Matching Food and Wine: Pasta with Oil, Parsley and Breadcrumbs and Noelia Ricci Bro’-Bianco Forl√¨ IGT

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 “Br√≤” Bianco Forl√¨.

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. 

For more details about the wine and the wholesaler: https://vinimondo.dk.

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Tavola Calda – Authentic Cucina Italiana in Hellerup – Denmark

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.

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Davide perfectly paired these Tortelloni with a special  Belle Vignole  IGP white wine.

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This organic wine with no yeast and no sulfur is only made with the Fiano di Salento 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.

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Minutolo ‚Äď White Wine ‚Äď IGP Puglia with Crispy Fried Fish and Seasonal Vegetables by “Momo’- pescato – e – cucinato” Restaurant

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 stagioneРa fried fish matched with seasonal vegetables. Walkingwine has paired this light and crispy meal with a glass of Minutolo Рwhite wine РAzienda 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!

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Edda Lei Chardonnay White Wine Salento IGP and Spaghetti Pasta with Mussels

The monthly pairing presented by Walkingwine is Spaghetti con le cozze, the key recipe of Il Veliero restaurant, and Edda Lei, Bianco Salento IGP white wine.

Il Veliero is located in Villanova – Marina di Ostuni (Apulia region).

Domenico and Masietta Caliandro 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, Chardonnay Bianco Salento IGP which, with its floral notes, it’s the perfect pairing to enhance the taste of the mussels.

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Rossini Cocktail and Homemade Savoury Biscuits

In the Rossini cocktail, as in many other Italian drinks like the Spritz Aperol, Hugo Spritz, Bellini and Negroni sbagliato, the strong alcoholic component is usually the sparkling Prosecco wine.

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‚Äď32 g/l of residual sugar), extra dry (12‚Äď17 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.

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Nero di Troia di Terre Carsiche Red Wine and Capocollo Tagliata Pork Meat by Walkingwine

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.

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Zin – Fiano Salento White Wine and Black Trofie Pasta with Broccoli Rabe and Cuttlefish

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‚ÄĚ 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‚Äôs Kitchen‚ÄĚ,¬†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 РFiano, as recommended by Walkingwine.

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Montepulciano Rosato wine and fresh pasta with yellow tomatoes and smoked cacioricotta cheese

This week¬†Graziana¬†and¬†Giorgio, the owners of¬†WalkingWine, an¬†Apulian¬†street ‚Äď wine shop, presented us a pairing between a¬†Contessa Staffa¬†‚ÄstMontepulciano¬†Rosato¬†IGT Daunia¬†wine by¬†Antica Enotria¬†wine-cellar, and¬†a dish created by¬†Francesco Nacci.

Since 2012¬†Francesco Nacci¬†is chef and owner, together with his wife¬†Evelyn Fanelli¬†(expert sommelier), of¬†Botrus ‚Äď divino Ristorante¬†¬†restaurant.

The restaurant¬†is located in¬†Ceglie Messapica¬†‚ÄstPuglia¬†‚ÄstSouth Italy, a ¬†small and elegant town in the heart of the¬†Itria¬†valley (for more info take a look¬†here).

 

Chef Francesco’s connection with the kitchen is engraved in his DNA: at the end of the nineteenth century his great-grandmother, known as “Anna la cantiniera“, was one of the first to get a license to open a restaurant in Ceglie; his grandmother Lucia and mother Immacolata, who even today makes all dishes with fresh handmade pasta, were restaurateurs too.

Francesco‚Äės passion for the cuisine blossoms in adulthood when, far from his mother‚Äôs kitchen, he¬†rediscovered and learnt the importance of raw ingredients, needed to create great dishes. In his cuisine, instinctive and traditional, he embodies the authenticity of the Apulian flavors without exempting himself from learning and experimenting with different cooking techniques.

