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PDO spaghetti (garlic, oil and chili)

PDO spaghetti (garlic, oil and chili)

Servings: -

Preparation time: less than 30 minutes

HOW TO PREPARE RECIPE PDO Spaghetti (garlic, oil and chili pepper):

Boil the pasta according to the instructions on the package and drain it.

In a pan, add the olive oil and cook for 3 minutes. diced garlic and sliced ​​hot pepper, then add the pasta and leave them on the fire for 1-2 minutes. Turn off the heat and add the grated Parmesan cheese and chopped green parsley.

The quantity is enough for 4 servings.

Tips sites

1

Pasta and olive oil must be of good quality.

2

Do not replace olive oil with sunflower oil or Parmesan cheese with cheese or other cheese.


A.O.P. - Garlic, oil, chili and mint

Green apple
Combine water and sugar in a pan and bring to a boil. Reduce the liquid to half its volume and allow to cool. Cut the apple pulp into squares, add it to the syrup and put everything under vacuum.

Salsa
Cut garlic and chili into brunoise, sweat them in a crock pot with half of the alcohol (50 g), add the dried tomato pulp and 4 tablespoons of pasta cooking water.
Remove from the heat and emulsify with the rest of the cold oil (50 g), incorporating a little grated pecorino cheese. Finally add the apple squares and season with salt.

Mint infusion
Heat the cream in a saucepan. Remove from the heat and incorporate the mint leaves. Allow to cool, remove the mint leaves and add the mozzarella cut into pieces. Transfer everything to the mixer.

Paste
Bring the pasta cooking water to a boil. Cook it, taking care to maintain the cooking point, drain it and transfer it to the crockery. Finish cooking in the sauce for a few minutes and serve with the previously toasted and sliced ​​Altamura bread.


A.O.P. - Garlic, oil, chili and mint

Green apple
Combine water and sugar in a pan and bring to a boil. Reduce the liquid to half its volume and allow to cool. Cut the apple pulp into squares, add it to the syrup and put everything under vacuum.

Salsa
Cut garlic and chili into brunoise, sweat them in a crock pot with half of the alcohol (50 g), add the dried tomato pulp and 4 tablespoons of pasta cooking water.
Remove from the heat and emulsify with the rest of the cold oil (50 g), incorporating a little grated pecorino cheese. Finally add the apple squares and season with salt.

Mint infusion
Heat the cream in a saucepan. Remove from the heat and incorporate the mint leaves. Allow to cool, remove the mint leaves and add the mozzarella cut into pieces. Transfer everything to the mixer.

Paste
Bring the pasta cooking water to a boil. Cook it, taking care to maintain the cooking point, drain it and transfer it to the crockery. Finish cooking in the sauce for a few minutes and serve with the previously toasted and sliced ​​Altamura bread.


Pasta with shrimp and herbs

Few things make PDO pasta (aglio, olio e peperoncino) better. Except for shrimp. And the recipe below, as simple as it is satisfying, is perfect for late and lazy dinners this summer.

    • 180g Pambac paste
    • 120g cherry tomatoes
    • 80ml olive oil
    • juice from 1⁄2 lemon
    • 3 cloves of garlic
    • 1⁄2 bunch of parsley
    • 1 handful of fresh basil
    • hot pepper flakes (optional)


    Finely chop the quince leaves and break the basil (you can leave the smaller leaves whole). Cut the cherry tomatoes in half and crush the garlic with a press.

    Cleans shrimp by also removing the head and vein.

    Boil the pasta in a pot of salted water for 8 minutes.

    Heat the oil in a large pan and place the shrimp. Cook them without turning them for 3-4 minutes, until they turn pink and brown a little. Turn them on the other side and cook for another minute, then add the garlic, tomatoes and parsley. Stir well.

    Drain the pasta and add them over the shrimp. Stir well.

    You can serve it with lemon juice and hot pepper flakes, if you want (better with, than without).

