Vino Italiano

by BASTIANICH, JOSEPHLYNCH, DAVID

• ISBN13: 9781400097746
• ISBN10: 1400097746
• Edition: Reprint
• Format: Trade Paper
• Copyright: 2005-08-02
• Publisher: Clarkson Potter

Summary

At one time, Italian wines conjured images of cheap Chianti in straw-wrapped bottles. More recently, expensive "Super Tuscans" have been the rage. But between these extremes lay a bounty of delicious, moderately priced wines that belong in every wine drinker's repertoire. Vino Italianois the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country's wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes. Extensive reference materialson Italy's 300 growing zones, 361 authorized grape varieties, and 200 of the top producers provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts. Beautifully illustrated as well as informative,Vino Italianois the perfect invitation to the Italian wine experience.

Author Biography

JOSEPH BASTIANICH is co-owner (with Mario Batali) of Babbo, Esca, Lupa, and Italian Wine Merchants, as well as (with Lidia Bastianich) Becco and Felidia, and has published extensively on the subject of Italian wine. He lives in Greenwich, Connecticut.

DAVID LYNCH is the wine director at Babbo and has been a senior editor at Wine & Spirits. He lives in New York City.


From the Hardcover edition.

Table of Contents

Foreword by Mario Batali: The Italian Renaissance	vi
Preface: L'Ambiente del Vino: The Culture of Wine	viii
How to Use This Book	x
Part I: The Basics: Le Cose Fondamentali	3	(20)
La Storia: Italian Wine Then and Now	5	(5)
La Legge, Le Uve, e Il Viaggio del Vino: Laws, Grapes, and Imports	10	(13)
Part II: The Regions: Le Regioni	23	(364)
Friuli--Venezia Giulia	25	(24)
Veneto	49	(26)
Trentino--Alto Adige	75	(22)
Lombardia	97	(20)
Valle d'Aosta	117	(14)
Piemonte	131	(32)
Liguria	163	(14)
Emilia-Romagna	177	(20)
Toscana	197	(28)
Umbria	225	(16)
Le Marche	241	(18)
Lazio	259	(16)
Abruzzo and Molise	275	(16)
Campania	291	(16)
Puglia	307	(16)
Basilicata	323	(10)
Calabria	333	(14)
Sicilia	347	(22)
Sardegna	369	(18)
Part III: The Data	387	(1)
Appendix I: A Glossary of Italian Wine Terms: La Lingua del Vino	388	(4)
Appendix II: The Grapes: Le Uve	392	(10)
Appendix III: A Directory of DOC(G) and IGT Zones	402	(45)
Appendix IV: The Producers: Le Aziende	447	(71)
Appendix V: Resources	518	(3)
Acknowledgments	521	(1)
Bibliography	522	(1)
Index	523

Excerpts

La Cucina
Food for the Wine
recipe by Mario Batali

Calabria

Like their neighbors in Basilicata, Calabrians relied on heat from peperoncini to spice up an otherwise poor cuisine. Calabria's best-known wine, Cirò, is a red that can stand up to a slight chill, and has a savory character that gives it an affinity for dishes with a little bit of heat. Cirò's soft tannins make it an especially good choice for spicy dishes, since tannins in wine tend to amplify hot spices.

Don't be afraid to throw a bottle of Cirò on ice a half-hour or so before serving the dish below: once you try it, the combination may become a regular part of your summer barbecue repetoire.

Peperoncini alla Calabrese
Serves 4

12 red or green Italian frying peppers or cubanelles
1/4 cup plus 2 tablespoons extra-virgin olive oil
6 cloves of garlic, sliced paper-thin
2 cups fresh bread crumbs
1/4 cup chopped Italian parsley
salt and pepper to taste
1 teaspoon red chili flakes
1/2 pound young provolone cheese, grated


Preheat the oven to 450°F.

Make an incision in each of the peppers from the stem 2 inches down towards the point. Carefully remove the ribs and seeds as best you can and set the peppers aside.

Place 1/4 cup of the olive oil and the garlic in a cool pan and place over medium heat. Cook until the garlic is light golden brown, about 2 minutes. Add the bread crumbs and the parsley and cook until the bread crumbs are toasted a light golden brown, stirring constantly, about 4 minutes. Place the toasted bread crumbs in a bowl to cool for 5 minutes.

Add the chili flakes and the grated cheese to the bread-crumb mixture and stir to mix well. Then, with a teaspoon, carefully stuff each of the peppers through the incision with as much of the cheese-bread crumb mixture as possible. Place the stuffed peppers on a cookie sheet and drizzle with the remaining oil. Season with salt and pepper to taste and place in oven to cook for 20 minutes, or until the skins start to blister and turn dark brown or black in spots. Remove and allow to cool 5 minutes before serving. These are also excellent at room temperature.


From the Hardcover edition.

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Excerpted from Vino Italiano: The Regional Wines of Italy by Joseph Bastianich, David Lynch
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.