I am the product of a Dutch (immigrant) mother and I grew up on a farm.  My childhood diet consisted of mostly boiled, sometimes baked, and on rare occasion, fried foods, all grown on the farm.  In my mother’s armamentarium of, shall we say, flavor enhancers, were ground salt, finely grated black pepper, cinnamon, nutmeg, (powdered) ginger, cloves, vanilla flavoring and cream of tartar.  In the refrigerator were — the cheapest brands of — margarine, mayonnaise, ketchup and worcestershire sauce.  Food was fuel and I had little interest in it until … I moved to the ‘big city.’  Oh, I had been beginning to learn before, in my years in Seattle, that whole worlds of tastes existed that I’d never had the chance to explore, but I was too poor then to seize the opportunity there.

Once in LA, everything changed.  It felt like I could try foods from nearly every country in the world here, and since I now had a good job, my culinary exploration began.  And then I “bumped into” Ed Boitano and that exploration ramped up.  Now butter became a staple in my kitchen and I could never find a spice rack with enough jars to hold all of the tantalizing flavors we found.  But mostly, my love for Italian food began, as Ed’s grandmother had taught him what her mother had taught her and her mother before that …. you know how it goes in regional Italy.  One of my favorite — and one of the simplest — dishes remains Nonna’s pesto, which we often make with walnuts, but in the hills above Genoa where she lived, pinoli were used.  Butter is shown in this recipe, but (extra virgin, of course) olive oil may be at least partially substituted for a healthier version and is actually advised if you are going to serve your pesto cold.

Pesto is always best when served fresh, but if making a large portions it can be frozen. Just make sure you pour a layer of olive oil over the top of the jar or container.

Buon appetito!

For one cup of Pesto alla Genovese

• 1/2 cup walnuts
• 1/2 cup sweet basil
• 2 teaspoons garlic
• 1/4 cup Romano Cheese
• 1/4 cup Parmesan Cheese
• 6 tablespoons butter
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• ½ cup of cream

The post Nonna’s Pesto Pasta from Genoa appeared first on Traveling Archive.

Have you ever glanced across the room in a restaurant and seen someone at another table engrossed in a business lunch? The poor frontline employee is talking frantically on an iPhone with someone back at the office while simultaneously crunching sales projections on an iPad as his/her regional manager, waiting impatiently, strums his/her fingers on the table and remarks, “Well?”

Non è una problema per me (It’s not a problem for me). Today, I’m throwing away the gadgets and having lunch, virtually, with the late, great tenor-of-all-tenors, Luciano Pavarotti. “The King of the High C’s” and I have all the time in the world, just like the length of one his operas.

In between arias, we’ll lunch on a simple concoction I’ve whipped up in the kitchen many times before.

It’s a quick-‘n’-easy, Lazy Person’s pasta recipe featuring penne rigate (cylinder shaped, furrowed “quills”), grilled peperoni (bell peppers) and a handful of Greek black olives, or: Penne con Peperoni e Olive Nero. For lunch, it’s one of my favorite go-to dishes and plates in less than 30 min., OR YOU DON’T PAY. Not bad for “slow food.”

More often than not, Italians – of ALL ages – enjoy a plate of pasta at pranzo (lunch) vice cena(dinner). Admittedly, pasta, in all its variety, is one of the heavier dishes of la cucina Italiana and best served as part of the midday meal.

Whenever I wing it in the galley, I always have music playing in the background, appropriate for the dish I’m attempting to create or recreate, to keep me focused and in the right mood.

I love the sound of musica classica, and it marries well with the Italian fare that I routinely – and miraculously – whip together.

With “The Maestro” in the house, I thought it appropriate to go with one of his all-time hits, Mattinata, written by Ruggero Leoncavallo way back in 1904 and one of the 26 songs that made it into the Pavarotti’s Greatest Hits CD.

If you’ll cue it up on the turntable, I mean the iPhone, and raise the volume to the heavens, we’ll get this culinary aria underway.

Step-1: Fill a medium-size pot with water, cover, set the burner to HIGH and bring to a boil.

Step-2: Cut the pre-packaged roasted peppers and black olives, and peel, quarter and flatten out the cloves of garlic.

Step-3: Pour the olive oil into a skillet rotating it around until the pan is completely coated. Set the burner on MEDIUM heat and warm the oil for no more than one min. DO NOT BURN THE OIL.

