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Vino Italiano: The Regional Wines of Italy
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About Vino Italiano: The Regional Wines Of Italy
Product Description At one time, Italian wines conjured images of cheap Chianti in straw-wrapped bottles. More recently, expensive “Super Tuscans” have been the rage. But between these extremes lay a bounty of delicious, moderately priced wines that belong in every wine drinker’s repertoire. Vino Italiano is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country’s wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes. Extensive reference materials—on Italy’s 300 growing zones, 361 authorized grape varieties, and 200 of the top producers—provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts. Beautifully illustrated as well as informative, Vino Italiano is the perfect invitation to the Italian wine experience. From the Back Cover At one time, Italian wines conjured images of cheap Chianti in straw-wrapped bottles. More recently, expensive "Super Tuscans" have been the rage. But between these extremes lay a bounty of delicious, moderately priced wines that belong in every wine drinker's repertoire. Vino Italiano is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country's wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes. Extensive reference materials--on Italy's 300 growing zones, 361 authorized grape varieties, and 200 of the top producers-- provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts. Beautifully illustrated as well as informative, Vino Italiano is the perfect invitation to the Italian wine experience. "From the Hardcover edition. About the Author JOSEPH BASTIANICH is co-owner (with Mario Batali) of Babbo, Esca, Lupa, and Italian Wine Merchants, as well as (with Lidia Bastianich) Becco and Felidia, and has published extensively on the subject of Italian wine. He lives in Greenwich, Connecticut. DAVID LYNCH is the wine director at Babbo and has been a senior editor at Wine & Spirits. He lives in New York City. Excerpt. © Reprinted by permission. All rights reserved. La Cucina Food for the Wine recipe by Mario Batali Calabria Like their neighbors in Basilicata, Calabrians relied on heat from peperoncini to spice up an otherwise poor cuisine. Calabria's best-known wine, Cirò, is a red that can stand up to a slight chill, and has a savory character that gives it an affinity for dishes with a little bit of heat. Cirò's soft tannins make it an especially good choice for spicy dishes, since tannins in wine tend to amplify hot spices. Don't be afraid to throw a bottle of Cirò on ice a half-hour or so before serving the dish below: once you try it, the combination may become a regular part of your summer barbecue repetoire. Peperoncini alla Calabrese Serves 4 12 red or green Italian frying peppers or cubanelles 1/4 cup plus 2 tablespoons extra-virgin olive oil 6 cloves of garlic, sliced paper-thin 2 cups fresh bread crumbs 1/4 cup chopped Italian parsley salt and pepper to taste 1 teaspoon red chili flakes 1/2 pound young provolone cheese, grated Preheat the oven to 450°F. Make an incision in each of the peppers from the stem 2 inches down towards the point. Carefully remove the ribs and seeds as best you can and set the peppers aside. Place 1/4 cup of the olive oil and the garlic in a cool pan and place over medium heat. Cook until the garlic is light golden brown, about 2 minutes. Add the bread crumbs and the parsley and cook until the bread crumbs are toasted a light golden brown, stirring constantly, about 4 minutes. Place the toasted bread crumbs in a bowl to cool for 5 minutes. Add the chili flakes and the grated cheese to the bread-crumb mixture and stir to mix well. Then, with a teaspoon, carefully stuff each of the peppers through the incision with as much of the cheese-bread crumb
