Monthly Archives: February 2018

The Perfect Lunch in Rome at Checchino dal 1887

Michele and I have been going to Checchino dal 1887 since 1983. It is my favorite restaurant in Rome. When we arrived in Roma a couple of weeks ago, we had dinner with an American friend that lives in Rome and is in the wine business. She mentioned that she lived on the same street as another American friend, so I suggested that we all get together for lunch.   I suggested Checchino del 1887 as a restaurant that we could go to and she said that would be great because she had never been there. So the arraignments were quickly made and the following Saturday five of us met at Checchino for lunch.

The Mariani Family has owned the restaurant  since it opened in 1887.

Francesco and Elio

Francesco and Elio

Francesco Mariani takes care of the front of the house while his brother  Elio is in the kitchen and their sister Marina handles the accounting. Considering the wine and the food, it is the best restaurant in Rome with over six hundred wines from Italy and all over the world.

IMG_9791 The wine is stored in a cellar that was dug into Monte Testaccio, a hill made from broken amphorae, which dates back to Ancient Rome.IMG_9856

The slaughterhouses of Rome used to be located across the street and the restaurant still specializes in innards and other spare parts, which the Romans called the quinto quarto, or fifth quarter, which the poor people used to eat and many still prefer.

There is an outdoor space but we prefer to sit inside.

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The restaurant has a new Buon Ricordo plate in honor of the 130 anniversary of the restaurant and the 35 year anniversary of the Unione Ristoranti Del Buon Ricordo. Restaurants that are members of this collectors club give you a colorful souvenir plate if you order a certain traditional dish on the menu. Checchino’s new plate features Bue Garofolato, a beef pot roast cooked in a tomato sauce accented with cloves. One of the people in our group ordered it and loved the dish and the plate.

The Food

I started with the Assaggio di Fagioli e Cotiche, pig skin and borlotti beans cooked with tomato and a bit of chile. This dish is so good, so intense and so Roman!

Bucantini all’Amatriciana — for me this is the best pasta dish and  no one does it better  than Elio

Fegato di vitello ai ferri — thin slices of grilled veal liver. It may be the best I have ever had, very flavorful and tender.

With it I had the Carciofi alla Romana, an artichoke braised with olive oil, parsley and a bit of garlic.

For her Secondo Michele had Coniglio con Olive

Francesco showed me four wines and we settled on three.

We started with the  Colle Picchione 1983,  Lazio,  Paola di Mauro, made from Cabernet Sauvignon, Cabernet Franc and Merlot. The winery is in Marino very close to Rome. The wine consultant at the time it was made was the legendary Giorgio Grai. The wine consultant today is Riccardo Cotarella. The wines were aged in large oak barrels. This was the last vintage before they singled out “Vigna dal Vassallo” as a cru. I have visited the winery twice and both times drank the 1985 vintage. The 1983 has hints of leather, tobacco and cherry with a very long finish and great aftertaste. 

The next wine was made by Luigi Colacicchi producer  of the legendary Torre Ercolano from Cantina Colacicchi in Anagi not far from Rome. This is his second wine called Romagnano  made from Cesanese, Merlot and Cabernet Sauvignon. The vintage is 1970. This wine was drinking so well that no one could believe it was a 1970. It had aromas and flavors of bright red fruit with a mellowness that made it very easy to drink and to like.  It’s  a great food wine.

 


Cheese selection included a young pecorino, an aged pecorino, and taleggio served with fig preserves made by Francesco’s sister.

The cheeses were chosen by Francesco to have with the Villa Antinori Chianti Classico 1974. The was showing very well and was a perfect combination with the cheese.

Checchino dal 1887  Via di Monte Testaccio 30

http://www.checcino1887.com     email: checchinoroma.it

Open from 12:30 to 15:00 and from 20:00 to 24     Closed Sunday night and all day Monday

 

 

 

 

 

 

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Eating and Drinking at the Alois Winery in Campania

Two years ago I was invited to attend Campania Stories, a press event in the Italian region of Campania.  While there, I visited the Michele Alois winery not far form Caserta where I met Michele Alois, his son  Massimo Alois and his wife Talita de Rosa.  At one point  the conversation turned to pizza and I was told  the winery was close to Franco Pepe’s restaurant Pepe in Grani, considered by many to have the best pizza in the world. I was promised that if I came to the winery again they would take me there. For lunch that day, Talita, who is a wonderful cook, was making Pasta alla Genovese a classic Neapolitan dish and another pasta with a meat ragu.  Unfortunately, all I was able to do was smell the wonderful sauces she was preparing before we had to leave for another winery.  Seeing how sad I was, Talita promised me that if I visited again she would make me all the pasta I wanted.

