Cellar Tours Blog

10 Iconic Italian Cocktails

by Ivano Martignetti

Mastroianni’s class, Sean Connery’s style, Humphrey Bogart’s charm- these icons always seemed to look their best at the bar counter, where an elegant barman served impeccable cocktails in Martini glasses or in pure crystal tumblers.

A world away from the tacky barmen and plastic glasses that we sometimes have to deal with these days, but fortunately the cocktail myth lives on..

Italy has done a huge part in reinforcing the appeal and glamor of cocktails.  The cocktail trend really took off in the fifties, and Italy with its deep sense of fashion and design was perfectly suited to the ritual of cocktail preparation, the service in uniquely shaped glasses.  Italians welcomed the latest drink trends freshly arrived from the States. But Italy also innovated with the creation of new cocktail recipes. Barmen and notable drinkers left their legacy to the next generations.

Here are ten of the best Italian cocktails, certainly the most Iconic:

1. Americano

Category: Pre-dinner
Ingredients: 5/10 Vermouth rosso, 5/10 Bitter Campari, Soda Water
Preparation: Stir directly in an Old fashioned ice filled glass, top it up with soda water and garnish with a slice of orange

2. Negroni

Category: Pre-dinner

Ingredients: 1/3 Vermouth rosso, 1/3 Bitter Campari, 1/3 Dry Gin.
Preparation: Served on the rocks, you need to use a medium tumbler or a old fashioned glass, stir the ingredients directly in your glass and garnish with a half slice of orange and lemon peel.

3. Cardinale

Category: Pre-dinner
Ingredients: 5/10 Gin, 3/10 Vermouth dry, 2/10 Bitter Campari
Preparation: Also Cardinale fancies the Old fashioned ice filled glass, chilled. Stir and serve

4. Bellini

Category: All-day
Ingredients: 3/10 Nettare di pesca (peach juice), 7/10 Spumante Brut (Prosecco is traditional)
Preparation: Build it directly in a Champagne flute, pouring peach juice first and then Spumante Brut. No decorations unless you feel very creative.. .

5. Rossini

Category: All-day
Ingredients: 3/10 Nettare di fragole (strawberry juice), 7/10 Spumante Brut
Preparation: It is a variation of the Bellini. Same preparation. Should you feel like experimenting further variations, we suggest you to try as well Mimosa (orange + brut), il Tiziano (“strawberry grapes” + Brut) ed il Puccini (mandarin + Brut)

6. Gin and It

Category: Pre-meal
Ingredients: 3/10 Vermouth rosso, 7/10 Gin
Preparation: Pour the ingredients in a mixing glass and serve in a cocktail cup with a red cherry.

7. Aperol Spritz

Category: Pre-meal
Ingredients: Aperol 2/10, Prosecco 8/10, Seltzer
Preparation: Fill a tumbler or a red wine glass with ice, pour Aperol, Prosecco and top it with Soda water. Garnish with a slice of orange.

8. Martini Cocktail

Category: Aperitivo
Ingredients: 8/10 Gin, 2/10 Vermouth dry.
Preparation: This is a tricky one, Martini lovers get a bit emotional about the way they want it, bartenders sometimes can’t keep up with them.. Anyway the original recipe says you have to pour in an ice filled mixing glass gin and vermouth dry, stir well and serve in a chilled cocktail glass. Please don’t forget a green olive and lemon peel. There are many variations of this cocktail, here you can find some of them: Perfect Martini, Sweet Martini, Smoky Martini, Dirty Martini, Vodka Martini, Gibson, Martinez..

9. Angelo Azzurro

Category: After dinner (very…)
Ingredients: 6/10 Gin, 3/10 Triple Sec o Cointrau, 1/10 Blue Curacao
Preparation: Pour the ingredients in shaker, shake well and serve in a ice filled or a cocktail cup. No garnish needed.

10. God Father

Category: After dinner
Ingredients: 3/10 Amaretto di Saronno, 7/10 Scotch Whisky
Preparation: Pour the ingredients in a ice filled Old fashioned glass and stir well. From the States we got the female version of it, God Mother (3/10 Amaretto di Saronno, 7/10 Vodka)

More info on Italian spirits

It´s sizzling this summer in Europe and a few days on the coast are definitely in order! Some suggestions for luxury coastal hotels  by country:

FRANCE

Château Eza- Eze: The ultimate French Riviera hideaway. Think lifestyles of the rich and famous, this charming medieval hamlet spills over a clifftop overlooking the Med. The small luxury hotel has a Michelin starred restaurant and Birdseye views over the sparkling sea.

