Campania's Profile
Taurasi
Taurasi comes from the area of Irpinia, which is known for its winter cuisine. Tasting notes may include hints of cherry, wild berries, tobacco, liquorice, oak, tar, and black pepper. It’s best served with red meat, wild game, and mature cheeses, such as caciocavallo (provolone) or parmigiano. Anything a bit heavy, especially if the bottle has a bit of age on it. Producers such as Terredora, Macchialupa, Di Meo, Molettieri, Montesolae will do justice to true Taurasi.
Gluten Free in Italy?
Many restaurants will prepare gluten free pasta if you tell them ahead of time. Just ask.
Wine Pairing with Sea Scallops?
Falanghina by Mustilli or Cantia di Taburno
Fiano di Avellino by Macchialupa
Avellino province, Campania, Italy: What to drink, and where to live?
I must add that there are a lot of wineries in Campania. The issue is not whether you can find great wine or a great restaurant, but how much time you have and the distance you have to travel. These wineries are spread apart. Try to tackle those few that are in close proximity, so you can have a pleasurable trip. I can tell you from experience that driving from one end of Campania to the other can make you very crabby.
And when it comes to Fiano di Avellino DOCG, Macchialupa is the best. Hands down. Even local producers will tell you that, but then isn't wine subjective?
ISO Fennel Recipes...
Another one I forgot was a Sicilian salad that is ALWAYS a show stopper. Cut up raw fennel in slices and let it fall apart. Add sweet navel oranges cutting slices in half and them throw in your favorite type of black olive (I prefer dried from Morocco). Add salt and olive oil to taste. Buon Appetito!
[MSP] Short "break" from dieting--where in the Twin Cities would you eat?
I would truck myself down to the Savoy Inn and order up a pizza and a pitcher of beer. That'll satisfy you for at least a month!
ISO Fennel Recipes...
Cut triangular pieces, roll them in olive oil, and then bread crumbs. Bake for ? 15-20 minutes at 350-375. Yum.
Avellino province, Campania, Italy: What to drink, and where to live?
Yes I do! You should go and see Antonio Caggiano. Go in the morning. If he can't give you the tour, his son can. Neither speak English.
-20 minutes from him and 5 minutes from Montefusco is Terredora. Luccio Mastroberadino and Gaetano who works in the office speak English. http://www.terredora.net/
-Down the street from them is a beautiful restaurant/compound called "La locanda di Aurora". It is a large family home that has had the first 2 floors converted into a restaurant. The Ferrara-Cerza family has lived there for 400 yrs and Paolo speaks English. You won't be disapointed. http://www.lalocandadiaurora.it/
-There is an American who sets up wine, culinary tours of this area. She speaks dialect and has a lot of experience. Write to Paolo through the website and he can give you her information.
-Caciocavallo is the prized cheese.
-Cinghiale is the prized black boar
-Lamb (with the fuzzy tail...can't remember what it is called)
-Some wineries that would be worth it are: Di Meo, Feudi di San Gregorio (they are ten minutes from each other and very different), Macchialupa (near Paolo and Terredora), and Di Marzo and Benito Ferrara in Tufo.
Have a great time!
cheese for these wines
Aged provolone, Caciocavallo from Campania would be a great addition, but hard to find.
Naples Restaurant Recommendations Needed
If you are going to Napoli, I would expect you would like some pizza. Da Michele and Il Trianon, which are across the street from each other are the places to go. They are in Spaccanapoli not too far from the station...
Local wines
Aglianico, Pierdirosso, Falanghina, Greco di Tufo, Fiano di Avellino, Primitivo, Montepulciano d'Abruzzo, Nero d'Avola...all from the south and found in most areas.
$20-$40 Great wines at respectable prices
Southern Italy in Campania...Aglianico, Taurasi, Pierdirosso, Fiano di Avellino, Falanghina, Greco di Tufo, Coda di Volpe. All typically run from $15 and up. 2005 and 2007 are great years. 2000, 2001 for Taurasi.
Wild Game in Italy
The black boar is the symbol of Benevento which is about an 1.5 hrs from Amalfi and you will find it there and all over southern Italy.
Parma or Bologna?
Bologna. This is the city's tourist website in English. MOst restaurants are closed Monday or Tuesday, but because the city is bigger, you won't have trouble finding something. http://iat.comune.bologna.it/IAT/IAT.nsf/web4EN?openview. I would suggest via delle Belle Arti. There are several great restaurants to choose from. The trattoria past the movie theater has been a staple for many years. Also, Osteria d'Orso is nearby and casual.
Red Wines
Try these and also Pierdirosso...