    This is the recipe for pasta with shrimp and herbs, or, as Pambac calls them - "jewelry". Why? Find out more on their Facebook page about the campaign Trendy recipes to your taste, the taste that suits you.


    Pasta with olive oil, garlic and hot peppers (garlic, oil and chili peppers)

    Pasta with olive oil, garlic and hot pepper & # 8211 spaghetti aglio olio e peperoncino recipe. Simple and tasty fasting spaghetti. With parmesan they become some of the tastiest I have ever eaten with a special aroma and a spicy taste.

    Initially I was skeptical about this recipe. Being on vacation in Italy, many, many years ago, I was told that at lunch we will eat spaghetti aglio, olio e peperoncino. I said to myself: it sounds good, then I asked how it is done. I was told they were spaghetti with oil. The smile froze on my lips because I remembered when I was little and I was capricious, my grandmother, who went through both world wars, told me that it was such a poverty that they also ate pasta with oil. It was kind of bau-bau to me. As a child, I don't know what I imagined. But when I first tasted the pasta, I was amazed, how such a very simple dish represents a world so rich in flavors.

    Another simple pasta recipe: tagliatelle with butter, sage and parmesan & # 8211 see the recipe here.

    From the ingredients below results 2 good portions of pasta with olive oil, garlic and hot pepper (aglio, olio e peperoncino).


    Food Manufacturing

    But right for what? “I didn't intend to open a new restaurant but it's true that without a kitchen I can't live, it's a wonderful environment that taught me to live and be in the world. So I thought of opening a place where in the kitchen you command freedom. " This is more or less how the Food Manufacturing adventure in Ferrara was born, which over the months has taken shape and gained its own identity. "I thought of a gastronomy where I can cook what I like best, but where there are also some iconic dishes that have left a mark in my professional history" confides Di Diego. But with a novelty: "Being a gastronomy in full swing, all dishes can be eaten at the few tables available in the room or taken home". According to a model we have already seen in Appiano Gentile, at the Porticolo di Paolo Lopriore.


    How to eat pasta correctly: 3 basic principles you need to know

    1. Understanding types of pasta and sauces

    Italians have dozens or even hundreds of different varieties of pasta. From the classic spaghetti, penne and fusilli, to farfalle (butterfly-shaped) or orecchiette (ear-shaped pasta), they are all delicious and hide unique stories from different parts of Italy.

    What you need to remember is that each type of pasta fits perfectly with a certain kind of sauce. So, if you want to impress your guests and cook your lunch or dinner correctly, keep this in mind. Here are some of the classic combinations:

    They go well with light, oil-based sauces such as PDO (garlic, oil and chili pepper). They can also be used in preparations with seafood or light cream sauce.

    Unlike their thin variants, these pastas offer more support for complex sauces, based on minced meat or vegetables. For example, if you want to make pasta with bolognese sauce, tagliatelle is the most suitable pasta.

    These pastas go perfectly with homogeneous, rich sauces that stick to the paste or penetrate inside them. If you want to prepare a portion of pasta with pesto, choose fusilli, and if you want a quattro formaggi sauce, combine it with penne or rigatoni.

    2. Choosing the right cutlery is important for how pasta is eaten

    Most pasta dishes are served with a normal fork. Sometimes, in the case of stuffed ravioli pasta, a spoon is used. These pastas are served in deep bowls and usually have a larger amount of sauce. Thus, the spoon is the right choice.

    Otherwise, whether we are talking about Arrabiata pasta, baked pasta or pasta with white sauce, the fork is the right option. So, the way pasta is eaten is closely related to choosing the right cutlery!

    Some people are tempted to use the knife to cut long or stuffed pasta. This is not the right way to eat pasta, so avoid it altogether. Instead, you can cut ravioli or tortellini with the edge of the fork, if they are too big to be eaten in one bite.

