Bellino on Chianti

CHIANTI

VILLA CALCINAIA

GREVE

Chianti! Chianti is Sacred Nectar of the Gods. Being so, Chianti should thus be treated accordingly to its exalted status, being deserved of society’s highest accolades that is Chianti’s due. Since its creation by the Baron Ricasoli in the 1870’s, Chianti has been held in the highest esteem and prestige. In its existence it has had a bit of a bumpy road in terms of quality and prestige for a portion of its history. This bumpy road or shall we say low-point for Chianti took place around the early 1960’s and into the late 1970’s, a period of about twenty-years. The Chianti of Chianti Classico in these years was pretty much; thinned-out, characterless, commercial wine of quantity rather than quality. It was all about producing as much wine per acre, that was possible, with pretty much a disregard for quality, large quantities of insipid, weak nondescript wines instead of wines with proper concentration, substance, and character. At the time (1960-1981), this was pretty much the case for most wines of Italy, not just Tuscany and the region of Chianti Classico. This being said, there was always a small percentage of top quality producers that never strayed to the negative side. These producers (wine estates) always produced good top-level wine outside of the majority of those producing a inferior product (Chianti). It’s just that at the time, the majority of the Italian wine industry was going for the money. It was more profitable to produce higher quantities of inferior wine, than to produce smaller amounts of higher quality Chianti, and so this is the way thing went for some time. Most likely it was not just that those making Chianti in this low-period may have wanted to make better quality Chianti, but the market which included the United States as the primary customer, along with Italians in Italy didn’t expect it. Once some estates started turning out lower quality Chianti, there was a snowball affect and so it seems, most Americans buying Chianti in the 50s, 60, and 1970s just expected Chianti at a cheaper price, of acceptable quality, and in the ubiquitous straw-wrapped wine-flask that was Chianti at the time was famous for, cheap and in its expected Straw Bottle. This is what the larger Chianti buying public, and even if there was higher quality Chianti, and there was some, most consumers just wanted the cheap stuff. One of the most influential figures in the history of Chianti is the Italian statesman, Bettino Ricasoli who created the Chianti recipe that would later be canonized in DOC regulations. The Ricasoli family traces their lineage in the Chianti region to Lombard barons who ruled during the 11th century. The family estate in Brolio is located in what is now known as the heart of the Chianti Classico region in the province of Siena. Orphaned at a young age, his family estate was crippled with debt and in disarray shortly after Ricasoli got married. Restoring the estate and its vineyard became his primary focus. Ricasoli traveled throughout France and Germany, studying the latest winemaking methods and brought back with him vine cuttings of new grape varieties. He began to experiment in his vineyard and cellar on which grapes produced the best wines at his estate. His work eventually settled on a blend of three Tuscan grapes-Sangiovese, Canaiolo and Malvasia.

CASTELLO BROLIO

The BIRTHPLACE of CHIANTI

   I myself am on, and have been on a personal quest to have the laws governing how Chianti can be made. If I could make Chianti, what would I do? How would I make it? What style, thick and concentrated, thin and light, or somewhere in-between? Would I allow non-traditional secondary grapes of Cabernet Sauvignon or Merlot? “Certainly not! That would be most sacrilegious.” Number one, in molding what many consider to be a real and true classic Chianti, “you never ever allow, Merlot, Cabernet, Syrah or any grapes that are not native or traditional to the Chianti Classico zone into the mix (the blend of Chianti). As anyone who know a little about Chianti, they know that the primary grape of this storied wine is Sangiovese and from the beginning Chianti has always been a wine made with a blend of 3 or 4 native grape varietals with the primary grape being Sangiovese with small amounts of native grapes making up the remainder of an estates Chianti Classico. The secondary grapes to the primary grape of Sangiovese (75-100%) should only be either; Canaiolo, Colorino, Ciliegiolo, Trebbiano, or Malvasia Bianco, or Malvasi Nero, with any of these grapes being added singularly or in any combination the vintner chooses. The percentage of white grapes allowed since 1984 is a maximum of 6% as opposed to the once ridiculous about of 30% in the sixties and seventies. The allowance of up to 30% white grapes was the major factor in bringing about the bad reputation that Chianti garnered during those dismal years when the quantity of wine made (bulk) was favored over quality in smaller numbers of production in much of Italy. Luckily there were producers like the Antinori family who started making great wines in the Chianti Classico zone which could not be labeled under the Chianti D.O.C. but as Vin di Tavola (the lowest designation, though these wines were of Superior quality), in the wines; “Solaia” which was made primarily of Cabernet Sauvignon with about 20% Sangiovese and “Tignanello” which was made of 100% Sangiovese in its first vintage in 1971. After the first vintage of Tignanello a percentage of Cabernet Sauvignon (15-20%) was added a couple years later and Tignanello became and was designated a Vino di Tavola which most people know as Super Tuscan. So that very first vintage of the now famous Super Tuscan wine called Tignanello, was originally classified as a Chianti Classico. The Marchese Piero Antinori began making Tignanello in the Chianti Classico region along with “Sassicia” from his vineyard on the Tuscan coast of Bolgerhi. These wines were instrumental in elevating the wines of Tuscany, in that by making these high quality wines and inspiring other producers to do the same. So, the act of making exceptional quality wines in and around the Chianti region, which were not Chianti’s but Super Tuscans, was the factor that sparked the beginning of better and better Chianti’s over time.