-Taurasi has an intense ruby color, which with age tends to show garnet hues and/or amber reflections. Tasting notes may include hints of cherry, wild berries, tobacco, liquorice, oak, tar, and black pepper. It’s best served with red meat, wild game, and mature cheeses, such as caciocavallo (provolone) or parmigiano.
-Aglianico is dense ruby red, sometimes with violet hues. Toasted almonds, wild berries, nutmeg, plum, spicy cloves are some of the aromas and flavors that may come to mind when drinking this ancient varietal. The aromas and flavors always depend on the location and the wine producer’s vision. Great with pasta, white and red meat, soups, and antipasti.
Wine pairing help for Southern Style Dinner
Fiano and Falanghina would work for the salad, but I would suggest the Greco di Tufo for the Appetizer. Enjoy!
-Fiano di Avellino's medium gold appearance is telling of the toasted hazelnuts, almonds, and honey that highlight its fabulous taste. Native flowers, pears, apricots, and citrus fruits may be detected along with acacia (native tropical trees), hawthorn (native thorny trees or shrubs), mint, and fennel. An ideal aperitif when served with seafood, oysters, and shellfish.
--Falanghina is pale, bright yellow. Falanghina is an excellent beginning to dinner with antipasti. It’s light, fresh, and clean. Local annurca apples are the key aroma along with hints of nutmeg and maybe a bit of toasted Virginia tobacco. Serve with seafood, vegetables, risotto, carpaccio, chicken, turkey, and soft cheeses.
-Greco di Tufo tends to be straw yellow in color with a bit of gold tints. Various fruits contribute to the taste of Greco di Tufo, but this doesn't mean it’s sweet! Apples, white peaches, apricots, and local citrus fruits are blended together give the wine its unique taste. Greco di Tufo can be paired with shellfish, grilled fish and chicken, soft cheeses (mozzarella di bufala).
Traveling to Italy...
I would suggest via delle Belle Arti. There are several great restaurants to choose from. The trattoria past the movie theater has been a staple for many years. Also, Osteria d'Orso is nearby and casual. Tamburini isn't all the hype, but I believe everyone should try it once.
Ferrara is outstanding and only 20 minutes on the train that leaves frequently. Try IL CICLONE in Via Vignatagliata. Their house pizza in the Ciclone, and it's the bomb. Also, here is the city's website in English, http://www.artecultura.fe.it/index.phtml?id=312. It has the info on art shows, history, music...etc
If you can make it to Modena to eat at Hosteria Guisti, that would be worth it. You have to call to make reservations. There are only 4 tables.
Florence is only an hour away, but make sure you take a train earlier than 10:30am, otherwise it is Eurostar hell.
Italian wine varietals
Taurasi is aged aglianico in barrique for at least 12-18 mos and do up to 6 mos in the bottle. In order to be called Taurasi, it has to be cultivated, aged and bottle in a certain area surrounding the town of Taurasi. It is DOCG. 2001 and 2005 have been recent wonders!
Italian wine varietals
Try these...
-Taurasi has an intense ruby color, which with age tends to show garnet hues and/or amber reflections. Tasting notes may include hints of cherry, wild berries, tobacco, liquorice, oak, tar, and black pepper. It’s best served with red meat, wild game, and mature cheeses, such as caciocavallo (provolone) or parmigiano.
-Aglianico is dense ruby red, sometimes with violet hues. Toasted almonds, wild berries, nutmeg, plum, spicy cloves are some of the aromas and flavors that may come to mind when drinking this ancient varietal. The aromas and flavors always depend on the location and the wine producer’s vision. Great with pasta, white and red meat, soups, and antipasti.
Fun Pairings with Seafood!
Try these...Fiano (at the bottom) will be a plesant surprise
-Greco di Tufo tends to be straw yellow in color with a bit of gold tints. Various fruits contribute to the taste of Greco di Tufo, but this doesn't mean it’s sweet! Apples, white peaches, apricots, and local citrus fruits are blended together give the wine its unique taste. Greco di Tufo can be paired with shellfish, grilled fish and chicken, soft cheeses (mozzarella di bufala).
-Falanghina is pale, bright yellow. Falanghina is an excellent beginning to dinner with antipasti. It’s light, fresh, and clean. Local annurca apples are the key aroma along with hints of nutmeg and maybe a bit of toasted Virginia tobacco. Serve with seafood, vegetables, risotto, carpaccio, chicken, turkey, and soft cheeses.