    3. Good manners when it comes to choosing and serving pasta

    When ordering a portion of pasta at the restaurant, it is advisable to choose their type depending on the context in which you are. Thus, if you are at a business lunch or a sophisticated dinner, avoid long pasta with red sauce, which can cause problems such as staining clothes or dirt on the face. Instead, focus on short pasta dishes as well four cheese pens, farfalle with vegetables or fusilli with pesto sauce.

    If, however, you order tagliatelle or spaghetti, eat them correctly. Do not cut them with a fork or knife, but roll a few strands of pasta around the fork, holding the cutlery at an angle of 45 degrees. If you want, you can use a spoon when rolling the pasta around the fork.

    If the pasta is still too long and hangs from your lips, you can sip it in your mouth without noise or bite it. Don't worry if some of them fall on the plate!

    That being said, now you know how to eat pasta correctly. Remember the above principles and use them whenever you go out or cook for friends!


    About food, with Oana Teodora

    I found out that if you sit on the couch all day with your dog in your arms and watch TLC on shows that you lose weight, you gain weight. And you and your dog. That was after I went to see the doctor with Cara to see why he made a strange noise on his nose until we found a very nice doctor who told us & # 8220What are you doing, fat people, don't walk much, eh? & # 8221. So I went to Dr. Carei's today to give us a diet, and because I walked her more than usual, now I reward myself with a burger from Re: Modelier where you can build it yourself and if not It's good, it's your fault.


    Ah, at this Modeling 2.0 you can also build your own salad if you are one of those who eat salad. I don't know if it's the same with the original Model because yesterday when I was, in fact, when I tried to go, it was full. Okay, me, you're the first to arrive. Let it hang in your throat! No, get fat too! So. Add some TLC as well.


    Unfortunately, Re: Modelier is very close to home and, unfortunately, it was beautiful outside so I manage to move my ass with TLC shapes up there and, fortunately, it does not deliver at home.

    My relationship with food is very important. I mean, how can I tell you, I wouldn't go so far as to say that it's more important than many other relationships I have. Yes. I mean, there are some evenings when I don't want to leave the house because I prefer to hug myself with some pasta from forno from Borsalino or a vegetarian burger from Vivo or a vegetarian burger from 3Kombinat or a vegetarian burger from Aria Burger or any kind of vegetarian burger because I'm a disaster and I try them all. I don't think anyone is interested, but I even have a list on the phone where I give notes to the burgers I try. Booby.

    Apart from vegetarian burgers, I have an obsession with finding the best PDO spaghetti (aglio, olio e peperoncino) and for now I was only delighted by the ones from Horoscop de la Unirii, but they don't deliver to me on the couch, so that I do not abuse them. Fortunately. Ah, and if anyone knows where Cacio e pepe spaghetti is made in Bucharest, please, please, please, tell me too. I only ate in Târgu Mureș, and, although I & # 8211 repeat & # 8211 am sinister and make many absurd sacrifices for food, it seems that I would not travel so much for a craving. But there is still time.

    At the same time, I'm looking for pizza that is real pizza, that is, one that makes me feel in Italy right here on the couch in question. I found at Vecchia Napoli something that seems close to me (plus it comes home in 20 minutes!), But I think the best so far is the one from Camionetta which, unfortunately, will be all summer at the M60 Space , my favorite place in this Bucharest that has a tonic gin that marked my life. The good part is that since Friday when the Space will reopen, I will walk every day on Victoriei back and forth, so we can say that I start sports. Friday, not Monday like all suckers.

    Ah, what I think is great about Re: This model here is that the bill comes in an envelope. That is, give them the money in an envelope. They would have been inspired by the neighbors in that big house in Victoriei Square & # 8230 & # 8230.


    Anyway, the best pasta I go for are Shift and Alt Shift. Spring pasta and those with mushrooms and seed mix are & # 8230 should get discount because I order them so often.

    Well, my cheeks are squeaking and my burger is getting cold.

