Skip to main content

Quick Summer Dinner: Salumi, Formaggi, e Amarone #ItalianFWT


Here we are at the July edition of the Italian Food Wine & Travel group. This month, we're thinking, writing about, and pouring Italian Summer wines. 


#ItalianFWT
Join my fellow wine bloggers as they share more Italian wines for you to indulge in this summer. Also, join us live on Twitter this Saturday July 1st at 11am EST at #ItalianFWT.  See you then! 


While summer time is much more relaxed in terms of schedules, days are longer and sometimes we'll head to the beach to walk and play before we go home and think about what to eat. I love summer evenings on the beach! I don't even mind when I end up on my rear in the water!!

But, if we stay and watch the sunset, I want a quick summer dinner when we walk through the door. And, more often than not, I'll throw together a meal of salumi, formaggi, and wash it all down with Italian wine.

Just a couple of notes...get creative when you make a cheese and charcuterie board. Mix textures. Think hard and soft cheeses, think soft, dried fruits and crunchy nuts. Play with colors. I like to see white cheeses, red meats, and green olives. About my post title...


Salumi
It's not a misspelling of 'salami.' Salumi referes to Italian cold cuts and is roughly the same as what the French call chacuterie: cured or preserved meats. It's a broad category and can refer to meats that are salt-cured, smoked, fermented, preserved in fat (confit), or even ground into pastes. Salami is a kind of salumi in that it's a dry-cured, salted sausage. So salami is salumi, but not necessarily the other way around. I opted for a mixed pack from Trader Joe's that included a salami, prosciutto, and capacollo.



Formaggi
That's just cheese, plural. You can never have enough cheese, right? For the wines I prefer, I usually pair with mature, robust cheeses. For this pairing (I'll get to that in a moment), I went with Parmigiano Reggiano, Gorgonzola, and a spiced fresh Mozzarella.

I finished off the platters with marinated olives, roasted almonds, fresh apricots and raspberries, dried dates, and bread - both regular and gluten-free.


Amarone
Amarone della Valpolicella is a rich, dry Italian red wine from the Veneto region. It's typically produced primarily from the Corvina grape and characterized by big, bold flavors. Despite its iconic status, Amarone only received DOCG recognition within this decade.

They say that you can safely forget an Amarone in your wine cellar as even average Amarones can be aged for 10-15 years. And, depending on the vintage and aging technique, these can even be held for up to three decades after bottling! The one I uncorked was 13 years old.

Now, most people think of Amarone as an Autumn or Winter wine. They are amazing with long-braised or slow-roasted meats and hearty stews. They are deep, rich, and warm. But because all Amarones work well with big-flavored cheeses, I have no qualms about uncorking them for a quick summer dinner of salumi and formaggi.

This one had such robust aromas and voluptuous flavors. I got ripe stone fruits as well as smoke, coffee, and the ever alluring hint of tobacco and earth. What a beautiful Amarone...and super easy dinner.

Looking Ahead...
Next month we'll be exploring the alpine regions of Italy with Jill at L'Occasion. Stay tuned.

Comments

  1. Especially in the summer months it's ok to go simple, but not by any means with these pairings. Yum!

    ReplyDelete
  2. Perfect summer meal plan. And I love your photos!

    ReplyDelete
  3. I can never (repeat: never) get enough of a great cheese or charcuterie plate. This is excellent and just right for summer. Love the images of great beach fun... lovely stuff!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas