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Guide to choosing the best white wine from Campania – Italian Cuisine

There Campania It is known for its superb culinary tradition, for Vesuvius, the wonderful city of Naples, the Amalfi Coast, its islands and … for its wines. While theAglianico it is considered the Nebbiolo of the South and among the reds it is certainly among the most important expressions at national level, there are many excellences among the white wines from Campania. Sale & Pepe guides you to choice of the best white wine of Campania for every occasion!

The most famous vineyards of Campania

There Campania it has 23,000 hectares of land planted with vines. Can boast 19 D.o.p. (Protected Designation of Origin), divided between 15 D.o.c. (Denomination of Controlled Origin) e 4 D.o.c.g. (Designation of origin and guaranteed). The areas from which they are produced certified wines D.o.c. they are: Ischia, Capri, Vesuvius, Cilento, Falerno del Massico, Castel San Lorenzo, Aversa, Sorrento Peninsula, Campi Flegrei, Amalfi Coast, Galluccio, Sannio, Irpinia, Casavecchia di Pontelatone, Falanghina del Sannio. The areas from which they are produced certified wines D.o.c.g. they are: Taurasi, Greco di Tufo, Fiano di Avellino and Aglianico del Taburno. THE wines I.g.p./I.g.t. (Typical Geographical Indication) come from: Colli di Salerno, Dugenta, Epomeo, Paestum, Pompeiano, Roccamonfina, Beneventano, Terre del Volturno, Campania, Catalanesca del Monte Somma.

THE native vines the most famous of Campania are theAglianico, considered the sovereign vine of the region. It is also the oldest variety grown in southern Italy. Between red there are also the Sciascinoso and the Piedirosso. Among the white grape varieties there are the Falanghina, the Fiano di Avellino, the Greco di Tufo, the Coda di Volpe, the Biancolella, the Forastera. On the Amalfi Coast the territory offers highly typical wines, deriving from native vines such as Fenile, Ginestra, Ripolo, Pepella and Tintore, made unique by a large aromatic complexity.

In recent years, specialized research institutions and local producers, assisted by the Regional Agriculture Department, have revalued numerous local vines. Among these are the Greco muscio (Avellino), the Baselice Moscato (Benevento), the White pallagrello, the black Pallagrello and the Casavecchia (Caserta), the Caprettone and the Catalanesca (Naples), and the varieties the Fenile, Ginestra, Ripolo, Pepella, Tintore and Aglianicone (Salerno) varieties.

According to the guide Vinibuoni of Italy, between best wines of the Campania region there are the whites the Falanghina del Sannio D.o.c., the Fiano di Avellino D.o.c.g., the Ischia D.o.c. from Forastera, the Greco di Tufo D.o.c.g. Among the reds the Falerno del Massiccio D.o.c. is mentioned primitive, Taurasi D.o.c.g. and the Aglianico del Taburno D.o.c.g.

White wines from Campania to pair with fish

The choice of the best wine to pair with fish also varies depending on the cooking. 174535 If you have prepared abaked sea bream, you can orient yourself on one Falanghina del Sannio D.o.c., able to offer fruity and floral notes, together with the herbaceous ones, with hints of spice and a delicate minerality. With the Greco di Tufo D.o.c.g. we add to the scope a balsamic note, which makes this wine suitable also for grilled fish. For this second is also perfectIschia Bianco.

Among the sapid wines with a fresh acidity stands out Foxtail, suitable to accompany your fish seconds, maybe prepared to cartouche. Acidity, warmth and structure: these are the three main coordinates to describe the taste impact of Fiano d'Avellino, which, with its marked freshness, matches well with fish carpaccio.

White wines from Campania to pair with meat

Tradition has it that meat dishes – appetizers, first courses or seconds – call the presence of red wine at the table. This is a myth to debunk. Even white wine can make the difference, enhancing the flavor and aroma of the meat itself.

For turkeys, capons and simply seasoned chickens, we will have to choose white wines with the same structure as the Falanghina, white wine characterized by a very intense straw color and a strongly structured smell. Eye to serve it fresh. To enhance the meatballs, rely on Castel San Lorenzo Bianco D.o.c. and for stewed meats where in the recipe has already been used white wine you can combine a glass of Fiano di Avellino D.o.c.g.

Campania white wines for aperitifs

To delight your guests with an appetizing and harmonious aperitif, you can exalt finger food based on fish or glazed vegetables, as well as tuna carpaccio or sea bass, with wines with floral, refined and delicate notes. Campania wines are particularly suitable for this purpose.

174538 Bet on a Greco di Tufo or on one Falanghina: served at a temperature between 8 ° C and 10 ° C, you will enhance the hints of fresh white pulp fruit, white wild flowers, cut grass and even a slight minerality, daughter of the territory in which it thrives.