Step-4: When the olive oil heats up, introduce the garlic (or garlic powder) and stir. Once the garlic cloves turn paper-bag brown, turn the burner off and remove them from the skillet and toss.

Step-5: Weigh the pasta to ensure you have the right amount (100g x person).

Step-6: The medium pot of water is now boiling. Remove the lid and add the sea salt.

Step-7: Drop the dried penne into the boiling water, stir vigorously for about 15 sec. to keep the pieces separated. Set the timer for 9 minutes and let the pasta cook on its own.

Note: Cooking time for the penne rigate (size n. 73) is 11 min., but we’ll subtract 1 min. and use that time to quickly sauté the pasta in the sauce at the very end just before plating to ensure the dish is al dente.

Step-8: While the penne cook, return the skillet to the burner and place on MEDIUM heat. Fold in the roasted pepper and black olives, the optional crushed hot red pepper flakes, and 2 tablespoons of the boiling, salty pasta water and stir for 2 min. Turn the burner down to LOW and keep the sauce going until the penne finish cooking.

Step-9: The timer rings at the 10-min. mark. The pasta is done. Turn off the burner. Drain the penne in a colander and shake off the excess water.

Step-10: Throw the penne down into the skillet where the sauce has remained warm. Raise the burner to MEDIUM heat and sauté quickly for about 30-sec., or until all the “quills” are bathed in the sauce.

Step-11: Turn the burner off. Plate the penne. Serve with crunchy, artisan black olive bread.

Step-12: BUON APETITO!

Recommended wine pairing: Bidibi IGT – Maculan Società Agricola, Breganze (VI), Italy.

Made from a blend of Tai (f.n.a. Tocai, 55%) and Sauvignon (45%), this refreshing vino is straw-yellow in color. Intensely aromatic, it pours forth with refreshing notes of ripe tropical fruit, citrus and freshly cut grass.

Dry and well-rounded on the palate, Bidibi IGT has a vibrant acidity with a pleasant and persistent finish. It stands on its own as a true ombra (regional dialect for aperitif), and marries well with soups, first courses – including the above recipe – and light fish dishes.

Best served chilled at 10°C. Cin cin!

View the list of travel recipes here.

View the list of past travel recipes at our old site here.

The post A Penne Peppered Pranzo With Pavarotti appeared first on Traveling Archive.

BACK STORY

It’s easy to get lost when wandering through Bologna’s narrow, somewhat gritty side streets lined with shops, markets, restaurants and osterias (taverns), the later offering monumental happy hour antipasti dishes for the price of a simple glass of wine.  Every little side street in the historic city center seemingly leads to a stunning piazza with remarkably preserved cathedrals and towers along with museums (there are over 50) and outdoor cafés. The city is a stunning blend of urban charm and history. Bologna boasts the Università di Bologna, the oldest university in the world (circa 1158), and is referred to as the most educated and forward-thinking city in Italy. Bologna, for example, was the first city in the world to abolish slavery. If you’re short on time, a hop on/hop off bus is the best way to begin your exploration, which offers a comprehensive overview of  Bologna from the Etruscan and Roman origins to its modern culture of today.

Day 1: The Antipasto – Garisenda & Asinelli Towers and Mortadella di Bologna

The two leaning towers, Garisenda and Asinelli, are the most traditional symbols of Bologna. Yes, they both really lean. In the late 12th century, one hundred towers graced the skyline, but today only twenty have survived the ravages of fire and war fare. The wealthy would live on the top floor of the tower, to avoid theft and street-fighting. Take the staircase to the top of the Asinelli tower where you can admire the red roofs and the hills around the city, plus get oriented.

After climbing Asinelli tower it was time for a break. Piazza Maggiore is a good place for a refreshing Aperol Spritz and a platter of Bologna’s most important antipasto: Mortadella di Bologna.

Not to be confused with the bastardized version of bologna available in the U.S., Mortadella di Bologna is a paper thin sliced heat-cured pork sausage, served room temperature, generally flavored with small cubes of pork fat, whole black pepper, myrtle berries, nutmeg and pistachios. Surprisingly, it is low in calories. The platter can include a dollop of a creamy soft cheese, such Asiago or Toma Piemontese, along with a basket of pocket-sized gnocco fritto (fried bread, similar to the New Mexican sopapilla). Watching life go by from an outdoor café, it was easy to see that Bologna offered a nice blend of tourists and locals, unlike the overtly touristic destinations of Venice, Rome and Florence.

