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

Enjoy these photos of our favorite Irish hamlet:

Some highlights of Kinsale:

Fishy Fishy- unpretentious seafood restaurant with the freshest most delicious fish you can imagine. The owner chef is a real personality, and does TV shows in Kinsale on his program “Martin´s Mad about Fish”

Check out an episode here, featuring Kinsale.

Don Herlihy´s Historic Stroll of Kinsale- this local guide well versed in the history of Kinsale and Ireland, gives a passionate tour of the town. Terrific.

Sea Kayaking- up the road from Kinsale in Garretstown, H20 offer half day, full day and sunset kayak tours of the waterways around Kinsale.

Wine Museum- anyone with an interest in Ireland’s “Wine Geese” would enjoy a visit to the tiny wine museum, located in Desmond Castle. Provincial and small, yes,  but the history of the Irish emigres who set up wine businesses around the world is truly fascinating.

The Scilly Walk- pedestrianized path along the sea from the village of Kinsale to Summercove. From this beautiful walkway partially shaded in ferns, you have divine views over the bobbing boats and the harbor. When the walk finishes, carry on down the hill and stop in the Bulman pub for a drink and then continue on up the hill to the Charles Fort which offers the best panoramic view of Kinsale.

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.

By Martina Hemm

Murcia Al Vino

Known for their wine and fanatic adoration of everything ham, Spaniards are equally as enamored with their cheese, and rightly so. Running the gamut from sharp and creamy to firm but mild, the range of Spanish cheeses mirrors the varied terrain that characterizes their distinct flavors.

Here’s just a sprinkling of Spain’s lactic delights to whet your appetite.

CABRALES, D.O.P. 1981

Elaborated in the lush mountains of Asturias, in the north of Spain, the flavor of this acclaimed blue cheese is tied to the region’s landscape. The herds of cows, sheep, and goats, that produce the milk for Cabrales, feed in the high pastures of Asturias. The ripening process takes place in natural mountain caves that are passed on from generation to generation—from which Cabrales receives its characteristic blue-green veining. Slightly granular, Cabrales has a spicy yet salty bite that pairs perfectly with a sweet sherry from the South of Spain.

IDIAZABAL , D.O.P. 1987

Another cheese from the northern regions of Spain, Idiazábal is located on the other end of the flavor spectrum. Mild with a nutty presence, this firm cheese is produced in two varieties, smoked and plain. The smoked variety spends up to 10 days over fires of Cherry, Birchwood, or Hawthorne, from which it retains an ocher rind, compared to the buttery yellow tone of a plain Idiazábal.  Predominantly elaborated in the Basque country and Navarre region, Idiazábal was given its D.O.P. to protect the Latxa and Carranza sheep. These native species of the region only produce a small quantity of milk per year, resulting in a limited and exclusive supply of true Idiazábal.

Idiazábal

MAHON, D.O.P. 1985

The tiny Balearic island of Menorca is a culinary hothouse, the birthplace of mayonnaise (Mahon-aise) and the cultivating ground for Mahon cheese, whose salty sharp taste is reminiscent of the island’s briny coast. A cow’s milk cheese, Mahon undergoes a series of baths in olive oil and/or Pimentón, a spice similar to paprika. Like cheddar, the bright white cheese grows darker, sharper, and crumbles with age.  You can find three different stages of Mahon: soft, semi-cured, and cured. A soft Mahon has a barely developed white/orange rind and white to yellow creamy yet firm interior. The taste, while suave, still has the characteristic brine and a sharp tinge to it. In comparison the semi-cured Mahon’s rind is a brownish orange, the cheese an ivory yellow. With a more developed bouquet of flavors typical of Mahon, including notes of toasted nuts, the cheese still retains the milky notes of a younger Mahon. The cured Mahon, on the other hand, is a cheese made in cheese-lovers heaven. Powerful, evoking flavors of tobacco, leather, and spices, the aged cheese crumbles to the cut and lingers on the palate—especially paired with a strong honey.

