Vic joins Sabrina Anzivino to show you how to make the perfect risotto with a delicious Gattinara wine reduction sauce. This recipe serves 10-12 people. Ingredients: 4 cups of Carnaroli rice 4-6 tablespoons of butter 1 lb of Toma cheese cut into 1 inch squares (if you can’t find Toma cheese, search the web for [...]
Vic cooks with Michelin starred Chef Stefano Cerveni at Ristorante Due Colombe to prepare an elegant signature dish: Purple Potatoes with Red Shrimp and Franciacorta.
Lunch 8/2 in Isola della Scala, Restaurant Pila Veccia with Gabrielle Ferron Gabrielle Ferron is arguably the best risotto chef in Italy. He produces his own rice, and his menu at the restaurant is based on what he can pick from the garden or catch from the land!!! We drank: Masi Bianco 2012, Masi Amarone [...]
Vic and the crew continue to eat and drink Italy, and lots of it! Take a look at their latest menus and some photos from along the way. Dinner Wednesday 7/31 at Forestiere Alighieri at the Masi Winery Estate Valpolicella with Sandro Boscaini. We began our meal with: Canapes, Prosciutto and Grissini, Parmigiano with pear [...]
Vic shows you how to make Pomodoro Rustico, a delicious and diverse homemade tomato sauce, along with two delicious dishes that use this sauce: a fresh string bean contorno and pappa al pomodoro.
Lunch Tuesday 7/30 With Deborah Cesari in Calmasino at La taverna del Borgo. We drank: Cesari Chardonnay Frizzante 2012, Cesari Lugana 2012. For lunch, delicious antipasto of prosciutto, pancetta, grilled mortadella, breasola, torta di spagna, Grana with honey, Melone, soppresata, grilled polenta verdure, Polenta with mushrooms Sfilacci di manzo Tortelloni ricotta e tartufo Tortelloni with [...]
Lunch Sunday 7/28 at Pighin Villa Raisina, Friuli. We drank: Pighin Brut Rose, Pigin Collio Pinot Grigio 2011, with wild asparagus, wild chicoria, cherries, melone, pineapple, watermelon, Prusciutto from coolio only 1000 pieces made per year, Insalata Frutti di mare, Insalata di Orzo, Insalata of rucola with carrot, cucumber, and tomato. Dinner 7/28 Relais casa [...]
Vic talks with Laura Peri, a Valdarnese Chicken Breeder. Valdarno chickens are raised organically in large open spaces near wooded areas (free range) and only feed on corn. This results in a rich, concentrated tasting meat. Chef Andrea Gagnesi of Badia a Coltibuono Cooking School shows us one way to prepare this delicious chicken.
Vie di Romans Lunch Saturday 7/27 On the back patio of the Gallo home in Mariano di Friuli We drank: Vie Di Romans Dessimis Pinot Grigio 2011, Vie Di Romans Vieris Sauvignon 2011. We ate: Melone e prosciutto San Daniele, Bufala mozzarella, Crostino di breasola, Insalata di pomodoro, Watermelon, Red grapefruit, Local peaches in syrup, [...]
by Anthony Verdoni “The Wine Professor” It is imperative that you find a good resource, whether a wine shop or a website, to answer your wine questions to your satisfaction. What questions should you ask? Precisely, those that deal with the quality factors of wine. I will list them in order of importance. I. Where [...]