#NWTW: French Sparkling, NOT Champagne

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#NWTW: French Non-Champagne Sparkling Wine The #NWTW wine of the week this week is sparkling wine from France, but not Champagne.  For much of France, the wines are labeled “Crémant”, but this doesn’t apply exclusively.  As long as it was made in the same method as Champagne (Methode Champenoise or Methode Traditionnelle), we would be … Continue reading

Agnolotti al Plin & Favorita

Fresh pasta plus tastes of both winter and spring

It’s the final week in the food bloggers competition hosted by the Tourist Office of Langhe and Roero.  This week’s ingredient from the region is Agnolotti al Plin.  We love homemade pasta at our house, but truth be told, I’ve never made Agnolotti.  Never too late to learn! Agnolotti al Plin is a pasta traditionally … Continue reading

Unravelling the Burgundy Mystery

The pinnacle: Grand Cru Burgundy

The Burgundy Mystery The Burgundy region of France has long been the worldwide reference for Pinot Noir and Chardonnay.  This storied region produces wines of amazing depth and complexity, and you can spend years learning even the basics.  It’s also a huge mystery.  Wines are labeled by the village name, or the vineyard name, or … Continue reading

Manzo Costatine Brasato al Nebbiolo

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or: Beef Short Ribs Braised in Nebbiolo I’m still having fun with the Tourist Office of Langhe and Roero’s Recipe/Food Photography contest, #LangheRoeroinCucina.  This week’s ingredient is the local beef, Razza Bovina Piemontese.  Obviously, I can’t get Razza Bovina in Minnesota, but I can get local grass-fed beef from my friends at Sunshine Harvest Farm!  … Continue reading

You’ll fall in love with Piemonte

Clear mornings with a trace of the fog.

Judging by recent posts, you might think we’ve gone off the deep end for the Piemonte (or Piedmont), and you’d be right.  Julie and I spent six days in the Langhe (an area inside the Piemonte region) last September. Why would we fall in love with a wine region, thousands of miles away from home … Continue reading

Black Truffle Beef Stroganoff and Barolo

An earthy dish from top to bottom

It’s another week in the Tourist Office of Langhe and Roero’s Recipe/Food Photography contest, #LangheRoeroinCucina.  This week’s surprise ingredient?  Black Truffle. The real surprise, though, is that they sent out a black truffle to each of the top ten contestants to date.  A fresh black truffle, all the way from Italy?  I think I already … Continue reading

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