- A Taste of Franciacorta with Ca' Del Bosco by Vino Travels
- A Tour of Wines of Lombardia and Toasting to Lugana by Joy of Wine
- Franciacorta is Lombardia's Challenge to Champagne by Food Wine Click!
- Getting to know Oltrepo' Pavese Wines from Lombardy by Avvinare
- Hot Summer Nights and Northern Italian White and Our Favorite Antipasto Platter by Our Good Life
- Indestructible in Valtellina - Barbacan and the Sega Family by Savor the Harvest
- Italy’s Large, Lovely Lombardia, Home to Lugana and Lambrusco by Wine Predator...Gwendolyn Alley
- Pici Alla Crema di Limone + Costaripa Valtenesi Chiaretto Rosamara 2019 by Culinary Adventures with Camilla
- Uccellini-Scappati and a Nebbiolo from Lombardy by A Day in the Life on the Farm
Researching Lombardy’s food specialties, I realized that we eat a lot of them regularly without realizing that they hailed from there. Think saffron risotto, bresaola, and the cheeses. You know I love the cheeses - Gorgonzola, from the town of the same name; Mascarpone (we have made our own mascarpone...forgive the spelling error on the photo, please!); parmesan-style Grana; Robiola soft cheese; and Bel Paese.
Though my Italian is admittedly very, very rusty, I think the rough translation of the label on the front of the bottle goes something like this about Il Vino Di Una Notte, wine of a night. "Every year a moment to be seized, a single moment...celebrating the quality of the harvest in every step. RosaMara is born a few hours after pressing, in the middle of the night, when the cellar separates the must from the skins to establish the correct tone and intensity of the color; the height of fruity aromas, the richness of fresh sensations and the persistence of savory ones."
- 150 grams (approximately 1cup) pasta flour or all-purpose flour
- 170 gram (approximately 1 cup) semolina flour, plus extra for dusting
- 1 teaspoon salt
- 160 milliliters (approximately 2/3 cup) warm water
- 4 garlic cloves, peeled and minced
- 1/4 cup olive oil
- 5 or 6 anchovy fillets plus more for (optional) garnish
- juice from 3 organic lemons (zested first with zest set aside)
- 3/4 cup breadcrumbs
- 2 Tablespoons fresh herbs (I used oregano) plus more for garnish
- 1/2 cup freshly grated cheese (I used parmesan) plus more for serving
Divide the dough ball into 8 golf ball-sized pieces and roll them into 12" cylinders approximately 1" diameter.
Then take each cylinder and rub them between your palms until they elongate and become thinner. I like to use gravity and have the pici come off the back of my hand back to the countertop.
Toss the noodles in semolina and set aside until needed.