   The last two dates of 1984 and 1996 in which we see the governing bodies changing the laws governing the production of Chianti. These laws forced producers to make better Chianti. These laws which allowed producers to completely eliminate white varietals from Chianti and not allowing more than 6% white grapes was the main factor to improving quality in the wine, while at the same time allowing up to 15% of other varieties such as Merlot or Cabernet and the allowance of making a Chianti from 100% Sangiovese, thus allowing a Chianti that is not a blended wine, if a producer so chose to make Chianti in this fashion. These two new amendments gave way to radically changing what a Chianti was, now, what many believe to be more of a Super Tuscan than a true Chianti. Chianti’s made of solely 100% Sangiovese or those made with 10 to 15 percent Merlot or Cabernet Sauvignon would lose much of the general character that a “True Chianti” should have in order for it to really be Chianti and not just to say it is Chianti when it really is not. It’s really a Super Tuscan, which is fine, just to label it, or say that it is Chianti, when it really is not. I must admit that at the time the laws first allowed the addition of these International varieties, I was quite excited and thought that this was a great thing for Chianti. It wasn’t. I was wrong. I quickly changed my mind about what true Chianti really is, and not a wine that has substantial parts Merlot or Cabernet Sauvignon instead of what they should have, which are the tradition Chianti sub-varietals of Canniolo, Colorino, Malvasia, or Trebbiano. As I tasted these new wines and at the same time started learning a great deal more about Italian wine, I soon discovered that the Chianti’s that had either Merlot or Cabernet tasted completely different. “They didn’t taste like Chianti!” They didn’t have the wonderful rustic characters of true Chianti. They taste more like wines from California, instead of having the characteristics from the “Terroir” of where they came from.

