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Traditional Italian Food And Wine Pairings - Campania Dishes And Red Wine


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Traditional Italian Food And Wine Pairings - Campania Dishes And Red Wine

Author : Levi Reiss   Top Author

Submitted : 2014-01-01 07:38:05    Word Count : 420    Popularity:   Not Rated

Tags:   Italy, food, wine pairing, regional specialties, traditional dishes, fine wine, red, white, Italian cuisine, Campania

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Campania is the shin of the Italian boot in southern Italy. Its capital is Naples and if you don't want to "See Naples and Die" you can always visit upscale Sorrento and Pompeii, a city that was frozen in time with the eruption of Mount Vesuvius some two thousand years ago. Campania claims to be the home of pasta and pizza. As you will see, we do some pasta below.

I'm quite a l fan of Parmigiana di Melanzane (Eggplant Parmigiana) and Campania has some great recipes. Despite of the dish's name and my own personal preferences, tradition calls for more Mozzarella than Parmesan cheese. The suggested wine pairings include the local Aglianico del Taburno DOC, Monica di Sardegna DOC from Sardinia, and Rosso Barletta DOC from Apulia. If you can't get your hands on any of these I would suggest trying a Chianti DOCG or Chianti Classico DOCG from Tuscany. Remember, a DOCG is said to be a finer wine than a DOC. However, in spite of the G, there is no true guarantee. Another tasty eggplant dish is Pasta 'Ncasciata (Baked Rigatoni with Eggplant) which also includes some veal, chicken livers, and Mozzarella cheese. The full list of ingredients is rather long as is the preparation itself. Many purists use grated Pecorino cheese instead of grated Parmesan cheese. The suggested wine pairings include Latium's first DOCG Cesane del Piglio, Chianti DOCG or Chianti Classico DOCG, and Rosso di Montepulciano DOC, also coming from Tuscany.

Braciole di Maile alla Napoletana (Pork Loin with Garlic) is a recipe that requires string or toothpicks to roll up the meat and the fixings. Personaly, I am highly tempted to forget about the raisins but I'd keep the pine nuts, garlic, and capers. What about the wines? Suggestions include the local Pollino DOC, the Rosso Canosa DOC from Apulia, also known by the ancient Latin name Canusium, and the local Savuto DOC. The latter is probably the easiest one to find, unless you are lucky enough to set foot in Campania.

And now it is time for some delicious beef, such as round steak. Carne alla Pizzaiola (Beef Pizzaiola) includes fresh tomatoes, oregano, olive oil, garlic, and chopped parsley. Some people including me would add chopped olives and anchovies to the mixture. Among the recommended wine pairings you will find Cerasuolo di Vittoria DOCG from Sicily, Rosso Piceno DOC from The Marches, and Sangiovese di Romagna DOC from Emila-Romagna.

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Levi Reiss authored or co-authored ten computer and Internet books, but prefers drinking fine wine. He teaches computers at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines and a whole lot more. Visit his Italian travel website www.travelitalytravel.com.

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