The north-central Emilia Romagna region of Italy is home to the legendary Ducati motorcycle, world renown Ferrari & Lamborghini automobiles. The area also gave us the incredibly gifted film maker Federico Fellini & the famous opera tenor Luciano Pavarotti. 

Emilia Romagna is best known for its strong culinary tradition & gastronomic delights; aged balsamic vinegar, mortadella sausage, Parmesan cheese & Parma ham hail from this land of plenty. Not to forget the plethora of pastas; cappelletti, garganelli, gramigne, lasagne, ravioli, tagliarini, tagliatelle & tortellini!  As one of Italy’s most prosperous areas the deliciously rich cuisine is comfort food at its best! Romagnoli-those from the region, are known for their energetic zest for life, this includes eating where a genuine love & respect for food makes every meal a feast.

We recently traveled to Emilia Romagna & enjoyed a memorable meal in the ancient town of Modena. Lunch was a delicious event created with authentic, fresh ingredients at the family run Ristorante Da Enzo. The breads, pastas & desserts were homemade that very day & served with a local organic Barbera Emilia red house wine. One of our most enjoyable experiences, we look forward to returning to Modena & discovering more delicious specialties.    

We recently had the privilege of meeting the lovely & talented Signora Sabrina at her family’s organic farm in the outskirts of Modena. As a 4th generation artisan, Sabrina continues the family tradition with passion, patience & pride to craft wonderfully delicious, certified organic, IGP quality, aged balsamic vinegar. Their vinegar starts with hand harvested organic Lambrusco & Trebbiano grapes, native to the Emilia Romagna region of Italy. To qualify as certified organic, the family hand tends their single estate, sustainable vineyard without the use of any synthetic herbicides or chemical pesticides.

During our visit we learned that authentic balsamic vinegar di Modena is made from pressed grape juice. The fresh juice is slowly simmered to avoid caramelization or burning of the juice’s natural sugars. The result is a dense syrup like reduction or “mosto cotto” which then slowly ages or “rests” in a series of wooden casks of progressively smaller sizes over several years. From the must the aged vinegar is then blended & produced.

20-60 liter casks some as old as 100 years are used, each is hand made from the local trees of the surrounding hills; acacia, cherry, chestnut, juniper & oak.  Each container “seasons” the vinegar with its’ own unique characteristics & flavors. Sabrina explained a quality Balsamico should reflect the right balance between the wood aging & the blending of the mosto cotto. Indeed small batches take longer, but ensure more evaporation & closer contact with the individual cask’s distinctive aromas & fragrant essences. The result; an exceptional balsamic vinegar, a deep rich chocolate color, natural sweet & sour notes, balanced with the subtle hints of wood. We look forward to offering you Signora Sabrina’s 8 year aged balsamic vinegar di Modena soon. Stay tuned!

No matter what the name - cutlets, paillards or scaloppine, this easy chicken dish is the perfect weeknight dinner go-to; quick, simple & satisfying!  The Italian word scaloppine means thinly sliced meat, the plural of scaloppa-veal chop. Replace traditional bread crumbs with Wondra flour for a crisp & light texture. Flatten the chicken’s surface area so the meat cooks evenly. Remember to heat both the pan & the oil enough to sear the meat.

Serves 2-3

Ingredients:

1. 2 boneless, skinless breast halves, tenderloins removed, pounded ½ inch thin

2. 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

3. 1 clove garlic, minced, discard the thin, horizontal green center or “anima” the heart of the clove that causes bitterness

4. 1 cup dry white wine

5. 1 cup of chicken broth

6. 4 thin lemon slices

7. 2 tablespoons chopped parsley

8. 1 tablespoon of unsalted butter

9. ¼ cup Wondra flour

10. ½ tsp. coarse sea salt

11. ½ tsp. freshly ground pepper

• Heat 1 tablespoon of olive oil in a skillet over medium high heat. Add minced garlic; cook approx. 1 minute until fragrant but not brown.

• Pour in white wine; add lemon slices, increase heat & simmer approx. 5 minutes until reduced by half.

