Vineyard Adventures » wine

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 [...]

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 [...]

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 [...]

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: N

Diana Zahuranec — Mon, 11 Jul 2011 11:00:21 +0000

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 [...]