Celebrating the Art of Neapolitan Pizza in NYC

“Tu Vuò Fa’ il Napoletano- Facce de Pizza” comes to NYC to celebrate the art of the Neapolitan pizzaiuloi as UNESCO’s Intangible Cultural Heritage of Humanity.

The idea for the event came with the recognition by UNESCO of the art of Neapolitan pizza making and was developed with the Association Verace Pizza Napoletana (AVPN).

In the photo art expert  Francesca Silvestri, Antonio Pace, President of VPNA, Peppe Mele, the VPNA delegate to the US and Elizabetta Cantone journalist, Co-Founder and CEO of Dress and Dreams.

The event was organized by journalist Elizabetta Cantone of Dress in Dreams Movies and Culture with the support of MiBACT- Direct Cinema. The events took place on April 16th at Ribalta Pizzaria, April 17 at NYU Casa Italiana Zerilli-Marinò center and April 19 at Song’e Napule Pizzeria.

Cantone said these events intend to show the art of the Neapolitan Pizzaioli through the many films that feature pizza.

Chef Pasquale Cozzolino of Ribalta

I attended the event at Ribalta, which has a large screen.  We saw clips from American and Italian movies with pizza in all its forms being made and eaten.  There were clips from” The Gold Of Naples” and “Fast Times at Ridgemont High” just to mention two very different movies.

Cantone said that pizza in the past was a dish of the poor but today it is considered a gourmet dish prepared with the best ingredients.

I spoke with Pasquale Cozzolino the Pizzaiolo and Chef of Ribalta about his style and in particular the flour that he uses for pizza, which is a subject of great interest to me.,

In Naples many pizza places will list the source of all the ingredients to show they are only using the best ones.

Along with Pasquale some of the pizza was made by Rosatio Granieri from Rossopomodoro in NYC.  I tasted the pizza margherita, pizza marinara and another with cheese and sausage.





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Old Vintages of Italian Wine and Pizza

Roberto Caporuscio, one of the best pizzaioli in New York and owner of Keste and several other restaurants, is now creating his pizzas with a new type of flour that he says yields better results.  He invited me and a group of friends who enjoy older Italian wines to come to his Keste Wall Street location for a tasting. A full report on the pizza will appear in another blog.
The notes on the wines were written by Jason De Salvo and I added a few notes of my own. I have a great respect for Jason’s palate and his attention to detail.
The wines
1971 Verrazzano Chianti Classico
4/11/18 — 90 points.  Now-2022.   Slightly cloudy brick-ruby color.  The nose is mocha-infused red cherry fruit, black raspberries, dried meat, potpourri, earth and underbrush.  On the palate this has vibrant acidity, a bit of a hole in the mid-palate and a relatively short finish.  That said, it’s a lovely drink!  Charles: Sangiovese can age as well as Nebbiolo as this wine proves.
1974 Produttori del Barbaresco
4/11/18 — 92 points.  Now-2027.   Medium ruby-garnet color, slightly cloudy.  The nose is candied black cherries, fennel blossoms, honey, smoked game and subtle notes of tar.  On the palate this is lovely.  Elegant, refined dusty tannins and a medium-long finish. Charles: This was my second favorite wine. Produttori del Barbaresco can age. Barbaresco can age as well as or even better than Barolo.
1974 Borgogno Barolo Riserva
4/11/18 — NR.  Drink Now.  Cloudy brick-ruby color.  The nose is stewed cherries, celery, wet leaves and tobacco.  On the palate this has sweet, stewed fruit notes and is clearly either past its
prime or a slightly off bottle.  Medium body.  The wine did work well with the pizza nonetheless.
Charles: We tasted the 1974  Barolo and 1974  Barbaresco side by side- it was no contest.
1947 Franco Fiorina Barbaresco
4/11/18 — NR.  Drink Now.    Slightly cloudy amber-golden color with just a faint hint of ruby.  The nose is like a hypothetical blend of a 30-40 year old Tawny Port and a Fino Sherry with oxidative notes of caramel, stewed cherries and licorice.  On the palate there remains a sweetness from what was obviously a hot, tremendously concentrated vintage, but alas, this wine bottle is solidly into its twilight. 
1998 Borgogno Barolo Riserva
4/11/18 — 92+ points.  Now-2040.   Medium ruby color.  The nose here is soaring with black cherries, minerals, licorice, rose blossom and cured meat.  On the palate this is vibrant, medium-full bodied with a complex, tactile finish. 
1979 Giovannin Moresco Barbaresco Poderi de Pajoré 
4/11/18 — 93 points.  Now-2030.    Medium ruby color.  The nose here is stunning with soaring notes of black cherries, black raspberries, crushed dried roses, freshly chopped garden herbs and baking spices.  On the palate this is supremely elegant and well integrated.  Gorgeous balance and a medium-long finished buttressed by refined, dusty tannins.
Charles:  for me this was the wine of the afternoon and it may be my favorite Barbaresco. It is made from the “Rose” subvariety of Nebbiolo. Unfortunately this was the last vintage and the vineyard was sold to Angelo Gaja.
1979 Cavallotto Riserva Vigna Colle Sud-Ovest
4/11/18 — 94+ points. Now-2028.    Medium brick-ruby color with a slightly watery rim.  The nose here is black cherries, black licorice, tobacco, a lovely stemmy note, coffee grinds, underbrush and smoked game.  On the palate this is velvety, nuanced and deep.  This is the best example of this wine I have had thus far. Charles: Jason liked this wine more than I  did.   I like their wines a lot but to me this bottle was not showing that well.