Mahon

MANCHEGO, D.O.P. 1996

Mentioned by Cervantes, in the world’s first modern novel Don Quijote, Manchego has always been a protagonist on the culinary scene. Found in tapas bars across the country, Manchego belongs to Spain like flashy clothes to flamenco. Produced in central Spain, the region of La Mancha, Manchego’s savor reflects the arid landscape it is crafted in. The ancestral race of Manchegean sheep that supply the milk, feed off of the sparse vegetation, marking Manchego with a distinctive zest. Similar to Parmesan, Manchego demonstrates fruity notes that balance out its sharp acidity. The texture is firm with small air pockets spread throughout the yellow/white cheese surrounded by a hard rind.

MURCIA AL VINO, D.O.P.

Known as “Drunken Goat” in the U.S. this goat cheese matured in wine comes from the region of Murcia from which it gets its name. The idea to soak this goat milk cheese in baths of red wine came as a governmental impulse to create an innovative cheese to put Murcia on the gastronomic map. The non-pasteurized cheese is washed and pressed into shape before multiple wine baths can give the rind its signature dark pomegranate color. In contrast the cheese is a stark white, supple yet easy to cut, with a creamy mild quality underlined by a hint of yoghurt.

TORTA DEL CASAR, D.O.P.

The name Torta del Casar comes from the rather irregular shape the cheese took on when the soft inside was unable to sustain its shape, reminding the people of Extremadura of a cake instead. This semi-liquid interior, strikingly similar to a cheese dip, is what makes this cheese so famous and delectable. By using vegetable rennet made from thistles to coagulate the sheep’s milk, the producers achieve this highly creamy texture and signature taste. To enjoy the melt-in-your-mouth experience that is Torta del Casar, you must cut of the top of the soft rind so that you can scoop out the inside with pieces of bread. Make sure that the cheese is at room temperature so that the aromas can unfold and the cheese becomes runny.

More Information:

Cheese from Spain Official Site

Spanish cheese masterclasses, tours and tastings

Spanish Gastronomy

Manchego

Many of these beautiful  castles are perfectly preserved, others in romantic ruins on atmospheric hilltops.  Here is a perhaps controversial selection of our personal 10 favorites, many of them in the wine country:

1. Segovia’s Alcazar

The ultimate Disney castle, the Alcazar of Segovia is just gorgeous. And such rich history. This is where Queen Isabel and King Ferdinand met for the first time and where King Philip (Felipe) the 2nd married his wife (Anne of Austria). You can visit the interior of the castle and also climb up over 150 stairs on a narrow, winding staircase to get to the Torre Juan II and enjoy views over Segovia and the countryside. Quite magical in winter, when you can also appreciate the local suckling pig and fab wines.

2. Jarandilla

This preserved 15th century castle has been converted into one of Spain’s national Parador hotels and is located in the wonderful region of Extremadura (Paprika mecca). King Charles V lived here and the castle and grounds are very atmospheric. The cuisine here is rustic fare and terrific. While in this region don´t miss medieval Trujillo and Cáceres, gorgeous places. On the other side of the border is the Portuguese Alentejo region, full of Arabic castles and romantic wine estates.

3. Mota

This delightful gothic castle near the Rueda and Ribera del Duero wine regions is where Juana la Loca (Jane the Mad) lived and over the years has changed its hat from being a royal residence, prison and these days is used for special events and art exhibitions. More info.

4. Ponferrada

Whimsical castle in one of our favorite wine regions, Bierzo. Interesting as it is one of Spain´s few Templar castles. From July 1-4, the local town council is organizing  medieval Templar nights, very atmospheric.

5. Coca

A 15th century ornate, perfectly preserved military castle located about half an hour from Segovia, Castillo de Coca is a very handsome castle. You can visit the inside of the castle too (not all castles allow visits). Why not make it an afternoon excursion from Segovia? Bring a picnic and munch on Chorizo and queso while sitting in the shade of the trees and sipping on some chilled Rueda…

6. Olite

This absolutely gorgeous castles in Navarra is one of the loveliest in Spain and set right in the middle of the historic village of Olite and overlooking vineyards. Stay the night in Olite (the Parador, also a historic building is the best spot in town) and enjoy the castle lit up and the wonderful local restaurants. While in the area, visit the super Ochoa winery and why not pop over to the neighboring Rioja wine region?

