Ever been to Vinitaly or did you go this year? It’s supposedly the world’s largest wine fair held annually in Verona. I’m not sure if it is actually the largest wine fair in the world, as Prowein also claims this title, but nonetheless it’s a mega wine show. Vinitaly is held at a convention center just 10ish minutes from the historical center of Verona and has numerous pavilions dedicated to various wine regions. Map required as it’s easy to get lost!
I had been to Vinitaly some 5 years ago but had only gone for the day and had a pretty crappy experience. I had spent years writing it off as a result. But my 5 year boycott came to an end (or maybe selective amnesia kicked in) and I decided to go this year. So much had changed over 5 years: I developed as a writer and food & wine professional. Plus, I recently obtained that shiny new sommelier certificate- better keep new knowledge fresh with Vinitaly!
In Italy artichokes are a big deal. They are beautiful, delicious and full of amazing health benefits and are extremely versatile culinarily-speaking.
Roman cuisine probably gets most of the diva attention for their thistles, and rightly so. They have plenty of culinary uses in Roman cuisine, the most famed being from the Roman Jewish repertoire, carciofi alla giudia (Jewish deep fried artichokes, traditionally served after Yom Kippur but eaten joyously by all when in season). If you are in Florence and love carciofi alla giudia, Club Culinario da Osvaldo in Santa Croce pays them due justice even if outside of Rome. Worth knowing is this artichoke currently experiencing some controversy as Israel’s chief Rabbinate declared the dish non-kosher.
In Florence, artichokes may not have fascinating recipes steeped in deep cultural history like Rome’s, but they are nonetheless present and important to Florentine and Tuscan cuisine. They are commonly found in traditional trattorias quartered, battered and fried with a squeeze of lemon. At home they are made into sughetti (sauces) for pasta, carciofi ritti (upright artichokes doused in lemon, herbs, pancetta and garlic) and are cooked along with a variety of meat dishes, such as involtini (meat-rolls), arrosta in crosta (crusted roast meats), etc. Continue Reading →
Hey guys! My blog has been excruciatingly quiet and is in need of some great food and drink. I hope you’ll forgive the lull!
I feel like the days slip through my fingers quicker than water and another month passes into my 30’s. Mostly good things are keeping me busy, like recently passing a final exam to quaify as an Italian sommelier. (!) Continue Reading →
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