Hôtel du Cap Eden Roc – Antibes:  this hotels attracts the most beautiful, chic and rich jetsetters in Europe. Gorgeous setting.

Le Mas de Langoustier – Porquerolles: Less bling bling than the Riviera, Porquerolles island in a natural paradise and has sublime views and a stay here is about the setting and the sea.

Hotel du Palais- Biarritz:  The ultimate aristocrats playground. The Duchess of Alba is said to take a suite here for a month every year, and Russian aristocrats have been so enamored of this resort they built a Russian orthodox church across the street! Biarritz is located in the beautiful French Pays Basque, a hop skip and a jump from Spain´s gourmet Basquelands.  A stay here could pair well with some time in the Bordeaux wine county, or indeed in San Sebastian across the border.

GREECE

Elounda Beach Hotel- Crete: wow, this is an amazing place located on Crete´s northeastern coastline. Highlights include the dramatic location, Chenot spa, and those sea view rooms..

ITALY

Il San Pietro – Positano, Amalfi Coast: Few hotels can compete with San Pietro in Italy in terms of location and luxury. Located in the dreamy village of Positano, this hotel is a great base for exploring Campania. Must sees and dos include Ravello, Furore, a meal at Don Alfonso 1890, wine tasting in Irpinia, pizza in Naples, Pompeii…featured in our luxury tours of Amalfi Coast.

La Plage resort – Sicily: Spectacular location in Sicily´s prettiest corner, Taormina. Really a collection of villas, tastefully tucked into lush gardens, this is a terrific choice for a few days by the sea. While in Taormina, don´t miss the Ancient Greek theatre and wine tasting near Mount Etna.

Il Pellicano – Maremma, Tuscany: stylish resort in southern Tuscany, attracting a real “it” crowd.   If you can peel yourself away from the pool scene, why not enjoy a luxury wine tour of the local Super Tuscans?

Fortino Napoleonico – Marche: beautiful setting in undiscovered Marche, coined the “new Tuscany” by the New York Times. Unspoiled, amazing food here and dreamy scenery.

PORTUGAL

Vila Vita- Algarve: Moorish inspired design and resort is spread over 50 hectares of gardens and with inviting sea views. The kind of resort where if you want to stay in a cocoon, you have everything you need on site- various restaurants, spa, pools, etc. Tips in fine dining in the area here.

SPAIN

La Gavina- north of Barcelona, you´ll find this graceful resort in an unspoiled section of the Costa Brava. White and airy, it has a 1920’s feel. Romantic outdoor restaurant with candlelight and piano… while in the Costa Brava, explore the Emporda wine country.

Marbella Club Hotel, Golf Resort & Spa – Marbella:  a resort for those looking for golf and sun y basta. It does golf and sun, and does them well If you have a craving for culture and a bit of real Spain, drive up to Ronda, a beautiful village with a terrific restaurant, Tragabuches.

Love Italian Cooking? Want to dedicate yourself to making Italian recipes from scratch, and need a list of the essential kitchen “musts” for gadgets and ingredients?

Here is our essential list, and readers: please send in your tips and advice so we can make the list even more complete!

THE ITALIAN PANTRY- CHECK LIST

1. Fresh herbs: basil, parsley, rosemary, sage, oregano, bay leaves, marjoram

2. Fruit and veg in season like:  fruit and veg in season, like garlic, onion, celery, carrot, Peperoncino (small chili peppers) lemons-  ALL YEAR ROUND; eggplant (aubergine), red peppers, zucchini (courgette), tomatoes (S. Marzano) figs- SUMMER ;  fennel,peas – SPRING;  radicchio, rocket,  spinach, butternut squash, endives, orange- AUTUMN AND WINTER

3 Cherished Italian food brands: Lavazza coffee (you can buy the beans and grind yourself), Illy (coffee), Bei & Nanini (coffee), Gerardo di Nola (pasta), Annalisa (canned tomatoes), Menabrea (beer), Baladin (beer), Mutti (passata), San Pellegrino (mineral water) , Nutella, Cedroni (sauces and preserves), Brezzo specialty foods, Prunotto (honey and jams).

