Traditional Italian Food And Wine Pairings Red Wine And Calabria Dishes

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Traditional Italian Food And Wine Pairings – Red Wine And Calabria Dishes

by

Levi Reiss

Calabria is the toe of the Italian boot. It is located in the southwest corner of Italy, with 500 miles of coastline on the Ionian, Mediterranean, and Tyrrhenian Seas. This region has belonged to so many other countries over the years, leading to quite a variety of local specialties. When you taste the delicious local food you wouldn\’t think that Calabria\’s soil tends to be poor.

Alici a Beccafico (Anchovies Beccafico style) is considered a main dish, but some prefer it as an appetizer. Others avoid anchovies altogether; If you ask me they are missing out on many tasty, albeit salty, dishes. You begin preparing this dish by gutting the anchovies and soaking them in a dry white wine. Then you stuff them with a combination of stale, crust less bread garlic, grated Pecorino cheese, and some spices. Then you fry them. Suggested wine pairings include Sangiovese-based wines for example Chianti DOCG from Tuscany.

Calabria is really known for great vegetables. Make sure that you try Melanzane Fritte con Mozzarella e Olive (Fried Eggplants with Mozzarella and Olives). Besides the title ingredients this recipe calls for tomatoes, onions, herbs, and spices. As always, you should salt the eggplant to remove the bitter juices. Even if you are not a vegetarian you\’ll enjoy this dish with an Italian Pinot Nero or one of the many Barbera DOC wines from Piedmont.

Costolette d\’Agnello alla Calabrese (Lamb chops Calabrian Style) is easy to make and simply delicious. Besides the chops you\’ll need ripe tomatoes, an onion, green olives, sweet peppers, olive oil, and some spices. After you\’ve prepared the veggies, this recipe is fairly quick. Among the suggested wine pairings are Chianti DOCG, Chianti Classico DOCG, or Brunello di Montalcino DOCG from Tuscany, and Barolo DOCG from Piedmont.

Cinghiale all\’Aspromonte (Wild Boar Aspromonte style) is a local specialty. Hang the boar saddle, remove the rind, finely chopped bay leaves, oil, salt, and pepper and cook on a spit meat, basting it with the juices until done. Somehow, I don\’t think making this delicious dish is as simple as it sounds. Enjoy with a Vino Nobile di Montalcino DOCG, a Cabernet Sauvignon based Super Tuscan from Tuscany, a Barbaresco DOCG, or Barolo DOCG from Piedmont.

Capretto Farcito (Stuffed Spring Kid) is an unusual but delicious local specialty that is often served at Easter. The meat is boned and then stuffed with pasta and the giblets and baked. Enjoy this dish with an Aglianico del Vulture DOC from the neighboring region of Basilicata, a Taurasi DOCG from Campania, or a Torgiano Rosso Riserva DOCG from Umbria.

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

theworldwidewine.com

features a weekly review of $10 wines and a whole lot more. Visit his Italian travel website

travelitalytravel.com

.

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