• Pour in chicken broth; simmer approx. 5 minutes until reduced by half. Add 1/8 teaspoon sea salt, add butter until melted. Remove from the heat.

• Season the Wondra flour with remaining sea salt & ground pepper. Dredge the chicken with the flour. Warm 1 tablespoon oil in a nonstick skillet over medium-high heat. Add the chicken & cook thoroughly until no longer pink, approx. 3 to 4 minutes per side.

• Plate chicken, spoon over with the sauce and lemon slices. Garnish with fresh parsley. Serve & enjoy!

Sol&Agrifood at Vinitaly hosted a food forum highlighting the best of the healthy Mediterranean diet & its focus on fresh, seasonal & simple ingredients prepared at home instead of pre-packaged or processed foods. Italian tasting tours included artisan chocolates, craft beers, a cheese pairing experience, extra virgin & flavored olive oil from various Italian provinces along with healthy pastry & confectionary alternatives. We enjoyed Spaghetti all’Amatriciana & dessert from 2 of Rome’s most esteemed organic restaurants followed by a delicious cup of coffee.  Buon Appetito!

We recently attended the 49th edition of Vinitaly in Verona, Italy & experienced yet again Italy’s diverse & unique role as a true “wine & food nation”. Over 300+ wine appellations, 400+ grape varieties were available for tasting by 4,000+ exhibitors from Italy’s 21 regions.  Obviously wine is big business for the country as the industry registered 14 billion Euros in revenue in 2014 alone.  

Vinitaly was the perfect showcase for newbie’s like us; it was well designed, organized & professional. Over 2 days, we navigated from 1 region to the next; from Piemonte to Puglia with stops in Emilia Romagna, Toscana & Sardegna.  Our adventure included seminars on artisanal wines, agronomic practices & sustainability, tastings of aged cheeses, hand crafted chocolates & organic olive oils.  

As important as business, sales & net shipments are for the exhibitors, the winemakers & producers we met with were eager to share their individual stories; their unique history, their viticulture & innovation in viniculture techniques. What impressed us most was not only genuine passion & pride, but a sincere respect for their vineyard & a true love of their land-expressed in every glass of wine we tasted.  We can’t wait to go back next April!

Asparagi al Forno-Oven roasted asparagus

Originating from Greek meaning “sprout” or “shoot” wild asparagus was popular with the Ancient Greeks while the Romans were the first to cultivate it. Considered a delicacy & coveted for its supposed medicinal benefits in Europe & the U.K., asparagus found its way to the Americas via the early settlers. 

We eagerly anticipate spring when asparagus returns! Look for dark green asparagus with a purple tinge, firm stalks & tightly closed tips. Oven-roasting asparagus highlights its unique herbaceous flavor, serve as a side dish or savor alone. Serves 4-6.

Ingredients:

• 1.70 lbs. fresh asparagus

• ¼ cup Villa Graziella Organic Extra Virgin Olive Oil

• 1 ½ tsp. coarse sea salt

• 3 tsp grated Parmesan cheese

• Fresh ground black pepper added to taste

Steps:

1. Preheat oven to 450F

2. Snap off the fibrous, woody bottom part of each stalk, it will break off naturally where it is tough.

3. Place in a single layer in a large roasting pan or wide cookie sheet, coat evenly with oil & sea salt.

4. Roast turning asparagus occasionally for approx. 15 minutes.

5. Sprinkle with Parmesan cheese return to oven for 5 minutes or until golden brown & tender in the middle. Do not overcook.

6. Add fresh pepper to taste.

7. Serve & enjoy!

World renowned wine critic, educator & journalist Jancis Robinson OBE MW, was our guide for at The recent World of Pinot Noir at the Bacara resort in Santa Barbara, California. Attendees learned why this fascinating grape is truly a global citizen & admired by wine lovers throughout the world. The seminar included esteemed winemakers & their distinctive varietals from Weingut Fred Loimer-Austria, 50th Parallel Estate- Canada and our favorite!, Kingston Family Wines-Chile, Burnt Cottage Vineyard-New Zealand & Storm Wines-South Africa. Their energy & passion were contagious as each winemaker presented several selections while educating on regional terroirs & vintages. 