4. Condiments: Extra virgin olive oil, Olive Oil, Truffle olive oil, Balsamic vinegar (aceto balsamico tradizionale di modena), butter (yes, butter!), black pepper mill, course sea salt, fine salt, Mostarda, etc. Here are some original and fabulous condiments from the Accademia Barrilla gourmet shop.

5. Small gadgets: mezzaluna cutter, scolapasta (pasta strainer), Ravioli wheel, pizza stone, pestle and mortar (stone or wood), mandolin, mozzarella slicer, Ravioli tin, Bodum Parma cheese grater, garlic press, pasta serving spoon, parmesan knife, peppermill.

6. Bigger gadgets: tirasfoglia (pasta machine), Espresso maker, De ‘ Longhi coffee maker, pizza oven.

7. Other Food ingredients to have in the pantry: canned tomatoes , passata (Mutti), anchovies, Colatura di alici, Capers from Salina, Cucunci from Salina, olives, chicken bouillon, canned cannellini beans, canned garbanzos (chickpeas), lentils, Pancetta or guanciale, Prosciutto di Parma, Bresaola, Salami, Italian sausages, cornmeal (farina gialla), Italian ‘OO’ Flour, Nutella, canned tuna, polenta, walnuts, hazelnuts, pine nuts, saffron.

8. Italian cheeses for cooking: Parmigiano, Pecorino, Mascarpone, Gorgonzola, Mozzarella, Ricotta, Taleggio, etc. More Italian cheese info here.

9. Pasta: Spaghetti, Penne, Rigatoni, Tagliatelle, Ditalini, etc- see more pasta here;  and good brands include Setaro, Garofalo, Pastai Gragnanesi, Senatore Cappelli, Martelli, etc. EASY TO FIND- Barilla  and De Cecco

10: Rice: Arborio and Superfino Carnaroli

11. Cooking wines: Dry Marsala, Moscato

12. Drinks Cellar: White wines (Friuli super whites, Falanghina from Campania, Gavi from Piedmont), Red wines (recommended wine estates here), Campari, Vermouth, Amaretto, Limoncello (keep in the freezer), etc. More on Italian spirits and liqueurs here.

13. Some Italian cookbooks we love: The Essentials of Classic Italian Cooking by Marcella Hazan, La Cucina: The Traditional Home Cooking of Italy by Italian Academy of Cuisine, Gennaro’s Italian Home Cooking: Quick and Simple Meals to Feed Family and Friends  by Gennaro Contaldo, Carluccio’s Complete Italian Food by Antonio Carluccio and Priscilla Carluccio.

14. Italian Culinary Tours: learn how to cook with the locals in Tuscany, Umbria, Lake Garda, Portofino, Modena, Milan, Venice and a Grand Gastronomic Tour of Italy´s Culinary Treasures.

Other useful links:

Alessi kitchenware

Mario Batali´s Italy

Italian Cooking Made Easy

A-Z Italian food Glossary

30 of 300: A short glossary of Italian pasta

by Martina Hemm

Though pasta has only been present in European kitchens for the past 200 years, Italy has long nourished an ancient noodle culture.

Arab merchants were the first to carry itria, the predecessor of modern Italian pasta, from the far away Asian continent to the shores of Sicily. Pasta production flourished as early as 1154 thanks to the island’s traditional crop of durum wheat that went into the itria Sicilians produced and exported to all corners of the country.

Italy did not just specialize in production—nowhere in the world is the consumption of pasta higher. Compared to the 9kg consumed annually per person in the US, Italians eat an incredible 26kg of pasta a year. Typically eaten only with the aid of a fork, the pasta is cooked al dente- with a bit of a bite- allowing for better twirling.

Over 300 varieties of pasta certainly attest to Italians’ wit and love of their kitchen staple, but also undoubtedly make Italy today’s Mecca for pasta lovers the world over.

1.    Acini di pepe “peppercorns”: This bead-sized pasta is commonly used in soups and broths.

2.    Anellini “small rings”: These petite pasta rings are used for soups.

3.    Agnolotti “priest’s caps”: The shape of these pillows of pasta changes depending on region and filling. Try agnolotti filled with hearty pumpkin with a browned butter and sage, for a pure and satisfying primo piatto.