Filed under Barbaresco, Barolo, Borgogno, Chianti, Chianti Classico, Italian Red Wine, Produttori del Barbaresco

Aglianico a Roma

After spending a wonderful week in Naples visiting wine producers and eating at some of the most famous pizzerias in the city and Campania, Michele and I went to Rome. There I received an e-mail from Ilaria Petito, the owner of Donnachiara winery in Campania, inviting me to an event called Aglianico a Roma (Aglianico in Rome).

Unfortunately I arrived too late to attend a seminar on Aglianico conducted by wine blogger and journalist Luciano Pignataro. However, I was able to taste some of the wines. ilaria introduced me to some of the producers that I did not know.

The Wines

Aglianico Sannio Santa’Agata dei Goti “Cesco di Nece” 2015 Mustilli made from 100% Aglianico from the 3 hectare organically planted “Cesco di Nece,” vineyard planted in 1994. Harvest is at the end of October. Grapes are destemmed and crushed. Fermentation lasts for about 15 days in stainless steel tanks at a controlled temperature. Maturation is second passage French oak for 9 months. Lightly fined, unfiltered and a small SO2 is added before bottling. It is aged for 9 months in bottle before release. I have always liked the wines of Mustilli and visited the winery two years ago with Campania Stories.

Aglianico Sannio DOC  2016 Mustilli 100% Aglianico from vineyards at 800 feet with volcanic and clay soil and a southwest exposure. The vines are 30 years old. Fermented on indigenous yeast in temperature controlled stainless steel tanks. The wine is aged in French second passage barriques for 9 months and in bottle for 3 months before release.

Taurasi “Opera Mia” 2012 Tenuta Cavalier Pepe made from 100% Aglianico. The grapes come from the Carazita vineyard. Harvest takes place the first week of November and a selection is made in the cellar. Parts of the grapes go through a cold pre–fermentation/maceration to extract color and aroma. The alcohol fermentation is followed by a long maceration on the skins. After the wine is racked it is put into French oak (Allier and Troncais barriques) for 12 months and another 12 months in bottle before release. The wine has ripe red fruit with hints of black cherry, prune and spice.

