Orecchiette, strascinati, cavatelli. The musicality of the Italian language is displayed not only in inherently lyrical expressions, like poems and songs, but also in the names of everyday things, like pasta. Scorze d’amelle, scorze di nocelle. Simply saying these names tickles the imagination.
When I want to learn more about a pasta shape, my reference is the “Encyclopedia of Pasta” by Oretta Zanini De Vita. The book contains entries for 310 types of pasta. Each type is identified by a main name, and when applicable, alternative names. The same pasta shape can have different names in different regions, or different towns. Various sizes of the same shape may have different names. Sometimes the same name refers to two different types of pasta. Such proliferation can be a bit intimidating, if not maddening, for the visitor – or the writer trying to inform her readers. (more…)
This Thursday is New Year’s Day, and it’s one of our favorite holidays because it’s celebrated by all kinds of people all over the world. Whether you’re in New York or Milan, religious or not, a new year is cause for festivity.
New Year’s Day is also an excuse for a good meal surrounded by family and friends. Seafood is always a popular choice for New Year’s, as it’s thought to bring good luck, so we’re sharing our favorite mussels and pasta recipe with you this week in preparation for the holiday.
With the holidays coming up, it’s easy to get stressed about what to feed the army of relatives that will soon be on your doorstep. We’re a big fan of this easy chicken recipe for large reunions. It’s an old family recipe brought straight from Italy, and can easily be doubled or tripled depending on how many mouths you have to feed.
And the best part? You’ll have these chicken breasts prepared and grilled in under a half hour so that you can spend more time catching up with Uncle Joe and less time standing over a hot stove. Pair with Mazzoni Pinot Grigio and enjoy. Salute! (more…)
The holidays are here, which only means one thing: there’s lots of food and wine in our future. Between the grocery shopping, turkey prepping, and table setting, Thanksgiving can become a stressful time for everyone.
Luckily, Italians never seem to be stressed around the holidays. That’s because they live by the simple mantra, “No food without wine and no wine without food.” As long as there’s food and wine, it’s a party!
As many of you know, Pizza Margherita is much-loved Italian tradition, and a favorite meal both in Europe and around the world. What you may not know, however, is the fascinating legend of the pizza’s origins.
While many have debated the true history of Pizza Margherita, the story goes that shortly after Italy unified in 1861, King Umberto I and his queen, Margherita, took a visit to Naples. While there, the Queen became bored of the French cuisine that was standard throughout Europe at that time. She requested that a local pizza maker present her with something a little more Italian. (more…)
Neiman Marcus, a name known for iconic style and excellent taste, recently published Neiman Marcus Cooks, a completely updated edition of their classic cookbook. We are incredibly honored that Mazzoni was featured as a suggested wine pairing in multiple recipes!
We don’t want to leave our blog readers hanging, so today we’ll share with you a Calamari recipe from the book. Although the dish has become a popular appetizer, this isn’t your average Calamari. Impress your date or your family with this mouth-watering Flash-fried Calamari and Thai Chile Dipping Sauce. Pair with Mazzoni Vermentino Chardonnay and dig in. Salute!
Above: The recipe for roasting chestnuts at home is easy. Just arrange the chestnuts in a seasoned cast iron pan and roast on your stovetop over low heat. When the shells start to opena and the chestnuts become tender, they’re ready to eat.
From the island of Sicily to Italy’s Dolomite alps, the tradition of roasting chestnuts in fall is practically sacred.
Across the boot, as the weather starts to get cold and the leaves turn to brown, you’ll find vendors slow-roasting chestnuts in the piazzas.
And every Italian will tell you that the aroma of roasting chestnuts brings back great memories of childhood and time spent with family.
It’s easy to roast chestnuts at home.
You can do it on a grill: whether gas-, wood-, or charcoal-fired, just arrange the chestnuts on the grill and roast slowly over low heat for 20-30 minutes, turning occasionally until tender (cooking time may vary). When the shells start to opena and the chestnuts become tender, they’re ready to eat.
You can also do it on a stovetop: a seasoned cast iron pan is ideal for this.
Once the chestnuts are ready to eat, open a bottle of Mazzoni Piemonte Barbera (a classic pairing), close your eyes, breath in the aromas of the wine and chestnuts, and you’ll be transported to an Italian piazza on a fall day.