Day 2: The Primo – Basilica di Santo Stefano and Tagaliatelle al ragù & Tortellini en brodo

Considered Bologna’s most important religious site (circa 11th-century), Basilica di Santo Stefano has been relished for centuries in Bolognese history. Originally it consisted of seven churches on the site, but only four remain intact today. The austere octagonal cathedral incorporates Romanesque and Lombardian architectural design as well as  housing the bones of San Petronio. After a long decline, Bologna was reborn in the 5th century under Bishop Petronius. It is not to be missed.

It had been an exhausting day of exploring, and my stomach told me that a much awaited bout with tagliatelle al ragù and tortellini were definitely in order. In Bologna, fresh egg pasta is the thing, and tagliatelle pasta is no exception. The fresh noodles are lathered in a thick ragù alla Bolognese sauce, consisting of onions, carrots, pork, veal, and with just a little bit of tomato. It was splendid, but a bit more rustic than I had imagined. Readers note: a Bolognese sauce in the U.S. simply means a tomato sauce with beef, and is not an authentic Bolognese dish.

Tortellini en brodo (in beef broth) is the traditional first course for Christmas feasts in Bologna. The shape of the pasta dumpling (generally filled with a mixture of pork loin, prosciutto, mortadella and parmigiano), is said to be inspired by Venus’ navel. Another interpretation is that an innkeeper was captivated by the beauty of a guest. He spied on her from a key hole, but all he could see was her navel. He was so inspired that he created the dumpling in her honor. I wasn’t in the mood for soup, so opted for the equally delicious Tortellini alla Panna (cream sauce).

Day 3: The Secondo – Sanctuary of the Madonna di San Luca and Lasagne alla Bolognese.

A kiddie-like train leads up to The Sanctuary of the Madonna of San Luca, a monumental basilica church nestled atop a forested hill, with breathtaking vistas of the city and surrounding countryside. History tells us that the church existed on the hill for over ten centuries when a pilgrim from the Byzantine empire came to Bologna with an icon of the Virgin Mary from the temple of Saint Sofia in Constantinople. Initially the small hermitage-chapel was tendered by two holy women. The present church was constructed in 1723 using the designs of Carlo Francesco Dotti. Today, pilgrims from all over the world (many bare footed) join an annual pilgrimage along the path from Bologna to the sanctuary.  Upon reaching the top, the sanctuary opens up in an inspiring display of Baroque architecture, statues, painted artworks, sacristies and frescoes.

The experience also had an effect on my appetite. So for my last meal in Bologna, it had to be my favorite Italian dish, the quintessential Lasagne alla Bolognese. The preparation of the dish consists of layering wide green pasta with a rich ragù sauce, besciamella cream sauce and abundant Parmigiano–Reggiano cheese, then baked in the oven. Once again, with the rich ragù sauce, it was more rustic than I had thought, but every bite was still a gift from heaven. My list, for now, was complete for the three-day culinary tour and exploration of this fascinating historical city. And I will absolutely return to Bologna again for more sights and other tantalizing dishes.

POST SCRIPT

Wait a second, how could I have forgotten the delicious and filling Cotoletta alla Bolognese, (similar to Cotoletta alla Milanese, but with a slice of prosciutto and cheese on top, then a spoonful  of ragù). Perhaps the reason it was overlooked was that this delicious dish was the last thing I ordered in Bologna, and was tragically unable to finish it. My waitress looked down at the half-eaten dish, and asked if it was ok.  I replied it was beyond tremendous, but I just couldn’t consume any more food.  She smiled and replied, “Well, we are called the ‘Fat One’ for a reason.”

The history of Italian-American cooking 

About 4 million Italians immigrated to America from 1880 to 1920. The majority (about 85 percent) came from southern Italy, where political and economic circumstances left the region extremely impoverished, so it would be the cuisines of  Sicily, Calabria, Campania, Abruzzi and Molise that would make their mark in the U.S. kitchen. Until recently it was difficult to even find Cucina alla Bolonese in the U.S.

Here’s a list of other of tantalizing Bolognese dishes in which I will sample on my next visit to ‘La Gassa’ – the gastronomic capital of Italy.