Taurasi Riserva 2012 “La Loggia del Cavaliere” Tenuta Cavalier Pepe. 100% Aglianco The vineyard is at 450/490 meters and the exposure is south/southeast. The soil is clay-like with calcareous and sandy layers. Harvest is by hand in mid-November. In the cellar, cold maceration is followed by alcoholic fermentation with prolonged maceration. The wine is aged in barrels for a minimum of 18 months with batonnage (stirring the lees). The wine has hints of blackberries, and black cherries with a touch of spice and vanilla.

Taurasi” Nero Né “il Cancelliere” 2012 100% Aglianico. The soil is clay and limestone. The vines are about 35 years old. The vineyard is at 550/600 meters and exposure is north and the formation is vertical trellised with spurred cordon pruning.

The grapes are destemmed and alcoholic fermentation and maceration take place for about 30 days at room temperature and a pneumatic press is used. Only wild yeast is used. Aging in steel for 6 months on the lees, depending on the vintage, then 24 months in Slavonian wood 35/50 hl and then 24 months in bottle. NO: filtration, clarification, stabilization or sulphites.

Gioviano-Irpinia Aglianico DOC “ il Cancelliere” 2015 100% Aglianico. The soil is limestone clay and the vineyard has a northern exposure and is at 450/550 meters. There is destemming of the grapes, alcoholic fermentation and maceration of about 20 days at room temperature. Aging is in steel for 6 months on the lees then aging in Slavonian wood of 35hl for 12 months and then in bottle for 10/12 months. This was the first time I tasted the wines from this producer and I was very impressed by them.

Vigna Cataratte Riserva “Aglianico Del Taburno” 2012 Fontanecchia made from 100% Aglianico. Selected grapes are harvested by hand. Vinification is in temperature controlled stainless steel tanks for about 20 days. The wine is aged for 2 years, of which 6/9 months are in French barriques.

Taurasi 2012 Cantine Macchie Santa Maria  100% Aglianico Macchie Santa Maria. This is a new winery with a production of only 3,000 bottles. It is located in the province of Avellino at Montemiletto. This is a wine with hints of sour cherry, plum and a touch of spice.

ilaria Petitto and her Taurasi 2012

Taurasi 2012 Donnachiara 100% Aglianico made from grapes from the 20-hectare Torre le Nocella vineyard. The soil is volcanic and clay, the vines are over 30 years old, the training system is guyot and there are 4,000 plants per hectare. The grapes are not destemmed or crushed prior to pressing and there is no filtration. The wine is aged for 12 months in used 225-liter French barriques, and 24 months in bottle before release. This is a big complex wine with berry aromas and flavors, hints of cherry and plum and a touch of cacao, coffee and vanilla. The wine will age. I know their wines very well and the 2012 Taurasi is one of my favorites.

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Wine Under the Volcano-Vesuvio

Rosario Procino, the owner of Ribalta, one of New York’s best pizzerias, invited me to attend a tasting and dinner, I like to call the event  “Under the Volcano”, the volcano being Vesuvio, sponsored by the Consorzio Tutela Vini Vesuvio.   

The speakers were Luciano Pignataro, a very influential  blogger, food and wine writer. I follow his blog  http://www.lucianopignataro.com (English) and https://www.lucianopignataro.it (Italian) for all things Neapolitan and Southern Italy.   The other speaker was Ciro Giordano, president of the Consorzio  from Cantine  Olivella. They spoke  about the area in general and the different grapes used in Lacryma Christi del Vesuvio such as such as: Caprettone, Catalanesco, Falanghina and Piedirosso.

Luciano and Rosario

The wines featured would be the Lacryma Christi del Vesuvio DOC Bianco and Rosso.

Lacryma Christi del Vesuvio may be the most known wine in Campania. The name means the tears of Christ. Legend has it that when Lucifer was expelled from paradise he stole a piece of paradise to take with him. In his flight he dropped this of piece of paradise and it became the bay of Naples and the surrounding area. When Christ saw this he cried and where his tears fell, Lacryma Christi was born.

Lacryma Christi del Vesuvio can be made from many different grapes and the producer may change his mix from one year to the next. Starting this year the producer  can put the name of the grape or grapes on the label.

