Thursday, March 8, 2018

Venice Verona and Vinitaly

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The GRAND CANAL
 
VENICE
 
 
ITALY
 
2001
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Waiting For The TRAGHETTO
 
 
The GRAND CANAL
 
 
VENICE
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Me and Cousin Joe
 
An OSTERIA
 
 
VERONA , ITALY
 
 
2003
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At The BOTTEGA Del VINI
 
 
VERONA , ITALY
 
 
During Vinitaly April 2003
 
 
Cousin Joe half in Photo
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The ARNO RIVER
 
FLORENCE
 
 
ITALY
 
 
 
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CUGINI
 
 
COUSINS JOE and TONY
 
 
VERONA
 
 
ITALY
 
 
2003
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At The BOTTEGA Del VINIVERONA
 
with Cousin Anthony Bellino
 
Joe Macari , Frank, and Me
 
During VINITALY  2003
 
 
ITALY
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BAR at The BOTTEGA Del VINI
 
 
VERONA
 
 
ITALY
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With GIAMPAULO MOTTA
 
 
at The BOTTEGA Del VINI
 
 
VERONA , ITALY
 
 
2003
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SEVARINO BARZAN
 
 
Owner of The BOTTEGO Del VINI
 
 
VERONA   2003
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The DUOMO
 
 
FLORENCE
 
 
ITALY
 
 
 
 
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PIAZZA SAN MARCO
 
 
 
VENICE
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Having a CAMPARI
 
 
with Frank and Cousin Tony
 
 
At FLORIAN'S CAFFE
 
PIAZZA SAN MARCO
 
 
VENICE
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Joe Macari , Giovanni Folnari
 
Me and Cousin Anthony
 
 
at VINITALY 2013
 
 
VERONA
 
ITALY
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SUNDAY SAUCE
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Wednesday, March 7, 2018

Sebastiano Rosa Gaja and Bellino in New York

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Sebastiano Rosa and Author Daniel Bellino Zwicke

at WINE SPECTATOR GRAND TASTING in NEW YORK


Sbeastiano is a Partner at Agricola Punica in Sardegna and form Winemaker of the Legendary Italian Wine SASSICAIA from Bolgheri on the coast of TUSCANY .


Daniel Bellino-Zwicke is widely known as one of New York's Top Italian Wine Guys, and the Best Selling Author of such books as SUNDAY SAUCE and Grandma Bellino's Sicilian Cookbook .   .



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SEBASTIANO ROSA Drinking some wine He made, 

The 2007 SASSICAIA
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A SIX - PACK of SASSICAIA 1985

Precious Stuff !!!






SEBASTIANO ROSA

TASTING SASSICAIA



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AGRICOLA PUNICA

SARDEGNA



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Tuesday, March 6, 2018

Italian Wine and People

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BAROLO

ODDERO

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GATTINARA TRAVAGLINI

BAROLO SERRALUNGA FONTANAFREDDA

   

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SAN LEONARDO

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G. GRASSO of ELIO GRASSO

with AUTHOR DANIEL BELLINO ZWICKE

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TIGNANELLO

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BERTANI

AMARONE

 

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Daniel Bellino Zwicke

with Old Friend LUCIANO CASTELUCCIO

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ameritexmovers_2017

MANGIA ITALIANO

MEMORIES of ITALIAN FOOD

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BARBARESCO

CASTELLO di NEIVE

Sunday, March 4, 2018

Tre Bicchieri New York 2018

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TRE BICHIERRI NEW YORK

2018

 

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Felix Jermann

with His Family's

VINTAGE TUNINA

SUPER WINE !!!

And One of The Greatest Wine Wines Ever !!!

 

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LAMBRUSCO

   

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Me and My Buddy Antonio (L)

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BORGONO

BAROLO

   

"My Favorite Barbaresco"

ALWAYS !!!

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"BELLINO & STUPINO"

The "KING of BARBARESCO" ITALO STUPINO

with AUTHOR DANIEL BELLINO-ZWICKE

Since I first became friends with the great Italo Stupino of Castello Di Neive and drank his wonderful wines, Italo's Barbaresco became my single favorite of the category. Italo's Barbaresco can "Blow Gaja's Out of The Water" though they are not nearly as well known, and by no means no where near as "Expensive" (Obscenely SO), just great Barbaresco , as was this years Gamberro Rosso Tre Bicchieri Winner, BARBARESCO CASTELLO Di NEIVE "SANTA STEFANO" RESERVA 2012 , it was outstanding.   .