Polpette alla Bolognese: Meat balls made with veal meat, mortadella, parmigiano, eggs, bread and milk. It is similar to a meatloaf, sliced, and covered in a meat sauce/ragù, and served as a main course. When you go to Italy, you will not find the Italian-American dish, spaghetti and meatballs on the menu. If you do, it’s probably to satisfy the palate of insistent American tourists. (think of the Hollywood film, ’Big Night,’ where the chef, who prided himself on only serving authentic Italian dishes from his homeland, refused to serve it to astonished American customers). Anglo-American diners in New York City, were accustomed to having  a protein accompaniment to their main course, so meatballs were added. It was one of the many ways southern Italy immigrants adapted to the New World, in an attempt to assimilate into this strange, new culture. Spaghetti became popular for it was the main Italian pasta available in the U.S.  A further comment, pasta in Italy is always a first-course dish, not a main course.

Tortelloni: Basically a larger version of tortellini, but with a milder tasting filling of Parmigiano-Reggiano and either spinach, swiss chard or parsley. They are typically served in a butter and sage sauce or a tomato and butter sauce with plenty of grated Parmigiano sprinkled on top.

Gramigna alla salsiccia:  Gramigna are short curly hollow tubes of pasta, which are simply topped with three ingredients: sausage meat, tomatoes, and onion.

Bollito Miso: Made of vegetables and various meats, like chicken, beef, and sausage, simmered together and usually served with an anchovy-garlic sauce

Friggione: A sauce made of white onions, olive oil and tomatoes, eaten with bread or pork meat or polenta.

Raviole: Oven cooked short crust pastry cakes.

Pinza: A short crust pastry recipe similar to Raviole, but made with a stuffing of Mostarda Bolognese,(a sort of a marmalade of apples, peers, plums, almonds and raisins and a little bit of mustard). Pinza is oval shaped, bigger than Raviole, and is oven cooked before being eaten plain or dipped in a cup of milk for breakfast.

For further information, click on Bologna Welcome

The post To Live and Dine in Bologna: Three-Days in the Gastronomic Capital of Italy appeared first on Traveling Archive.

Humble Beginnings

Before anything else, I really want to thank many of you who bought Tom the Mouse last week. I hope you enjoyed it. When I shared the book with my grand kids last Friday, we had so much fun. They laughed at the word “Ewww!” and mimicked animal sounds. The 2 boys were so competitive searching for the hidden images that I had a hard time finishing the story. They really loved it and I had to read it over a few times. It’s a good thing it isn’t a thick book. They still haven’t found all the hidden names and pictures. CLICK HERE and help make the book a success! They can’t wait for the next book. Next book? Is this the humble beginning of something big?

Let’s talk about humble beginnings. You know you live in Los Angeles when you have colorful breakfast friends like A.D.. A.D. is a bald Egyptian marketing executive/violinist. Every time I see him I think of Jennifer Lopez. No, he doesn’t look like J.Lo. He just reminds me of his compelling narrative concerning J.Lo’s humble beginning. He met her when he was having dinner with a movie executive in a Mexican restaurant in New York. Jennifer was a part time waitress, dancer, singer and actress who caught their eye. His friend asked Jennifer to audition for an upcoming movie and handed her a $100 bill to buy an appropriate dress. Jennifer cried with joy because she needed to buy a dress for a family gathering. She was so poor she didn’t own a car and took the subway. That encounter led to J.Lo’s big break starring as the lead role in the movie Selena.

Somewhere in A.D.’s yarn, he told me of his brother-in-law who did charity dental work on certain days of the week. Mr. and Mrs. Lopez were an elderly couple who availed of the charity work. The dentist didn’t realize they were the parents of J.Lo. One day he received an invitation to a Pasadena restaurant for a family event by the Lopezes. A.D.came along. They didn’t know it was a celebrity event. They were picked up by a limo and they sat beside a familiar face. “Excuse me sir,” A.D. said, “but you look like Clint Eastwood.” Of course, it turned out to BE Clint and his family. He also met J.Lo’s (then) fiance — Ben Afleck. Later, A.D.’s bro-in-law became J.Lo’s dentist. She had 4 sessions of teeth whitening that cost her $4k a pop. Sadly, diva rumors abound that fame has gotten to J.Lo’s head. Despite her success there is a sadness that has follwed her. I think she’s with husband No.5 … but who’s counting?