There were many wines at at the tasting but five producers each presented a Lacryma del Vesuvio Bianco and Rosso.

Rosario explained the food to go with the wines prepared by his chef and pizzaiolo Pasquale Cozzolino.



Lacryma Christi del Vesuvio DOC made from 85% Coda di Volpe and 15% Falanghina Bianco. The vineyards are in the Mt. Vesuvius National Park. The vineyards are at 500 meters; the training system is Espalier with guyot pruning. Harvest is by hand. The grapes are soft pressed and fermented is steel at a controlled temperature. The wine has hints of citrus fruit, pineapple and peach and good minerality due to the volcanic soils.

Rosso DOC made from 85% Piedirosso and 15% Algianico. The training system is Espalier with spurred cordon pruning. Fermentation is in steel at a controlled temperature. The wine is full bodied with hints of red fruit and spice.

Rosario said this zucchini dish was typical of the area.  Zucchini a scapece is thin slices of zucchini fried and dressed with garlic, vinegar and mint.

 Cantine Olivella

Lacrima Christi del Vesuvio Bianco, “LacrimaBianco,” made from 80% Caprettone and 20% Catalanesca. The vineyards are in the Vesuvius National Park. The vineyards are at 450 meters, the exposure is west, there are 4,000 vines per hectare, the training system is Espallier with guyot pruning. The wines are 10 years old and the harvest takes place the first week of October. Classic white wine fermentation in temperature controlled stainless steel tanks. The wine remains is steel for 3 months and in the bottle before release.

Vesuvio Rosso “VIPT”  The age of the vines is 15 years. There is along maceration on the skins in temperature controlled stainless tanks. The wine remains in the bottle for 3 months before release. The wine has hints of red and black fruit with cherry and prune notes and a touch of violet.

The next dish was eggplant parmigiano, so good I ate most of it before I remembered to take the picture.

Cantine Astroni

Lacryma Christi del Vesuvio “Cratere” Bianco Made from Caprettone and Falanghina from Agro Vesuviano. Soil is predominately sandy, the training system is low arbour and cordon spur and the harvest is by hand the first week of October. Cryomaceration takes place and the fermentation is in stainless steel tanks for two weeks. Harvest is the first week of October by hand. The wine remains on the lees in stainless steel tanks for a few months. This is an aromatic wine with hints of yellow fruit, apricot and mineral notes.

Cratere Rosso  made from Piedirosso, Aglianico and Sciascinoso from Agro Vesuviano. The soil is predominately sandy and the training system is low arbour and cordon spur. Harvest is manual in late October. There is a long maceration with delestage and fermentation is for two weeks in stainless steel. The wine is aged in stainless steel and bottle before release. This is a wine with hints of red fruit, violets, licorice and spicy notes.

Spaghetti al Pomodoro, Ribalta’s version has been named as the best in New York City.

Territorio De’ Matrone

Lacryma del Vesuvio Bianco made from 80% Caprettone, 15% Falanghina and 5% Greco. The Caprettone is distributed over three vineyards located at 30, 120 and 200 meters. Falanghina and Greco are at 30 meters. The Falanghina and Greco are fermented together with a pressing and fermentation without the pomace. The Caprettone is vinified alone with a 24-hour maceration period with the pomace. Then a soft pressing and fermentation takes place without temperature control. Andrea Matrone, the enologist,  said this helps to obtain a wine with slightly more intense color and a bouquet of aromas that are more related to the varietal and less to the fruity or floral notes due to fermentation. The wine has hints of citrus, almond and a touch of sage with good acidity.

Rosso made from 75% Piedirosso, 15% Sciascinoso, and 10% Aglianico. The Piedirosso is cultivated in 3 vineyards located at 30, 120 and 200 meters. The soil is volcanic sand/lava and basalt. Sciascinoso and Aglianico are cultivated at 30 meters. Maceration is for 10/12 days and delestage takes place. The wine is aged in stainless steel vats and tonnenau barrels. The wine has aromas and flavors of red fruit and cherry with hints of spice and a touch of smoke.

