Wine & Food

Italian Easter Traditions from Piedmont

Easter is one of our favorite times in the Langhe. Vibrant spring colors pop, buds break in the vineyards, and all that delicious Easter wine and food! To bring some of Piedmont’s Italian Easter traditions to you, we visited with one of the area’s most popular eateries, Trattoria Bercau in Verduno. Lunch or dinner, week …

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Stuffed peppers Piedmont-style #IMissItaly

Our #IMissItaly series continues today with stuffed bell peppers Piedmont-style. They’re actually really easy to make. The secret is to use the right ingredients for the filling: Peppers, roasted and peeledParmigiano Reggianoricottaolive oil-cured tunasalt-cured anchovies, desaltedtomato pasteeggsbread crumbsflatleaf parsleysagethymeextra-virgin olive oilsalt But to really make this dish correctly you need to use the Piedmontese style …

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Things I miss about Italy: The Club Sandwich (what?) #IMissItaly

So I know this going to sound a little weird. But one of the things I miss the most about Italy is the club sandwich. Yes, you read that right, the club sandwich. About 20 years ago, traditional American cuisine began to creep into Italian gastronomy by means of brunch — or, as the Italians pronounce …

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Dear vitello tonnato, I miss you! #IMissItaly

It’s one of the mainstay classics of Piedmontese cuisine: vitello tonnato, boiled veal, chilled and then thinly sliced, and then topped with a creamy sauce made with tuna, anchovies, capers, and boiled eggs. While there are a thousand different recipes, each with their own nuance, the procedure boils down (excuse the pun) to basically the …

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Breaking the rules? Barbera and seafood can be a match made in heaven.

It’s one of the oldest taboos of historic gastronomy: Never serve red wine with fish. No one knows for certain when or where this interdiction was first conceived. But most culinary historians point to 19th-century England where a newly formed upper-middle-class embraced a rigid codification of culinary practices. In those days wine pairings were known …

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Salsiccia di Verduno (and a couple of vitello tonnato sightings)

The Scarpa English-language blogger recently found himself at the LHANGAR wine bar in the village of Barolo where he had his very first taste of Salsiccia di Verduno (above at the top of the mise en place, the farthest from the diner).* It goes without saying that he was familiar with the famous Salsiccia di …

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Piedmont’s white truffles: one of the greatest examples of terroir

If we define terroir as the unique combination of soil, exposure, climate, and human intervention resulting in a food product or wine that can only be produced in a given area using traditional local methods, white truffles from Piedmont would probably have to be the first example offered in the dictionary entry for the term. …

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