Showing posts with label PROSECCO. Show all posts
Showing posts with label PROSECCO. Show all posts

Sunday, October 24, 2021

Italian Wine Dinner Montes Trattoria NYC

 



Rocca Giovani - Nebbiolo D'Alba 2019

Zeni Amarone "Barriques" 2015



I recently attended an Italian Wine Dinner at the venerable 103 year old
Monte's Trattoria in Greenwich Village, New York. The wine dinner was organized by Chef Pietro Mosconi, his sone Peter Mosconi (GM), and representatives of Moinsiuere Touton Wines of New York.

The dinner began with reception at the bar of Monte's, as we sipped Prosecco (Villa Joland) and ate a tasty assortment of Chef Pietro Mosconi's h'orduevures, which included : fresh Mozzarella wrapped with Prosciutto di Parma, roast Asparugus Parmigiano, Shrimp Oreganata, and tasty little Meatballs. The crowd, sipped their prosecco and nibbled on Chef Pietro's little treats, and engaged in spirited conversation before heading to the upstairs dining room, to sit down to 4 courses of Chef Mosconi fare. 

Out came the first course of Baked Clams, Fried Calamari, and baked Eggplant. We were served 
Zeni Lugana to go with the antipasti. Lugana is a lovely white wine from Lake Garda, Italy. The wine zone of Lugana actually is in two regions of Italy, which include both the Veneto on the east side of the zone, and Lombardia to the west. This is a bit unusaual, as wine zone are generally in on region, not two. Lugana is one of the exceptions to the rule. Lugana wines are generally mineral driven, with taste of Green Olives, a tad of salt, pears, grapefruti and green apples. 

The Zeni Lugana lived up to general rules of this lovely wine, exhibiting good minerality, with faint saline notes, Peach and Pinapple fruits on the finsish. It was a good choose for the antipasti, going escpecially well with the Shrimp and Clams, and all items of this first course. 

For the next course, we were treated to some of Chef Pietro's famous homemade pasta, which in this case was Tagliatelle with fresh shaved Black Truffles. Needless to say, the pasta was devine, and all present savored its sublime flavors of the fresh egg pasta, butter and Tartufo Nero (Black Truffles). The Tagliatelle con Tartufo was paired with a wonderful Nebbiolo from the Rocca Giovani Estate, of Monforte d' Alba in Piemonte, a premier area for Nebbiolo and great Barolo wines. 

The Rocca Giovanni Nebbiolo was a great wine to pair with the Chef's Truffle Pasta, as any Nebbiolo based wines, such as; Barolo, Barbaresco, or Nebbiolo D' Alba such as this wine, Nebbiolo with Truffles (Tartufi) is one of the World's Greatest of all food and wine pairings, and this was no exception. The Rocca Giovanni Nebbiolo was a a textbook Nebbiolo D'Alba, with a good stron g rubby color, smelling of Violets and Rasberries, and a hint of spice on the nose. The fragrance was quite lovely. In the mouth, the wine was full of Dark Cherry and Strawberry flavors, with a tad of Licorice and other faint spices. This was a classicly made Nebbiolo D'Alba, that made a perfect accompaniment to the Truffles and fresh pasta. "So, good. Thanks Chef Pietro."

After our tasty truffle pasta with Nebbiolo, we relaxed for a few minutes, chatting about the dinner, the food and wines, and whatever other conversation were occuring around the room.

For the main course, their was a choice of either broiled Salmon, or Chef Pietros famous Braised Short Ribs of Beef with polenta. Now I can not figure for the life of me, why would anyone choose Salmon over the chef's awesome braised Short Ribs, especially when Amarone was to be served with the main course. "OK, I get it. Yes, I realize there are people who don't eat meat, thus opting for the salmon. Sorry guys, your loss." As for me, you know I ordered the Short Ribs. 

And so, a little while after finishing our pasta course, out came the main (secondo) and a gorgeous plate of braised Short Ribs of Beef, with sof polenta was set down in front of me. The wine guys had already poured Amarone into my previously empty wine glass, and it was "Let the games begin." Yes, they had already begun almost two hours ago, but hey, here I was with my Chef Mosconi made Short Ribs and a glass of Amarone.