“Chianti Classico”, “Chianti Rufina”, “Colli Sienesi”, or “Colli Fiorentina”. Fortunately most producers making Chianti do not put Merlot or Cabernet in the bottles they label Chianti, most use Canaiolo or Colorino as the secondary grape. Wine estates that grow Merlot, Cabernet, or Syrah, generally use these varieties to make “Super Tuscan” wines which are much more profitable as they can get much higher prices on the wholesale and retail markets for these wines. To myself and other Italian Wine Geeks, if wine has Merlot or Cabernet in it, it’s a “Super Tuscan” not a Chianti and should be labeled as such as these grape varietals used, even in smaller percentages of only 5 to 10 percent are still powerful enough as to substantially change the character of what is supposed to be “Chianti”. These wines become something else, they become “Super Tuscans” and should be labeled as such (as far as I’m concerned)and not as Chianti which as the laws stand now they can be called Chianti. I am on a personal crusade to have the laws changed once again, which would eliminate non-native varietals from the Chianti blend.    One of the new parameters of making Chianti is that it can be made solely of 100% Sangiovese. This is the other part of laws governing Chianti which should be changed. As in its long tradition, Chianti was always a blend of grapes with Sangiovese making up the greatest part of the mix. Chianti was and always should be a blended wine, it should not be allowed to be made solely of Sangiovese, then again it’s a Super Tuscan not Chianti if you have a truly traditionalist mind towards Chianti. Chianti, when it was originated in the 1870’s by the Baron Bettino Ricasoli was a wine made of a blend of native grapes of the region of Chianti. The original Chianti made by Ricasoli was a blended wine made mostly of Sangiovese as the primary grape with small portions of Trebbiano and Cannaiolo. Until the lastest laws of 1996 which laid down the parameters of how Chianti could be made as a blend and it can also be made of purely 100% Sangiovese. Chianti made of just 100% Sangiovese is not quite true Chianti as well. I love Sangiovese. It is my favorite grape varietal in the World, but as well, Chianti was always a blended wine with Sangiovese as the primary grape varietal. Chianti was a blended wine for well over 100 years. With the latest laws, Chianti can be a made purely of Sangiovese. Some wines that are made of 100% Sangiovese and are known as Super Tuscans are; “Prunaio”, “I Sodi San Niccolo”, “Cipresso”, Le Pergole Torta among many others. They are wonderful wines that fall into the Super-T category as any wine made in the Chiati Classico Zone should be. Chianti should always be a blend, even if it is only 1% or 2% of another native grape, which should be Canaiolo, Colorino, Ciliegiolo, Trebbianno, or Malvasia Bianco, or Malvasia Nero. The white varietals should not exceed more than 2% of the blend. This is how the new laws governing the production of Chianti would be laid down if it was up to me and others who are traditionalist and want Chianti to always adhere to its original form. “Real Chianti!” The wines should have fairly low yields of grapes harvested, but not so low as to produce super-concentrated rich wines that are more like blockbuster California Cabs or Super Tuscan powerhouses. This is not what Chianti is about. Chianti should be a have a certain amount of concentration and at the same time maintain its wonderful rustic character with Cherry and Sour Cherry flavors dominating with a touch of spice and earthiness. Chianti should be an easy drinking medium to lower-scale-full-bodied wine. Chianti should always maintain the tradition of being a blended wine with Sangiovese making up the great the majority of its physical make-up. It should never be solely made from 100% Sangiovese but contain at least 2% of one, two, or three of the traditional native sub-varietal grapes of Chianti Classico and never Merlot, Cabernet, Syhrah or other International variety. If I could set these laws as the new DOCG laws of Chianti Classico the laws would never have to be changed again. The laws, the way they are set today are a little too broad. One thing that is good in the way the laws stand now is that they do allow for a proper Chianti to be made, and most Chianti’s are made in this manner, but at the same time they allow for non-native varieties and the allowance of 100% Sangiovese. These last two regulations must be changed for all Chianti’s to be “True Chianti”. It is as simple as that! So, let us hope that one day in the near future, these laws will be laid down and every single bottle labeled Chianti is actually real, true Chianti that lives up to this great wines history and origins.      Chianti Classico. What is it? First off, the area came first, the wine Chianti Classico is name after the area it comes from, which is Chianti. The Chianti Classico is the most famous. It stretches from just a few miles south of Florence at its most northern tip and runs down almost 30 miles to Castelnuovo Beradenga at its most southern point. As Chianti grew in popularity and fame, a number of other regions where Chianti can be made developed. Some of these areas are Cooli Fiorentini, Colli Senesi, Colli Arentini, and Rufina. None of these sub areas have ever gained anywhere near the fame as thee original Chianti Classico Zone. The Chianti Zone of Rufina, just outside Florence is the most prestigious zone apart from Chianti. These Chianti’s are of the highest quality. Three very well know producers in this area are Frescobaldi, Selvapiana, and Rufino and although the zone of Rufina is not as well known as the Chianti Classico zone, the zone of Rufina does have thee most famous Chianti of all, Rufino’s Chianti Classico Riserva Ducale (Gold Label).    So in closing, let us say that we hope the laws that govern the making of Chianti Classico will be changed some day. I think it is sure to happen. It would be best if it happens sooner than later, that in the making of Chianti, there shall be no Merlot, Cabernet Sauvignon, Syhrah or any other non-native or non-traditional grape varieties of Chianti Classico. Also the laws should be changed to eliminate 100% Sangiovese Chianti’s, Chianti should always be a blend.    The region of Chianti Classico is one of the World’s most beautiful wine regions, if not the most beautiful. It is enchanting, filled with castles, all forms of wine estates from small and simply to big and majestic. The beautiful rolling hills of Chianti are filled with Cypress trees that dot the crest of many a hill, along with rugged stone farm houses and the wondrous rows     Sangiovese vines lining the gently sloping hills.      Chianti is relatively untouched or spoiled by any type of ugly modern structures. The Chiantigiana road is still the ancient one built by the Romans and its pavement blends in perfectly with its untouched surroundings. Chianti is filled with lovely little towns like Castellina, Gaile, Greve, and Radda where you will find the famous Dante quoting butcher Dario Cechini. You can visit and stay in beautiful wine estates like Fattoria Valle, Castello Verazzano in Greve where the explorer Giovani Verazzano is from. You can stay at the beautiful estate of Vignamaggio where Gioconda lived and was painted my Michael Angelo. She is “Mona Lisa.”    Chianti, it’s not just a wine. “It’s a Place, a very beautiful place!”