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BAROLO PAOLO MANZONE

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ZENATO AMARONE 2011 RESERVA was KICK ASS GOOD !!!

The ZENATO AMARONE RESERVA 2011 was a stunning wine, and one of my top 3 Favorites of the whole show. This Amarone was perfectly in-balance and full in flavor, with inviting dark ripe fruit flavors with touches of dry figs and other robust flavors. Zenato always produces one of the World's Great Amarone wines, and this year was no eexception.    

Screen Shot 2018-03-04 at 1.19.11 PM   As, I've said, the VINTAGE TUNINA from Silvio Jermann was my favorite wine of the day, it was absolutely wonderful. The wine was full in my mouth with all kinds of tasty tropical fruit in the mouth and lots of appealing flavors I can't even explain, just to say that, "It tasted so Dam Good," and I just Loved it. Simple as that. Brilliant straw yellow in color, with golden reflections. Intense, ample, very elegant and persistent, with scents of honey and country flowers. On the palate it is dry, mellow, well balanced, with extraordinary persistance thanks to full body.

Notes on JERMANN "VINTAGE TUNINA" : 

The first tests of the field blend date back to the 1973 harvest, and the first vintage put on sale under this name and label was the 1975 harvest. For this particular grape blend, a selection is made of the best grapes which are gathered late, around two weeks after the normal harvest, on a surface of around 16 hectares of vineyard cultivated on Ronco del Fortino. The training system forms used are guyot-cappuccina, with 6000-7000 vines per hectare and with a yield of 40–60 quintals. The name, Tunina, refers to the old owner of the land on which the original vineyard is located and it is dedicated to Casanova’s poorest lover, who was a governess in Venice and who was also known by the diminutive “Tunina” (Antonia). As early as 1976 Luigi Veronelli called it “the Mennea of Italian wines” (Pietro Mennea was an athlete who competed in the 1976 Olympics in Montreal), and then it won wine of the year (1997 vintage) from Gambero Rosso and the Wine Oscar for the 1998 vintage from the A.I.S. (Associazione Italiana Sommelier). To conclude, we quote from an article by Cesare Pillon which appeared in “Civiltà del Bere” (October 2000). “…but exceptional the Vintage Tunina is, and for many other reasons. No-one until now has ever realised it, but it is the most extraordinary meditation wine in existence. Not in the passive sense (wine to drink while meditating), but in the active sense: it is a wine that makes you meditate…”

   

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SUNDAY SAUCE

Saturday, March 3, 2018

PACINO S SPAGHETTI GARLIC and OIL

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SATCH EATS SPAGHETTI




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IMPORTED ITALIAN SPAGHETTI






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COOK The SPAGHETTI




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Prepare The SAUCE

Fry Garlic with Pepperonini

in

OLIVE OIL






SPAGHETTI AGLI OLIO

Spaghetti with Garlic & Oil

Mangia Bene !




The RECIPE: 

  4  Cloves of Garlic, peeled and minced 
  1/2 teaspoon Red Pepper Flakes 
  1/3 cup Italian Olive Oil
  1 pound imported Italian Spaghetti 
  5 tablespoons chopped fresh Parsley (Optional) 


  Bring 6 Quarts of salted water to the boil and add spaghetti.

Add Olive Oil and the minced Garlic to a large saute pan and cook on low heat for 2 minutes. Add Red Pepper and cook just until the garlic starts to brown. 
Add Parsley.

Cook the Spaghetti according to directions on package. 

Once finished cooking remove from the heat and drain spaghetti in a colander, leaving about 4 tablespoons of the cooking water behind in the pot the spaghetti cooked in.

Add the spaghetti back to the pot it cooked in and add the garlic and olive oil. Mix all together. 
Serve with or without grated Parmigiano or Pecorino Romano on side.






 
RECIPE : SPAGHETTI AGLI OLIO

in SEGRETO ITALIANO 




Available in Paperback & Kindle 

on AMAZON.com
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