Well, I already knew how amazingly succulent and tasty Short Ribs of Beef cooked by Chef Pietro Mosconi are. I have had them dozens of times, and they are without question, one of my favorite things to eat in this whole wide World. And I've eaten at all of the great restaurants in the World, including in : Paris, Rome, Venice, New York, Florence, Hong Kong, Bangkok, Saigon, Verona, Havana, San Francisco, New Orleans, and? Need I go on. No, It's quite hard to think of anything tastier than these tasty Braised Short Ribs. Well, Foe Gras at Polidor, maybe? I don't know? Kind of close, but I'm goign to have to give the Short Ribs a slight edge. 

Now, I'm eating the Short Ribs, and so you know, just how amazingly great they are? As great as anything could possibly be. Now how about the wine werved with them? The Amarone from the House of Zeni, Bardolino, Italy, on the shores of Lake Garda. Thsi wine is Zeni Amarone "Barriques" 2015 ... And what an Amrone it is. From the very first sip, this wine blew my mind. It was phenonminal, and one of the best Amarones I have ever had, including the one that I hold as the greatest Amarone I ever drank, which would be the Zenato Amarone Reserva 1981 vintage that I drank in 2005, when that wine was 24 years old, and perfectly cellared in the cellars of Barbetta Ristorante on 46th Street in New York, NY ... 

Now that wine was much older, and you have a different experience with an older aged wine, than with a wine much younger. But all I can say, is that the Zeni Amarone 2015 was a wine that is in perfect balance, super tasty, and a absolute pleasure to drink. "I loved it."

Now if you know me, you will know that if I say things like, "the wine was perfectly balanced, tasty, and that I loved it." you will know that the wine in question is a wine that is just about a perfect wine, and I don't need to go into a bunch blibber blabber, in describing the wine. But in addition to saying it was in perfect balance and that I loved it, I will tell you that it was full of wonderful black fruit taste, with hints of exotic spice, and Desert Dates notes. This wine was a gem, and I can't wit until I drink it again.

After all that, I'm starting to fade. Chef Pietro treated as to a tasty poached pear with Mint Zabiglione Sauce for dessert. This lovely dessert was paired with a Moscato d' Asti Santo Stefano 2020 from Ceretto. The Moscato was quite nice, with good acidity to balance the sweetness, and tasty peach and appricot flavors that dominated its wonderful flavor profile. And yes, it paired perfectly with the Poached Pear Zabiglione dessert from Chef Pietro. 

So, the dinner was quite wonderful. A great menu from Chef Mosconi, wonderful wines from 
M. Touton Wines of New York, good friends and conversation in one of the great Italian Restaurants of New York, the 103 year old and still going strong, Monte's Trattoria, headed by Chef Pietro Mosconi and his son Peter. Thanks guys. We loved it.





... Daniel Bellino Zwicke, October 23, 2021

NYC








Zeni LUGANA Vigna Alte

2020



Gaetano Zeni, referred to as Nino by everyone, was the real innovator of the modern era of the winery: a number of small and big changes initiated by him lifted the winery to its level of today. It was Nino who decided to move the production in the 1950s from the small winery in the historic centre of Bardolino to its present location,with more space and improved practicality, in the hills above the village with a spectacular view of Lake Garda. In the new winery he also decided to establish the wine museum to promote the culture and the story of wine growing and wine making. The philosophy of the winery, which was implemented by Gaetano Zeni, is pursued today with the same enthusiasm and dedication by his children Fausto, Elena and Federica and includes in particular the meticulous selection of both vineyards and grapes. The separate vinification of the grapes from the different wine areas is today still one of the fundamentals of the winery, giving the wines local character and high quality. The continuous improvement both in the production processes and in the winery’s management enabled the winery to obtain the UNI EN ISO 9001:2000 quality certification.













Ceretto Moscato di Asti "Santo Stefano" 2020








POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE













Wednesday, March 3, 2021

Drinking The Amalfi Coast

 




Vineyards on The Amalfi Coast




DRINKING The AMALFI COAST

WINE, ESPRESSO, LEMONADE, LIMONCELLO, CAMPARI, and ?