CHIANTI AGING in BARRELS

at CASTELLO VERRAZZANO

GREVE in CHIANTI

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Author Daniel Bellino-Zwicke

with The Owner of Castello Verrazzano

Caveliere Luigi Cappellini

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SUNDAY SAUCE

Daniel Bellino Zwicke

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VILLA CALCINAIA

CONTI CAPPONI

GREVE

 

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Road Leading to Villa Calcinaia

Conti Capponi

Greve in Chianti





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Having Lunch with The CONTI CAPPONI

VILLA CALCINAIA

GREVE in CHIANTI

.                                   A LIST of TRUE CHIANTI’S made primarily with Sangiovese with small amounts of native sub-varities such as Canaiolo, Malvasia Nero, Colorino, and Ciliegiolo and not containing any Cabernet Sauvignon, Merlot, Syhrah, or any Intl. Varieties.   Monsanto “Il Poggio” Chianti Classico Riserva Castello Verazzano Chianti Classico Castello Brolio Chainti Classico Reserva Vignamaggio Chinati Classico Riserva “Mona Lisa” Rufino Chianti Classico Riserva “Ducale” (Gold Label) Selvapiana Chianti Rufina

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MANGIA ITALIANO

MEMORIES of ITALIAN FOOD






"IF I MADE CHIANTI"

Daniel Bellino Zwicke

CHIANTI ???

CASTELLO VERRAZZANO

"REAL CHIANTI"

If I could make Chianti, what would I do? How would I make it? What style, thick and concentrated, thin and light, or somewhere in-between? Would I include non-traditional secondary grapes of Cabernet Sauvignon or Merlot? “Certainly not! That would be most sacrilegious.” Well, for sure, I would make a true, authentic Chianti as Chianti is intended to be as set forth more than 130 years ago when Bettino Ricasolo created Chianti and set forth the formula of Chianti being a wine of the a blend of “Native Chianti Classico Grapes.” 

In this wine “Chianti” the blend was to include as a must a majority of the most famous and cherished of all Tuscan grapes, “Sangiovese.” With Chianti made of primarily Sangiovese as well as complementary native grapes in small percentages which included : Canaiolo, Cielegiolo, Colorino, Mammolo, Malvasia Nero, Malvasia Bianco, and or Trebbiano. Yes this is what true and Real Chianti should be, a wine based on the original and traditional recipe for Chianti, created by the Baron Ricasoli and made just as the creator stated for some 100 years. In the past 40 years two things happened that has gotten Chianti off track to what it was originally and should always be. The first thing, was that back in the 1960 and 1970 many in this most famous of all Italian Wine zones were making Chianti purely for profit without any regard for the traditions and quality of the wine. Many of the producers of Chianti grew high yields of inferior grapes simply to gain a higher gross amount of fruit and juice to make the wine. The governmental powers that be went along with these detrimental practices traded off for higher profits. The Chianti Consorzio allowed for large numbers of White Grape Varietals into the Chianti blend which while making the wine more profitable in sales, had the negative affect of making thinned out inferior wine, if any particular producer (maker of Chianti) chose to go the “High Profit low Quality” route. Some did, but Thank God not all. Many had pride and would not produce an inferior but Superior Chianti.

