I Love Italian Regional Cooking - Pairing The Marches Cuisine With Red Wine
Great Marches food, fine local or other red wine...The Marches (sometimes called The Marche) is a relatively isolated hilly or mountainous area located on the Adriatic Sea. This lovely is relatively unknown to tourists, all the more reason to go, especially if you are looking to visit the real Italy.
Modern kitchen, traditional food.
You haven’t eaten a cheese pizza until you’ve had a local Pizza al Formaggio. Probably the secret is the cheese; a typical recipe calls for Parmesan, Gruyere (Swiss), Pecorino (made from sheep’s milk), and Provolone. Pair this simple but great delicacy with a Barbera-based wine such as Barbera d’Alba DOC or Barbera d’Asti DOC from Piedmont or a Sangiovese-based wine such as a Chianti DOCG from Tuscany.
This region is known for its great vegetables. Why not sample Zucchine al Guanciale (Zucchini with Pancetta)? In case you don’t know, Pancetta is Italian spiced bacon, and hopefully you won’t need to substitute for this key ingredient. You won’t have trouble finding the other ingredients, but you should use ripe tomatoes. Pair this with a Sangiovese.
Save some of the Pancetta for this next dish, Coniglio in Porchetta (Rabbit in Porchetta) which also includes salami, cured ham, wild fennel, and a few other ingredients. While it may be complicated to prepare, you’ll enjoy this meal with Aglianico del Vulture DOC from Basilicata or Rosso di Montalcino DOC from Tuscany. If you want to escalate your preparation time and effort and the resulting meal, replace the rabbit with a hare and replace the Tuscany wine with its classier cousin, Brunello di Montalcino DOCG.
This Duck Porchetta looks delicious.
If you’re in the mood for fish try Triglie all’Anconetana (Red Mullet Ancona style) that’s made with cured ham, butter, olive oil, lemon, and a few other ingredients. Suggested wine pairings include Brunello di Montalcino DOCG, Chianti Classico DOCG, and an Italian Pinot Nero.
Agnello Brodettato ( Braised Lamb with Eggs) is made with baby lamb shoulder, lemons, white wine, egg yolks, chopped prosciutto, and a few other ingredients. Recommended wine pairings include Monica di Sardegna DOC from the island of Sardinia and Rosso di Montalcino DOC.
Anatra in Porchetta (Duck in Porchetta) is roast duck stuffed with salt pork, wild fennel, and garlic. You’ll love it with Brunello di Montalcino DOCG, Chianti Classico DOCG, or a Barolo DOCG from Piedmont.
About the Author
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian, French, or other wine, accompanied by the right foods and spend time with his wife and family. He teaches classes in computers at an Ontario French-language community college. Check out his global wine website at www.theworldwidewine.com with his weekly column reviewing $10 wines and his new sections writing about (theory) and tasting (practice) organic and kosher wines. Check out his Italian wine website at www.theitalianwineconnection.com.
Feel free to reprint the entire article which must include this resource box.