7. Peñafiel

Situated in the heart of the Ribera del Duero wine country, the Castillo de Peñafiel houses a regional wine museum and overlooks a charming medieval village of the same name.  Shaped like a battleship and set right on top of a steep hill, a stop here is a must if touring the wine country. You can stay nearby at the pretty Convento las Claras.

8. Alarcon

This Arabic fortress (dating back to the 8th century!) in Cuenca province in the La Mancha wine region has been transformed into an itty bitty Parador (only a few rooms, including the Infante Don Juan Manuel room at the top of the castle keep ). This is the land of Don Quixote, dusty and dreamy. Visit Cuenca with its hanging houses and the swish Pago Vicario wine estate.

9.  Tossa de Mar

Overlooking the sparkling sea, this castle (fortified tower) wins for location location location. Tossa de Mar is a touristy town on the Costa Brava, close to the Emporda wine region. In the 50’s, when Ava Gardner filmed “Pandora and the Flying Dutchman” here it was a sleepy fishing village. These days it’s a popular beach haunt. Absolutely delightful to visit in June or September when the crowds are gone and the weather is balmy…

10. Loarre

Very close to the Somontano wine region (featured in our Spanish wine odyssey tour) in Huesca you´ll find the absolutely mystical castle of Loarre. This castle complex dates tot he 11th century and is Unesco protected.

Other wonderful castles, big and small (some abandoned), include the Alcazaba of Guadix, Butrón in Vizcaya, the castle of Vejer in Andalucía, Málaga’s Alcazaba, Coyanza, Burgalimar, Peralada (home to a wine estate to and featured on our Catalonia wine tours), Castillo de Bellver (just above Palma de Mallorca)  and Castillo de Almansa.

More on Spanish castles and architecture here.

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

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”.

By Lindsay Morriss, Bordeaux correspondent

One of the world’s most renowned wine tastings is the Bordeaux Primeurs. This event is not open to the general public, but organized specifically for the wine trade as a venue to gather professionals from around the world to taste the most recent vintage. Each spring, thousands of journalists, critics, importers, sommeliers, and other influential personalities descend upon Bordeaux to sample wines from the most recent vintage.

These wines represent some of Bordeaux’s most prestigious labels, such as Lafite, Margaux, Petrus, Cheval Blanc and d’Yquem. The objective of tasting these wines is to get an overall feel for the quality of the most recent vintage, which will determine the price at which these wines should be released to the market. Once pricing has been set, they will be sold in the form of futures―otherwise referred to as selling the wine en primeur.

Bordeaux wine purchased as futures is made from grapes harvested the previous fall. Those who purchase wine futures do so to secure supply for highly demanded wines, but also because it is anticipated that the wine’s price will increase by the time it is bottled and released to the market (generally 2-3 years post-harvest).

The wines tasted at the annual Primeurs are barrel samples of very youthful wine that is meant to age in barrel for approximately two more years, and then for many more years in bottle. Therefore, these wines are unfinished and generally unpleasant to taste. When evaluating unfinished wines, you are not looking for appealing flavor, but rather for characteristics indicating that the wine is balanced and has good aging ability such as structure, complexity, high acidity, and a long finish.

Primeurs 2009

During the last week of March into the beginning of April 2010, nearly 6,000 professionals traveled to Bordeaux to participate in Primeurs 2009. The Union des Grands Crus de Bordeaux (a club representing 132 of Bordeaux’s premier chateaux that stages events around the world to promote the region’s fine wine offering) organized a series of tastings grouped by appellation; whereas, the most prestigious Bordeaux chateaux held their own private tastings at the estate, which could be attended by appointment only.

I had the opportunity to participate in these tastings because I am currently interning with the Bordeaux-based wine merchant, Millésima S.A.  Together with several members from the Marketing team, we attended all UGC tastings to cover the entire Bordeaux region. Our day began in Médoc on Bordeaux’s Left Bank, where we tasted all Médoc appellations, as well as Bordeaux’s sweet wines from Sauternes and Barsac. The following day we visited Graves/Pessac-Léognan, then traveled to St. Emilion and Pomerol on the Right Bank.