4.    Campanelle “bells”: The small ruffled pasta is rolled into itself to shape a small funnel—perfect for capturing sauce.

5.    Cannelloni “large reeds”: This pasta is traditionally stuffed with a savory filling rolled up into tube shapes and baked in the oven with layers of béchamel and meat sauce.

6.    Capellini “fine hair”: Also known as angel hair pasta in English, this pasta is similar to spaghetti but much finer. It pairs nicely with juicy smooth sauces, such as Pomodoro.

7.    Cavatelli: Made by wrapping small circular pieces of pasta around a tube or finger to shape loose hollow shells, cavatelli hold thick meat sauces well.

8.    Conchiglie “shells”: Conchiglie are smaller shells of pasta compared to the larger conchiglioni, which are stuffed and baked. The smaller shells are nicely served with cream based sauces.

9.    Farfalle “butterflies”: Called bow tie pasta in English, farfalle also pair well with cream sauces. For a fresh summer pasta dish, try farfalle with cream, salmon, crispy snowpeas, and fresh parsley.

10.    Fetuccine “little ribbons”: Americans adapted the pronunciation of this Roman pasta to fetuccini.

11.    Fusili “little spindles”: To make fusili, the pasta band turned into a corkscrew shape that is excellent for catching sauce.

12.    Gnocchi: These Italian dumplings are made with a mixture of cooked potatoes and flour. Sometimes the dough is flavored and colored with natural ingredients such as spinach or saffron; it is then either rolled into thick strands and cut into small bites or shaped into little round or oval balls. Gnocchi can be served boiled, or then baked, or sautéed in a pan with butter and sage.

13.    Lasagna: The name for lasagna comes from the Roman’s word for “pot” (lasanum) in which this pasta dish is traditionally baked. The flat lasagna sheets are alternatively layered between tomato, meat, and cheese sauce, before being baked under a coating of grated cheese. However, vegetable lasagna and “white” lasagna dishes have also become popular.

14.    Linguine “little tongues”: Commonly described as flat spaghetti, linguine pair nicely with seafood and oil based pasta dishes.

15.    Maccheroni/Macaroni: The Italian term maccheroni can generally refer to all semolina and water based, dried pasta that is short in length and hollow, such as: penne or rigatoni. However, in Central Southern Italy maccheroni covers all pasta types, including spaghetti. The most common and popular maccheroni in the U.S are elbow shaped maccheroni, known to Americans as macaroni.

16.    Orecchiette “little ears”: These little indented circles of pasta are native of Puglia. The normal sized orechiette go well with vegetable based dishes, like the traditional orrechiette cime di rapa, which dishes up this pasta with turnip tops, also known as broccoli rabe in the U.S.

17.    Orzo “barley”: Though orzo means barley in Italian it has the appearance and shape of a grain of rice, and can also be used in similar respects: in side dishes or soups. The name of this grain-like pasta can change with producer, giving it the name “melon seed” by some.

18.    Paglia e Fieno “Straw and Hay”: A quirky spiel on the pasta’s name, where the yellow egg noodle tagliatelle represent the straw and the spinach colored tagliatelle the hay. Share the joke with your loved ones over a bowl of paglia e fieno with tomato sauce and freshly grated parmigiano.

19.    Papardelle: This broadly cut flat egg noodle from Tuscany is a dream accompanied with a hefty wild boar ragù, which will lead you to eat it as joyfully and greedily as the Italian verb pappare implies.

20.    Penne “quills”: Clearly a popular pasta shape, penne are small tubes of pasta whose tips have been cut at a diagonal to shape the quill of a pen.

21.    Penne rigate: Penne rigate is penne whose sides are covered in ridges to better catch sauces in traditional dishes like the spicy penne all’ arrabbiata.

22.    Ravioli: Traditional ravioli are square cuts of pasta that is filled with everything from seafood to cheese. Try lobster filled ravioli in a saffron butter sauce.

23.    Rigatoni: Similar to penne, rigatoni is a medium sized hollow pasta, the difference is that rigatoni are slightly larger, ridged, have a bit of a curve, and are cut straight across and not at a diagonal.

24.    Spaghetti “length of cord”: The worst word associated with pasta worldwide, spaghetti is perhaps the oldest cut of pasta known. The diameter of the round, long, slim spaghetti varies depending on region. No matter what size spaghetti alla carbonara, silky, eggy, cheesy, with specks of pancetta, is comfort food everywhere.