    PS: Go to Gargantua Kiseleff because it is very, very beautiful and eat broccoli cream because it is very, very good. And the halloumi salad! (Gargantua and Pantagruel are part of a chain of fine dining restaurants, so the prices are right. I told you!)

    What a beautiful bar! I drank Kir Royal here in a gorgeous glass.

    PS2: Go to Kane World Food Studio if you want to eat caramel and banana pancakes and a crunchy thing in a very, very nice place. (It is pronounced & # 8220cane & # 8221 as if it had an E focus, not & # 8220chein & # 8221!)

    PS3: If you're interested in gaining weight with what I eat, I'll tell you. Ah, and I apologize for the pictures I take when I'm hungry, I know it can be better.


    The Italian Pantry: PDO & # 8211 Garlic, Oil and Chili

    PDO Sauce & # 8211 Garlic, Oil, and Peppers. A versatile sauce from Italy, use on pasta, grilled meats and vegetables.
    By Kathy Bechtel

    Sign at entrance

    "To eat well in the morning eat garlic and chili"

    To stay well at the end of the morning, eat garlic and peppers.

    This sage advice greeted me recently as I entered a small shop in Bassano del Grappa. While wondering the streets of this beautiful town in the Pre-Alps of the Veneto, I happened upon a local producer of canned products. I was warmly greeted by the family, who were very proud of their products & # 8211 understandably & # 8211 and brought out one after another for me to taste. I had a hard time pulling myself away, and returned later with a few of our bike tour guests for even more. Father and mother were in the rear, cooking up the next batch, while their adult son greeted the guests and offered us sample after sample.

    The name of this shop is “Specialita in Gamba”, and it advertises “Produzione propria e spaccio di conserve aglio e peperoncino”, conserves of garlic and peppers. Strings of garlic and dried hot peppers hang from every available rafter. They produce a wide variety of items packed in olive oil & # 8211 garlic, both whole and crushed, shallots, as well as many pickled vegetables & # 8211 carrots, cauliflower, peppers, celery. In addition, they produce and can many interesting sauces cren in salsa (horseradish), radicchio, white asparagus, and one simply labeled AOP.

    Preserves in Bassano del Grappa

    These sauces are all basically pestos. Pesto is most commonly interpreted as a mixture of crushed basil, garlic, cheese, nuts and olive oil, but this simple technique can be applied to so many other ingredients. The word ‘pesto’ derives from the Italian word “pestare”, which means to pound or crush. Traditionally, a pesto would be made using a mortar and pestle, with the ingredients being ‘ground’ with a circular motion of the pesto. Now apply this same technique to, say, asparagus, and you get a wonderful sauce for pasta.

    I tried many of these sauces while there the radicchio, one just made with crushed garlic, and white asparagus. I brought home a jar of the latter, so my family could experience the renowned white asparagus of Bassano. The one that really intrigued me was their specialty, the AOP. It made my now rather long list of dishes to recreate back home!

    I did a bit of research first, to discover if any recipes existed for this AOP sauce as this store produced it. Looking up AOP recipes on the internet, I found several that claim that AOP is a sauce made not from garlic, oil and pepper, but garlic, oil, and tomato. While I am sure this is a tasty combination, all the recipes for this seemed to originate from a US restaurant.

    Most of the “authentic” versions of recipes with the AOP are a very simple pasta sauce, made by browning sliced ​​garlic just ever so slightly in olive oil, adding hot red pepper flakes, turning off the heat and tossing it over pasta. This dish is so simple and quick, it hardly seems worth the even minimal effort of making a sauce like I saw in Bassano. But then I started to think about all the other uses for the AOP sauce, if it happened to live in my refrigerator for a week:

    White Truffle Polenta with Parmigiano Reggiano 24 Months
    • Over pasta
    • Over grilled vegetables & # 8211 zucchini, corn, eggplant
    • Over grilled pork, chicken, fish
    • Nice on a sandwich with italian meats and cheeses
    • Flavor a salad dressing & # 8211 take a little, mix with more oil and a bit of vinegar. Combine lettuce with black beans, corn and avocado.
    • Season a stir fry
    • Crostini & # 8211 Chopped avocado mixed with a bit of AOP

    Here is my recipe for the AOP sauce. Four ingredients, (don’t forget salt), and a food processor. This is simply a ‘pesto’ pepper. If you try it, please let me know what other uses you find for it & # 8211 I am just getting started!