Alexandrine Roy from Domaine Marc Roy France was the featured Burgundy producer. A fourth-generation winegrower, she follows the noble tradition started by her great grandfather Marc overseeing the viticulture & viniculture at her family’s 4 hectare estate. Attendees enjoyed four distinctive cuvées from the prestigious Gevrey-Chambertin region in France followed by a delicious tasting lunch overlooking the Pacific Ocean created by Chef Martin Fonseca.

Saturday evening honored Jim Clendenen at the Rock Stars of Pinot Noir 15th anniversary celebration.  Considered the “Mind Behind” Au Bon Climat winery, admired by winemakers and wine lovers, Jim is recognized across the globe for his classically styled wines of vision & balance. Since 1982 Jim has highlighted Burgundian varietals sourcing wines from exceptional quality vineyards of California’s Central Coast to produce artisan, small lot & truly memorable wines.

The World of Pinot Noir wine recently celebrated its’ 15th anniversary at the Bacara resort in Santa Barbara, California.

The weekend of full immersion Pinot Noir included the eagerly awaited Grand Tasting By The Sea with 225 wineries participating. A growing number are committed to minimal intervention & natural farming, Demeter bio-dynamic, certified organic or sustainable farming.

The tasting included the Silent Auction where Pinot savvy wine lovers bid on an array of large format bottles of Pinot Noir.  A portion of the auction’s proceeds assists the Michael Bonaccorsi Foundation supporting studies in Enology & Viticulture in California’s central coast universities. The endowment was created in memory of the late Michael Bonaccorsi, the twentieth American to be awarded a Master Sommelier Diploma. Inspired by Burgundy & the Rhône river valley, Michael was considered a truly gifted & exemplary winemaker. Together with his lovely & talented wife Jenne Lee, they founded the Bonaccorsi Wine Company premiering their first vintage in 1999. Today Jenne continues the tradition offering exceptional wines while striving to improve the standard of winemaking techniques & the quality of the best vineyards in the central coast of California.  Stay tuned for more news from WOPN!!

As a former colony of Portugal, Macau offers the very best of both Chinese & Portuguese cuisines. On Feb. 7th, Villa Graziella Asia hosted an intimate evening for family & friends at the lovely Restaurante Cozinha De Drago De Kong Nam in Macau.

18 delicious dishes each with a unique array of aromas, ingredients & flavors were beautifully presented & paired with Villa Graziella certified organic wines. The evening was festive & one we will never forget!

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Another of winter’s gifts, cauliflower is an excellent source of vitamins C, B6 & K. For an easy & delicious side dish, bake cauliflower florets with orange or yellow peppers prepared with Villa Graziella Organic Extra Virgin Olive Oil & Villa Graziella Organic Balsamic Vinegar. The peppers offer a sweet & tangy balance to the cauliflower’s intense flavor.

6 Servings

Ingredients
2 pounds cauliflower (1 firm head), washed, trimmed and cut into small florets (approx. 8 cups)
4 orange or yellow ripe peppers washed, trimmed, seeded and cut into thin strips (approx. 2 ½ cups)
2 cloves of fresh garlic, chopped, green center removed (approx. 3 teaspoons)
¼ cup of Villa Graziella Organic Extra Virgin Olive Oil
1 ½ Tablespoons of Villa Graziella Organic Argento Balsamic Vinegar
1 ½ Teaspoons coarse sea salt
1 Teaspoon ground pepper
¼ Teaspoon crushed red pepper

Preheat oven to 400◦F
Place cauliflower florets & sliced peppers on a baking sheet
Add olive oil
Add chopped garlic, sea salt, ground pepper & crushed red pepper
Mix ingredients with hands & arrange on a baking sheet in a single layer
Bake for 30 minutes, until golden & tender
Toss once during roasting with balsamic vinegar
Remove from the oven & toss again
Serve immediately & enjoy!