25.    Tagliatelle: This ribbon pasta is a touch thicker than fettucine, which makes it an ideal pasta to go along with gamey meat sauces.

26.    Tortellini: Supposedly inspired by the spellbinding shape of Venus’s navel, these small triangular pockets of pasta are typically filled with meat or cheese and then folded into pillows as beautiful as the goddess herself.

27.    Tortelloni: This version of pasta is the larger size of tortellini.

28.    Tortiglioni: Tortiglioni are similar to rigatoni, except narrower with ridges that curve around the pasta. Often they are used in oven-baked dishes.

29.    Vermicelli “little worms”: Very similar to spaghetti, this pasta is slimmer and very long. Vermicelli noodles are also prevalent in Asia, where they are produced with rice flour.

30.    Ziti “bridegrooms”: Traditionally from southern Italy, this long, narrow, pipe-like pasta is broken into pieces before it is cooked.  In the region of Apulia, ziti was prepared for weddings, which is why in the local dialect ziti also means “newlyweds”.

Gualtiero Marchesi….

We could write countless words about Gualiero Marchesi, THE real Maestro of Italian cuisine, but we prefer to quote him directly on how he describes himself:

“I think of myself as a fundamentalist in my relationship with food, because the three fundamental principles “simple, good and beautiful” travel together and each one needs each other”.

In Milan, at Castello Sforzesco an exhibition dedicated to Marchesi opens on April 17:  the “leit motiv” will be number 7, as musical notes (because Marchesi loves music), as days of the week, as brushstrokes by Hsiao Chin on the Marchesi menu, now his logo.

There will be also works of art by artists Gualtiero Marchesi loves and has been inspired by including Lucio Fontana, Alberto Burri, Piero Manzoni, Giancarlo Vitali, Velasco, Enrico Baj, Hsiao Chin, and Salvatore Sava.

A new book has recently been released for this important occasion called “Marchesi si nasce” (a play on words, as Marchesi in Italian means Marquis), where he talks about his life, his cuisine, his dreams …

The Val d ‘ Orcia, featured today in the NY Times, is quintessential Tuscany and utterly romantic.  Expect dreamy hills studded with cypress trees and ancient farmhouses; a smattering of gorgeous art cities and medieval towns in easy reach (Siena, Pienza, San Quirico D’ Orcia, Montepulciano, Montalcino); world class wine country (Brunello, anyone?); amazing cheese country (this is the land of Pecorino) and supremely atmospheric drives.

If you have not yet had the opportunity to visit this breathtaking region yet, then we cannot recommend it enough! This is also THE destination for special occasions- anniversaries, honeymoons, wedding proposals, family reunions…

A quick guide to the Val d’ Orcia for food and wine lovers:

WHEN TO GO: Autumn is the ultimate time to visit for wine lovers as the vineyards are at their most beautiful, the wineries have a real buzz, the weather is generally still sunny but deliciously fresh (perfect for the region´s rich red warming wines). Winter is very cold but a great time to enjoy the food and captivating landscapes without the stifling summer crowds. Spring is gorgeous.

WHERE TO STAY: You can use a few different places as bases, either in town or countryside. We love the Grand Hotel Continental in Siena for old world charm, the luxury Il Borgo at Castello Banfi (also a wine estate, near Montalcino) and the darling little Palazzo del Capitano in the delicious hamlet of San Quirico d’ Orcia.

WHAT TO DO: Wine tasting is obviously a big pull and many wineries open to the general public like Banfi, Barbi and Poggio Antico (which also has a great restaurant) in Montalcino.  For visiting  cult wineries (like Casanova di Neri) and more special visits, book a luxury private wine tour in Montalcino or lesser known Montepulciano. The artistic treasures in the towns of Siena and Pienza are also a “must”. Hiring a local art guide is a fantastic way to discover the local anecdotes and secret corners too.  Renting a villa for a week in Val d´Orcia and spending quiet days cooking, shopping at local markets, wine tasting and relaxing is also an unforgettable way to enjoy the region to the fullest.

WHAT TO BUY: Rare Brunello, artisan cheeses, wild boar cured ham (prosciutto di cinghiale), Terracotta in Siena: and then fine products from other parts of Tuscany (olive oil from Lucca, hand made masks from Florence, antiques and gold from the countless markets, etc).

