Lazio in California: The Quintessential Roman Pasta + 2017 Big Sur Vineyards Pinot Noir Reserve #ItalianFWT
Katarina is hosting the Italian Food Wine Travel bloggers this month and our theme is Lazio. Read her invitation here.
If you are reading this early enough, feel to join the group for a live Twitter chat. We'll be live on Saturday, April 3rd at 8am Pacific time. Just follow the hashtag - #ItalianFWT - and be sure to add it to anything you tweet so we can see it. In the meantime, all of these posts will go live before Saturday. Cin cin!
- Camilla at Culinary Adventures with Camilla: Lazio in California: The Quintessential Roman Pasta + 2017 Big Sur Vineyards Pinot Noir Reserve
- Wendy at A Day in the Life on the Farm: Alberico Appia Antica 400 Rosso 2016 Paired with Stracci di Antrodoco
- Terri at Our Good Life: Pietro Est! Est!! Est!!! with Crab Dip Crostinis
- Susannah at Avvinare: Cesanese del Piglio, Classic Wines From Lazio
- Gwendolyn at Wine Predator: Lazio to Paso Robles: “if you see kay”
- Robin at Crushed Grape Chronicles: Lazio – Exploring Low Intervention Wines Inspired By Tradition and Nature
- Marcia at Joy of Wine: Bellone: The Great White Grape of Lazio
- Jennifer at Vino Travels: Frascati: The White Wine of Lazio
- Katarina at Grapevine Adventures: How Wine in Lazio is Reimagining its Past Greatness
While my blog lacks wine posts from Lazio - since I learned to cook in Rome - there is no dearth of Roman recipes to be had.
But, like my lack of wines from Lazio, I have never posted my process for making the quintessential Roman pasta. So, not only did I decide to share this process for the #ItalianFWT focus on Lazio, Jake and I even made video for our #CulinaryCam YouTube channel. Watch me make Pasta Carbonara...
Before I made the pasta, my older son made risotto from a kit and I poured a bottle of Alberico Appia Antica 400 Bianco 2017. But somewhere - I don't know where - I noticed that another #ItalianFWT blogger had that same bottle as her focus. So I changed directions. I went from Italian food kit + wine from Lazio to quintessential Roman pasta + wine from California.
- 400 grams pasta
- 8 ounces cubed guanciale (cured pork jowl) or pancetta if you can't find any guanciale
- olive oil, if needed
- 5 medium eggs
- 4 cups grated pecorino romano
- generous amount of freshly ground black pepper
- optional: parmigiano reggiano for serving
The 2017 Reserve is made with grapes sourced from the Gabilan Mountains with much of fruit grown on a combination of granite and limestone. With the vineyard's elevation and location, the vines enjoy both the inland warmth during the days and the cooling marine layer in the evenings.
The wine poured a clear garnet with a rim of gold. On the nose, getting florals doesn't usually surprise me for Pinot Noir, but it's usually rose petal and this was definitely a more herby or grassy geranium. On the palate there was lots of fruit, both red and black, with a splash of spice and citrus. The lively acidity made it the perfect pairing for the creaminess of the pasta carbonara.
That's a wrap for the #ItalianFWT Lazio event. We'll be back next month with a focus on Barbera led by Gwendolyn of Wine Predator. Stay tuned.