"ROME 1st" !!!



Piazza d' Popolo

Roma 




Drinking the Amalfi Coast, Capri, Positano, Napoli, what do you drink? Well there’s always wine. Yes wine, Campari, an Aperol Spritz, Prosecco, Mineral Water, Cappuccino, Espresso, and you must drink some Lemonade, for after all, you’re in The Land of Lemons of the Devine Coast of Amalfi. Or if you’re on Capri, Ischia, Sorrento or Salerno, or the Capital City of Napoli, it’s all the same. All the same of what you might drink, what the locals drink, business men, travelers, tourists, whoever.

    Yes, you will drink Cappuccino and Espresso, it’s good all over, and every Barista takes pride in his coffee making skills and prowess. And when it comes to Espresso, the Neapolitans are the World Champions of making it and drinking it. Espresso that is.

   And if on your trip to Positano, Capri, Sorrento, wherever your destination is down there, if you’re in Napoli, try and go to the Gran Caffe Gambrinus for one of the great cafe experiences of your life. The Gran Caffe Gambrinus is heir to the great Neapolitan coffee tradition, for coffee and the art of making and drinking a proper Espresso, is at its highest level in Gambrinus. Espresso in Napoli is rooted in ritual and the habits of each social class. There is a phenomenon in this habitual ritual that makes the simple moment of refreshment an opportunity for culture and socializing. You will experience a moment of great pleasure as you partake in this esteemed ritual known as espresso. But not just any Espresso, but a Neapolitan one. And while at Gambrinus, drinking your Cappuccino, Espresso or Special Gambrinus Caffe, why not treat yourself to a Sfogliatelle as well? 

   All over the Amalfi Coast, in Naples, and especially popular on the Isle of Capri are Lemonade Stands. It stands to reason that with all the Lemon Groves you find on Capri, in and around Sorrento, and in Minori, Maiori, Atrani, and Amalfi, that they’d be serving that refreshing lemon based drink, Lemonade, yes they do. Though lemons are grown all over the coast and on the islands, there seems to be two places that you see Granita and Lemonade Stands more than in other parts of Italy,  and those two places are in Napoli and on the Isle of Capri. And when it comes to me personally, I always remember that first Lemonade I ever had there, and that was the Lemonade Stand on the Piazzetta of the Piazza Umberto that’s right there before you, when you get off of the Funicular of Capri, if you happen to be taking it. And if you do take the Funicular from the bottom at Marina Grande, once up are at the top and your ride is over, the first thing you’ll see when you exit the Funicular is that Lemonade Stand that is so very inviting on a hot Summer day. So, just as I did on that day in the Summer of 1988 when I had my first, I got a glass of Lemonade. I got off of the Funicular, saw the Lemonade Stand and I couldn’t resist. I got myself a nice cold refreshing Lemonade made with the Lemons of Capri. Later on, in the trip (1988), I’d have my first Limoncello, that hugely famous after dinner drink made with the local Lemons. So, you see, it’s usually the littlest things that I love most when I travel. Like that lemonade on Capri in the Summer of 1988, my first Campari, Aperol Spritz, and most recently a lovely liquor made in these parts called Finochietto (Fennel Liqueur), that the waiter brought for me and my cousin Tony, after dinner at Z’Antonino one night in Sorrento. Wow, I went nuts when I tasted this wonderful liqueur for the first time. It was a revelation. I never had it before, and I absolutely loved it. So much so that when we finished dinner and took a little walk, as we passed by a Salumeria that sold Limoncello, Amari, and other liqueurs, including Finnonchietto, I just had to get a bottle, and so I did (8 Euros).