UGC Program: Primeurs 2009

Location                                           Appellation

Day 1

Château Batailley                       St. Julien, Pauillac & St. Estèphe
Château Desmirail                     Margaux
Château Cantemerle                 Médoc, Haut Médoc, Moulis & Listrac
Château Dauzac                          Sauternes & Barsac

Day 2

Château Smith Haut Lafitte   Graves & Pessac-Léognan
Château Beau Séjour Bécot      St. Emilion Grand Cru
Château Gazin                             Pomerol

Overall, the 2009 Bordeaux vintage was a bit exceptional in that these wines were marked with intense fruit flavors and honestly, were not at all unpleasant to sample! This was the result of a long growing season with almost four months (July through October) of ideal weather, namely warm, dry days and cool nights. As a result, sugar levels were high and the berries were small (with less water), but contained very concentrated juice.

There have been many claims that 2009 is among Bordeaux’s best vintages in recent memory. After reading the opinions of well-known wine journalists, as well as developing my own impressions from having sampled many of these wines, I would conclude that 2009 is overall a very good vintage featuring some outstanding wines; though, at the same time has also produced wines that are over-extracted or a bit green from not having been harvested at the right moment. In general, the long growing season favored wines with blends made from predominately Cabernet Sauvignon; whereas, the Merlot-based blends weren’t always as well balanced. However, that is not to say every wine will fit this mold.

For anyone looking to purchase wine futures, I recommend reading several opinions on the same wine, as well as identifying a trusted merchant who can offer professional advice regarding which wines feature the best aging characteristics. As with buying futures of any traditional financial instrument, there is always a risk that the price will decrease. However, a well-made wine (especially from an acclaimed vintage) will have superb aging ability, leading the wine to appreciate in value over time.

by Martina Hemm

Navigating your way through a mélange of French cheeses can be a bit daunting and leave you speechless, not in the least because there are over 1000 varieties to choose from. But before you walk away from your local cheese monger overwhelmed by the sheer magnitude of creamy, milky, and smelly goodness that is French cheese, let me give you just a few names you would not want missing from your vocabulary, or table. After all, as the wise and clearly French lawyer and gourmet Jean Anthelme Brillat-Savarin once said, “A meal without cheese is like a beautiful woman with a missing eye”.

Most of the following cheeses have been designated with the Appellation d’Origine Contrôlée or AOC, which controls the production and origins of the cheeses affiliated with this status.

1.  Roquefort – AOC 1925

The oldest and maybe most famous cheese of France, Roquefort received its official designation of origin in 1925, but its patent dates back to 14th century.  This sheep’s milk cheese derives its signature taste and trademark green-blue veins from the mold that it forms while aging in the natural caves of Roquefort-sur-Soulzon. When it has reached its peak Roquefort will appear to melt— the semi-soft cheese becoming even softer in its prime. The French savor its strong, pungent flavor spread thickly on a slice of buttered bread. Now a bottle of Blanc de Blanc and you have yourself a meal.

2.  Bleu, de Bleu de Auvernia, de Bresse, de Sassenage, Bassignac…

As with Roquefort, blue and green veins of mold run through the semi-soft white cheese, marking it as a Bleu and lending a signature taste. However, since these cheeses are not aged in the caves of Roquefort, Bleu cheese neither has the same name nor flavor as a Roquefort, deriving their names from the individual villages they come from instead. Although Bleu cheese is usually made from cow’s milk, you can also find Bleu de Chevre, made from goat’s milk, or Bleu de Brebis, produced with sheep’s milk.

3.   Camembert de Normandie – AOC 1983

Recreated throughout the world, the true Camembert traces its origin to 11 century Normandie, but only officially became known as Camembert in the 18th century. To best conserve the velvety soft cow cheese, it is sold in small wooden boxes. Keep an eye open for Camembert de Normandie; this is a ladle-molded Camembert that is usually made with unpasteurized milk, which helps the true, mild and creamy milk flavor of this cheese unfold.

