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Regional Italian Food And Wine Pairings - Latium Dishes And Red Wine


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Regional Italian Food And Wine Pairings - Latium Dishes And Red Wine

Author : Levi Reiss   Top Author

Submitted : 2014-01-06 17:31:18    Word Count : 428    Popularity:   Not Rated

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

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You shouldn't be surprised if the word Latium doesn't ring a bell. This region, also known as Lazio, is situated smack dab in the center of Italy and its capital is Rome, the Eternal City. As the Italian writer Silvio Negro said, "Roma, non basta una vita," Rome, a lifetime is not enough. Just so you don't get the wrong idea, he wasn't talking about the wine. A long, long time ago Rome was home to a great wine, Falernian, a sweet white wine that poets praised. I think you'll enjoy the Latium specialties and their wine pairings described below. You may even want to serve them at a toga party.

Carne alla Pizzaiola (Beef Pizzaiola) is based on round steak with fresh tomatoes, oregano, olive oil, garlic, and chopped parsley. Some people add chopped olives and anchovies. Among the suggested wine pairings are Cerasuolo di Vittoria DOCG from Sicily, Rosso Piceno DOC from The Marches, and Sangiovese di Romagna DOC from Emila-Romagna.

Coda all Vaccinara (Stewed Oxtail with Celery) calls for a cup of red wine to go with two pounds of oxtail. Many people like to select a white wine to keep the sauce from being too dark. You may want to parboil the celery for the same reason. In any case, don't use a "cooking wine". In fact, you should never ever cook with a wine that you won't drink. Many experts suggest going with a Barolo DOCG from Piedmont. I would look for a Cesane del Piglio DOCG, which was awarded this sometimes prestigious designation in 2008. It is the first Latium DOCG. If you don't feel like paying for the letter G (as in guaranteed) try a Cesane di Affile DOC or a Cesane di Olevano Romano DOC.

Porchetta (Roast Suckling Pig) is a great party dish, but it's hard to prepare and does take a long time to cook. Potatoes and onions cooked in the drippings are just delicious. Recommended wine pairings include Abruzzi Montepulciano d'Abruzzo Colline Teramane DOCG, Chianti Classico DOCG, and Vino Nobile di Montepulciano DOCG. Or you can go local with the Cesane del Piglio DOCG.

Another great Latium dish is Saltimbocca alla Romana (Veal and Ham Rolls), which stars veal scallops, sliced prosciutto, and white wine. Saltimbocca is not as hard to make as the suckling pig, but its preparation is somewhat tricky. Among the suggested wine pairings are Cesane del Piglio DOCG, the Piedmont Barolo DOCG, or a Tuscan Brunello di Montalcino DOCG.

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Levi Reiss has authored or co-authored ten computer and Internet books, but prefers trips to Italy and drinking fine Italian wine. He teaches computers at an Ontario French-language community college. Visit his Italian travel website www.travelitalytravel.com and his global wine website www.theworldwidewine.com featuring weekly bargain wine reviews.

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