   So, now as we talk of drinking on the Amalfi Coast, we come up to the subject of the Aperitivo and Aperitivo time on the Amalfi Coast or anywhere in Italy for that matter. Well, what is Apertivo anyway you say? Aperitivo is a drink that you have before dinner, and is meant for socializing as well as getting your palate going for the meal to come. Most often when you go for Aperitivo (aka Aperitif) and order a drink at the traditional aperitivo time (late-afternoon & early-evening), the waiter will bring you some little snacks along with your drink (Aperitivo). The snacks might be as simple as a bowl of Potato Chips and Olives. In addition, some places might serve canapes (crostini) with various toppings, all for the price of the drink. The most popular forms of Aperitivo drinks are anything made with Campari or Aperol, such as Campari & Soda or OJ, a Negroni, or Aperol Spritz. Prosecco or any wine at the aperitivo hours are also considered as aperitivo drinks. You can get any other cocktails made with Vodka, Gin, Rum, Whiskey or other forms of alcohol other than Prosecco, wine, Campari, or Aperol, but these cocktails may be quite a bit more expensive than the traditional Aperitivi.

   On a recent trip to Rome and the Amalfi Coast, I partook in the delightful ritual of Aperitivo on numerous occasions. It was quite wonderful sharing this ritual with my cousins Tony, Mimmo, Marta, and friends in Salerno, Sorrento, Positano, and Vietro Sul Mare. My trip started off in Rome for a day before I hopped on the high-speed train to Napoli the next day. After landing in Rome, checking into my hotel, I took a shower and then a nap. Well, more than a nap, I fell asleep for 6 hours. I finally awoke and hopped in the shower again.

  Once I showered and got dressed for one more evening out to my beloved Roma, I had a plan. My plan was to walk over to the Metro stop and take a train to near the Piazza Spagna where I would go walk around and enjoy a bit of time at this one of Rome’s most popular spots. I walked up The Spanish Steps, taking pictures along the way and enjoying the scene before me; the people and that view from atop the Spanish Steps is absolutely magnificent. I stayed there to enjoy it for a little while. So, now onto the second phase of the plan.

   After spending a half-hour enjoying the Piazza di Spagna, my plan was to walk over to the Piazza di Popolo from there, a short 8 minute walk away. Yes, my plans included going to Piazza di Popolo to see the beautiful little twin churches of Santa Maria Maracoli and Santa Maria Montesanto and to have an Aperitivo at Rosati afterwards. After that, I’d go on to dinner. So after leaving the Spanish Steps behind I made my way along to the Via Babuino leading me to my destination of the Piazza di Popolo and all its offerings.

  When I arrived about 10 minutes later, I walked towards the Fountain of Neptune to get a good view of the Twin Churches. I took a few pictures of the churches, then asked a couple if they would take a picture of me in front of them. They took a couple nice pictures that are now part of my wonderful memories of that day, and even back to 1985 and 1986 in Rome. After taking pictures of the two churches and the Piazza and myself, I went over to the churches to go inside. The Chiesa Santa Maria Miracoli was closed, but the doors to Santa Maria Montesanto were open, and there was a Mass being conducted. I went in and sat down to relax there. I listened to the priest and parishioners as they responded to the priest. I said a few prayers for my sister Barbara, myself, my Brothers Jimmy and Michael, and their loved ones, and then I left the church.

  After my time at the churches I walked across to Rosati for my little aperitivo. I took a seat at a table outside to watch the World go by the Twin Churches and life on the Piazza Popolo. I ordered a Campari Soda and the waitress brought it to me along with Olives, Potato Chips, and Canapes. And yes, I sat back, sipped my Campari and watched the World go by. I had quite a nice little Aperitivo Time at Rosati and then it was on to dinner.

  Drinking? You can’t talk about drinking in Italy without talking about wine. On this recent trip I was briefly in Rome where I drank Frascati with dinner that night, followed by an Amaro of Capo di Stato digestive from Calabria.