Finally in 1984, the laws governing what Chianti (The Formula) could and could not be were changed in order to set Higher Standards, making Chianti a Great Quality Wine and eliminating the facts that allowed producers to make Poor Quality wine if they so choose to. They could not anymore. The rules for making Chianti which allowed for the possibility to produce inferior Chianti were eliminated. White grape varietals such as Trebbiano and Malvasia Bianco in large quantities were no longer permitted into any wine labeled Chianti. Bravo! If the laws governing the production of Chianti had stayed like this, it would have been a great thing, and all Chianti would be of a high quality and of Long Standing Native Traditions and practices. Chianti was and would be a excellent quality wine that was and tasted as it should, like “Chianti.”

Unfortunately the governing bodies of the Italian Government and Chianti Consorzio did something atrocious in the year 1996. Once again they changed the laws on making Chianti. They made a “Terrible Blunder,” in the name of what they said was to be a better Chianti, they allowed for the use of International grapes such as Merlot, Cabernet Sauvignon, and Syhrah. And they allowed for up to 20% of these other grape varietals with the primary grape of Sangiovese being a minimum of 80% to 100% at the producers' discretion and desire as to how each individual Estate wanted to make their Chianti. These laws made for a wide range in latitude of Chianti as a whole. Allowing for Chianti that if it had 10% or more of Cabernet Sauvignon or Merlot, it would completely change the character of Chianti for those estates that chose to use amounts of even 5% or more of Merlot or Cabernet.

Thank God there was in this large range of latitude in the laws of what was aloud in Chianti and in what percentages, so what we end up is a wide range of different Chianti styles. Not Good! 

So the laws did allow for Chianti to be made in the traditional and proper manner of Sangiovese as the primary grape with small amounts of other native grapes, to end up with Chianti that taste like Chianti. Thank God for that.

Now this all being said the laws for making Chianti also included latitudes for making what can be labeled Chianti and wines that are labeled as Chianti, allowed for wines that do not taste like Chianti. They do not taste like Chianti as they have Merlot and or Cabernet Sauvignon in them. The Merlot and Cabernet Sauvignon and overpower the more delicate Sangiovese grape, resulting in a wine that does not taste like Chianti, but some kind of Super Tuscan wine or so-called baby Super Tuscan. If you put Merlot or Cabernet into what is supposed to be Chianti, that wine will not have the classic quintessential character that Chianti has, when made in the classic traditional style.  A proper Chianti should be a light to medium body wine, possessing red fruit flavors, with hingts of earthiness and a tad of spice flavor as well.

What a Chianti should not be, is a Big Full Bodied Fruit Bomb wine, nor anything approaching it, as some Reserve Chiantis are these days.

As stated, a Chianti should be light to medium bodied. This does not mean that it should be thin or lack substance. It should definitely have flavor, but in a more subtle and restrained manor which makes the wine go well with the food you are eating and not overpower it as many wines tend to do these days.

If I myself (and my friend Charles Sciccilone) could set these laws as the new DOCG laws of Chianti Classico the laws would never have to be changed again. The laws, the way they are set today are a little too broad. One thing that is good in the way the laws stand now is that they do allow for a proper Chianti to be made, and most Chianti’s are made in this manner, but at the same time they allow for non-native varieties and the allowance of 100% Sangiovese. These last two regulations must be changed for all Chianti’s to be “True Chianti” Non native grapes like Merlot and Cabernet Sauvignon should never be allowed in Chiant (if it was up to me), and Chianti should always be a blend of mostly Sangiovese (85 to 95%), with 5% to 15% native secondary grapes such as : Colorino, Canaiolo, and or Malvasia Nero, etc.  It is as simple as that! So, let us hope that one day in the near future, these laws will be laid down and every single bottle labeled Chianti is actually real, true Chianti that lives up to this great wines history and origins.