Pizza Margarita — needs no explanation.

Cantina del Vesuvio

Lacryma Christi del Vesuvio Bianco made from 100% Caprettone. The vineyard is at 200/250 meters. Fermentation is in temperature controlled stainless steel tanks. This is a fresh and fragrent wine with hints of citrus fruit and a touch of almond.

Rosso made from 100% Piedrosso.The vineyard is at 220/250 meters. Traditional red wine fermentation with skin contact takes place. The wine is aged for 12 months in barriques. The wine has hints of fruit, violets and a touch of sage. The winery is located on the slopes of Mt. Vesuvio.

And last but not least the famous pizza pala – this is a pan pizza and everyone at the table grabbed a slice as soon as it came out. I was lucky to get  a picture.  The crust was crisp and the toppings fresh and balanced.  Another great pizza at Ribalta.






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Hilberg-Pasquero Winery: In Harmony with Nature and the Moon

I was having lunch with a winemaker when Dino Tantawi, owner of Vignaioli Selections, walked into the restaurant. I have known Dino for a long time and have great respect for his portfolio of wines. We talked and Dino invited me to lunch at Baker & Co. the following week featuring the wines of Hilberg-Pasquero.

The winery is located in Roero in the Piedmont region of Italy between the Tanaro River and the Turin highland.  It was founded in the early 20th century on Bricco Gatto in the village of Priacca in southern Piedmont. It is not far from the Barolo and Barbaresco areas and is separated from them by the Tanaro.

Michelangelo Pasquero, known as  Mikio, is the current co-owner of the estate and the wine maker and grape grower.  His great grandfather began producing wine in 1915.  Mikio’s interest in organic farming took him to Sweden and Germany, which had more advanced organic farming methods. In Germany he met Annette Hilberg and she became his wife.


The speaker at the lunch was Annette Hilberg.

Annette said the winery is biodynamic and they do not use any pesticides or herbicides in the vineyard. Only natural yeast (yeast on the grapes) is used and no sulfites are added to the wine. They only use their own grapes and the harvest is by hand.

Grapes are pressed in a standard wine press similar to those used in the 1960’s. The wine pressing is manual.  Punching down of the cap for the red wine is done by hand. They follow the phases of the moon. On the back label it states, “Moon phases influence sea tides, the life of animals, plants and humanity. Like our ancestors, we respect nature, its cycles and potential energy to get the best possible expression of its fruit.”

The wines

Brachetto Secco “Vareij’ 2014 made from 75% Brachetto and 25% Barbera d’Alba depending on the vintage. The production zone is Bricco Gatti. The four-acre vineyard is at 780 feet with a southeast/southwest exposure. The soil is clay and marl. Fermentation is in open-top tanks for 5/6 days and the wine remains in stainless steel tanks for 12 months and 3 months in bottle before release. Only 600 cases are produced. This is a well-balanced wine with aromas and favors of red fruit and hints of roses, cloves and strawberries. It is an easy drinking wine.

Annette said the Brachetto is a very difficult grape to work with and difficult to make it into a dry wine.  It needs the Barbera to give it structure and acidity. This was the first wine they bottled in 1994.

Barbera d’Asti DOC 2014 made from 100% Barbera d’Alba. The soil is limestone and clay. Fermentation is for 5 to 6 days in open-top tanks. The wine is aged in stainless steel tanks for 12 months, one month in used barriques and 8 months in the bottle before release. The wine has ripe fruit aromas with hints of raspberry, cherry and a touch of strawberry. This is an easy drinking and a very food friendly wine. Annette said 2014 was a fruit forward vintage.