Yesterday I heard a sermon from a local pastor whose sister-in-law was a flight stewardess in TWA. Barbara Streisand and her entourage boarded the first class section one day. The stewardess approached Miss Streisand and asked if she cared for anything to drink. Barbara didn’t acknowledge her presence and glanced outside the window. One of her aids rushed to Barbara’s rescue and reprimanded the stewardess: “No one is supposed to talk to Miss Streisand.”  This incident corroborates a similar story about her and other actors from my bro-in-law who once was a standby fireman in charge of fire safety during movie shootings with pyrotechnics. It’s so sad that when many reach a certain level in society, many somehow transform into total jerks.

Where do YOU stand in society? Up there with the people who “made it?” or are you among the “wanna-bes?” Rich or poor,  you can still be a jerk.

Are you of humble beginnings?
Are you of lofty pasts?
Either way, you have a choice
to show compassion
or to be an #ss.

TGIF people!

“Listen, my dear brothers and sisters: Has not God chosen those who are poor in the eyes of the world to be rich in faith and to inherit the kingdom he promised those who love him?”

— James 2:5

Joke of the week

Pet Shop Incident

Shared by Greg of Diamond Bar, CA

Videos of the week

Pasta-Eating Contest
Sent by Tom of Pasadena, CA

This is no ordinary pasta-eating contest. It’s a battle between a man and his dog. It’s not important who won but how the contest was played.

WATCH VIDEO

Coach Lou Holtz’s Inspirational Speech
Sent by Heather of Whittier, CA

Lou said he was born with a silver spoon but it isn’t what you think. Quite an entertainer, this coach. Words of wisdom delivered with conviction and heart.

WATCH VIDEO

Don’s Puns

From Don’s collection of puns

Parting Shot

Thanks to Don of Kelowna, B.C. who shared this photo

The post Insulting Parrot appeared first on Traveling Archive.

Spaghetti with Tomato Sauce is a quintessential Italian dish known around the world, despite taking many twists and turns on its voyage. Last month I had the unique opportunity to be an observer at a cooking demonstration conducted by Maestro Ivan Bombieri, Chef at Ristorante La Taverna, just outside of Udine, in Friuli Venezia Giulia region. Mr. Bombieri is a soft-spoken, charismatic man of no pretension who likes his cooking to speak for itself.

True to form, his backstory is just as simple: “I started to work in Verona for a couple of years in simple restaurants and then in La Bottega del Vino (originally Selva di val Gardena), Hotel Alpenroyal (5 stars, 1 Michelin star restaurant) for two years, followed by three years with Capri Palace Group (5L hotel with 2 Michelin stars restaurant), Stage in Enoteca Pinchiorri, Firenze (3 Michelin stars), then with Chef Italo Bassi (27 years as kitchen chef of Enoteca Pinchiorri) in Verona. My first experience as chef was in Caffè Dante Bistrot in Piazza dei Signori, Verona. From November 2017,  I have been Chef at La Taverna.”

“My kitchen represents me, I love doing, not appearing or even talking. For this reason the exaltation of taste and the satisfaction of the palate are my priority.”
– Ivan Bomieri

Ivan’s recipe for Spaghetti Felicetti Alla Salsa di Pomodoro

Recipe for 4 people

Tomato Sauce:

• 4 tomatoes “Cuore di Bue” (“ox heart” tomato from coastal Liguria)
• 6 tomatoes “San Marzano” (“plum” tomato from Naples, grown in the volcanic soil of Mt. Vesuvius)
• 1 can “Pelati” (peeled tomatoes from Southern Italy)
• 3 onions
• Salt
• Pepper
• Garlic
• Olive oil
• Basil

Chop onions, garlic in small pieces and put it in the pan with oil.

Once brown add all tomatoes, salt, pepper and basil and cook for 3 hours until having a very creamy sauce.

Check salt and mill.

For “Confit” Tomatoes (Bake)

• 20 tomatoes “Pachino” (pink, cherry tomato from Pachino, Sicily)
• 20 yellow tomatoes
• Salt
• Pepper
• Basil
• Olive oil
• Powdered sugar
• Marjoram
• Garlic

Carve tomatoes skin, cook it 45 seconds in salted boiling water and then cool down in ice.

Skin tomatoes and then put them on a baking plate, dust with sugar, salt, olive oil and all the flavors.

Cook it for 2 hours on 90C degrees.

To Complete Pasta

• 320 gr spaghetti “Felicetti” (pasta from the Dolomites)
• 200 gr tomato sauce
• Confit tomatoes
• 20 tomatoes “pachino”
• 6 yellow cherry tomatoes
• Salt
• Olive oil
• Chilled peppers
• Basil
• Marjoram

Prepare the sauce braising chopped pachino tomatoes in a very hot pan with just few oil, add chopped confit tomatoes, tomato sauce, chilli peppers and basil.

