 2011 11:00:27 +0000

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 [...]

The ABC’s of Campania Food & Wine: T

Diana Zahuranec — Mon, 19 Sep 2011 18:12:25 +0000

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, [...]

The ABC’s of Campania Food & Wine: S

Diana Zahuranec — Mon, 12 Sep 2011 11:00:39 +0000

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 [...]

The ABC’s of Campania Food & Wine: R

Diana Zahuranec — Mon, 05 Sep 2011 11:00:20 +0000

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 [...]

[street photo] Napoli graffiti art

Robbin Gheesling — Tue, 23 Aug 2011 06:16:37 +0000

[street photo] Inferno

Robbin Gheesling — Sun, 21 Aug 2011 11:33:23 +0000

The ABC’s of Campania Food & Wine: Q

Diana Zahuranec — Mon, 08 Aug 2011 11:00:34 +0000

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 [...]

The ABC’s of Campania Food & Wine: P

Diana Zahuranec — Mon, 01 Aug 2011 11:00:19 +0000

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 [...]

The ABC’s of Campania Food & Wine: O

Diana Zahuranec — Mon, 25 Jul 2011 11:00:13 +0000

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 [...]