More info:

Italy travel tips

Wineries in Tuscany

Ideas for a romantic brunch to celebrate Saint Valentine’s Day-

Brunch at home can be even romantic than dinner out, and is a wonderful idea for this Valentine`s weekend. But what to make? What wines  to serve?

How to make it the perfect Valentine`s Day Brunch?

Begin the late morning with crèpes, rolled with strawberries and freshly whipped cream. You can stir in a chocolate or almond based Italian liqueur to the cream…

Toast with pink bubbly, we adore Pommery Rosé. Add to the feeling of special occasion with beautiful champagne glasses and rose petals on the tablecloth…

Continue with Lobster Bisque, a colorful, beautiful and very romantic dish…

This dish, believe it or not, pairs well with dessert wines such as the fabulous Barsac/Sauternes wines from Château Coutet…

Or, if you don’t want to do sweet wine before red wine, carry on with the champagne!

For the savory main course, how about delicate grilled baby lamb chops with rosemary?

… paired with something fabulous like Casanova di Neri`s Brunello di Montalcino. Oh, yeah!

and finish off your romantic Valentine`s day brunch with some kisses, Baci- the chocolate that says it all.

by Simona Piccinelli, Italy specialist

At the very last minute, last week I decided to spend a few days in Rome with my friends, to visit the amazing exhibition Bacon and Caravaggio at the Galleria Borghese , waiting for the great Caravaggio exhibition at Scuderie del Quirinale to celebrate the 400th anniversary of the great artist’s death.

Having a very full schedule with art, churches and museums, we didn’t have much time to enjoy sit-down restaurants, so we decided to follow Mario Batali’s advice “I only eat at wine bars in Rome”.

The research was “exhausting” but yielded  interesting results, so herewith- enjoy my personal list for the best wine bars in Rome:

1. Palatium – Via Frattina 94 (few steps from Via Condotti and Spanish Steps)

In spite of its location, it is not a tourist trap at all. Rather, it is the official “Enoteca Regionale del Lazio” , where you can find local (from Lazio region) high quality wines and food at good prices. You can have a glass at the bar, or sit in the adjoining room and also enjoy a light lunch.

2. Riccioli Café - Piazza delle Coppelle n° 10/a

Owned and run by Massimo Riccioli (chef of the prestigious La Rosetta restaurant), it is also an oyster and sushi bar with a beautiful terrace. More than 300 wines to choose. For take away service, don’t miss Rosticcerì.

3. Roscioli - via dei Giubbonari, 21 (close to Campo dei Fiori)

This has always been my favorite, even if always crowded. Why? Perfect location, great choice of cheeses, bread and coldcuts, as well as lovely food from the cuisine.

4. Cul de Sac - Piazza Pasquino, 73 (close to Piazza Navona)

Founded in 1977, it offers more than 1500 wines, great choice of cheeses and coldcuts, tasty food from Rome (tripe, ox tail, carbonara) and other Italian regions. You can sit outdoors.

5. La Barrique – Via del Boschetto 41b (not far from the Quirinale)

Fabrizio Pagliardi will welcome you in this warm and cozy wine bar at any time of day and night, for a glass of wine or for some good food. You can take an aperitif (great choice of bubbly!), have a quick lunch, sit down for a nice dinner or come for a dessert post theatre.

6. Casa Bleve - via del Teatro Valle 48/49

Close to the Pantheon (even if the first Casa Bleve was founded in the Ghetto and it is still in via Santa Maria del Pianto 9-11), this is very elegant. The wine list is impressive and you can find whatever you would like to match with smoked fish, salads, cheese…

7. Enoteca Ferrara -- Piazza Trilussa 41

In the heart of lively Trastevere, a wine bar which is more than that! Different floors for the wine bar (best Rome wine bar in 2003 by Bibenda), cafè, restaurant (2 forks by Gambero Rosso), wine shop. Ask Andrea to pour you one of the 25 wines they offer by the glass or choose one of 1000 wine bottles, you won’t be disappointed! They also have their own-designed glasses, that you can buy, if you like them.