    Ingredients & # 8211 Garlic and chili pepper

    I used a mix of ancho (mild to medium) and california (medium to medium hot). I began by just pureeing the mild peppers with the oil and garlic, then added the hotter ones until the heat level was what I wanted. Experiment with both peppers of different heat levels, as well as adding more garlic & # 8211 both of which I will be playing with in future versions of this. Just remember & # 8211 it is easier to add more than to take it out.


    Aan de slag

    Voor 12 rolletjes (bedenk zelf voor hoeveel personen dat is)

    • 2 middelgrote aubergines
    • 250 grams of ricotta (1 bag)
    • 1-2 the citroenrasp
    • Chili flakes naar smaak
    • 1 ui
    • 1 grote teen knoflook
    • 1 bosje basilicum
    • 400 ml of tomato paste in blik
    • Snuffer suiker
    • 6-8 years ago (by Fish Tales, my favorites)

    Snijd de aubergines in 12 mooie gelijke plates. Verdeel de aubergineplakken over twee grote planken en bestrooi royaal met keukenzout. Laat ongeveer een uur zo staan, zodat het zout het vocht uit de aubergines onttrekt en donkere belletjes op de aubergines ontstaan.

    Meng ondertussen de ricotta met de citroenrasp, 3-4 el olijfolie (of een mengsel van olijfolie en ansjovisolie), zout, peper en chili. Zet apart.

    Snipper of ui in hak of knoflook fijn. Verwarm een ​​koekenpan met een scheutje olijfolie op laag vuur. Fruit hierin de ui, breng op smaak met peper enz out. Verwijder de basilicumblaadjes van de steeltjes, leg de blaadjes apart. Hak de steeltjes fijn en voeg deze toe aan de ui. Voeg de knoflook en chiliflakes naar smaak toe. Bak kort mee tot de knoflook begint te geuren.

    Voeg de passata toe samen met een scheutje water. Breng aan de kook en laat pruttelen. Proef na een minuut of twintig en breng indien nodig verder op smaak met peper, zout en / of een snufje suiker. Is de saus te zoet? Voeg dan een scheutje rode-wijnazijn toe. Snijd de basilicumblaadjes in reepjes en voeg drie / vierde toe aan de saus.

    The oven warms up to 180 degrees in the summer with a grillpan. Haal het vocht van de aubergineplakken en bestrijk met olijfolie. Grill aubergineplakken in de grillpan tot je aan beide kanten grillstrepen ziet. Leg ze op een bord en breng op smaak met zout en peper.

    Hak de ansjovis fijn en meng door het ricottamengsel. Proef: het mengsel moet voldoende naar ansjovis smaken, die smaakt zwakt in de oven nog af. Verdeel de tomatensaus over de bodem van een kleine braadslee.

    Leg een aubergineplak verticaal voor je. Leg een lepel van het ricottamengsel op het begin van de plak. Rol de aubergineplak op en leg met de naad in de saus. Herhaal with the rest. Bake the auberginerolletjes for 20-30 minutes in the oven. Garneer met de resterende basilicumblaadjes.