The dish prepared by chef Francesco is made with 3 Apulian niche products: sponzale onions, yellow tomatoes and cacioricotta cheese (see the recipe below). The sweetness of this dish is enhanced by the characteristics of the Montepulciano Rosatowine, as recommended by Walkingwine.

 

THE DISH
Fresh wholemeal pasta with yellow tomatoes and smoked cacioricotta cheese

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INGREDIENTS for 4 servings:

350 gr fresh wholemeal homemade pasta made with flour and water (like strascinate or orecchiette or similar)
‚ąľ 30¬†Torre Guaceto¬†yellow tomatoes
150-200 gr smoked cacioricotta cheese
3-4 tbsp extra virgin olive oil
salt
lemon bio zest, to taste
3 sponzale, (also called porraia) onions, only the white part, finely chopped

The sponzale belong to the onion family, they are like an onion bulb with a green edible stem and they are appreciated for the sweet taste. This vegetable is a niche product of Apulia and Basilicata Italian regions.

The small¬†yellow tomatoes¬†are¬†characterised by bright yellow fruits with a very sweet and aromatic taste. They are a niche product cultivated in a small land by the Adriatic sea of Marine Protected Area,¬†Torre Guaceto¬†located in¬†Carovigno¬†municipality,¬†Alto Salento ‚Äď Brindisi.

Cacioricotta cheese is a white and hard paste cheese made with goat and/or sheep’s milk. It can be grated or cut in flakes and the taste is intense. It is a traditional product from the Southern Italian regions Puglia and Basilicata.

In a wok pan heat the oil, then add the sponzale onions and let them sauté for few minutes. Add the tomatoes, cut half of them into two parts and leave the others whole, salt in the pan and let sauté for few minute stirring with a spoon wooden. Then lower the heat, cover the pan with a lid and let cook for 20- 30 minutes, adding a bit of water or broth little by little, if too thick. When the sauce is ready, finish with fresh grated lemon zest.

Meanwhile, fill a big pot with water and bring to a boil, cook into it the strascinate, or orecchiette,  until al dente (follow the instruction here).
Drain the pasta and combine it with the yellow tomatoes sauce, mixing very well. Sprinkle with freshly grated smoked cacioricotta cheese.

THE WINE
Contessa Staffa ‚Äď Montepulciano Rosato IGT Daunia

Wine cellar: Antica Enotria, the first Apulian cellar that obtained the certification of organic production.
Grape variety: several varieties of Montepulciano.
Wine: trained using ¬†the ‚ÄúPugliese trellis‚ÄĚ method, 100,000 kg per hectare.
Sensory characteristics: a lovely pink colour with slight nuances of onion skin, the wine with flavors reminiscent of wild strawberries and other small red berries. On the palate, the wine is remarkable for its aromatic persistence and strikes a perfect balance between velvety soft and crisp.

 

Walkingwine: a street-wineshop

Walkingwine: an unconventional catering, the wine where you want it.

Last summer we randomly came across the inventors of a quite unusual way to taste and enjoy wine: a street wine Рshop. Graziana and Giorgio, two Apulian business owners, a few months ago started their activity with the idea of bringing top quality local wine into the streets of Puglia with an equipped 3-wheeler.

“We are at our best in lonely places: nature, country side, cliffs, view points… where there’s nothing, we come, we bring the party, we go. Leaving the “nothing” in its own place” is their¬†motto. Check their website.

We kept contact, and they offered to present a guest post with a pairing between a wine produced with grapes from the Apulian vineyards and a dish suggested by a local chef, whose flavours are enhanced by the characteristics of the wine.

The first column presents a white wine, Fiano РSalento IGT from I buongiorno, a fine wine collection created by the refined sommelier Teodosio Buongiorno, and made from ones of the best Apulian vineyards according to the age and characteristics of the land.

Teresa Buongiorno, the owner with¬†Teodosio, of the Osteria¬†Gi√† sotto l’arco restaurant prepared a dish, “Steamed squilla mantis on¬†chickpea cream” (the recipe below), which pairs with this wine the best.

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