Tagged: Italy

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WINE EXCLUSIVE: I Clivi’s Ribolla Gialla and Ribolla Spumante

Never before in the Boston (or Massachusetts!) market are these two artisan wines made from Friuli’s star varietal: Ribolla Gialla. You may have picked up a bottle or two of I Clivi’s other wines in the past – Galea or Brazan – their white Burgundy-like cru bottlings of Tocai Friulano from heirloom vines in Colli Orientali and Collio.

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Bra, Italy 2011: A Visit to “Cheese”

Every two years, the biggest festival in the cheese world happens in Bra, Italy. The event is known simply as “Cheese.” Cheesemakers, cheesemongers, journalists, food lovers and folks lucky enough to live close by, descend on the small town of Bra to sample, sell and eat literally tons of cheese.

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The Origins of Gorgonzola: Dolce and Piccante

Lombardy is a part of Italy that is home to many well-known cheeses: Taleggio, Mascarpone, Provolone, Grana Padano and Gorgonzola. What is interesting to me is that such a wide variety of styles are represented – be it washed-rind, blue, cooked or fresh. Perhaps this is the result of the fact that cheesemaking has a long history in the region. Indeed, Gorgonzola is one of the oldest blue cheeses in the world.

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Producer Profile: Azienda Agricola Pacina di Giovanna Tiezzi Borsa

If you are familiar with our wine philosophy, you will know how important natural, traditional farming is to us. In general, we have found that those winemakers who have a closer relationship to their land translate their terroir most authentically. Giovanna and Stefano are pioneers in their growing community, not only for their organic farming but also their commitment to tradition in both the vineyard and wine cellar.

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VinItaly 2011: The Veneto, Vino and Verona

After an exhilarating five days of intensive tasting in and just outside of Verona at VinItaly, VinNatur, and Vino Vino Vino, my palate has been reinvigorated and my “wine speak” in Italian has once again been thoroughly challenged and expanded.

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Magic and Pasta: Poschiavo + Gioie di Fattoria

Sometimes it’s just handy to have a good dried pasta in the larder for spontaneous pasta-making. Fresh pasta (pasta fresco) and dried pasta (pasta secca) are really two different beasts. Since working at Formaggio Kitchen, I have become a devotee of a dried pasta made by Poschiavo (and I know several other colleagues who have too).

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Parmigiano Reggiano: Burglars, Banks and A Fifth Generation Family

While each wheel of Parmigiano Reggiano varies with the season, we find that Cravero parm tends to have a moist texture and flavors of pineapple, baked bread, and grass flavors. Well cared for and sourced from farms of the highest quality, it’s what we recommend to customers looking to include a Parmigiano on a cheese platter.

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Un Grande Vino: I Clivi Magnums

When he told me that the pallet that I had seen picked up the day before had magnums of this wine on it and was destined for Massachusetts, I was already placing the order for those bottles in my mind, hoping to transfer a little bit of my experience to my customers this holiday season.

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Part II: VinItaly ’10 – Memorable Tastings

One of the most memorable tastings I had at VinItaly was with Valli Unite, a cooperative I visited in 2006, located in the hills outside of Tortona (essentially in the DOC Gavi growing area).