Talita and Massimo

Talita de Rosa and Massimo

This year, I contacted Talita and told her that my wife Michele and I would be in Naples again. Massimo picked us up  and drove us to the winery. When we arrived Talita was already preparing lunch. This time we did not visit  cellar but had the wines upstairs in the dining room so we could enjoy them with lunch.

The winery was founded by Michele Alois at the foothills of the Caiatini Mountains in the province of Caserta, on a plateau of 9 hectares. Michele only planted local grape varieties.

Talita in the Kitchen

Talita was preparing three different pasta sauces when we arrived.  While we waited for them to be ready, she served us some freshly made meatballs.

When the first pasta was ready, we headed to the table.  Talita had made paccheri with baccala, olives, tomatoes and capers.

Next came the pasta alla Genovese.  My wife Michele’s family always made this sauce, but Michele declared that Talita’s version was better than her grandmother’s! The sauce is made with lots of onions, some stewing beef or veal, and salami or prosciutto.  Talita’s version was mild and delicate and she added lots of Parmigiano Reggiano just before serving.

Last but not least was Talita’s pasta al ragu, made with a rich tomato sauce, braciole, sausages and cotena, pork skin, for the proper flavor and texture.  It was perfect.

The Wines

 

Massimo said the name Pallagrello derives from “u Pallarell,” it is local dialect for “small ball” because of the grape’s tiny round shape. Its shape distinguishes the grape cluster. It is a vigorous varietal, producing grapes with high sugar content. Native to the hills around the Campania town of Caiazzo, it may be related to the ancient Roman varietal “Pilleolata” mentioned by Pliny the Elder (d.79 AD) in his Historia Naturalis. The wine was the favorite of the Bourbons when they ruled in Naples.IMG_0118

  1. Pallagrello Bianco “Caiati” 2016 100% Pallagrello Bianco from a 2.13-hectare vineyard at 280 meters, soil is volcanic with minerals. The training system is guyot, there are 4,800 plants per hectare and the harvest is in the middle of September. Fermentation takes place on the lees for 30 days. Malolactic fermentation is in stainless steel at a controlled temperature. The wine remains in the bottle for 4 months before release. It has hints of almonds, citrus fruit, melon and grapefruit with a long finish and pleasing aftertaste.

We also tasted the 2009 Caiati

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Pallagrello Nero “Cunto” Terre del Volturno IGT 100% Pallagrello Nero. The vineyard is 1.46 hectares, the soil is volcanic with minerals, guyot training system and there are 5,200 plants per hectare. The harvest takes place the first weeks of October. Vinification in stainless steel with cold maceration on the lees and malolactic fermentation is in stainless steel. The wine is aged in used French barriques for 12 months and an additional 6 months in barrel before release. This wine has hints of berries, especially, blackberries and cherries and a long finish.

The Casavecchia grape variety is of unknown origin. There is a legend that a small old grape vine was in an abandoned house in the town of Pontelatore, hence the name “Casavecchia”. Massimo said the vine survived phylloxera, and the parasite fungus of Oidio in 1851. Others say that it is related to the ancient Roman varietal “Terbulanum,” praised by Pliny.

Massimo said that the propagation started with the cut and the setting of small branches, and the provine, an ancient method that places the vine branch in the soil until it develops its own roots.

Casavecchia “Trebulanum” Terre del Volturno IGT 100% Casavecchia from a 1.5-hectare vineyard at 180 meters. The soil is volcanic with minerals, training system is guyot and there are 5,200 plants per hectare. Harvest is in the first weeks of October. Vinification is in stainless steel tanks with maceration on the skins for 20 days. Malolactic fermentation in large barrels (botti) for18 months and it is in botti for 12 and 6 months in bottle before release.

We  tasted the  2012 and 2010  These are big wines with hints of licorice, tar and smoke, a very long finish and a pleasing aftertaste.

Settimo 2011 made from Casavecchia and Pallagrello- This is a great food wine and is drinking exceptionally well. Michele and I liked it so much we ordered it a week later at a restaurant in Rome.

Optimvm  2001  made from 100% Casavecchia.  Talita also made roast lamb which she served with potatoes.   This was a perfect combination with the Optimum. We finished with some very fresh mozzarella di bufala and several cakes for dessert.

After all this truly wonderful food and wine Massimo said, ‘a promise is a promise’ and we all went off to have pizza at Pepe in Grani!

