Thursday, January 11, 2018

Recipe Thursday: Authentic Piedmont Comfort Food

No one can argue that the best food and wine pairings are those in which the food and wine are of the same origin. The produce and the vines grow and thrive on the same soil and take in the same air – a vein of familiarity running through them.

Bill Hogan/Chicago Tribune


One such area highly regarded for its local food and wine pairings is the Piedmont region of northwest Italy. Eggy pastas and noble red wines reign supreme in this land of epicurean delights. A classic pairing that will truly transport you to a Piedmont sidewalk trattoria is The Chicago Tribune’s Tajarin with porcini mushroom sauce and Montaribaldi’s Langhe Rosso Trestelle. The Trestelle, a red blend of Nebbiolo, Dolcetto and Barbera, is the perfect companion to the umami-rich mushroom sauce over homemade egg yolk pasta. A touch of tannin in the Dolcetto works wonders with the fattiness of the creamy sauce.

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