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 | I just got back from a couple of days in Lazise, a town on the western shore of Lake Garda, in the middle of the Bardolino production area. I was tasting the 2010 vintage, which was just released, and was pleased. It was cooler and wetter, which makes for more acidity, and this is a positive characteristic in both rose' wines (Bardolino Chiaretto is pale pink) and in Bardolino, a young zesty quaffing wine that will work very well with grilled or friend meats or vegetables (or lake fish). Both are perfect summer wines, and the current vintage is going to be quite enjoyable. | |
Almost Wordless Wednesday: Il Broccolo Romanesco
If you visit an Italian market you will find all sorts of things, and here we have broccolo romanesco, a vegetable that looks like a fractal sculptor's dream, and tastes... Read more
| Carnevale is Upon Us, and It's Time For... Polpette?
No, Carnival is not the time for a healthy serving of meatballs -- at least by themselves, though they do go into some South Italian Carnival Lasagna recipes. But a... Read more
| Tagliatelle Dolci per Carnevale, or Sweet Carnival Tagliatelle
Carnevale, also known as Mardigras or Shrove Tuesday, is rapidly approaching. As is the case with most everything else Italian, Carnival pastries are (with some exceptions) regional, and in Bologna... Read more
| Egg Recipes: How To Make a Frittata
The frittata can be eaten either hot or cold. Cut into thin wedges a frittata makes an excellent appetizer. A frittata is also a great picnic food, and is perfect for light meals, say with a tossed salad.
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