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Visiting CasaSetaro Winery on Mt. Vesuvio

 

Two years ago when Michele and I were in Rome  I was contacted by Massimo Setaro owner/wine maker of the CasaSetaro winery in Campania. We made an appointment to meet at a restaurant in Rome for lunch to taste his wines. He invited us to visit him at the winery the next time we were in Naples.

This yeart Massimo came and drove us to the winery

Lower vineyard: Tufa and higher vegetation

As Michele and I  stood in the vineyard Massimo said the winery is located on the slopes of Mt. Vesuvius in Trecase. All the vineyards are located inside the Vesuvius National Park.

He spoke about the terroir and said it is volcanic and sandy with a layer of lava on the surface and volcanic stone. There is a mineral character present in the wines. This composition of the soil makes the vines immune to phylloxera so the vines are not grafted on to American root stock. Pointing to a vine he said if phylloxera  attacked this plant it would destroy it but would die in the soil before it reached another plant.

The higher vineyard with the Lapilli

The exposure of the vineyards are south/southeast, at 200 to 450 meters. At the lower part of the vineyards the soil in black and packed very tightly and Massimo called it tufa. He grows tall vegetation between the rows  to help feed the vines. Higher up on the volcano the soil has very small pebbles called lapilli which were deposited when the volcano erupted and the vegetation in much shorter.

If you walk to the highest point, you would be surrounded by the forests of the Vesuvius National Park.

Green organic manure is used and the vines are treated only with copper and sulfur. Selected yeast is used in all the wines and the winery uses only their own grapes.

There are 4,500 plants per hectare.

Massimo Satero

Massimo said he had bought a number of oak barriques but does not use them for wine anymore. Now they are used for planters.

He said he learned a lot from his father growing up in the winery where they live. He said he takes care of all the production steps from vineyard management to the final bottling and his wife, Mariarosaria, works at his side.

I was very impressed with the passion in his voice when he spoke about growing up in the winery, the Vesuvius National Park, his wines and that he and his family live at the winery.

The Winesimg_1504

Caprettone Spumante Method Classico 2014 100% Caprettone Production zone Alto Tirone, Vesuvius National Park. The age of the vineyards is 18 to 25 years. They are at 350 meters and the training system is espalier, guyot trained with a few buds per plant. Vinification: maceration at 4 degrees C in steel tanks, fermentation for 18 to 24 days, the second fermentation takes place after about six months. The wine remains on the lees for 30 months and remains in bottle for about 12 months before release.

Last year when I was a judge at Radici del Sud in Puglia, this wine was picked as #1 in the spumante category by the journalist panel of which I was a member.

Massino said the Caprettone grape is excellent for making spumante method classico because it has very good body and produces a round and elegant wine. I have to agree.img_1503

Falanghina Campania IGT “Campanelle” 100% Falanghina del Vesuvio. Production Area: various micro zones within the Vesuvius National Park. The vineyards are at 250 meters and the vines are 18 years old. The training system is espalier with guyot pruning.  The wine has nice citrus aromas and flavors with a touch of minerality. He said the Falangina produced here is very different from the one produced further inland.

Massimo feels that Falanghina does not have the same rich character as the Caprettone. We both agreed however with spaghetti con vongole verace, spaghetti with clams, we would drink the Falanghina. 

Lacryma Christi del Vesuvio DOC Bianco “Munazei” 100% Caprettone. Production zone Vesuvius National Park. The training system is Vesuvian pergola and guyot. Vinification: Maceration in steel tanks at a controlled temperature and fermentation lasts for about 20 days. The wine remains in steel tanks for about 6 months and then in bottle for two months before release. We tasted the 2016 and the 2007 which was not showing any sign of age.

In the last year the law has changed so Massimo can put the grape variety Caprettone on the label.

Michele and I first had wines made from the Caprettone grape a few years ago on the Amalfi Coast and have been drinking them ever since.

Munazei- this is what they called the cold storage rooms built into the mountain where food was kept to prevent spoilage.img_1502

 Lacryma Christi del Vesuvio DOC Rosato “Munazei” 2016 100% Piedirosso. The vineyards are at 300 to 350 meters and the vines are 20 years old. Training system is espalier, guyot and Vesuvian pergola. There is a soft destemming and pressing followed by low temperature skin fermentation in stainless steel tanks at 4 degrees C for about 24 hours. The lees are removed and there is cleaning and controlled temperature fermentation at 10 to 12 degrees C for 18 to 24 days. The wine remains in steel tanks for 3 months and another 2 months in bottle before it is released. It has aromas and flavors of fresh red fruit with hints of cherry, strawberry and raspberry.img_1505

Lacryma Christi del Vesuvio Piedirosso DOC 2016 100% Piedirosso. Espalier, guyot training Vesuvian pergola. Vinification: Maturation in stainless steel tanks for 6 months and in bottle for 3 months before release. The wine has hints of dark fruit with touch of blackberries and violets. It is an easy drinking wine that goes very well with food.