Among the choices out of the choir point to a Lacryma Christi of Vesuvius D.o.c. white, perfect for appetizers, raw fish and fresh cheeses. From the Cilento arrive the fruity notes, particularly suitable for the aperitif of Cilento D.o.p. Fiano. An interesting combination is also the one with the Paestum I.g.t. Fiano, perfect next to raw fish, shellfish and fried finger food.

White wines from Campania

Among the best white wines of Campania to drink throughout the meal an excellent expression of the territory is theIschia D.o.c. Biancolella. The Greco di Tufo D.o.c.g. it also goes well with soups and soups. If your meal is pizza-based choose a Aversa D.o.c. Asprinio, a white grape variety with marked floral notes. Of course this does not exclude the classic notes of Falanghina and Greco di Tufo.

Sweet white wines from Campania

Campania is an area with an important confectionery tradition. How to resist the lemon delight, al Baba or to the struffoli? These delicacies must be accompanied worthily by sweet wines that enhance their sumptuous and enveloping flavor.

The region boasts a wide range of sweet raisin wines, both white and red. Among the sweet white wines of Campania stands out Zingarella Moscato di Baselice: among its aromas, dried apricots, dates, candied yellow fruit and saffron hints stand out. This passito is perfect to accompany the pastiera.

From the Falanghina grapes comes the Passito of Pallagrello, amber in color and a sweet taste. Among the aromas stand citrus fruits, hay and honey. Perfect with creams and dry desserts.

The Fiano grapes produce more structured passito wines including theIrpinia Fiano Passito D.o.c., which matches very well to cassata and sweets of almond paste. The passito wine Mel it has a golden yellow color; its scents are amplified by aging in barrique, which gives it notes of dates, candied citrus fruits and honey. It is a perfect wine to pair with lemon delight.

White wines from Campania for aging

Between white wines from Campania that best lend themselves toaging, choose the Fiano d'Avellino. The stability of this grape combined with the wisdom of some native producers, is able to give great satisfaction in the bottle even over a distance of 10 years. These are the best expressions also suitable for becoming an important gift.

Gourmet guide to San Salvario – Italian Cuisine

We inaugurate the greedy guides by dedicating the first to one of the most loved and visited districts of the city, San Salvario

In the coming months we will offer you special places to shop, to have lunch and eat the best agnolotti, vitello tonnato, the best Chinese ravioli and much more. Where is it? In Turin. Let's start from the San Salvario district.

Best veal with tuna sauce

Where to eat: Scannabue restaurant. Traditional and creative, served in a double version: sliced, in the most classic way with a soft sauce and a bundle / cannolo sauce with the traditional tuna sauce, the drier, without mayonnaise. All you have to do is taste them.
Where to buy it: Butcher Delicatessen Battaglia, via Berthollet 28. The secret of a good veal with tuna sauce is meat cutting and cooking. At Battaglia you will find the right balance. And if you are left with a little appetite, try the Milanese chicken marinated prêt-à-porter.

Best Agnolotto del plin

Where to eat it: Scannabue. There is nothing to do, Paolo Fantini does not miss a beat and in San Salvario he registers a delicious double goal! After the veal with tuna sauce also the plin ravioli are really perfect, balanced, tasty and delicate at the same time. The filling is obviously strictly secret.
Not bad also the classic agnolotto, the one with a square shape, proposed by La Bottega del Gusto, via Sant’Anselmo 4.
Where to buy it: Bertoli and Turco, via Madama Cristina 10, one of the historic Turin pasta factories.
Instead, for the creative recipes Savurè, via Madama Cristina at number 12.
Note of merit for Savurè: an hour before closing, fresh pasta and condiments cost half. Thus food waste is fought. Bravi!

Best Ice Cream

Cascina Roseleto ice cream parlor, in via Madama Cristina 121. From Roseleto also fresh cheese and milk, the same milk used to make ice cream. One of the best ice cream parlors in the city.

Best Chinese Raviolo / Baozi (steamed bun)

Where to eat them: Oh Crispa! Via Belfiore. Crystal ravioli, broth ravioli, the fabulous Baozi stuffed with super soft and tasty pork and not too spicy. To be able to go out happy and happy, we recommend a taste of all three specialties.
Where to buy them: Chinese food in via Madama Cristina 113E, a small shop that prepares braised ravioli and Baozi with different fillings, from pork to chicken to vegetarian one. To try.

Best Gianduiotto, this time in an ice cream version

The Marotto, 100% vegan, 100% good! You can find it at Mara dei Boschi, to keep company with excellent ice cream. Perfect for closing a dinner on the terrace, a cross between a delicious chocolate and a milk free ice cream. Via Berthollet 30H.

The best teas

Here's where to buy them. La Vie en Rose, corso Raffaello 18. A beautiful assortment of La via del Tè tea, fine pastry produced in its own laboratory. Do not miss the tasting of Pasticciotti Salentini filled with cream.

The best coffees

Here's where to buy them in San Salvario: Orso Laboratorio Caffè is indisputably the number one in the selection of specialty coffees and single origin from the world. A place with a vintage look, but one that will hold interesting surprises and the latest trend in terms of coffee.

