World Wine Passion

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click me to see the World Wine Passion website!

Photo courtesy of Anna Harding

Passion.  How do you define it? One way to describe it would be as the object of an intense desire, ardent affection, or strong enthusiasm.  In honor of Single’s Awareness Day Valentine’s Day, the one day of the year that it is socially acceptable to view the world through rose colored glasses, we will be searching instead for how the world feels about the inside of a different rose colored glass. 

 

 For millennia, human kind has been cultivating wild Vitis vinifera.  Even that sounds romantic, doesn’t it?  Archaeological findings in the Middle East have found evidence of wine production as far back as 7,000 years ago.  With something that has lasted so long in world culture, it goes without saying that wine is something that we can be passionate about.  

Italy is the world leader in wine consumption, with the average person consuming 54 liters, or 14 gallons of the fruity goodness annually, compared to the U.K. at 20 liters or 5 gallons, and Americans, who don’t even make it to 2 gallons a year on average per person.  Don’t think that Italians walk around wine sodden and rosy cheeked all the time, it’s probably just a difference in cultural preferences.  I for one know how much more Americans prefer their brew, and it would be next to impossible to find a ‘wine bar’ anywhere but in the most diverse parts of the big cities.

 Love it or hate it, wine is a huge part of Italian culture.  I will admit that I have a very limited knowledge of wine myself, but with the help of Ailsa Walling and Claudio Toce of World Wine Passion, I have made it my mission to discover the root of the passion for wine that Italy has had throughout history, and what it means to Italy and the world today.

Two beautiful people who couldn't be more passionate about wine!

During a wine tasting put on by World Wine Passion, I spoke with Ailsa about what makes her so passionate about wine and what World Wine Passion is all about.

Q: So tell me what is World Wine Passion about? 

Ailsa: We started World Wine Passion because we love wine, and not just the wine but the entire enogastronomic* world, with the object of promoting small wine producers of ten thousand bottles a year or less.  We represent one producer that produces about four and a half thousand bottles of wine a year– a really, really small amount.

*Enogastronomy, or “enogastronomia” in italian, refers to the harmony of wines with foods particular to the region in which the wine was produced.

What would you say is the amount of bottles produced per year by the average producer?

Ailsa: I would say that fifty to one hundred thousand bottles a year would still be considered small, so the producers we represent make about a tenth of that.

Would that make the wines more expensive?

Ailsa:  Not necessarily more expensive, but a lot more special because the people that are producing the wines dedicate their entire lives to perfecting the art of wine making, exemplifying passion and respect for the territory with every single bottle they produce, and being a great example of wine passion.  However, they cannot compete with wines that you find at the supermarket on price, but as far as taste and quality are concerned, they beat them hands down.  Don’t just go to the supermarket and buy the cheapest wine on the shelf– you’ve got to know what you’re buying, and make an informed choice.

An informed choice… How do we make an informed choice when selecting the wine for the next meal? Why, educate ourselves, that’s how!  With the help of World Wine Passion’s Claudio and Ailsa and their fantastic upcoming website, we will get an exclusive look in the coming months at the world of wines, and we will be educated on what characteristics of a wine make it a quality wine, and not just another one of the mass produced generics. We will get intimate details of some of the wines that World Wine Passion represents, and learn what makes those wines unlike any others in the world.  However, don’t think they are just any wines, they are the ones that have been produced through hard work by passionate people… the rare wines with enchanting character because they contain a little dash of something extra:  Heart and Soul.

Click here to visit World Wine Passion’s Facebook page, and feel free to show your support!

Oh Memphis, How I Have Missed You!

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Walkin’ in Memphis

In a few days I will be on a plane back to my hometown for Christmas.  I am catching a flight from Venice at 6:30 on Christmas morning (no, I’m not crazy, I saved 600 bucks), and will arrive at Memphis International Airport at 4:30 pm with a suitcase full of homemade jam (Christmas presents, don’t hate).  I hope to see every person I have missed in the past four months within an hour of arriving but I know that is wishful thinking.  I can’t wait to see those smiles and get those hugs and really see how big my little Lexie is getting!    

Yeah, most aspects of Memphis I can go the rest of my life without experiencing again and I will die with a grin on my face, but aside from my friends and family which are obvious, there are some things that I have missed about Memphis.  Particularly, the food. 

Starbucks Coffee

 

Today’s Italy Fact:

Did you know that there is not a single Starbucks in the country of Italy? 

