Fall has definitely arrived and I feel the compulsion to begin to cook in ways that just seem to be expected with the brisk weather. Conjuring up images of the rolling hills of Piemonte covered with vines, in particular Langhe home to noble wine, Barolo; a full bodied Piemontese wine produced from the Nebbiolo grape. Brasato al Barolo or Beef Braised in Red Wine is a classic Piemontese dish prominently featuring Barolo; a contradiction in a way as Barolo can be a rather expensive wine, yet it is the basis for a dish which features less expensive cut of meat, often chuck.
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