4.  Brie de Meaux – AOC 1980; Brie de Melun – AOC 1990

Proclaimed “the king of all cheeses” during the Congress of Vienna in 1968, this soft cow’s milk cheese has proven its popularity as a mainstay on menus around the world. In its prime the white rind of fungus should smell like a fresh, damp forest in the springtime, while the cheese itself must be soft and yellow. The cheese must be yielding through and through, if you cannot easily glide through the cheese with a cheese or even butter knife, it is not yet ripe. Be wary of Brie that has a slight smell of ammonia, it is probably past its prime.

5. Reblochon- AOC 1958

The story as to why this softer than Brie cheese is made with the milk of three different breeds of cow attests to the ingenuity of Savoie farmers. In an effort to evade paying their landowners high taxes on milk, 13th century farmers would only partially milk their cows, only to return to milking once the inspectors had left. This act of re-blochaient, or re-milking, is an integral part of the cheese’s production, as it offers a creamier milk that affords Reblochon its extraordinary consistency. A true Reblochon is produced from the second milking of Abondance, Tarine, and Montbéliarde cows. To facilitate the aging process, Reblochon is washed in whey and turned every two days as it rests in caves or cellars. The nutty, musky, and slightly herbal taste of the cheese meshes well with a fruity Beaujolais-Villages. Be sure to try Rebolochon when it is just ripe, any longer and its flavor turns bitter.

6.  Munster-Géromé – AOC 1969

Munster’s origins lay behind the walls of Benedictine monasteries situated in the Munster valley.  To escape the dull drum of their vegetarian diet, the monks invented this cow’s milk cheese, best enjoyed by breaking through its soft rind and scooping out its gooey center with breadsticks.  During its maturation the cheese is continuously turned and washed with water from the Vosges, which develops the cheese’s signature red, furrowed rind. Follow in the monk’s footsteps and savor creamy threads of Munster with a glass of chilled Riesling.

7. Époisses – 2004

Yet another spoonable French cheese, Epoisses is for the lovers of a truly smelly fromage. This cow’s milk cheese originated during the 18th century in the midst of Burgundy at the Abbey de Citeaux. The cows that produce the milk for a true Epoisses graze for three months in the meadows of Burgundy, after which their milk is coagulated, washed with brine, and finished with white wine or brandy. The dark orange rind hides a silky interior rich with a salty and pungent flavor, which is great with sweet bread like a buttery brioche or deep-flavored walnut bread.

8.  Comte

From the region of Franche-Comte, this cow’s milk cheese melts in your mouth dissolving into a nutty bite that pairs beautifully with a dry white wine. The texture is firm but soft to eat, and the buttery yellow color of the cheese contrasts beautifully with its dark rind.

9. Chevre
Chevre, meaning ‘goat’ in French, refers to all cheeses made of goat’s milk. Chevres are exclusively made from goat’s milk and may be enveloped in herbs or leaves of their region, bathed in white wine, or coated in vegetable ash. The texture ranges from fresh, soft, semi-soft, and cured.

10.  Crottin de Chavignol – AOC 1976

One of the most famous Chevres, Crottin de Chavignol is produced in the region of Berry and derives its name from the town of Chavignol where it was first crafted. The goat’s milk cheese is refined in a bath of Sancerre wine, which is also cultivated in the region.

11. Tome des Bauges – AOC 2002;  Tomme de Savoie

Tommes are traditionally named after the towns in which they are produced and generally low in fat since they are made from the skimmed milk left over after making butter. We differentiate between Tommes made with milk from the summer and those composed of winter milk.  In the summer cows graze in mountain pastures, while in the winter they feed on hay. The summer milk lends a fruitier taste to the cheese, resulting in very distinct flavors between seasonally produced Tommes.

12.  Neufchâtel – AOC 1969

Known to many as a flavor of cream cheese, Neufchatel has much more noble platforms than bagels. Made in the Normandie from unpasteurized whole milk, this cow’s milk cheese is handcrafted by letting the coagulated milk hang in cheese cloth for 12 hours, after which the bacteria in the milk will form a layer of snow white layer of mold around the cheese while it ages for at least three weeks in damp caves. One of the most curious and traditional shapes this cheese comes in is that of a heart. Supposedly this began during the 100-year war when a young French girl gifted her future husband with her heart made of Neufchatel.

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 …