Tag: Barolo

Risotto al Barolo: a Piedmontese gourmet recipe – Italian Cuisine

Risotto al Barolo: a Piedmontese gourmet recipe


A not too complex first course, borrowed from Piedmontese gastronomy risotto al Barolo avails itself of the complicity of a wine well known all over the world. Made in Italy excellence, this intense red elixir, with a "full" color and full-bodied flavor, is perfect in combination with simple preparations that enhance the natural aromatic notes and to which it gives, in turn, a particular accent. A real gourmet recipe.

If we want to give the right hype to this dish we need to mention a great character: the revolutionary statesman Camillo Benso Count of Cavour, to which Piedmontese rice and Barolo wine they owe in large part to their fame. In the period in which he was minister of agriculture Cavour had the canal dug that later took his name, to regulate the irrigation of rice fields in the Vercelli and Novara areas and to introduce cutting-edge cultivation methods to his father's estate in Levi, near Vercelli, thus giving a great boost to rice production. But the count is famous above all for his decisive contribution to Piedmontese winemaking and in particular to the production of the great Barolo. An intense, elegant red, even Unesco heritage. In order to obtain a red wine worthy of rivaling the most famous French wines, in 1836 he summoned General Pier Francesco Staglieno to the castle of Grinzane, his commander when he was a garrison officer, but also a renowned winemaker. He modified the winemaking and aging systems of the Nebbiolo wine and with the collaboration of the French enologist Louis Oudard he suggested new techniques, guiding the count and the marquise Giulia Falletti di Barolo towards the production of the great Barolo. Thus contributing to the success of the "wine crusade", as Cavour himself defined it.

Two excellences in one dish

Having said this, one wonders: was it Cavour himself, notoriously a lover of good food (his famous phrase "… catches the table more friends than the mind") who invented the recipe for risotto al Barolo? Not so sure. But whoever first espoused the creamy texture of a Carnaroli or a Vialone with the rich flavor and intense aroma of this extraordinary wine, it has contributed to giving an unrepeatable dish to the already rich gallery of Piedmontese specialties. The recipe is told in a few words: the sauté where the marrow fat slowly melts, a first splash of wine – that wine – then the drop of the rice which, browning, begins to soak up its aromas, therefore still wine, the indispensable blend to evaporate the excessive alcohol content and away with the small additions of boiling broth. The flame must be extinguished when the risotto, of an intense pink color, still soft and on the wave, is ready for the final creaming with butter and Parmesan

Barolo and its curiosities

Barolo is a wine that is obtained from fermentation of Nebbiolo and takes its name from Falletti family, Marquesses of Barolo who first started the production of this wine. Barolo has obtained the certification of controlled and guaranteed origin. In fact, to obtain this precious nectar it is necessary to proceed to an aging of at least three years in oak or chestnut barrels.
This wine has color intense red and the nose is intense and persistent with aromas of violets, vanilla and spices. Sommeliers pair this wine with red meats, braised meats, game and aged cheeses, even if it is considered an excellent meditation wine.

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Adopt a row in Langa and produce your Barolo – Italian Cuisine

Adopt a row in Langa and produce your Barolo


For lovers of good wine, an opportunity not to be missed: the adoption of a row in the Langa

A beautiful initiative comes from Monforte d'Alba, by the winemaker Sara Vezza of the cellar Josetta Saffirio: the agreement to adopt a row in the Barolo Langa.

In recent years, more and more people have approached country life: to disconnect from city stress, to immerse themselves in nature, to make people understand what it means to respect the environment, flora and fauna, children, educate them to be responsible adults.

Sara Vezza raised the bar slightly, a real invitation to experience firsthand the experience of growing, growing and harvesting and producing your own wine, becoming true winemakers and in the end receiving the fruit of work, receiving the bottles of wine from the your row.

"The project Adopt a row of Josetta Saffirio it also has objectives , recalls the young Barolist. "The safeguarding of the wine-growing landscape declared a World Heritage Site by UNESCO and ensuring the survival of small producers, for centuries the custodians of these hills. The idea is also to create tourist and cultural itineraries in Monforte d'Alba. Barolo is not just economy: it is culture .

The Adoption agreement for a row in Monforte d'Alba it can also be an original gift idea and includes: name and surname of the adopter on the top of the adopted row, the possibility of donating the row to third parties, six bottles of Barolo Docg produced from the adopted row, plus six mixed bottles chosen to discretion by the company, certificate of adoption, with name of the adopter, visit of the cellar at any time of the year (by appointment) with free tasting of all wines (accompanied by a selection of typical products). In addition, constant updates will be sent on the processing phases, from the harvest to the bottling.

To join the initiative: download the form from the website www.adottaunfilare.it, fill it in and send it by email to info@josettasaffirio.com. You can also adopt multiple rows.

Costs

The quota for the adoption of a row is € 400 and corresponds to a portion of 15 linear meters of row. For the second year of adoption and subsequent ones, the cost is € 350.

The Persiera Vineyard

The persiera is a special vineyard, for its terroir, for the microclimate, for the soil, for the workmanship and attention in the cellar that enhances the characteristics of the vineyard. A long-lived wine with a great personality. Adoption of La vigna Persiera: cost € 500 for 12 months, renewable the following year. The labels can be personalized with a special name or phrase chosen by hand. With the adoption, two Magnum bottles will be delivered in single wooden boxes + two 0.75 bottles of Barolo Persiera.

More information on the different proposals on the Adopt a row site.

Braised Barolo recipe with mashed potatoes – Italian Cuisine


  • 1 kg hat of the beef priest
  • 800 g potatoes
  • 2 pcs carrots
  • 2 pcs of celery sticks
  • a full-bodied red wine bottle
  • 1 pc large onion
  • garlic
  • milk
  • sage
  • laurel
  • butter
  • cinnamon sticks
  • rosemary
  • Juniper berries
  • extra virgin olive oil
  • coarse salt
  • nutmeg
  • black pepper in grains

For the recipes of braised Barolo with mashed potatoes, peel carrots, onion and celery; cut everything into pieces and add in a pan with the meat, 1 clove of crushed garlic, 1 sprig of rosemary, 2-3 sage leaves, 1 bay leaf, 1 cinnamon stick, a few grains of pepper and 3-4 berries of juniper; add the red wine; seal the pan with the food wrap and marinate in the fridge for 24 hours. Drain the meat from the marinade and dry it carefully, dabbing it with kitchen paper, in order to brown it well. Heat 1/2 tablespoon of butter in a saucepan with a drizzle of oil and a pinch of coarse salt; when the fat begins to sizzle, brown the meat on the open flame for 5 minutes, turning it occasionally; be careful not to pierce it, to avoid the dispersion of the juices. Finally remove it from the pan and remove the cooking fat. Strain the marinade and brown the vegetables, after removing rosemary and cinnamon, in the same pot, with a little oil. Add the meat, the marinade, bring to a boil quickly, cover, cook over low heat for 3 hours, stirring the braised occasionally.
FOR THE PURE: Peel and cut 800 g of potatoes into small pieces, put them in a saucepan, add salt and cover them with cold water. Boil them, until they are cooked but firm. Then pass them with a potato masher directly in the casserole and, out of the fire, mix them with a whisk with 80-90 g of butter, salt, pepper, grated nutmeg and 4 tablespoons of warm milk. Cut the braised meat into slices and serve with its sauce and puree.

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