Another Face of Nebbiolo: Sforzato #ItalianFWT

Nino Negri 5Stelle Sfurzat

Sforzato di Valtellina – One More Valtellina Gem Finishing up our visit to Valtellina, we have one more Chiavennasca (Nebbiolo) based wine to try: Sforzato di Valtellina.  Ours was from the Nino Negri winery. Sforzato is something a bit different. Sforzato di Valtellina is made by the passito process in which the grapes are dried … Continue reading

Hazelnut Pork Tenderloin and Valtellina Superiore

Stuck in Valtellina Continuing on with our virtual exploration of Valtellina, I found a good looking recipe for chestnut coated pork tenderloin.  In my quick tour around my usual local shops, I was unable to find chestnut flour, but hazelnut flour was available, hazelnut it is! We’ll pair the pork with a very nice introduction … Continue reading

Valtellina: Another Expression of Nebbiolo #ItalianFWT

#ItalianFWT Visits Lombardia, FoodWineClick Digs into Valtellina The month of May brings our Italian Food, Wine & Travel (#ItalianFWT on twitter) group to Lombardy (Lombardia). Located in north central Italy, Lombardy is the home of much of Italian industry (Beretta), fashion (Milan!), and also for its beautiful lakes region including the well known Lakes Maggiore, … Continue reading

Cut Me Smash Me Burn Me: Spatchcock Chicken Under Bricks

Cut Me Smash Me Burn Me ChickenI’ve always been impressed with photos of “How to Spatchcock a Chicken”, but it seemed a bit intimidating. Couldn’t be farther from the truth; it’s so easy it may become your new standard preparation of a whole bird! Grilling the chicken under a brick comes naturally with a spatchcocked … Continue reading

Manzo Costatine Brasato al Nebbiolo

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

Black Truffle Beef Stroganoff and Barolo

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

Super Bowl Duel: Barolo vs. Napa Cab w/Steak

For Super Bowl Sunday, we’re running a head-to-head wine duel with a steak dinner.  Who will win: Barolo or Napa Cabernet? In the pre-game matchup, we compare the wine stats.  The Oddero Barolo is lighter in color.  However, it reports 14.5% alcohol vs. the 13.9% for the Frog’s Leap Cab.  Which one is more intense?  … Continue reading

CSA Box + August Garden Panic = Meatless Monday

Meatless Monday is your friend when your garden is producing volumes of tomatoes and your CSA box is full.  Can you pair a meatless meal with an intense, tannic red wine?  Yes! Beet Green “Pesto” First: my sincerest apologies to all speakers of the French and Italian languages. My nickname for this “pesto” is Beet … Continue reading

Piemonte Training

In just a few days, Julie and I will be spending a whole week touring the Langhe, a district within the larger region of the Piedmont (or Piemonte) in Italy!  I had the opportunity to do some on-site “research” earlier this summer during a weekend stop mid-way through a business trip.  Over the last few … Continue reading

Spring Pea Basil Risotto and a Pair of Piedmont Wines

I might not choose to serve risotto on the hottest day of the summer, but it makes a fine dinner on days when the A/C is off and the windows are open.  Risotto’s historic home is the Piedmont area of Italy, so we decided to match the meal with wines from the same area.  We … Continue reading

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