Michele and I meet with a group of friends for lunch every few months. At one get together, our friend Lucio Galano said that he would like to prepare for us a menu from a restaurant his father once owned in Danbury, Conn, called Bella Italia. His father, Agnello Galano, was the chef and his mother Anna often cooked with him in the restaurant. Though Agnello is now deceased, Lucio said that Anna still loves to cook and wanted to make the dinner with him at his home. It was an invitation Michele and I were happy to accept.
The table setting. The table was set with plates and flatware from the restaurant. The plates were handpainted in Vietri, Italy.
The main course was chicken breast, pounded flat and enclosing a filling of ham, cheese and mushrooms, then coated with egg and flour and sauteed. A light wine sauce completed the dish.
Toscano Rosso IGT 2013 Ziobaffa made from 80% organic Sangiovese and 20% organic Syrah. The soil is sandy, calcareous with many river pebbles. The exposure is southwest. There are 2,500 plants per acre and the training system is cordon spur. Fermentation and aging is in stainless steel. This is an easy drink fruity wine with hints of cherry, blueberry and a touch of raspberry.
Aglianico Del Taburno 2013 DOCG Fontanavecchia (Campania) Harvest is in late October sightly on the ripe side and vinification is in temperature controlled stainless steel tanks. The wine is aged in large oak barrels for 9 months and then in bottle before release. This is a wine with aromas and flavors of black fruit, hints of blackberries, spice and a note of tobacco. The wine was showing very well.
What a treat to experience Agnello’s cooking interpreted by Lucio and Anna. We had such a great time and can’t thank them enough for this delicious meal.