Sunday, January 29, 2012

About Italian Food: And now a Welcome From Verona

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From Kyle Phillips, your Guide to Italian Food
I was in Verona this week to taste the 208 Amarone della Vallpolicella, one of Italy's greatest and most unusual wines: It's made from grapes allowed to dry to the point of being raisins before they are pressed, and is both concentrated and complex. Not something for every day use, but very nice on special occasions.

Almost Wordless Wednesday: Agnello Scottadito
Agnello scottadito, finger-burning lamb, is one of several Italian recipes whose names suggest how good they are - Saltimbocca alla Romana, Roman hop-in-your-mouth, is another - and the name is... Read more

Something (Very) Different: Coratella D'Agnello
Just got back from the presentation of the 2008 Taurasi, a great Italian red wine from Irpinia, inland of Naples. There were about 60 wines, and at noon Luciano Pignataro,... Read more

To Keep the Cold at Bay
Winter has definitely arrived, bringing with it heavy frosts and driving down the temperatures indoors as well -- Italian homes are made of stone, and feel much colder than those... Read more

A Veronese Meal
A few years ago, on the last night of VInitaly, Italy's major wine show, I was invited to Lorenzo Begali's for a farewell dinner. One of those things potluck among friends, and by the end of the meal I had my notebook in hand as the cooks told me what they had done to prepare their dishes. Fun, and some fine recipes!

 


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This newsletter is written by:
Kyle Phillips
Italian Food Guide
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