Welcome to the first of the Italian Food Wine Travel events of 2021. I can't tell you how happy I am to see 2020 in our rear view mirror. This month, the group's founder, Jen of Vino Travels, is hosting and she has us looking at Favorite Italian Reds to Start off 2021. You can read her invitation: here.
All of these posts will be live by Saturday, January 2nd when we gather for a live Twitter chat. If you are reading this early enough, feel free to join the conversation. Follow the hashtag #ItalianFWT and be sure to add that to anything you tweet so we can see it. In the meantime, here's the January 2021 line-up for the #ItalianFWT bloggers...
- Wendy at A Day in the Life on the Farm featured A Lovely Bottle of Taurasi paired with a Delicious Meal of Beef Tips Marsala.
- Robin at Crushed Grape Chronicles served up Bacon and Butternut Pasta with a Langhe DOC Nebbiolo.
- Susannah at Avvinare was Taking a Closer Look at Vernaccia di San Gimignano.
- Camilla at the Culinary Adventures with Camilla was Capping off the Old Year with Cappelleti in Brodo + G.D. Vajra Barolo Albe 2016.
- Lynn at Savor the Harvest showcased how Lagrein Reigns in Alto Adige.
- Terri at Our Good Life cooked up An Italian favorite: Chianti Classico with Baked Salmon and Stuffed Mushroom Caps.
- Linda at My Full Wine Glass asked What If You Could Blend Your Own Pinot Grigio?
- Li at The Wining Hour was Keeping it Fresh and Fun with Fiano.
- Cindy at Grape Experiences brought us on A Return to Piemonte with Marenco Scrapona Moscato d’Asti 2019 and Bagna Cauda.
- Gwendolyn at Wine Predator was Going with Lugana.
- Katarina at Grapevine Adventures shared 3 Wines to Get 2021 off on the Right Foot.
- Jen, our host, at Vino Travels was Starting the New Year off Right with Chianti Classico.
I opened up a bottle of the G.D. Vajra Barolo Albe 2016. Since the late 19th century, the Vajra family has farmed Bricco delle Viole, the highest cru in Comune di Barolo. Aldo Vajra took over the estate in 1968, turning a new page such as acquiring the first organic certification in the region just three years later. He also pioneered the renaissance of Freisa, a long neglected grape.
Today, the Vajra family continues trail-blazing by focusing on the influence of soil and climate change. And they are leading the path in the rediscovery of Chiaretto di Nebbiolo and two limited-production wines: 'N.S. della Neve' is a champagne-method Rosé Nature) and 'Claré JC' is a partial whole-cluster fermentation of pure Nebbiolo. What innovative passion.
- 200 grams semolina flour
- 125 grams flour plus more for kneading
- 4 eggs
- 1/2 pound ground sausage (I used the Sicilian sausage from Pig Wizard)
- 1/2 cup grated cheese (I used mozzarella)
- 8 cups beef stock
- cheese for grating (I used ricotta salata)