Atrani / Amalfi



"Now The AMALFI COAST"


   Now, down to Campania and the Amalfi Coast and the wines down there. This area has some wonderful wines that are sure to please all. There are a lot of very good white wines, as there should be with all the wonderful seafood available and simply for the fact of the heat and being on the coast in Summer, for many people, white wine is the way to go. The White Wines of the area are some of the finest in Italy, in wines like; Greco di Tufo, Fiano di Avellino, Coda, Falanghina, Biancolella, and a few others, with these being the main ones as well as being the most popular. When it comes to reds, Aglianico is King, especially in the form of “Taurasi” the most prestigious red wine in all  of Southern Italy. The red grape Palumbo, also known as Piedirosso which makes up the local wine that is called Lacryma Christi, meaning “The Tears of Christ.” This grape makes wonderful fruity wines as is in the case of Lacryma Christi. Yes, Aglianico is the most renowned red grape varietal of the region, but the grape Piedirosso and the wines that it makes up, they are not far behind in stature. The more famous wines are made with Aglianico, the grape that makes up the famed Italian wine known as Taurasi.

   There is a most lovely legend that goes along with the wine Lacryma Christi, which can be found as either white or red wine. As the legend goes, when Saint Lucifer (the Devil) was cast away, he took a piece of Heaven with him. When Christ first saw the Bay of Naples, he recognized it as the stolen piece of Heaven and he wept over its loss. It’s said that as Christ wept, where his tears landed on the slopes of Mount Vesuvius is where the grapes that make up Lacryma Christi first sprang up from, and these are the grapes that sprung from the Tears of Christ. So the legend goes, and it’s quite a lovely one at that.

   After dinner, many people will have a Limoncello, a liquor that is synonymous with Capri and The Amalfi Coast of Italy. This liquor made with the abundant Sfusato Lemons of the Amalfi Coast is a long standing after dinner ritual on the Isle of Capri, in Sorrento, and all along the coast, however, some as myself prefer to have an Amaro Lucano or Rucolino which I recently discovered on my stay in Ischia this past Summer, and just fell in love with this unique Amaro made with Rocket (Arugala) as the main ingredient, along with lemon peels, and various roots and herbs, as all amari have their very own, highly guarded “secret recipes.” Amaro Rucolino has been made on the island of Ischia by the Savastano family since 1880. I just  love it. The previous year, while having dinner at Trattoria Antonino in Sorrento one night with my cousin Tony, the waiter brought us some nice after dinner drinks when we were finished with our meal. First he brought us each a Limoncello which everyone drinks after dinner in Sorrento. And after that, the kind sir brought us something I’ve never had before. He gave Tony and I each a little glass of Finocchietto liqueur made from wild fennel. Not nearly as famous as Limoncello, Finocchietto is better known to locals, and is just one more wonderful thing about the area. It’s quite tasty, and a delightful way to end any meal on the Amalfi Coast. And I say that it’s always wonderful to make another nice new discovery, isn’t it?

  So you see, drinking in Napoli, Capri, and the Amalfi Coast, is a very pleasant pastime, whether drinking Cappuccino in the morning, Espresso later in the day, Lemonade, or Limoncello, local wine, a Negroni, Campari, or Aperol Spritz, you’re going to have a good time. You have to? You’re in Amalfi so enjoy it.




EXCERPTED From POSITANO The Amalfi Coast Cookbook & Travel


Daniel Bellino Zwicke







POSITANO

The AMALFI COAST

READ of FOOD WINE

SWIMMING SIGHTSEEING

And The ART of DOING NOTHING

In BESTSELLING AUTHOR DANIEL BELLINO'S LATEST

POSITANO The AMALFI COAST COOKBOOK / Travel Guide











Me and Vincenzo

Author Daniel Bellino Zwicke

with Vincenzo Manzo

VILLA MARIA

MINORI, ITALY






Tuesday, February 25, 2020

Venice Carnevale What to Do WineBars ItalianWine Prosecco



CARNEVALE

  VENICE ITALY

 



VENICE

  CARNEVALE in GREEN





CARNEVALE VENICE

2020

VENENZIA 

ITALIA


 

VENICE

ITALY


CLASSIC VENICE

The MOLO Looking to San MAGGIORE


floriansExterior

During CARNEVALE

CAFFE FLORIAN is "A MUST" !






VENETIAN CARNEVALE 2020

"WILL IT SNOW" ?''





By The BRIDGE of SIGHS

VENICE

CARNEVALE 2019


.