    Ook leuk

    Spaghetti Aglio, Olio e Peperoncino met geroosterde paprika, citroen en meer

    Spitskool met beurre noisette, linzen en burrata


    On the Italy Food and Wine Trail: Bassano del Grappa

    Bassano del Grappa on Brenta River

    Bassano del Grappa is a beautiful town we visit often on our cycling tours, with wonderful Palladian architecture, a special place in the local history, and unique foods and wines. Located in the province of Vicenza in the Veneto region, the city lies at the foothills of the Prealps, where Brenta river emerges from the southern end of the Brenta valley (Canale di Brenta) and begins its traverse of the lowlands past Vicenza and Padua on its journey to the Adriatic.

    Grappa at Poli distillery

    In the culinary and spirit world, Bassano is probably most famous for the renowned Italian digestif, grappa, made from distilling the remains from the winemaking process after pressing: grape skins, seeds and stems, called pomace. It is commonly believed that the spirit was named after the town, but the town itself was not called Bassano del Grappa until 1928 (prior to that it was called Bassano Veneto), long after the spirit was invented.

    Bassano was located right on the front line in both World Wars. During the first World War, terrible battles ensued on neighboring Monte Grappa, where the Italian army regrouped after their devastating loss at Caporetto and made a heroic last stand against the Austrians. At the top of the mountain lie the remains of over 12,000 Italian troops and over 10,000 Austrian and Hungarian troops who lost their lives during this battle. In 1928, the name was changed to Bassano del Grappa, in memory of the soldiers killed. Hemingway fans may recall the role this town played in his novel A Farewell to Arms.

    Vernon explains the history of Ponte degli Alpini

    In World War II, after the Armistice, the city was invaded by German troops, who killed or deported numerous inhabitants. Memorials to these fallen heroes line a row of trees just outside the old town center. The most famous symbol of the town is the beautiful covered pontoon bridge, designed by famed architect Andrea Palladio in 1569. This bridge has been destroyed many times, most recently during World War II. The Alpine soldiers raised money and paid for the rebuilding of the bridge, known as the Ponte degli Alpini.

    White Asparagus of Bassano del Grappa

    For us biking foodies, grappa is not the only reason to visit Bassano. Renowned for one of the rarest delicacies in Italy, the white asparagus of Bassano which has earned its own EU DOP quality designation, appears between mid-March and mid-June. The oldest legend attributes its introduction to the area by Saint Anthony of Padua, who was very fond of the vegetable and spread knowledge of it to Bassano. Here, it found its ideal environment in the sandy, soft, well-drained and calcareous soil along the Brenta River. In the 1500 and 1600s, the white asparagus of Bassano was prized, and reserved for the banquets of the Venetian nobility.

    White Asparagus in cooking class

    On a recent private bike trip, we were able to enjoy the real thing throughout the week, and made a wonderful, simple roasted white asparagus in one of our cooking classes. Later in the week, I found a way to take a little taste of this delicacy home with me a family producer in Bassano that makes their own canned sauces and pestos called “Specialita in Gamba, Produzione propria e spaccio di conserve aglio e peperoncino”, Production and sale of canned garlic and chili.

    This beautiful shop is right in the center of Bassano, with Mom and Dad preparing the sauces, and the son greeting and offering me many tastes of their wonderful products. I returned later with our trip guests, and more sampling. They had many tasty sauces their most popular being AOP (Aglio, Olio e Peperoncino & # 8211 garlic, oil, and hot peppers), but also a radicchio, a garlic pesto, a horseradish sauce (cren), a sauce for bigoli (which I can’t now recall exactly what it contained) and a white asparagus ‘pesto’ which made its way back to the US in my suitcase. They also pickle and preserve whole garlic, shallots, and mixed vegetables. Their products are very attractively displayed on wooden shelves, with strings of dried peppers hanging along the ceiling, and large baskets of garlic and shallots around the store. A leg of ham is on a carving rack, its only purpose to accompany their sauces during tastings. Well worth a stop, and I will be experimenting with my own version of AOP back home.

