Pasta and Beans, or “Pasta e fagioli“, is a traditional Italian peasant dish of which there are different regional variations, but this one is from the Veneto region. It is an easy and cheap recipe made just with two main ingredients, precisely pasta and beans. I’m very fond of this recipe as it is one of those I inherited from my mother-in-law and I prepare for my husband when he wants to feel at home and he wants to eat something other than Apulian dishes… he is from the Veneto region, by the way!
Last time we ate Pasta and Beans, we uncorked a bottle of Amarone della Valopolicella 2014 DOCG “Sopra Sasso”, thanks to Vinimondo.dk. This robust wine, with dark cherry notes, made our dinner even more sublime.
The Lupi Reali Appassimento is a Montepulciano-based red wine from the Italian region Abruzzo. The use of the appassimento process creates a wonderfully pleasing fruity wine with elements of dark cherries, spices and herbs. The aftertaste brings elements of ripe grape sweetness.
This wine is often served with potato-based dishes and pizzas but it also perfectly matches with different combinations of pasta.
We prepared a potato focaccia to better savour this wine and enhance its characteristics. You should believe us when we say that this was a rather apt combination!
This wine is imported to Denmark from Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.
With this week’s post we want you to enhance your dining experience by pairing a perfect wine to the recipe we will be presenting.
Pasta with extra virgin olive oil, parsley and breadcrumbs comes from the Mediterranean diet. This is a light but at the same time a tasteful dish which we paired with the white wine Noelia Ricci “Brò” Bianco Forlì.
Noelia Ricci is a family winery from the Emilia Romagna region, established in 2010 and located near the Sangiovese wine-growing area of Predappio. This wine, featuring a strong minerality, a salty juiciness and citrus notes, is produced from Trebbiano grapes and is vinified with the skins of Pagadebit grapes.
This wine is imported to Denmark from Vinimondodk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.
A few years ago, I met Chef Davide at his restaurant in occasion of a catering event. I went there together with my Italian friends and as soon as we started eating the antipasti we felt at home: the flavour of the food reminded us of our home country. From that day I’ve always been a trustworthy client of Tavola Calda, and a spectator of its changing: from being a take away to becoming and authentic and super cozy restaurant.
Recently, Davide told me his story and I got to know that he lived and worked in many different places around the world. What was amazing was that he maintained his Italian soul in his cuisine, and was not influenced by the cultures surrounding him. Coming from Bologna, one of his specialties is obviously the homemade egg pasta.
During a recent Christmas dinner I ate his Antipasto (which I loved, and can’t wait to eat again) consisting of 4 small appetisers. That night we had been served a perfumed zuppetta di pesce, some crispy fresh fried artichokes (my favourites), a light carpaccio with puntarelle chicory and Parmesan flakes, and last but not least, grilled radicchio with burrata and prosciutto crudo.
Beside that he treated us with his delicious homemade spinach Tortelloni filled with Ricotta and Potatoes, seasoned with Truffle Pecorino cheese.
Davide perfectly paired these Tortelloni with a special Belle Vignole IGP white wine.
This organic wine with no yeast and no sulfur is only made with the Fiano diSalento grapes in a natural farm Tenuta Macchiarola based in Lizzano – Apulia – Southern Italy. This version sees 3 weeks of skin contact before pressing and natural fermentation.
Thanks to Davide for sharing this recipe with us and letting us taste this intriguing light-orange color wine.
For an intriguing and crispy fall aperitif, WalkingWine street – wineshop has visited Momo’- pescato – e – cucinato, a cosy restaurant, located in a small village named Savelleri and with a view on the Apulian sea.
The young owner of this place, Antonio Legrottaglie, has welcomed the Walkingwine crew with a frittura di pesce e verdure di stagione– a fried fish matched with seasonal vegetables. Walkingwine has paired this light and crispy meal with a glass of Minutolo – white wine – Azienda Pietregiovani, which was appointed by some expert sommeliers as a very intriguing wine.
Chef Antonio goes daily shopping and, based on the availability of seasonal ingredients and his inspiration, he meticulously chooses some ingredients, so that, regularly, some different dishes are added to the menu.
This small place (only 8 m2) is finely furnished with the colours of the sea. Antonio, accompanied by his inseparable fryer, his two induction fires and a small oven, prepares complete menus based exclusively on fish and vegetables. He never forgets to respect the environment: here you get your meal served solely on a biodegradable palm leaf!
The monthly pairing presented by Walkingwine is Spaghetti con le cozze, thekey recipe of Il Veliero restaurant, andEdda Lei, Bianco Salento IGPwhitewine.
IlVeliero is located in Villanova – Marina di Ostuni (Apulia region).
Domenico and MasiettaCaliandro opened the fish restaurant in 2005, after many years of experience both in Italy and abroad.
The restaurant features high quality products, which are chosen every morning in the local fish and vegetable markets by Domenico himself. Beside that, Domenico relies on a rich variety of vegetables grown by Noe’, chef of the restaurant.
In the kitchen, Masietta and her son Davide, together with Chef Noe’, prepare great dishes following the traditional procedures and maintaining ancient tastes.
The Caliandro family revealed their key recipe to Walkingwine, Spaghetti con le cozze (see the recipe below).
Walkingwine paired the dish with a white wine, Edda Lei, ChardonnayBianco Salento IGP which, with its floral notes, it’s the perfect pairing to enhance the taste of the mussels.
The Prosecco is a white wine produced from the Glera grapes in the hillside vineyards of Veneto and Friuli Venezia Giulia (Northeast Italian regions). Depending on your taste, you can make the Rossini cocktail with dry Prosecco (17–32 g/l of residual sugar), extra dry (12–17 g/l ) or brut (up to 12 g/l). For an uplifting summer aperitif, we recommend pairing this delicious cocktail with these appetising savoury biscuits.
This week we want to bring you in the Puglia region, and more precisely in Cisternino town, the heart of Itria Valley. We recently had the pleasure of spending a few hours together with Giorgio and Giuseppe, the owners of Il Cucco Cucina Enoteca, eating delectable food and sipping a glass (or more :-)) of “Nero di Troia” red wine gently suggested by Walkingwine.
This week the Walkingwine 3-wheeler stopped in “The white city” Ostuni – Puglia at Ristorante Porta Nova and paired a Zin – Fiano Salento white wine with a “Black Trofie Pasta with Broccoli Rabe and Cuttlefish” dish.
Porta Nova is set on a breathtaking view terrace inside a XV Century Aragonese donjon and it offers a lovely view on the olive trees valley and on the Ostuni shore.
“Passionate, territorial and feminine” is the definition Erika Ciaccia, the chef of this renowned and fine restaurant, gives her cuisine. She offers a cuisine with excellent and local ingredients with an international style.
The restaurant opening by Tonino Ciaccia is dated 1989, and since then Erika loves to spend time with her dad in the kitchen. Her passion grew over time and has been strengthened thanks to a master with Massimiliano Alajmo. the youngest chef to gain 3 Michelin stars. Beside that, Erika went to the finals of “Hell’s Kitchen”, in the Italian television. Since she was 18 years old, Erika is the chef of Porta Nova.
Today she has prepared for us a fish dish that perfectly blends different ingredients and flavours typical of Southern Italy. This dish is enhanced by the distinct personality and structure of Zin – Fiano, as recommended by Walkingwine.