Barbera d’Alba Superiore 2013 made from 100% Barbera d’Alba (Monselli Cru) Production zone Priocca d’Alba. The 2.4 acres vineyard is at 840 feet and the exposure is south/southwest. The soil is limestone and white clay marl. Fermentation is for 5 to 6 days in open- top tanks followed by a 14-day maceration period. The wine was immediately transferred to new French oak barriques for the malolactic fermentation and then aged in new French barriques for 22 months and 9 months in bottle before release. This is an intense Barbera with hints of strawberries, blackberries, violets and a touch of vanilla

Nebbiolo”Alba DOC made from 100% Nebbiolo d”Alba. Production area Priocca d”Alba. The 2.4 vineyard is at 840 feet. The exposure is south/southwest and the soil is clay, marl with limestone. 5 to 6 days fermentation period in open tanks is followed by a 21 day maceration period. The wine was transferred into new French oak barriques for malolactic fermentation and is aged in French barriques mostly new for 22 months. After 9 months in bottle the wine is released. The wines drink like a Barolo with hints of red fruit, violets, rose, licorice and vanilla.

Annette had us taste the 2008 and the 2010 Nebbiolo side by side because these were more classic vintages which will age.  The 2009 was softer with more fruit. While it will also age, it was more approachable.

Baker & Co served very good Italian food which went very well with the wine. I was very impressed by their Roman style pizza.



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The Unique Wines of Cascina Ebreo


When I was the wine director of i Trulli restaurant in NYC, we carried the wines of Cascina Ebreo. These are unique wines and I always wanted to meet Peter Weimer, the man who produced them. Even though the invitation to meet Peter and taste his wines was scheduled for the night I was to leave for Rome, I just had to go.  Along with Peter the other speaker was the young enologist Gian Luca Colombo.

Peter and Gian Luca

Many years ago Peter Weimer, a successful businessman and wine collector, drove from Switzerland to the Langhe in Piedmont. He visited the producers and brought back their wines. Peter liked the wine so much and visited so many times that he became friends with many of the producers. He would bring bottles of Burgundy and other wines to share with them when he visited.  Eventually, Peter and his wife, Romy Gygax, decided to follow the advice of friends.  They moved to the Langhe and bought a winery.

In 1991 he brought Cascina Ebreo (Ag.Agr Weimer Gygax) with its southwest oriented vineyards not far from the town of Novello.  It was called Cascina Ebreo from the 18th century but no one knows why.

Peter stated that his vision for making wine in Piedmont is: “unruly, sincere, spontaneous, anarchic and crazy just like all great wines should be.” He is not  your typical winemaker and in many ways he is just as unique as his wines.

Rosso made from 70% Dolcetto from grapes which were not crushed, 20% Barbera Segreto and 5% Nebbiolo Tobido. The production zone is Bricco del Gallo, Dogliani- Ravera subzone Nivello. The Rosso and Barbera are pressed together, while the Nebbiolo is included in the end during the malolactic fermentation. Spontaneous fermentation takes place with 25 to 30 day maceration in steel. The wine is aged in Austrian oak for four months and another six months in bottle before release. This is a fragrant, fresh straightforward wine that can be drunk young or can age.  It has aromas and flavors of red and black fruit.

Segreto 100% Barbera from vineyards in the Ravera subzone of Novello from late harvest grapes. The exposure is east/northeast. Pressing and spontaneous fermentation takes place in steel, with maceration between 25 and 30 days. It is bottled without filtration. The wine is aged in German and Austrian oak barrels and spends at least two years. Peter described the wine as “a singularly severe and selective wine, it charms and seduces with its complex profoundness, enigmatic emotionally and indescribable mystery.”

“Sinché… ” 2015 100% Sauvignon Blanc, clones from the Loire Valley and Friuli. Vineyards in Novello until 2016. From 2017 in San Sebastiano subzone of Monforte D’Alba. The grapes are immediately pressed in a closed bladder press and the wine is transferred to stainless steel tanks. After 48 hours the must is separated from the solid parts and transferred to barriques of which some are new for fermentation. The wine remains here for 28 months in contact with the yeast left over from fermentation. Each week the battonage takes place. Then the wine is separated from the yeast and returns for 6 months to steel tanks. After it is bottled, no filtering, it remains in bottle for two years before release.