Cook pasta “al dente” (slightly undercooked) in salted boiling water then put it in the pan with sauce.

Stir it and “mantecare” (mix) with some olive oil and finish to cook pasta.

Serve it in a bowl and add some chopped yellow tomatoes flavored with salt, oil and marjoram.

Off course Parmigiano on top if you like!

Buon appetito!

Ciao!

– Ivan Bomieri

Get more information about Ristorante La Taverna

Get more information about Friuli Venezia Gulia

The post Cooking Italian with Maestro Ivan appeared first on Traveling Archive.

The late stand-up comedian-slash-social critic George Carlin once observed, “The caterpillar does all the work, but the butterfly gets all the publicity.”

You know, George was right. The poor lumbering caterpillar did all of the heavy lifting, actually lots of eating, just so he/she could eventually go into total isolation encased in a silky cocoon awaiting his/her rebirth as a butterfly, then flutter away with a whole new identity – kinda like entering the witness protection program.

My alter ego short-order cook, Lazy Person (LP), a big fan of Carlin’s by the way, has a metamorphosis of his own going on in the galley involving butterflies of a different sort.

What LP has captured in his culinary net is what you may know as bow-tie pasta; but here in Italy, where they come from, they’re known as farfalle (butterflies). And some of the very best you can consume are readily available in the pasta section of your grocery store. They’re from the pasta house of Garofalo, a landmark brand from Gragnano in the province of Naples, that’s been making exquisite strands and other shapes – like the farfalle – from semola di grano duro (durum wheat flour) since 1789.

By adding some frozen baby spring peas and pancetta (bacon) into our pasta-based chrysalis, these golden-yellow butterflies will explode out of their metamorphosis, dripping wet in a very tasty way.

If you’ll grab an apron AND a net, we can head into the kitchen and give LP a hand with this fluttering dish. It should take us less that 30 min. to “capture” or YOU DON’T PAY.

Step-1: Fill a medium size pot with water, cover, fire up to HIGH and bring to a boil.

Step-2: In a skillet, add the olive oil and butter and fire up to MEDIUM to melt and merge.

Step-3: Add 2-3 peeled onion sections to the skillet, brown to a paper-bag color then remove.

Step-4: Add the pancetta to the skillet and let it cook until it browns.

Step-5: Add the peas and 1/3 glass of white wine to the skillet and continue cooking for 10 min.

Step-6: Pasta water is now boiling, uncover the pot, add 1 tbsp. of sea salt to the water drop the pasta down. Let it cook for 10 min.

Step-7: Pasta is now al dente. Drain and place back into the skillet with the peas and pancetta mixture.

Step-8: Add 2 tbsp. of grated cheese and sauté for 1 min.

Step-9: Plate, topping each dish with 1 tbsp. of the remaining grated cheese and serve with crunchy artisan nut bread.

Step-10: BUON APETITO!

Recommended Wine Pairing: Kalterer See Weinland DOC – Ritterhof Winery – Lago di Caldaro/Kalterer See (BZ), Italy

Situated in the village of Kaltern (Caldaro), in the heart of the South Tyrol of Italy’s northernmost region of the Alto Adige, you’ll find the small Ritterhof Winery run by the Roner family. One of many wineries that dot the famous Weinstrasse (Wine Road), Ritterhof produces and markets three separate lines of bottled grape: Ritterhof, Crescendo and Kalterer See (Lago di Caldaro). It is the later line’s namesake blend that we find our wine pairing.

The Kalterer See Weinland DOC is a blend of Vernatsch with subtle additions of Lagrein and Pinot Nero. Ruby red to dark garnet in color, this wine has a pleasant, distinct fruity bouquet. On the palate, it’s dry, mild and harmonious with hints of bitter almonds.

The Kalterer See Weinland DOC is a remarkably versatile, any time wine that pairs well with a variety of light meals, red meats and poultry. It did well complimenting our farfalle pasta dish and has sampled well alongside one of LP’s signature flatbread pizzas.

SALUTE!

View the list of travel recipes here.

View the list of past travel recipes at our old site here.

The post Lazy Person’s Farfalle con Piselli e Pancetta appeared first on Traveling Archive.