|
 | This was one of the most intense weeks fo the year for me: The Tuscan Anteprime, or Vintage presentations. Tuesday and Wednesday were dedicated to Chianti Classico. The 2008 vintage is interesting, and variable -- some regions were hotter, and others cooler, and the differences are reflected in the wines, with more freshness in topographically high areas, and more concentration in lower, hotter areas. But some fine wines, and an interesting vintage. The 2007s are more nervous, with lively acidities and brambly tannins. Not good far from the table, but will work very well with foods, while the 2006 vintage wines were mostly quite elegant with beautiful finesse. The 2007 Vino Nobile di Montepulciano was harder to judge -- many barrel samples, which give an indication but are unfinished. Quality varies, but there are some excellent wines. At Montalcino I tasted the 2004 Brunello Riserva, finding some excellent wines, and then tasted some of the 2005 vintage, which is more difficult: 2005 was a very wet cool summer, and many of the wines suffered from the climate. Because of this, you should approach the 2005 Brunello with caution, and taste a bottle (even from producers who are usually sure bets) before you buy more. | |
Almost Wordless Wednesday: It's Ash Wednesday!
And that means, for the Catholic among us, the beginning of Lent, when the Church asks people to forgo meat as part of the spiritual renewal leading up to Easter.... Read more
| Cold Wet Weather is time for... Soups!
Little else can bring as much happiness or warmth as a steaming bowl of:
Acquacotta: This literally translates as cooked water, and is a hearty vegetable soup from southern Tuscany. Supa de... Read more
| An Italian Menu For The Week
Rome was blanketed in snow today, for the first time in many years, and much of Southern Italy has gotten dusted as well. Continuing with weather, Isoradio, the highway network's... Read more
| Fish Recipes
Italy has thousands of miles of coast line, and lakes and rivers too. Lots of ways to prepare a fish, everything from stuffing squid to roasting swordfish. This fishy richness is especially important during lent , when you might want to prepare the following meal. To start off: - Spaghetti alle Vongole, made with fresh clams. This recipe also tells how to prepare live clams.
- Merluzzo in Umido, or stewed cod. Cod is tasty, widely available, and versatile. Who could ask for more?
- Seppie Ripiene, stuffed cuttlefish. If you don't want cod, cuttlefish are very nice, and Artusi's recipe for stuffing them is excellent.
- Either served with Erbe Rifatte, sauteed wild greens. And After? We're in Lent! Fresh fruit is always a treat, and healthy too. I've often mentioned oranges, but the Italian apple crop is also good this year.
| |
| | Italian Food Ads
| | | | Featured Articles | |
| |
| | | | Sign up for more free newsletters on your favorite topics | | | | You are receiving this newsletter because you subscribed to the About Italian Food newsletter. If you wish to change your email address or unsubscribe, please click here.
About respects your privacy: Our Privacy Policy
Contact Information:
249 West 17th Street
New York, NY, 10011
© 2010 About.com | | | | |
More Fish on About.Com | |
Advertisement
 | |
No comments:
Post a Comment