How to cook the rabbit in all its parts: guide to the cuts – Italian Cuisine

Among the meats less common but very tasty to be included in an omnivorous menu is that of rabbit. This mammal is slaughtered between two and six months, providing a tender, tender, fine-grained pink flesh with a delicate and almost fat-free taste. The most famous recipes are undoubtedly that of rabbit hunter and that of the ligures rabbit but thanks to the different cuts on the market it is possible to cook it in many recipes. Here are the main ones parts of the rabbit and how to use them in the kitchen.

Breeds and types on the market

THE rabbits which are on the market are mostly of Italian origin, coming from farms found in almost all regions of Italy. Those most suited to this type of meat are Veneto, Lombardy, Emilia Romagna and Marche.

One of these animals is distinguished wild breed it's a housekeeper, which descends from the first: both provide excellent meat.

How to clean and cook a whole rabbit

You can buy a rabbit full or in pieces. In the first case the age of the animal never exceeds five months of life, to guarantee the presence of very tender, pinkish and less charged odors.

To check the young age of the animal, just look at the state of the animals teeth: they must be short. Furthermore, the front legs must be flexible and have rosy joints. Rabbits that have reached 8 months of life, if put on sale weigh over 2.3 kilograms and have a more fibrous and less tender pulp.

How to cut a whole rabbit into pieces

If you are buying a whole rabbit and you do not want to cook it as such, it is advisable to have the animal portioned directly by the butcher, to avoid damaging the individual cuts of meat. However, if you have the right tools, you can try to divide it into parts even at home.

Put the rabbit on work plan with the back facing down. Starting from the back and from the thighs, incise the meat following the bone line, using a boning knife or a small cleaver. Pull the thigh in the opposite direction and, with the knife, cut the pulp under the lumbar vertebrae. At this point, make an incision along the bone and use the tip of the knife to detach it.

On the side front make a cut just below the shoulder so you can detach it from the rest of your body. Cut the part of the bacon: pull the pulp with your left hand and continue cutting with your right. Cut the second thigh and remove the entrails. Then switch to the second shoulder in the same way as the first.

Finally, the back. Make small cuts with the tip of the knife to remove the meat from the bones. Help yourself with fingertips.

Traditional split front and rear

As we have seen, the rabbit should be portioned dividing the front from the back. It is necessary to separate the two hind legs from the two front legs, then dividing them into thighs and thighs. The most consumed cuts are the saddle, corresponding to the animal's back, shoulders and thighs.

How to cook a rabbit in parts

Normally the rabbit sold in supermarkets is already gutted. To prepare it for cooking, you just need to soften its flesh with milk: let the lean meat soak for a whole night. The best way to cook the various parts of the rabbit is to cook in the oven. You can use the pulp to prepare the stew.

Rabbit saddle

Also called sirloin steak, the saddle it is the central part of the rabbit's back, the one that includes the two threads. This piece is sold both whole and in slices (in this case we speak of lombatine). The two whole or sliced fillets are also on sale, ideal for quick cooking in a pan.

If you bought a whole rabbit, you will need to bone the loin. Cut it in the middle, along the spine, then kicking the thin ribs with a small knife. Use the loin to make rolls flavored with aromatic herbs.

Shoulders

They are often sold together with neck is rib cage. It is a poor cut of pulp, little appreciated and little sold. These parts should be cooked in wet (for example with cherry tomatoes and fennel) with side dishes, such as mushrooms, olives and onions, which make the dish more consistent. It can be served with freshly made or toasted polenta or with egg tagliatelle to be seasoned with the appetizing sauce.

Carré and chest

These two parts can be boned to make lumbatins or gods small roasts to be stuffed with vegetables, herbs or even meat from other animals, such as salami or pork. The chest looks like a thin piece of meat, very often used to make rabbit sauce. Try it in these luscious ones lasagnette.

Rabbit thighs

The thighs they are the most muscular and tendon-rich part of the rabbit: for this you will need longer cooking times than other parts. You can get the thighs by buying the whole rabbit. Incise along the pelvic bone, before the pulp then the joint.

To make the pulp tastier and softer tried lardellatura: using a specific needle in which you have inserted strips of lard or bacon, "slips" the fat into the flesh of the thighs. Try the recipe of rabbit thighs with beer and cherry tomatoes.

Belly

These are two thin strips, which stand at the side of the saddle. They can be rolled together with it to make small stuffed roasts.

innards

Unlike the head of the sheep and lamb, the rabbit's head is usually not used, but can be split in two to recover the small brain and insert it into the stuffed or in the ragout.

Generally with the offal of the rabbit you can do instead of the excellent recovery kitchen. For example, the liver it is very delicate and can even be appreciated by those who do not like this particular offal very much. To be fresh, it must be firm and shiny.

Also kidneys they must be firm, shiny and covered with fat: it is a very tasty cut, but very small. To be used in fillings and ragù. Heart is lungs, given their small size, they are almost never used.