Chianti Classico. What is it? First off, the area came first, the wine Chianti Classico is name after the area it comes from, which is Chianti. The Chianti Classico is the most famous. It stretches from just a few miles south of Florence at its most northern tip and runs down almost 30 miles to Castelnuovo Berardenga at its most southern point. As Chianti grew in popularity and fame, a number of other areas in Tuscany where Chianti can be made, were developed. Some of these areas are Colli Fiorentini, Colli Senesi, Colli Arentini, and Rufina. None of these sub areas have ever gained anywhere near the fame as the original Chianti Classico Zone. The Chianti Zone of Rufina, just outside Florence is the most prestigious zone outside of Chianti Classico, when it comes to Chianti. The three most well know producers in the Chianti Rufina zone are : Frescobaldi, Selvapiana, and Castello Trebbio.  And although the zone of Rufina is not as well known as the Chianti Classico zone.

So in closing, let us say that we hope the laws that govern the making of Chianti Classico will be changed some day. Changed for the better, preserving tradition and history of this great Italian Wine. "Please" !!!  Oh, how I wish it would happen. It would be best if it happens sooner than later, that in the making of Chianti, there shall be no Merlot, Cabernet Sauvignon, Syrah or any other non-native or non-traditional grape varieties of Chianti Classico. Also the laws should be changed to eliminate 100% Sangiovese Chianti’s, Chianti should always be a blend, even if just 2% of another native grape such as Colorino, Canaiolo, or Cielegiolo were added. Chianti must always be a blende wine, dominated by mostly Sangiovese (at least 85%) with a smaller percentage of native grapes. The region of Chianti Classico is one of the World’s most beautiful. It is enchanting, filled with castles, all forms of wine estates from small and simply to big and majestic. The beautiful rolling hills of Chianti are filled with Cypress trees that dot the crest of many a hill, along with rugged stone farm houses and the wondrous rows Sangiovese vines lining the gently sloping hills.

Chianti is relatively untouched or spoiled by any type of ugly modern structures. The Chiantigiana road is still the ancient one built by the Romans and its pavement blends in perfectly with its untouched surroundings. Chianti is filled with lovely little towns like Castellina, Gaioli, Greve, and Radda where you will find the famous Dante quoting butcher Dario Cecchini. You can visit and stay in beautiful wine estates like Fattoria Valle, Castello Verazzano in Greve where the explorer Giovani Verazzano is from. You can stay at the beautiful estate of Vignamaggio where Gioconda lived and was painted my Michael Angelo. She is “Mona Lisa.”

Chianti, it’s not just a wine. “It’s a Place, a very beautiful place!”



by DANIEL BELLINO ZWICKE


Below is a Small LIST of TRUE CHIANTI’S made primarily with Sangiovese with small amounts of native sub-varities such as Canaiolo, Malvasia Nero, Colorino, and Celegiolo and not containing any Cabernet Sauvignon, Merlot, Syhrah, or any International Varieties “What-so-Ever.”.




Monsanto “Il Poggio” Chianti Classico Riserva

Castello Verazzano Chianti Classico

Castello Brolio Chainti Classico Reserva

Castellow Querceto Chianti Classico

Vignamaggio Chinati Classico Riserva “Mona Lisa”

Rufino Chianti Classico Riserva “Ducale” (Gold Label)

Selvapiana Chianti Rufina

Badia Coltobuono

Daniel Bellino Zwicke

CASTELLO BROLIO

And The BIRTH of CHIANTI

By BARONE RICASOLI

Best Selling Cookbook Author - Wine Travel Writer

Daniel Bellino Zwicke with his Friend Cavalieri Luigi Cappellini

Who makes "REAL CHIANTI" at his Estate CASTELLO VERRAZZANO

GREVE in CHIANTI

The MARCHESE FERDINANDO FRESCOBALDI

With COOKBOOK Author Daniel Bellino Zwicke

And a Bottle of FRESCOBALDI "NIPPOZZANO" CHIANTI RUFINA

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

AMAZON.com

HOTELS WORLDWIDE

BOOKING.com

Best Italian Cookbooks Christmas 2023 24 Gifts

 

From the Latest GOOGLE SEARCH 

"BEST NEW ITALIAN COOKBOOKS" ???

SUNDAY SAUCE is # 1

Sunday Sauce

Daniel Bellino Zwicle

AMAZON.com

New York, October 12th 2023

We searched Google today (October 12, 2023) for Best New Italian Cookbooks, and this is what came up. Number 1 at the Top of The List pf Best Italian Cookbooks is SUNDAY SAUCE by New York Italian-American author Daniel Bellino Zwicke. We have a couple more New Yorkers in the # 2 spot Best Italian Cookbooks with STATEN ITALY by Italian-American cousins Sal Basille, and Francis Garcia of Staten Island, New York.