That’s right!  I have been to Starbucks in Peru, China, and the Netherlands, but if you are looking for one within the Italian border, you are outta luck.  I was absolutely stunned by this when I first arrived here.  I thought, “But Starbucks designed their entire customer experience on what Howard Schultz discovered on a trip in Italy!” Being an ex-Starbucks barista myself, I thought for sure they would at least have a few in the big cities.  Nope, not-a-one.  However,  it didn’t take me very long to realize why.  

Italians take their coffee just as serious as they take their meal time.  It is always espresso of some sort, and inside every coffee bar (they just call it “bar”) you will find the warm and inviting atmosphere that Starbucks has mirrored and used to become one of the most successful companies in the U.S…. minus the takeout.  You will never find a paper or plastic cup in one of these bars, and if you want the “dirty water” American coffee that you are used to, you have to ask for an “Americano”, and if you’re lucky they will know how to make one.  If you have ever asked your barista at Starbucks what an Americano is, they will tell you that it is straight espresso and water.  That’s exactly what it is in Italy, but it is actually Italy’s only way they have of accommodating the Americans that want their “dirty water”.  Their coffee machines only put out straight espresso.

Since an Italian would be completely scandalized by their bar of choice giving them a paper cup and telling them they can drink their coffee on the run rather than enjoying it with their company and taking their time and enjoying the day, Starbucks is right in not bringing their current business model over here, because for once in the company’s existence they would find themselves with an empty till.

Now for why I miss it, even though I can get a macchiato faster than I can get a drink of water… 

One word: Variety 

Although you can’t find a better cappuccino than in Italy, and they make them perfectly classy and so darn pretty, you just can’t customize your drink like you can at Starbucks.  No extra flavors like Caramel or Vanilla, no choices on low-fat or soy, and definitely no Venti sizes!  Although I’m sorry Starbucks, Italy’s got you beat in the pastry department.

 First drink when I get in Memphis:

 

Triple Venti Skinny Caramel Latte

 

Corky’s BBQ

 

Sure you can find a rack of ribs here if you search enough, but it won’t be drowning in Barbeque sauce- in fact, it won’t have a drop!   Finding Barbeque sauce in Italy is the equivalent of finding your favorite authentic Thai sauce brand in Kroger.  The “American” section of the grocery store consists of a 2 foot section of a shelf in the back of the store… about as much attention as we Americans give to authentic foreign brands.  So in other words, when I can get my hands on some Barbeque sauce here (usually Corky’s BBQ sauce that mom sends me in a “care” package), I treat that bottle like there is liquid gold in it.

 Why Corky’s?  Corky’s is world famous for their Barbeque, and in my opinion takes the cake for the best in Memphis.  I know many of my fellow Memphians will disagree with this statement, but you know what they say about opinions being like… noses.  They even FedEx their menu to wherever in the U.S. you are.  Unfortunately they are not international yet or I would definitely be eating a $75 pulled pork sandwich! WORTH IT.

 First Corky’s meal when I get in Memphis:

Pulled Pork Sandwich with cole slaw, baked beans, and twice-baked potato (tater) salad 

…and now I have to clean the drool off of my keyboard

 

Gibson’s Donuts

 

Of all of the wonderful pastries they have here in Italy, they don’t make donuts.  The pastries tend to be on the dry side, and they don’t like anything too sweet, so sugar glaze is out of the question.   Of all of the times Christian has been in Memphis, I have gotten him to eat donuts- mostly from different donut shops around the city.  You know what the only thing is that he has requested I bring him back from my Christmas trip to Memphis?  Kroger-bought Krispy Kreme donuts.  Shame!  Yeah they’re good, but they aren’t Gibson’s!  I used to go there often on Sundays after church and the proprietor of the shop would always throw (yes, throw-from across the room) a fresh-from-the-oven-melt-in-your-mouth glazed with angel tears donut.  Awww man.

First donut when I get back in Memphis: 

The first one I can catch 

This obviously isn’t the complete list, I have quite a few fast food places I am hitting up, but that’s about as interesting as me writing about pasta. 

Wait a second!

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Pasta Centrale – Mostaccioli/Penne Lisce

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Pronunciation: muss-tah-chee-OH-lee / PEN-neh LEE-shieh

Literal Translation: little mustaches / smooth pens

Mostaccioli, sometimes also called penne lisce, or “smooth pens” refers to a smooth, tube shaped pasta with the ends cut at an angle to resemble a quill or pen point. In the U.S.A. it is more commonly referred to as just “penne pasta”, but since the texture is smooth, or “lisce” instead of ridged, or “rigate”, the more specific name would be “penne lisce”.

…or you can just call them little moustaches.

