Culinary Adventures with Camilla

This is a sponsored post written by me in conjunction with the February #ItalianFWT event. Wine samples were provided for this post and this page may contain affiliate links. You can read about the wine I poured for this pairing in my post Handrolled Pasta alla Gricia + Val d’Oca Prosecco Millesimato . This was the final course of that evening's dinner.  The perlage of the wine was a nice texture foil to the creamy custard filling of the torta. But, I'll be honest: we ate the leftovers of this torta with a second Val d'Oca wine and enjoyed that one much more! Stay tuned for my thoughts on the Val d'Oca Sparkling  Rosé. I actually haven't eaten pine nuts in years. After Jake and I ate spoiled pine nuts and had a metallic taste in our mouths for days, we've avoided those nuts like the plague. I usually substitute pistachios, almonds, or pecans. But I really wanted to make a traditional Torta della Nonna for my wine pairing, so I risked it! ...

  This is a sponsored post written by me in conjunction with the February #ItalianFWT event. Wine samples were provided for this post and this page may contain affiliate links. I was thrilled to be able to receive wine samples from Val d’Oca* for February's Italian Food Wine Travel bloggers event. Unfo rtunately, I didn't receive this wine in time to pour it and pair it for the #ItalianFWT event, on Saturday, February 1st, when we focused on quality wines from Italian cooperative cellars. So, I promised my contact that I would post after the fact and share on all my social media channels. Here we go... Val d’Oca, under the cooperative Cantina Produttori di Valdobbiadene, is one of the oldest producers of Prosecco. They make their Prosecco from Glera grapes that are cultivated in the hills of Valdobbiadene. I have always loved saying that word. It's so lyrical and rhythmic. This bottle - Val d’Oca Prosecco Millesimato - is a vintage-dated sparkling wine ...