our country hotel in Assisi
I just got back from Italy and I want to go back right now.
Piazza Navona, Roma
Happens every time. It is never enough. Perhaps even living there is never enough (it wasn’t when I DID live there!).
What is it about that country? Okay, I’m second generation Italian-American. So there’s that this-feels-like-home phenomenon. But STILL. The small groups that I lead there are Americans from different descents, and they, TOO, want to stay for extended periods of time.
my group with the proprietors of our Assisi hotel
Italy is the charming country. It’s the beauty. The food…
Siena lunch: ravioli w crispy pancetta
Every Italian is thrilled with fresh porcini season…here at Mastro Donato In Testaccio, Roma
…the differences between regions. Differences between cities, towns. The food…
pizza at Mercato Centrale in Firenze
…Striking mountains. Lush hills…
hills in Tuscany
…Stunning coastlines. Coffee…
…History. Monuments. Art…
Venus by Botticelli at Uffizi Galleries in Firenze
Bistecca Fiorentina in Firenze
…Philosophy of life.
And it’s shaped like a boot. What other country is clever enough to be shaped like something so recognizable?
On this recent trip, my group and I tasted the food of Tuscany, Umbria and Lazio. We dove particularly deep into Firenze, Roma, and Chianti country. I brought back many new recipes from these experiences, and am inspired to recreate many more.
One of my favorites is below. We visited a small winery in the Chianti Classico region, where they served us lunch. The star of the menu was pasta cooked in Chianti wine. Delicious! And so simple. See the recipe below and do try it. Enjoy! Ciao for now…
pasta cooked in Chianti for our wine-tasting at Brogioni Maurizio Montefioralle
Maurizio, the producer, telling us about the process of wine-making
Pasta Cooked in Chianti Wine (serves 2-3)
1/2 cup chopped pancetta (or bacon)
2-3 tablespoons olive oil
1/2 lb. cut pasta, such as fusilli or farfalle
3/4 cup Chianti wine or favorite dry red wine
1/4 cup grated parmigiano or pecorino or combination
4-5 fresh sage leaves, diced, stems discarded
salt & pepper to taste
Place a pasta pot of water on the heat. Bring to a boil. Meanwhile, place the olive oil and chopped pancetta in a small frying pan. Cook until pancetta cooks through and browns a bit. Reserve in pan.
When water has boiled, salt water well, add pasta and cook until almost done, just before al dente or to al dente (softness of your cooked pasta is up to you, but Italians don’t like it too soft…pasta will cook some more in the wine).
Start heating wine while pasta is boiling. Pour wine into a sauté pan with at least 2-inch sides. Bring wine to a simmer. Add a pinch of salt to wine. When pasta is al dente, scoop out with a strainer and add pasta to the wine. Let it cook in wine at a lively simmer, stirring, for about 2 minutes until wine is mostly or all absorbed. Take off the heat, or transfer pasta to a bowl.
Season with salt and pepper. Pour in pancetta with its oil. Sprinkle and stir in cheese. Sprinkle and stir in diced sage leaves. Stir to combine. Serve.