SANTA MARIA delle SALUTE

VENICE



VENETIAN SEAFOOD RECIPES



The FEAST of THE 7 FISH"

AFTER YOU VISIT VENICE"

Relive Your VENETIAN MEMORIES

With VENETIAN SEAFOOD RECIPES 

In The FEAST of The 7 FISH

by Daniel Bellino Zwicke




The WINE BARS of VENICE

ULTIMATE GUIDE 

by BEST SELLING ITALIAN COOKBOOK AUTHOR



 


Visiting VENETIAN BACARI (Wine Bars)

Are a "MUST DO"

During CARNEVALE in VENICE

SEE THE ULTIMATE VENETIAN GUIDE to The BACARI of VENICE





And YOU'LL WANT to GO to HARRY'S BAR

"ANOTHER VENETIAN MUST DO"



by BEST ELLING ITALIAN COOKBOOK AUTHOR

Daniel Bellino Zwicke



Inside HARRY'S BAR



READ CASANOVA'S VENETIAN SEDUCTIONS


AND ?


Do SPADE

CASANOVA'S FAVORITE CAFFES & WINE BARS


VENICE




GIACAMO CASANOVA


GUIDE to the WINE BARS (Bacari) of VENICE







The MOLO

CARNEVEALE



A BRIEF HISTORY of VENETIAN CARNEVALE



The origins of the Venice Carnival date back a very long time, but it is not one hundred percent clear when this would have been. Most sources mention 1162 when Venice celebrated the victory against the Patriarch of Aquileia, while other sources claim that the Doge Vitale Falier (the chief magistrate in the former republic of Venice) and the government of la Serenissima allowed the poor people already in 1094 to enjoy a short period of fun and festivities. Over time, the event has appeared and disappeared, and the festival and the use of masks even became strictly forbidden in 1797 under the rule of the King of Austria. It reappeared gradually in the nineteenth century, but only for short periods and mainly for private parties. It was only since 1979 that the event became organized in the current way. At that time, the government and some Venetian associations (such as Teatro La Fenice, the Venice Biennale and other tourist organizations) decided to revive the history and culture of Venice.














Nobody knows why Venetians began wearing masks. One of the scholars claims that it was caused by the extremely rigid class system ruling in Venice, especially that during carnival the usual order was overthrown: the poorest beggar could pretend to be the richest man. 






The tradition of masking has a long tradition in Venice. All the way back in 1268, a law even was passed to ban—of all things—putting on masks and throwing perfumed eggs!
By the time of the Renaissance, masks were a fixture of Carnevale celebrations. By the 16th century, the popular Commedia d’Arte troupe performed slapstick comedy in the piazzas of Venice—while masked. Believe it or not, though, masking was hardly just a Carnival tradition.
By the 18th century, Venetians were allowed to wear masks for six months a year. And they took advantage! Black velvet masks, for example, would be worn in “houses of ill repute”—especially gambling parlors—to shield their owners’ identities, as shown in the painting here.
Not quite. By the 18th century, Venice’s Carnevale festivities were going downhill. With the Austrian conquest of Venice in 1798, mask-wearing—as well as Carnevale—were all but finished. In the 1930s, Mussolini banned the celebrations altogether.
So what changed? In 1979, a group of Venetian artisans banned together to restart Carnevale. If that seems like a ploy for tourism, it was—and it was one that worked. Today, about 3 million people travel to Venice every year for Carnevale. The 1970s are also when the long-forgotten art of mask-making was restarted. 
Today, Carnevale in Venice is a huge celebration that goes on for two weeks. While many events—particularly the opulent masquerade balls—require invitations and have steep ticket prices, many others, like the candle-lit parade of boats, concerts, and street performances, are free and open to the public.




A VENETIAN MASQUERADE BALL

VENICE

Painting by Pietro Longhi









Masked Revelers dressed in Traditional Costumes

At the MODERN DAY CARNEVALE


of VENICE




CARNEVALE

VENICE, ITALY





SUNDAY SAUCE

WHEN ITALIANS COOK







Piazza San Marco

by CANALETTO











The RIDOTTO

by Francesco Guardi

Venenzia 


















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