My take-away from last week’s CNN episode in Rome was the 4 kinds of pasta that shared the same ingredients – pasta, guanciale (pork fat) and pecorino (cheese). Pasta alla Gricia, pasta cacio e pepe (cheese and pepper), pasta Carbonara and pasta Amatriciana – so simple that Sunday pasta in my house may never be the same!
In the next episode Stanley Tucci takes us to Bologna, the capital of Emilia-Romagna region. Emilia-Romagna is the 3rd highest wine producing region in Italy and shares borders with Toscana, Piemonte, Lombardia and Veneto. However, their wines can’t compare to the world-famous wines of Toscana (Chianti, super Tuscan), Piemonte (Barolo, Barbaresco) and Veneto (Amarone).
There are Barbera, Bonarda and Sangiovese wines but the sparkling red wine, Lambrusco, is Emilia-Romagna’s best known wine.
It’s not wine that makes this region world famous – Emilia-Romagna is known as “Italy’s food capital”. Their list of spettacolare (spectacular) food includes:
- Aceto Balsamico (balsamic vinegar) from Modena
- Parmigiano Reggiano (hard cheese) from Parma
- Mortadella (meat) from Bologna
- Proscuitto di Parma
Before enjoying a meal of wonderful food, Italians often enjoy an apertivo (aperitif). One of the most famous and my “go-to” aperitivo is the Negroni. It’s the perfect cocktail – easy to mix with equal parts of Campari, gin and sweet vermouth. I’ve experimented mixing variable parts but I prefer the original recipe of equal parts, and I use Del Professore vermouth (see BTWG Manhattan recipe).
Gin – 1 oz London Dry gin (Bombay, Beefeater, Tanqueray)
Sweet Vermouth – 1 oz (Antica Carpano or Del Professore Rosso)
Campari – 1 oz (Campari)
Garnish with orange rind
Stir (not shake), serve over ice in old-fashion glass
And when you watch CNN’s Bologna episode, add splash of Balsamic (see cocktail on left above) – molto interessante!
Cheers, Bob the WineGuy
Donald J DElia said:
Totally fascinated with the simplicity of dishes on that show. Sunday pasta with Barilla on the verge of being totally redone
Hi Don, not only simple dishes but have you ever had a bad pasta dish in Italy? I wonder if my Sunday pasta can taste sooo good!
Dennis Joy said:
Carpano is better.
On Sat, Feb 27, 2021 at 12:23 PM Bob the WineGuy wrote:
> BobtheWineGuy posted: “My take-away from last week’s CNN episode in Rome > was the 4 kinds of pasta that shared the same ingredients – pasta, > guanciale (pork fat) and pecorino (cheese). Pasta alla Gricia, pasta cacio > e pepe (cheese and pepper), pasta Carbonara and pasta Amatricia” >
Dennis, Mi scusi signore. Though Carpano Antica is good and more well-known sweet vermouth, I pefer Il Professore.
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