Lexie's mostacciolo is coming in quite nicely... but I think she is a bit surprised by this!

Mostaccioli are best served with light sauces, such as fresh tomato sauce or just a sprinkling of olive oil, salt, and pepper. They are also great in a casserole dish (“pasta al forno”) and are delicious with cheese based sauces.

Cooking instructions courtesy of Barilla
01.
Bring 4 – 6 quarts of water to a rolling boil, add salt to taste.
02.
Add contents of package to boiling water. Stir gently.
03.
Return to a boil. For authentic “al dente” pasta, boil uncovered, stirring occasionally for 10 minutes. For more tender pasta, boil an additional 1 minute.
04.
Remove from heat. Drain well.

Recipe Time!

As promised, with each type of pasta highlighted there will be a recipe provided that will be authentic Italian.  This recipe I have not tried before, but we made it for dinner tonight.  It was really fun to make and really hit the spot!

Here is the translated recipe… don’t have a name for it yet, but if you try it at home, help a girl out and we can name it together!!!

Ingredients:

350 g / 12.5 oz of mostaccioli / penne lisce pasta

400 g  of peeled tomatoes (chopped or diced, about 4 medium sized tomatoes)

300 g / 11 oz of sausage

50 g / 2 oz of grated Parmesan cheese

20 g 1/4 cup of extra-virgin olive oil

20 g 1/4 cup of butter

1 cup of dry sparkling white wine (I used Prosecco)

1 teaspoon dried Oregano

1 teaspoon Rosemary

1 tablespoon fresh Sage q.b.

salt and pepper to taste.

Execution:

Chop and mix together oregano, rosemary, and sage.

Peel and dice the sausage.

Saute briefly the herbs in butter and olive oil, add the pieces of sausage and after the sausage is browned evenly, sprinkle with white wine. Let the wine evaporate a bit, add salt, add the tomatoes and turn off the heat after a couple of minutes of simmering.

Cook the pasta in boiling salted water, drain it al dente. Serve with meat sauce and parmesan cheese.

Chelsi’s Review:  ”I love the taste of the fresh sage, it makes it lighter and gives the tomatoes that extra burst of flavor.”

Christian’s Review:  ”Really flavorful, good mix of pasta and sauce, but next time I would skip the butter.  7.5 out of 10!”

 

Introducing: Pasta Centrale

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I would like to introduce you to a new section of the site that will be completely dedicated to one of my favorite things (in moderation).  Pasta!

Each week I will be highlighting a different type of pasta, to expand your pasta knowledge and mine as well!  This was inspired by my extremely deep conversations with my husband about how every pasta’s name is most often a literal translation of what Italians think the pasta looks like.  For example, the lovely linguine literally means “little tongues”, and the pasta that you call “bow tie”, is actually called “farfalle”, which means “butterflies”.   How fun!

While we go on our journey of expanding our knowledge of Italian carbohydrates, I will be researching and explaining the history of each type, explaining how to pronounce the often complicated Italian names, and providing you with an authentic Italian recipe that will be tested out in the Zangrando kitchen for good measure with some honest to goodness feedback.

At the end of this journey, we will be certified, authentic, bonafide Pasta Masters!

The Etsy Shop is Up and Running!

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Many of you may not have known, but I am a closet artist with a wide range of abilities, and am only just now getting the confidence to get my work out there to see how I can bless people with what I do.  I love portrait drawing, the detail involved in it to get that expression just right to reflect the character of the person is so enchanting to me.  I have always done portraits for friends and family, and seeing the look on their faces when they see that someone has taken the time to put their image one stroke at a time on a piece of paper to last for a very long time is just priceless to me.

So, I have put my first ad up on Etsy.  Give the shop a look for yourself and tell your friends.  Perfect Christmas gift for your loved ones!

Little Camilla, a gift for my good friend and fellow American that lives in Belluno with me as a thank you for her irreplaceable help in my wedding and letting her sweet girls be my flower girls. This is the first of a pair (Camilla has a sister!). But sssshhhhhh.... she doesn't know yet!

Progress Report: December 2011- Part 1

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As we are nearing that time of the year again, when the weather gets cold and unpredictable,  you can’t go into a public place without the hustle and bustle of crowds trying to get their Christmas shopping done on time, and the end of year rush for many working people to get that project finished by the end of year deadline, most people find themselves a bit “frazzled” to say the least, while a great number of them are just plain exhausted.  For the first time since my carefree formative years, I am finding that I have less stress this year than I have had in previous years, and considerably less stress than I had last year.  While not complaining, I have found myself wondering lately what could be the reason for this most unusual state of relaxation.

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