I Love Italian Regional Cooking - Pairing Apulia Cuisine With White Wine
Great Apulia food, fine Apulia or other white wine...Apulia is the heel of the Italian boot. It is located in the southeast corner of Italy on the Adriatic and Ionian Seas. Given its maritime location, the region boasts many fish and seafood dishes. However, that’s not all they have on the table. Given that this region was once quite poor, Apulians know how to make the best of the available culinary resources.
Apulia vacation villa, what vegetation.
Ostriche alla Tarantina (Oysters Taranto Style) are breaded and baked with parsley and olive oil. The best pairing is with Franciacorta DOCG, a bubbly wine from Lombardy made like and priced like French Champagne. If you are watching your budget, go for an Italian Chardonnay or Sauvignon Blanc.
Another popular local seafood dish is Seppie Ripiene (Stuffed Cuttlefish) that consists of small cuttlefish stuffed with chopped mussels and squid, breadcrumbs, capers, and grated Pecorino cheese and then baked. Recommended wine pairings include Franciacorta and Sauvignon Blanc.
Orecchiette con Cime, not your regular pasta.
If you’re in the mood for some unusual pasta, get some orecchiette, literally little ears; a hard wheat pasta native to Apulia. Then make Orecchiette con Cime di Rapa (Orecchiette with Turnip Greens). Add garlic and chili to the greens or a substitute such as Broccoli Rabe. An alternative recipe calls for the greens, onions, prosciutto ham, and lots of grated Pecorino cheese. In either case the secret for great pasta is cooking it in the same water that was used to cook the greens. And don’t eat the stalks or the leaves. Standard wine pairings include Italian Chardonnay, Riesling, or Sauvignon Blanc.
Frittata di Arugula e Due Formaggi (Arugula and Two Cheese Omelet) is made from eggs, arugula, Ricotta cheese, and grated Pecorino Romano cheese. This quick meal goes well with an Italian Riesling or Pinot Grigio.
Peperoni Arrotolati (Stuffed Rolled Peppers) are made from skinless red or yellow peppers. Hint, roast or grill them for about 10 minutes before removing the skin. The stuffing includes breadcrumbs, olive oil, pine nuts, anchovies, raisins, and other goodies. I would hold the raisins; other people may hold the anchovies or both. Suggested wine pairings include Vermentino di Sardegna DOC or Vermentino di Gallura DOCG from Sardinia or an Italian Pinot Grigio.
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.
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