Aglicano “Terramalta” IGT 100% Aglianico2016 from the comune di Trecase (NA), Bosco del Merlo and Tirone della Guardia. The vines are 15/25 years old and the training system is guyot and pergola vesuviana. Destemming and soft pressing of the grapes followed by temperature controlled fermentation at 15C and the lees are removed. The wine is aged in stainless steel for 3 months and in small oak barrels for 2 months and in bottle before release. This is a full bodied wine with flavors and aromas of red fruit, balsamic hints, a touch of  licorice and good minerality.

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Lacryma Christi del Vesuvio Rosso DOC Riserva “Don Vincenzo”  2013.  Made from 85% Piedirosso and 15% Aglianico. The production area is Tirone della Guardia. The vineyards are at 350 meters and are 30 years old. The training system is espalier, guyot trained. There is a natural selection of the hand picked grapes. Fermentation takes place with skin contact for 12 to 14 days. The wine is then aged for 24 months in French oak tonneau and in bottle for 6 months before release. This is a deeply rich wine with hints of cherries and raspberries with a long finish and pleasing aftertaste. Massimo said this wine is named after his father.

We went with Massimo and his wife to La Notizia, one of the “classic” pizzerias on the Vomero. Massimo is a good friend of the owner Enzo Coccia who planned a menu foe us, but that is another blog.

 

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BELLA NAPOLI February 2018

BELLA  NAPOLI

Parade for MADONNA DELL’ARCO in Spaccanapoli

Man playing a mandoline

Our friend and Guide in Spaccanapoli, Marina Alaimo

This pastry shop claims to make the original style of sfogliatella pastry.

 

The best tomatoes, piennolo from Vesuvius

Giant lemons in the market near Via Toledo

Gambrinus sfogliatella

Pasticceria Scaturchio — Vesuvius in pastry

Musica senza parola nella Galleria

A store in Spaccanapoli that specializes in La Pastiera

The turntable at the nunnery where poor families once left their babies.

A little bit of Egypt on Via Nilo

In the San Martino Museum

Piazza Municipio

Pasta and potatoes at Taverna Santa Chiara

Seafood casserole at Ciro a SantaBrigida

Grilled anchovies at Trattoria San Ferdinando

Paccheri with Seafood

Pizza at Le Notizie

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Domaine Bousquet: Argentinian Wine with a French Twist

There is a Mediterranean restaurant, Lallisse, not far from my apartment that I pass often but for some reason never went into. Recently I was invited to a dinner and tasting of the wines of Domaine Bousquet, a Argentina winery at Lallisse. I knew that Domaine Bousquet is certificated organic and I also knew from friends that Lallisse only serves organic wine and uses organic products; even the Mexican coffee beans are organic. The restaurant has many of  the Domaine Bousquet wines on their list.

Ann Bousquet the owner of the winery, was the speaker and began by telling us something about the winery.

Ann Bousquet

Ann’s father Jean Bousquet is a third generation French wine maker who vacationed in Argentina in 1990. He saw the Gualtallary Valley, a remote arid terrain high in the Tupungato district of the Uno Valley in the Mendoza region. He believed this would be an ideal location for organically grown grapes. Locals dismissed the area as to cool for growing grapes. Bousquet believed it was the perfect place for Old World high acidity and cool climate with New World sunny and fruit forward wines. He purchased land  there in 1997, in 1998 dug a well because it was a very dry area.  He grew grapes, built a modern winery and produced wine. In 2008 Ann joined the company and in 2009 she and her husband moved to Tupungato full time.  They assumed ownership of the 173 acre Domaine Bousquet in 2011.

Ann said the region has an exceptional terroir and ideal weather conditions to produce quality wines from organic grapes. Domaine Bousquet produces wines applying both French and Argentine know how to the wine making process.  The wines are fermented and aged in stainless steel, cement and French oak. They only have used barriques. Since the terroir is so exceptional she wanted to express it in her wines and not have too much oak.  She is committed to organic agriculture and improving the land’s biodiversity. She said that the healthier the vineyards the better the fruit and of course the wine.