    For dinner, there are many choices to be had here. I enjoyed a nice, simple dinner one evening here at Osteria La Caneva, right around the corner from Piazza Liberta. A very local establishment, with only about 6-7 tables, and the menu written on a chalk board. I began with a local specialty, the bean pasta soup, which was much better than many versions I’ve had at much more upscale locales even the presentation was more elegant. A primarily pureed bean soup, with a few whole ones remaining, and some short fettuccine noodles. It was topped with toasted croutons and an EVOO drizzle. It had great flavor, and a bit of smokiness from pancetta.

    Fettuccine with chiodini and morlacco

    My entree was fettuccine with funghi and morlacco, a soft cheese produced right here, at the foot of Monte Grappa, and again this was very good. The pasta was well done, and plenty of fresh local chiodini mushrooms that were in season during the time of my visit. My only comment was that the morlacco sauce was a bit too rich for me, so could only eat about a third. A glass of a local blend of Cabernet Sauvignon and Malbec was a good pairing to cut through the rich sauce.

    Zermatt Is This Swiss Resort Setting an Example for Post-Covid Travel?

    I had no room for dessert at this point, but saw several patrons being served a panettone for dessert by the chef, prepped at their table with lots of powdered sugar.

    Another restaurant that serves the traditional local foods is Antico Ristorante Cardellino on Via Bellavitis. Featuring “La Cucina della Memoria” & # 8211 cuisine from times past & # 8211 they use local ingredients including radicchio, white asparagus, asiago cheese and mushrooms in their classic regional dishes. Enjoy the house specialty, baccala vicentina, or bigoli with duck or risotto with radicchio.

    Fettuccine with White Asparagus

    Another small local osteria is Al Caneseo & # 8211 da Amedeo on via Vendramini. I recently enjoyed fettuccine with white asparagus here as my first course, a real treat during the short growing season of the local delicacy. My second course was not as special. Lamb chops were overdone, primarily due to their very thin cut. This is traditional, but just not the way I enjoy them.

    The Essay from Contra Soarda

    What wines should you try on a visit to Bassano del Grappa? The Montello e Colli Asolani DOC, the Vicenza DOC and the Breganze DOC are all right nearby, each with some wonderful wines to sample. A perfect aperitif to have with your antipasti would be a Colli Asolani Prosecco from Bele Casel or Villa di Maser. A white wine to try would be based on the local Garganega grape, a nice one is made by Contra Soarda, their Il Pendio which is a blend of Garganega and Vespaiolo. For red wine fans, the Il Saggio from Contra Soarda is a very intense, medium bodied wine, a blend of Carmenere, Grupello and Marzemino. Bordeaux blends from the Venegazzu vineyards of Montello, such as those made by Gasparini, are also worth a try. Finally, the well-known Breganze winery Maculan has its Brentino, another Bordeaux style blend, as well as some tasty sweet dessert wines such as the Dindarello and Torcolato.

    Chef Jody Adams sniffs grappa

    And, of course, no visit to Bassano is complete without a tasting of the local digestif, grappa. The only distilled spirit produced from the grape pomace, there are two famous producers located in Bassano, right on or near the Ponte degli Alpini. Nardini is on the bridge itself, and you will often see the locals gathered inside and spilling out onto the bridge enjoying a drink. Across the street is the producer Poli, where you can taste a few varieties of grappa after you visit their grappa museum to learn how the spirit is made. You can also ‘smell’ many of their varieties & # 8211 they have about two dozen or so stations that deliver a whiff of various flavors at the push of a button. A good way to experience the flavors without the alcohol!

    Kathy Bechtel’s obsession with food and cooking began as a teenager. After years following a traditional career path as a telecommunications engineer, she left to attend culinary school and wine training, and is now combining her passions for food and wine, the outdoors, and travel as owner and Culinary Tour Director of Italiaoutdoors. In this role, Kathy leads small bicycle, skiing and walking tours that explore the authentic regional cuisines, local products and undiscovered wines of Northeastern Italy.