Climbing up into the hills of Piedmonte from the town of Alba, the landscape alternates between vineyards of grape varietals and intermittent groves of hazelnut trees; the panorama takes your breath away. Typically, hazelnut trees are planted on hillsides that don’t receive the requisite sun for grapes. Hazelnuts, also know as Filberts in the United States, are emblematic of Piedmonte and provide a stable source of income to some growers….
Archives for April 2015
Late March I dragged Mio Marito (well, for those of you who know him dragged may be a bit of an exaggeration) to Vinitaly. Vinitaly is the world’s largest wine and spirits exhibition held annually in Verona Italy at the Veronafiere convention center. Italian producers from all twenty regions of Italia participate in the event to feature their wines to importers, wine professionals, restaurateurs, wine enthusiasts, and journalists. The different regions are showcased throughout the halls at Veronafiere; many elaborately designed to entice attendees while featuring the brand varietals. Along with the more renowned cellars, one is able to experience the many smaller family wineries often producing a limited quantity of high quality wines….
Pesce alla Puttanesca – Fish Puttanesca Style
Puttanesca sauce pairs perfectly with most white fleshed fish. Sablefish also referred to as Butterfish or Black Cod, is a delicate tasting flaky fish sourced as wild in west coast waters stretching from Alaska to California. The fish is rich in flavor and high in Omega 3 fatty acids; the creamy textured Sablefish is available mid-March through mid-November….
Sugo alla Puttanesca – Puttanesca Sauce
Originating from the slums of Naples, Puttanesca sauce takes it name from the word puttana meaning prostitute or whore. Colorful folk tales exist linking the sauce to the working ladies. One common explanation was that Puttanesca Sauce was quickly made thereby making it an easy dish to prepare between clients. Puttanesca is a blending of typical southern Italian ingredients with piquant and gutsy flavors, not unlike the qualities of Napletiano locals.