Sparkling Rose NV Charmat method made from 75% Pinot Noir and 25% Chardonnay from their own vineyards in Tupungato, Alto Gualtallary by the foothills of the Andes at 4,000 ft. The soil is gravel and sand. Manual harvest is during the third week of February. Fermentation is with selected yeast at a maximum temperature of 13C/15C for 15 days. Secondary fermentation is in steel tanks. Residual Sugar is 12g/ and the alcohol is 12%. The wine is fruity with delicate bubbles, hints of red fruit and citrus notes.   $13

Ann said because of the high altitude of the vineyards at 4,000 feet,  the nights are fresh and cool which helps to preserve the fresh fruit flavor and acidity in the grapes.

Chardonnay Reserve 2016 made from 100% Chardonnay from their vineyards in the Tupungato (Uco Valley) at 4000 ft. one of the highest points in Mendoza. 30% of the wine has been aged in used French oak barrels for 10 months and 4 months in bottle before release. Alcohol is 13.5%. $18

Gaia Red Blend 2015 made from 50% Malbec, 45% Syrah and 5% Cabernet Sauvignon. There is a manual harvest: for the Syrah the 2nd week of April, Malbec the 3rd week of April, and the Cabernet Sauvignon 4th week of April. There is a cold fermentation for 72 hours. Fermentation is with selected yeast at a maximum temperature of 27C for 12 days. Maceration is for 14 days and the wine is aged in used French barrels for 10 months. This is a fruity wine with aromas and flavors of black fruit with a hint if blueberries and a touch of spice Alcohol is 14%.  $20

Pinot Noir Reserve 2016  100% Pinot Noir. Manual harvest the first week of March. There is a cold fermentation at 8C for 72 hours with selected yeast between 20C and 25 C for 15 days and 10 days of additional maceration. Aged in French oak for 10 months. Alcohol is 14.5%. This is an elegant well-balanced red wine with hints of strawberry and cherry. It really tasted like a Pinot Noir. $18

Reserve Cabernet Sauvignon 2015 made from 85% Cabernet Sauvignon and 15% Malbec. Ann said by law a wine must contain at least 85% of the grape varietal that is on the label. $18There is a manual harvest during third and fourth week of April. Cold maceration is at 10C for 48 hours. Fermentation with selected yeasts at a temperature of 25C to 27 C for 10 days and 10 days of additional maceration. Aged in French oak for 10 months.$18

Gran Reserve Malbec 2015 Made from 85% Malbec, 5% Cabernet Sauvignon, 5 % Merlot and 5% Syrah. There is a manual harvest during the third and fourth week April. Cold maceration lasts for 48 hours. Fermentation is with select yeasts at a temperature of 25C/27C for 10 days and 14 days of additional. The grapes are macerated, and malolactic fermentation takes place. The wine is aged in used French oak for 10 months. The wine had aromas and flavors of red fruit with hints of strawberry and a touch of spice. Alcohol is 14%. $25

 

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Thinking of Bella Napoli

 

Sitting in a hotel near the Charles De Gaulle airpot looking at pictures of Naples. My flight to Naples was cancelled so I am looking at the snow when I should be in Bella Napoli. Hope we can get there tomorrow.  Update now I am at the Air France lounge, still looking at the snow but hope to be in Napoli today.

Naples is the most exciting city in Italy. Everywhere you look there is something to see!

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Mt. Vesuvius

 

by Lello Esposito

Pulcinella by Lello Esposito

Group of students asked us to take their picture

Group of students asked us to take their picture.  They shouted “We love America”.

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Castel dell’Ovo

The Carlo Opera House

The San Carlo Opera House.  We went for a tour and saw a mini concert.

 

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Castello di San Martino from the hotel rooftop.

The Pia

The Royal Palace

Naples underground

Naples underground.  A fascinating tour.

at da Donato restaurant

Neapolitan songs at da Donato restaurant

The seal of approval

The seal of approval

 

 

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Pizza anyone?

On the Via Caracciolo.  A little girl dressed as a nurse with a patient for Carnevale.

head-naples

At the Archeological Museum

store-naples

The store for soccer fans

 

naples-bikes

On the street

The wash

Laundry day

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A Taste of Venice with Brindiamo!

Osteria da Fiore is one of the most highly acclaimed restaurants in Venice. Recently Mara Martin, the chef and owner along with her husband Maurizio, visited New York City to offer cooking classes at The Michelangelo Hotel.