-Fiano di Avellino's medium gold appearance is telling of the toasted hazelnuts, almonds, and honey that highlight its fabulous taste. Native flowers, pears, apricots, and citrus fruits may be detected along with acacia (native tropical trees), hawthorn (native thorny trees or shrubs), mint, and fennel. An ideal aperitif when served with seafood, oysters, and shellfish.
so three classics students walk into a wine bar...(rome)
There is a great wine bar almost directly across the street from Da Baffetto off of piazza Navona, via del governo vecchio, 7x? Truly lovely
Recommend our next destination in Italy
As an expert on Campania, I highly recommend it. Though, the easier parts to get around (coast) are overcrowded with tourists. Try inland in the outskirts of Avellino, Benevento, Caserta for a real adventure.
Buon viaggio!
Capri eating and shopping
Go to Ischia (forio) and Procida. There are great shops, less expensive. You may get bored with Capri.
Dining in Naples during August Holiday
As a lover of all Campanian things...I would dine someplace other than Napoli this August. Trust me on this one. This isn't the first time there has been a trash problem. There are plenty of restaurants in Ischia, Procida, Avellino, Benevento..etc.
Aeolian Islands reccs?
Swordfish pasta and steaks! Take a mud bath on Vulcano, but plan to stink a bit for a few days. Sometimes they have movies up next to the castle on Lipari where the hostle is during the weekends. Ask around.
Italian wine recommendations? (moved from Italy)
Try some of these. 2005 vintage was incredible. I would also include Pierdirosso (red)and Coda di volpe (white)
Red
-Taurasi has an intense ruby color, which with age tends to show garnet hues and/or amber reflections. Tasting notes may include hints of cherry, wild berries, tobacco, liquorice, oak, tar, and black pepper. It’s best served with red meat, wild game, and mature cheeses, such as caciocavallo (provolone) or parmigiano.
-Aglianico is dense ruby red, sometimes with violet hues. Toasted almonds, wild berries, nutmeg, plum, spicy cloves are some of the aromas and flavors that may come to mind when drinking this ancient varietal. The aromas and flavors always depend on the location and the wine producer’s vision. Great with pasta, white and red meat, soups, and antipasti.
White
-Greco di Tufo tends to be straw yellow in color with a bit of gold tints. Various fruits contribute to the taste of Greco di Tufo, but this doesn't mean it’s sweet! Apples, white peaches, apricots, and local citrus fruits are blended together give the wine its unique taste. Greco di Tufo can be paired with shellfish, grilled fish and chicken, soft cheeses (mozzarella di bufala).
-Falanghina is pale, bright yellow. Falanghina is an excellent beginning to dinner with antipasti. It’s light, fresh, and clean. Local annurca apples are the key aroma along with hints of nutmeg and maybe a bit of toasted Virginia tobacco. Serve with seafood, vegetables, risotto, carpaccio, chicken, turkey, and soft cheeses.
-Fiano di Avellino's medium gold appearance is telling of the toasted hazelnuts, almonds, and honey that highlight its fabulous taste. Native flowers, pears, apricots, and citrus fruits may be detected along with acacia (native tropical trees), hawthorn (native thorny trees or shrubs), mint, and fennel. An ideal aperitif when served with seafood, oysters, and shellfish.
Wine tasting in Sicily and Campania
The following have tasting rooms, but some are not the typical Napa deal. I would call or write them and let them know you are coming. If you find the wineries, they'll be happy to set up a tasting for you and tour if they have time.
Campania:
Mustilli, Antonio Caggiano, Macchialupa, Di Meo and Feudi are 5 minutes apart, Benito Ferrara and Di Marzo are in Tufo, Vadiaperti (great Coda di Volpe), Molettieri, Montesolae, and Terredora are right next to each other, Villa Raiano, Perillo, Cantina del Taburno, Ocone, Corte Normanna, Torre Gaia, Villa Matilde, Marisa Cuomo, De Conciliis
Buon vino e bella terra
Looking for great vegetarian food in Venice
I think the point is to ask how the food is prepared and what ingredients are in it. I was a vegetarian for 6 years in Italy. No meat, but would occasionally eat cheese and I never had a problem because I asked, but thanks for your input. In terms of the Jewish quarter, I haven't eaten at Gam Gam so I can't comment, but I have eaten at a few places and thought it was just fine for something different.
Restaurant Recommendations
Go to via delle Belle Arti in Bologna and choose any of the restaurants. They are all excellent. Tamburini is good for lunch (although, I wouldn't say it is the best) and if you are picking something up to cook at home. Also, Osteria del Orso near via delle Belle Arti is a great place for a casual dinner, just ask around to find it. It is on a small street. At the Hotel University they speak English.
Clash of the Roman Pizza Titans!
Does it matter? Eat at both! They are both wonderful...
