CategoryHospitality
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Ham or lamb for Easter? In Piedmont we eat lamb. Happy Easter, everyone!
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in Hospitality
We just loved this New York Times article by veteran food writer Kim Severson, "Ham or Lamb? The Easter Choice May Be Changing." "For Easter cooks," she writes, "there is one fundamental question: Is yours a lamb family or a ham family?" Even after decades of culinary re-awakening and the gastronomic renaissance that began in the U.S. back in the 1970s in the Bay Area with restaurants like...
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Tajarin, Piedmont’s classic pasta, smoother than a baby’s bottom
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in Hospitality
There is arguably no dish more quintessential to Piedmontese cuisine than tajarin, the Piedmontese dialectal name for taglierini or tagliolini, thin long noodles, akin to but more narrow than their cousins in Emilia-Romagna, tagliatelle. A strictly egg-based pasta, they are typically served with a ragù made from frattaglie, in other words, innards (also known as entrails and organ meat) from...
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Stuffed peppers, Piedmont-style: The secret ingredient…
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in Hospitality
After spending the better part of the morning researching recipes for Piedmont-style stuffed peppers like the ones in the photo above, I've come to realize that the recipe is relatively simple but that there is one special ingredient that many English-language recipes omit. The basic formula is as follows. And I'm basing my take on it on this recipe in Italian that I found online. The recipe...
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Best restaurants in Turin (a crowd-sourced short list)
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in Hospitality
Above: The Castello del Valentino is one of Turin's many extraordinary monuments and iconic buildings. The seat of the House of Savoy, Turin was Italy's first capital in country's modern era (1861). It's embarrassing to admit but I've never had a proper meal in Turin. I've visited there a few times and was there recently for last year's Salone del Gusto. I didn't eat in a restaurant on that...
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Happy 2017 and looking forward to another year of blogging at Tenuta Carretta
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in Hospitality, Wines, Winery
Happy new year, everyone! And please let me express my heartfelt thanks for all your support in 2016. You may be wondering why there is a photograph of a classic vitello tonnato accompanying this post. The reasons are multifold. 1) Vitello tonnato is one of my favorite dishes of all time (thank you, Italy! thank you, Piedmont!). 2) You will always find GREAT vitello tonnato at the...
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550 years of viticultural history: Looking forward to 2017 at Tenuta Carretta
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in Winery, Hospitality, Wines
Coats of arms, noble families, and five and a half centuries of history accompanied by a love of wine. Let's begin to explore this fascinating legacy. An important milestone is upon us. And we eagerly await its arrival in grand style. The year 2017 will mark 550 years of Tenuta Carretta's history in wine, an anniversary that makes us deeply proud because it symbolizes an important achievement...
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