Mara and Ornella

Charles and I were delighted to attend a demonstration class and lunch tasting of Mara’s Venetian specialties hosted by Ornella Fado, the charming and dynamic host of the public tv program, Brindiamo! (We watch it every Sunday, and you should too if you are a fan of Italian food and wine.)

Mara’s son Damiano, who manages Mara’s Venetian cooking school and has a Venetian restaurant of his own, accompanied her and translated. The first dish that Mara prepared was a Black Squid Ink Risotto.

Mara explained the ingredients she was using, especially the enormous seppia, which is a member of the squid family.

Jeff Corwin and Mara

Jeff Corwin, a biologist who hosts the ABC-TV show, Ocean Treks, and an old friend of the Martin family, was on hand to describe the differences between seppia and squid which are part of the same family, while Mara made the risotto. Mara stressed the importance of using only the freshest seafood and told us that likes to buy the squid or seppia uncleaned so that she can harvest the ink and use the liver, which are typically discarded in this country by the fishmonger. Both add a lot of flavor and the characteristic color to the risotto.

Once the risotto was done, Mara explained how she makes fish in saor, an iconic Venetian dish, which is typically made with sardines topped with an onion and wine vinegar sauce. The sauce is poured over the fish and left to marinate for several days so that the flavors blend and mellow.

Finally, Mara demonstrated how she makes tiramisu, which is not like any we had ever tried before. Italians usually make tiramisu with raw eggs, but because Mara finds their flavor too heavy and many guests have allergies, she substitutes pureed pumpkin which gives a beautiful color and smooth texture to the creamy filling. And in another break with tradition, Mara uses amaretti cookies soaked in sweet Marsala to layer with the cream rather than lady fingers and coffee.

By this time we were very hungry, and we enjoyed the crostini di baccala mantecato that Mara had made for us with glasses of Prosecco. Baccala is dried or salted cod that is reconstituted by first soaking and then cooking in water. The cooked fish is whipped in an electric mixer with olive oil until it becomes light, fluffy and spreadable on toast.

While Mara cooked, Ornella and the Brindiamo! staffers fielded questions from the observers and filmed Mara’s and Jeff’s responses.

Finally, Ornella invited us to the elegantly set table in a private dining room.

We were served an assortment of dishes that Mara prepares at Osteria da Fiore including the black squid ink risotto, fish in saor,

fried soft shell crabs (called moeche) in a tempura like batter, fresh tuna meatballs with a delicate tomato sauce,

grilled shrimp,

and mozzarella in carozza, deep fried sandwiches stuffed with mozzarella. Finally, there was Mara’s unique tiramisu,

followed by pinza, a cornmeal and raisin cake and cookies.

The wines

We started with La Marca Prosecco

Then the importer/distributor, Tony Margiotta, of Gladiator Wine Distribution, described the wines he had provided. He said that the winery, Castellucci Miano, practices sustainable agriculture. No pesticides or dangerous chemicals are used and the grapes are hand picked. He called it a “natural wine.” He told us that Perricone is Sicily’s oldest existing wine grape going back 2,500 years.

Castellucci Miano, “Miano” DOC,  2016 100% Catarrato, Sicily  The vineyards are located on the slopes of the Madonie Mountains at 700 to 900 meters. The training system is alberello and sapling and the average age of the wines is 20 years. Sandy and clay soil with an alkaline reaction due to active limestone. Harvest takes place in October. Fermentation takes place at a controlled temperature of 16C. The wine remains in stainless steel tanks for 3 months and in bottle for 2 months before release. This is a wine with hints of ripe citrus fruit and red apple with good minerality and acidity.

Tony Margiotta of Gladiatore Wines

Tony said that catarrato means cataract, or waterfall in English because when you swirl the wine in your glass, the wine slowly falls back down to the bottom of the glass like a waterfall with naturally occurring bubbles. These bubbles are not carbonation but a natural characteristic of the Catarratto grape.

Castelluccio Miano “ Perric One”  DOC, 2015 Sicily, 100% Perricone The average age of the vines is 20 to 30 years and the training method is guyot and spur-pruning. Before fermentation, the grapes are dried, then the wine is made using the “ripasso technique”. Traditional red wine fermentation with pump over during the initial spontaneous fermentation stage. Complete malolactic fermentation. The wine is aged for 3 months in steel tanks, then 10 months in small oak barrels and another 6 months in bottle before release. This is a full-bodied red wine with aromas and flavors of dry fruit with a nice aftertaste and long finish

 

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