Tag Archives: cerasuolo rosé

A Summer Take on Italy Most Classic Garlic Dish


Aglio, Olio and Pommodorini

Aglio, olio e pepperoncino (garlic, olive oil and hot pepper) is one of the most sincere and dangerous pasta dishes. Dangerous because so many people shy away from garlic and even I shy away from the hottest of the hot stuff. But also perilous because in its simplicity to make and to devour, a plate of spaghetti doused with these two ingredients lightly simmered in olive oil can tempt more than more complex and expensive pastas.

Simmering Aglio Olio and Pepperoncino


I’m always hesitant to mess with near perfection, but in the summer there’s always another ingredient laying there, calling to you. The heat makes risk taking just that much easier.

Slow-baked tomatoes ready to jump

My friend Fabrizio C was playing with fire a few days ago (and only our tongues got slightly singed). Piccadilly and datterini tomatoes had come into their own on the Abruzzo coast when he invited a dozen friends over to his terrace for dinner. His twist was adding slow-baking breaded piccadilly cherry tomatoes (to dry them out a bit) at the end off the garlic, hot pepper and oil process.

Mixing it up

Slowly baking (about 45 minutes) and breading tomatoes dried them out while keeping just the right amount of juice and sweetness in to keep them slightly chewy but not as much as the al dente durum wheat pasta in which they were hiding.

Friends, tomatos and pepperoncino

This being summer we followed up with local vegetables – roast sweet peppers and above all some of the last great fresh fava beans of the Summer (to be eaten right out of the pod and accompanied by good pecorino cheese) as we washed it all down with some of this years Pecorino white and rich Cerasuolo d’Abruzzo rosè wines from the valleys between Pescara and Sulmona. The wine kept our conversation and appetite for summer dinners growing well into the night.

Friends, tomatos and pepperoncino

For those of you reading this on Facebook or elsewhere, it was first published on carbonara.wordpress.com

http://www.facebook.com/pages/Carbonara-by-Joshua-Lawrence/291542554139?ref=ts

Aglio, olio and pomodorini

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Want to try making aglio olio and peperoncino and don’t want to look for it on the web? My first and favourite guide is “The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating” by Marcella Hazan. My hitchiker’s guide to Italian food.

Roast peppers

Also my friend Eleonor’s blog http://www.aglioolioepeperoncino.com/ is inspired.

Garlic on FoodistaGarlic

Little Easter – Big Meal, Italy’s Traditional Post-Easter Sunday Picnic

A feast to make you feel like you’ve died and gone to Heaven

I grew up in the United States where we celebrated Easter this way: an egg hunt in the morning, usually indoors because Wisconsin spring weather rarely cooperated; late morning Church services; and a big lunch with family. Although, I grew up in a Catholic family, I first found out about Little Easter Monday in Italy. Perhaps, because we were mostly German.

Linda's famous lasagna

Pasquetta, or Easter Monday, is, in theory, an important religious holiday. I keep forgetting why. I’m pretty sure it has something to do with the day before––Easter Sunday–– but with all the lasagna, roast lamb, potatoes with fresh picked rosemary, artichokes, wine, and visits from friends and family, there’s never been time to talk about the spiritual meaning of the Monday after. I would like to know what the spiritual importance of Easter Monday is, but for years, just as I begin to recover from Easter Sunday, but before I find the energy to ask, we set out on the annual Pasquetta picnic. Or, because we are in Navelli, the area around L’Aquila, we start setting plates on the long table in the basement taverna. This is because of yet another spring snow storm. Sometimes you can ski in Abruzzo, less than two hours from Rome, deep into May

Pasquetta is Italy’s other picnic holiday, an old-world cousin of Memorial Day or Labor Day in the U.S. Grill-outs with arrosticini (http://wp.me/pfkhI-1W), local pork sausages, bruschetta (grilled bread with olive oil on top–– and diced fresh tomatoes in the summer), fried artichokes, lamb ribs, more lasagna, salami and pizza di pasqua (not really pizza but a semi-sweet traditional bread), aged pecorino cheese, and lots of wine. Pasquetta is one of those occasions when I prefer a chilled Cerasuolo, the rosé made from Montepulciano d’Abruzzo grapes. It goes well with the slight burning of the mountain sun on your face and the wild mixture of foods.

Easter Dinner 2010, My Plate

Good rosés, like the Cerasuolo’s from Cataldi Madonna (Ofena) or Valle Reale (Popoli) are never compromises.

This year I’ll be going easy on the wine. Pasquetta 2010 falls on the eve of the first anniversary of the disastrous earthquake that hit L’Aquila and over forty surrounding towns. The earthquake that killed over 300 people and routed tens of thousands from their homes (including us). The earthquake that seriously damaged one of Italy’s largest historical centers. The center that is still l mostly off-limits to all but firefighters and work crews clearing the rubble.

Lamb, potatoes, Pasqua 2010

We will celebrate Easter and celebrate Pasquetta. We will commemorate our city and the friends and relatives and daily life we lost at 3.32 in the morning of April 6, 2009.
We want L’Aquila, which means “the Eagle” to rise up and fly again. It’s an obvious metaphor, but then it’s also obvious that L’Aquila should be rebuilt. Not just the buildings, but its economy, traditions, and community.

– Joshua Lawrence

PS: The other Italian picnic holiday, Italy’s traditional picnic per eccellenza, is Ferragosto (August 15th). Although it, too, is an important religious holiday, its spiritual significance escapes me for the same reason––I’m too busy digesting.

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