8. Buccone - via di Ripetta 19/20

Very close to the Piazza del Popolo; at the end of the 19th century, it was Marquis Cavalcabò’s horse drawn carriages garage and then it became a “trattoria” at the end of  WWII. Since1969, it has been owned by the Buccone family. The walls are lined with wine bottles and the ambiance is informal and warm. Great array of wines and good choice of food, like roast pork from Ariccia , aubergine parmigiana, soups and salads.

9. Il Simposio di Constantini - Piazza Cavour, 16 (close to the Vatican)

Elegant place, with a restaurant and wine shop. They also organize wine tasting classes. 4000 wines on the list!!!!!!!!!

10. Trimani — Via Cernaia 37B

Historic venue (they have been selling wine since 1821), great food and charming atmosphere.

11. Open Baladin – via degli Specchi, 5/6 – Rome

And what happens if after all that wine, you are craving something different? You go to Open Baladin and enjoy one of the artisanal biers on the menu

Notable eating in 2009- some of my favorite food experiences in Italy

by Simona Piccinelli, Italy specialist

Here is a compilation of the best dishes I tasted last year- a mix of high-end/creative/traditional/affordable/homey/expensive Italian cuisine:

1. Cuttle fish ink tempura style deep fried scallops with zucchini and clam sauce at Madonnina del Pescatore in the beautiful Marche region.

2. Fritto misto Piedmont style at Il Centro in Piedmont.

3. Suckling Pig from the Nebrodi mountains with chocolate sauce at Il Duomo in Sicily.

4. Spiedo alla Bresciana at Osteria del Maestrì in Lombardy.

5. Fiorentina (t-bone steak) with Tuscan style beans at Trattoria Toscana in Maremma.

6. Babà with wild strawberries at Torre del Saracino on the Amalfi Coast.

7. Traditional lasagne with Fassone breed beef at Locanda da Mariella in Emilia Romagna, gourmet heart of Italy.

8. Porcini mushrooms in grape leaves at Manuelina on the Italian Riviera.

9. Bread, black pepper and marsala wine risotto at D’O in Lombardy.

10. Vico tribute: monococco soup with cuttlefish ink, prawns tartare, mozzarella cream and basil at La Dispensa in Franciacorta.

11. Fish bbq at Taglio della Falce close to Ravenna.

12. Homemade tortelli di zucca with butter and sage made by my mum

It’s January, it’s cold and miserable and  you don’t feel like cooking tonight…

PIZZA night!

A pizza always hits the spot, but what to drink with it? Turn a simple Pizza night into a food and wine adventure with these fun pizza/wine pairing suggestions:

Margherita Pizza

Wine Pairing: Robust red from Puglia like Neprica (Tormaresca)

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Pizza Bianca (White Pizza)

Wine Pairing: A big, buttery, wintery white from the Priorat region, like Mas d’ en Compte

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Pizza Quatro Formaggi (Four cheeses)

Wine Pairing: Heavy, delicious white from Portugal’s unsung Alentejo region like Esporão Branco

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Pizza with Anchovies

Wine Pairing: we love anchovy pizza with whites from Campania, especially Feudi di San Gregorio’s Falanghina

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Pizza Capricciosa

Wine Pairing: an easy going Bordeaux like Château Teyssier,  St Emilion.

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Pizza Diavolo (with chili peppers/spicy salami)

Wine Pairing: a bright red from Italy’s beautiful  Marche region like Moroder Rosso Conero

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Pizza Funghi (with mushrooms)

Wine Pairing: Chianti would be perfect, something fabulous like Badia Passignano’s Riserva.

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Pizza with Tonno (Tuna) and Olives

Wine Pairing: It has got to be from Sicily! Planeta’s La Segreta Rosso pairs well.

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Do you have any other pizza/ wine pairing ideas to share?

Simona Piccinelli, our Italian food and wine specialist has put together a fabulous suggested week-long itinerary for gourmets wanting to eat their way through Northern  Italy’s best restaurants.  Pour a glass of Italian wine, grab a notebook and read on….

DAY 1- Fly into Milan, pick up car and drive east to the Franciacorta wine region. Check into the Albereta Relais & Chateaux hotel, set amid a vineyard.  Taste Franciacorta wines at La Dispensa or at the Bellavista estate. Tonight for dinner, enjoy dinner at your hotel in Gualtiero Marchesi’s phenomenal restaurant.

