03.26.06
Posted in Italian Food and Wine at 9:47 am by casavarese
A guide to the Italian Wine Laws. Italian food and wine.
The Italians have a system of wine laws to regulate the industry. These modern wine laws were established in 1963 to give structure to the Wine industry. For the consumer these laws help goven our choise, allowing us to distinguish the different Italian wines by quality and region.
1. Vino da Tavola.
Simple table wines that carry neither a grape name or a vintage date.
2. Indicazione Geografica Tipica.
These wines fall between Vino da Tavola and Denomination of Controlled Origin. The wines label must declare its specific region, grape type and vintage.
3. Denominazione di Origine Controllata.
Wines bearing this label are registered by the goverment. Their labels must state their zone of origin and the wines are required to meet certain production standards. Only approved methods of planting, cultivating and fertilizing can be used.
4. Denominazione di Origine Controllata e Garantita.
The most stringent of the categories, this section embraces all DOC controls and requires a producer to control and guarantee everything claimed on the wines label. Each bottle has a goverment seal of approval and the wine is subject to analysis at any time by goverment inspectors.
{democracy:1}
Permalink
02.03.06
Posted in Italian Food and Wine at 11:53 am by casavarese
Discover the taste of Italy. Cooking authentic and delicious Italian food
Wonderful Italian cuisine and lifestyle online recipes. Italian food and wine.
Farfalle with Creamy Gorgonzola Sauce. Italian Recipes
16 ounces Farfalle pasta
5 ounces creamy Italian Gorgonzola cheese
2 tablespoons unsalted butter
3 tablespoons flour
2 1/2 cups whole milk, at room temperature
3 tablespoons Italian extra-virgin olive oil
1 pound assorted mushrooms
3/4 cup frozen peas, thawed
salt and freshly ground black pepper
Melt the butter in a saucepan over medium heat. When the butter starts to sizzle, add the flour and whisk until smooth, around 2 minutes. Whisk in the milk. Bring the sauce to a simmer. Simmer for 2 minutes, then from the heat. Add the Gorgonzola and stir until melted. Add and salt and pepper to taste. Heat the oil in a heavy pan over a medium heat. Add the mushrooms and sauté until tender and golden, around 12 minutes. Stir in the peas. Add and salt and pepper to taste. Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until tender, stirring to prevent the pasta from sticking, around 10 minutes. Drain. Add the Gorgonzola sauce and mushroom mixture, and toss to coat. Season and serve.
Permalink
02.02.06
Posted in Italian Food and Wine at 8:59 am by casavarese
Discover the taste of Italy. Cooking authentic and delicious Italian food
Wonderful Italian cuisine and lifestyle online recipes. Italian food and wine.
Spaghetti Carbonara. Italian Recipes
500 g Spaghetti
30 ml Italian olive oil
250 g pancetta
1 onion (chopped)
125 ml water
60 ml dry Italian white wine
4 eggs
60 ml heavy cream
100 g parmesan cheese (grated)
First beat eggs and cream together and add 50 g parmesan cheese to the mixture. In a large pan, bring water to the boil and add pasta. Sauté onions with pancetta in olive oil until onions are translucent. Add wine and reduce heat to simmer. When pasta is cooked, remove and drain. Put the pasta in a preheated oven dish and toss with egg, cream and cheese mixture so that heat from pasta cooks eggs. Now add pancetta, onions and wine and toss until thoroughly mixed. Sprinkle remaining parmesan cheese to taste. Serve immediately.
Permalink
« Previous entries ·