In the # 3 spot is The Vespers Trial Italian Cookbook by Dominic Vesper and Thomas Vesper.

Two experts teach you how to "really cook" – in the kitchen and the courtroom. Follow Tom Vesper and cousin Dom in The Vespers' Trial Cookbook as they take you on a fun-filled, fact-filled, food-filled, instruction-filled journey to prove the unlikely axiom that good cooks and good trial lawyers share the same skills. All the while giving civil trial lawyers tips for success – from Dom in the kitchen and Tom in the courtroom.

The FOOD of SICILY

Fabrizia Lanza

In the 4th spot # 4 is The FOOD of SICILY by Fabrizia Lanza.

In this all-new cookbook from Fabrizia Lanza, one of the world’s greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history

 

Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder’s daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza’s The Food of Sicily such a singular cookbook—not just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more.

# 5 BEST - ITALY by INGREDIENT by Viola Buitoni and Molly DeCoudreaux

A fresh approach to Italian cuisine through its most iconic ingredients, presented by Italian-born cooking instructor Viola Buitoni.

From glossy drops of balsamic vinegar to flakes of parmigiano reggiano and spoonfuls of fresh ricotta to creamy grains of risotto—the ingredients of Italian cuisine are beloved staples known the world over, available in specialty stores and served in restaurants across the globe. As a native Roman raised in the Umbrian countryside, Viola Buitoni grew up with these artisanal foods, learning about how they developed from centuries-old wisdom, tight-knit communities, and sustainable production. Now a US-based cooking instructor, Buitoni’s passion is sharing the beloved flavors of her homeland with home cooks.

BEST ITALIAN COOKBOOKS

We did another search and these books popped up. 

SUNDAY SAUCE was still in there at # 1 & The Top Spot - Best Italian Cookbooks, with The Vespers Trial Cookbook Italiano Rustica , this time at # 2 instead of 3, with STATTEN ITALY by the two Italian-American cousins Sal & Frncis from Staten Island moving from 2 to the # 3 spot. Still good, and in the top 3.

On this search of BEST ITALIAN COOKBOOKS, The RAGU BOLOGNESE COOKBOOK by Daniel Bellino Zwicke popped up in the # 4 spot Best Italian Cookbooks - Google Search of BEST ITALIAN COOKBOOKS.

Well, these are all good cookbooks, and if you're doing your 2024 Christmas Shopping early or not, we'd recommend any of these fine Italian Cookbooks, escpecially Sunday Sauce at the # 1 Top Spot, will really apeal to all American home cooks, who love cooking Italian, "You can't gowrong."

Villa Calcinaia - Chianti Classico

 

Villa Calcinaia

Greve

VILLA CALCINAIA

Greve

VILLA CALCINAIA

GREVE in CHIANTI

ITALY

SANGIOVESE

VILLA CALCINAIA

GREVE in CHIANTI

CHIANTI CONTI CAPPONI

VILLA CACINAIA

GREVE

One fine example of  the connections that give me  special  inside entry to private tours, tastings, parties lunches and dinners with the winemakeror the proprietors of wine estates around the world would be a fabulously

memorable lunch I had with Conti  Sebastiani  Capponi  and his brother 

Conti Nicolo  Capponi  at  their families estate Greve, Italy,  the Villa Calcinaia

which  was purchased by the  noble Capponi  family  in  1524.

Villa Calcinaia was once a Florentine outpost on the medieval road of Greve.

The Capponi’s have been producing wonderful wine, olive oil, and vinegars

since the Renaissance. I  will  always  remember  the lunch I shared with Conti Sebastiani and Nicolo Capponi one beautiful Spring  day  a few  years back. Nicolo gave us a whimsical  tour  of  the vineyards  and  its cellars. We first started in the beautiful old kitchen of the villa which apart  from the gas stove looks  almost  exactly as it has for over 500 years, incredible. Before we started on our sojourn of the cellars of Villa Calcinaia, Niccolo  treated  us to  some the extraordinary  Salami and  Prosciutto that they make on the estate, soley for the Capponi family consumption, along with any guest who are lucky enough to partake as well.