DAY 2- Drive to Bergamo, one of Northern Italy`s hidden gems. Explore the old town in the higher part of the city . Settle into a splendid lunch at 3 Michelin starred Da Vittorio. After lunch, take in some sightseeing in the città alta and head back to the Albereta wine resort.

DAY 3- On to Cremona, home of the Stradivarius and another delightful town off the main tourist track. Poke around the small town’s gorgeous churches and small museums and then head to the wonderful 3 Michelin starred Dal Pescatore for lunch. Mega treat. Digest your tasting menu on a charming walk through Mantova afterwards, yet another darling town and stomping grounds of the powerful Gonzagas.

DAY 4 – Shift gears and head to Lake Garda today. Drive to Torre del Benaco and take a cooking class with  Andrea and Lara at Le Gemme di Artemisia which will be lunch.  (This features in our Garda culinary weekend). Then visit the lake and head to Brescia, an unsung art town nearby where you can have a trendy aperitif. Dinner tonight could be at the beautiful 2  Michelin starred Miramonti L’Altro. Sleep at Albereta again tonight.

DAY 5 Work your way back to Milano today and visit the sights- cathedral, Brera, etc. Dine at the contemporary and hip 2 Michelin starred Sadler tonight. Sleep at the cute Petit Palais.

DAY 6- Drive south today to visit Pavia, with its stunning Certosa, monastic complex. Amazing and so close to Milan. Tonight for dinner, finish your top chefs tour of Italy with a divine cena at Trussardi. Sublime.

DAY 7- fly home and get your gym membership going again

by Simona Piccinelli, Italy specialist

Is there any better way to celebrate New Year’s Eve than with bubbly? We certainly  don’t think so!

So here is our selection of our favorite sparkling wines of the year- the perfect match for every mood, enjoy:

Speaking of sparkling wines, champagne is of course the king of bubbles and apart from well known maisons, like Krug, Bollinger, Ruinart, Veuve Cliquot, etc, we particularly love:

Champagne Tarlant - La Vigne d’Antan

This Champagne comes from  ungrafted vines, just as they were before phylloxera, thanks to a unique terroir. 100% Chardonnay, improved on the yeasts for over 6 years, it is a great wine, elegant and aromatic. It has rich minerality, hints of apples and acacia flowers and suggestions of hazelnuts and almonds.

Champagne Larmandier Bernier – Premier Cru Nature Terre de Vertus

Single cru Champagne, 100% Chardonnay, vintage 2006, pas dosé (no sugar added). Few facts for this awesome Champagne except that it is delicate, fresh, with notes of flowers and chalkiness.

Champagne Mailly – Blanc de Noirs

Champagne vineyards

This Champagne is made of Pinot Noir only. It is complex, very elegant, with long finish.

Leaving France to the side for a minute, we also have some very good recommendations for you for Italian and Spanish bubbly:

Franciacorta region: Mosnel - Parosè 2004

A blend of  70% Pinot Noir and 30% Chardonnay for this unusual wine, pas dosè (no sugar added) and rosè, as the name suggests. It has pale onion-skin colour, aromas of wild berry and fresh spices, long-lasting finish. More on the Mosnel wine estate here.

Franciacorta region: Bellavista - Riserva Vittorio Moretti 2002

Mr Vittorio Moretti, the founder and owner of Bellavista winery, labelled this wine with his own name, to guarantee that it is the best of his production. Outstanding blend of Chardonnay and Pinot Noir, it has character and personality.
The nose is elegant and concentrated, with aromas of peach, honey and white fruit. Fresh, mineral and intense.

Campania region: Feudi di San Gregorio – Dubl

A joint venture with the Champagne maestro Selosse gave life to these unusual sparkling wines from Irpinia – Campania, made with local grapes such as Greco, Falanghina and Aglianico. More on Feudi.

Penedès region: Cava Parés Baltà – Cuvée de Carol
100% Chardonnay for this boutique cava, with intense yellow golden color, intense aroma of fruit and creamy taste. More on this FABULOUS estate here.

Penedès wine region: Cava Agusti Torello – Kripta Gran Reserva 2003
A real masterpiece, made with 45% Macabeo, 23% Xarel-lo and 32% Parellada. It ages 4 years and it is complex, structured, with hints of ripe fruit and light toasted notes.

Cava Segura Viudas – Brut Vintage Cava
Aged in bottle for 3 years, it is made only in exceptional vintages.

Cheers!