Peter’s description is “A unique Sauvignon, it is aromatic, complex and mercurial in character. The perception of wood is muted, almost imperceptible, but it aids in the longevity of the wine.”

Gian Luca Colombo made the Rosso and the 2015 Sinchè… in cooperation with Peter. In 2014 Jean Luca was voted the best young enologist in Italy. Peter hopes Gian Luca will follow his path of winemaking.

Peter gave the name Torbido! to this wine because when he presented his first vintage to the DOCG commission to qualify as Barolo, they told him that wine cannot be labeled Barolo because it is cloudy, in Italian torbido. Peter decided to follow his own philosophy of production. No filtration or fining, organic fertilizer, natural yeast, etc. He believes that we have to live in harmony with nature. Peter never went before the commission again so his wine is not labeled Barolo.

He only uses grapes grown on the estate and the harvest is by hand.  The vineyard is 1.5 kilometers near the village of Barolo below the village of Novello, the zone is know as “Ravera.”  Both Cogno and Vietti have vineyards in this zone.

We tasted the Torbido! made from 100% Nebbiolo. Peter said that wine is produced only in extraordinary years. The wine is fermented in the classic style with a maceration of 20/25 days. Selected yeast is not used, nor is there automatic temperature control. Pete said that with pumping over or pushing down of the treber head (cap) for 3 or 4 hours, there is a maximum extraction of color and aroma. Malolactic fermentation takes place in wood.

After fermentation the wine rests in steel for a short time. Then it is transferred to second and third 600 liter Allier and Tronçais French oak of medium toast. Only some of the barrels are new. He said they replace the barrels which do not fulfill their needs any more. The wine remains here for 30/36 months with some movement to support the natural clarifying process by sedimentation. It is bottled without filtration. The wine remains in bottle for two years before release.

We tasted 6 vintages of the Torbido!  Peter described the Torbido! as a deep and structured wine. Rich and vibrant with a charming and complex personality that is endowed with lively, full and enjoyable tannins.

2010 Peter said that that the summer was perfect and the weather in September was good.

2009 He said this was a hot vintage the wines were big and much heavier than the 2010

2007. He dd not say much about this vintage

2006 has a lot of tannin

2005 was a vintage that showed what Nebbiolo should be and said it was better than the 1995

2004 was a good vintage.

These wines were classic with hints  of cherry, tobacco, tar, tea and violets. They are wines that can age.



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Keste Wall Street: Happy Hour Italiano

A glass of wine or a drink in a cafe or wine bar in Italy typically brings with it an assortment of finger food.  Now, Roberto Caporuscio  is following this custom at his Keste Wall street location. He calls it “Happy Hour Italiano” and it takes place Monday to Friday from 5:00 to 7:00 PM.  Nine red wines and seven white wines are offered by the glass. The more expensive the wine the more and better finger food you will get.

The assortment might include focaccia, miniature rice balls, fried burrata, tuna stuffed peppers, and more.  If you order a bottle of wine you might get all of them.

Roberto talking about his Sfincione

When I arrived at Keste recently Roberto took me to where he was making the sfincione and explained to me how it was made and how high the dough had risen once it was baked. Sfincione is a Sicilian style pizza with a thick crust and topped with onions, tomato sauce, cheese and anchovies.  It was very tasty and I limited myself to one piece because I know there was a lot more to follow.

The Sifincione

Peppers stuffed with tuna and anchovies

Potato Croquettes 

Fried Buratta 

Arancini (rice balls)

Frittatine – Fried Pasta

Mortadella and Pistachio Focaccia 

Stracchino Focaccia from Liguria – Very light focaccia made without yeast.

Cheeses: Moliterno and Cacio Sarno

Pizza with Mortadella and Robiola Della Bufala

The picture which did not come out- Pizza with Gorgonzola, Cranberry, Dry Figs and Stracchino

Salame dried in house

Come for the appetizers and wine, and remember Roberto makes Great Pizza!



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