It was quite an especially unique treat, eating the private artisnal Capponi Family Salumi while sipping their superb Chianti in the medieval kitchen as the house cook was grilling veal in the ancient fireplace, the veal that would be the main-course of our glorious lunch.

Nicolo then took us through the labyrinth of the Calcinaia Cellars and into a room where the Capponi's have a 300 year old mother. Yes that's right, a "300 Year Old Mother." 

A Mother is the starting process of making vinegar and it can be kept alive for hundreds of years, thus in this case, a 300 year old one, so they say. The vinegar it produces is exceptional.

Nicolo then led us into the adjacent room and proclaimed, "These are from Ali Baba." 

What Nicolo was referring to, were large terra cotta vessels where the estates fine Tuscan Olive Oil are stored before bottling, and by the way, they do look as they may very well 

come from the caves of Ali Baba himself.

The Count (Conti) then led the way to the fermentation room where the pressed Sangiovese grapes make the estates fine Chianti, as well as their amazing Vino Santo made from Trebbiano of Calcinaaia. 
   
From the fermentation room we went into the cellars where Chianti was being aged in large Slovenian Oak Cask. We took barrel samples out of the 1994 Chianti Reserva and the Chianti Classico 1995 as well. And yes, they were quite tasty to say the least.

   

The Road to Calcinaia

   After barrel-tasting  the Chianti, Niccolo brought  us  into  the room  where

thousands  of  bunches of  Trebbiano grapes were hanging from nails on beams

so  they could  dry out  before being turned  into the  lush nectar of  Tuscan

Vin  Santo which  we  would  be drinking later  on to finish off our unforgettable lunch.

Conti Niccolo then led us  outside to the Capponi vineyards  and to their herb

and vegetable garden in back of the castle.

After seeing the garden and walking through the vines of  Sangiovese  we joined

up  with  Niccolo’s brother Conti Sebastiano Capponi in a beautiful little dining

room for our incredible lunch to come. 

The dining room was decorated in the perfect combination of country elegance of

which was unchanged for some 500 years.

   

We started this wonderful meal with an antipasto misto  of  Crostini  Toscano, 

Prosciutto,  and  roast peppers. The antipasto was followed by a simple but tasty 

Rigatoni Pomodoro.

We were served the Veal that we had observed being roasted by the cook previously, 

along with some sautéed  escarole from the garden.

We  then  followed  the Veal with some Pecorino Toscano while enjoying the

Capponi’s great Chianti throughout the meal.

 For desert we ate succulent Oranges while sipping on  the  extraordinary 

Calcinaia Vin Santo which to me is the best expression of  this  famous Tuscan

dessert  wine that I have ever tasted, ever better than the superb Avognesi Vin Santo 

1990  which received the highest score possible for  any wine,  a  100 from the

Wine Spectator. The Vin Santo from Villa Calcinaia is  perfectly balanced  with 

the sweetness of ripe Pears and Apricots,  with hints of  Wild Flowers and Walnuts

and at the finish, utterly Perfecto!

   This meal was one of the most memorable of my life,  dining  with  the

Capponi’s in a lovely dining room in the Castel

  which dates back to the Renaissance,  at the Villa Calcinaia in  the

heart Chianti Classico, drinking their fabulous wine with our meal,

it  was an  experience that  not many  people ever get the chance to do,

simply extraordinary.

On the third day in Panzano we went to visit the stunning  wine estate of 

Vignamaggio.

This estate has  quite a history  behind it. La Gioconda (Mona Lisa) was

born at this  stately  villa, and the painting  is  believed to been painted by

DaVinci on the grounds of Vignamaggio.

    The estate  is  absolutely beautiful. If you look at the background  of

the painting Mona Lisa you will get  an idea of the beauty of the estate and

the panoramas  you  see from  its various vantage points, they are spectacular.

Villa Calcinaia

Conti Cappono

Greve in Chianti

Italy

Lunch with Conti Capponi

1997

Villa Calcinaia

Greve

La TAVOLA

Read About the Conti Capponi

Villa Calcinaia, Chianti

and More ...

AMAZON.com

With Conti Sebastiano Capponi

And Joseph Macari Jr.

New York, 2009

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