Classic Italian Food And Wine Pairings Basilicata Dishes And White Wine

Classic Italian Food And Wine Pairings – Basilicata Dishes And White Wine

by

Levi Reiss

Basilicata forms the instep of the Italian boot. This hilly and mountainous region is situated in the southwest corner of Italy. For centuries the region has been quite poor, which may explain at least partially its cuisine that really knows how to make the best of local foods.

You might want to start with Acqua e Sale al Pomodoro con Cipolla Rossa (Soft Bruschetta with Tomato and Purple Onion), which is made from day-old bread, sliced tomatoes, sliced purple onions, basil, olive oil, and salt and pepper. Some people like to add cheese. One suggested white wine pairing is the Vernaccia di San Gimignano DOCG, which comes from Tuscany. However, I really don\’t think that I would use such a fine wine for this relatively plebian, even if tasty starter. Another suggestion is Soave DOC from Veneto, virtually at the opposite corner of Italy. If you go for a Soave make sure to get a good one. Another local appetizer is Ciaudedda (Vegetable Stew), which is often made with braised artichokes, accompanied by or stuffed with, fava beans, onions, potatoes, and salt pork. You might want to accompany this dish with an Italian Chardonnay or Sauvignon Blanc. Given the region\’s coastlines on the Gulf of Taranto and the Tyrrhenian Sea, it should be no surprise that Basilicata is proud of its Zuppa di Pesce (Fish Soup), which is based on local fish and seafood. The local version calls for plenty of powdered chili peppers. Among the recommended wine pairings are Italian Sauvignon Blanc, Riesling, or Pinot Grigio.

You might like Baccala alla lucana (Dried Codfish Lucana Style) which includes olive oil and sweet peppers, preserved in vinegar. Suggested wine pairings are Chardonnay and Sauvignon Blanc, Italian of course.

If you\’re hankering for some spicy food, why not try Bucatini di Fuoco (Fiery-red Bucatini Pasta). Whenever the locals say fiery-red they are not only referring to the color. This dish includes lots of dried red chili peppers as well as garlic, and olive oil. In case you didn\’t know Bucatini are large, hollow spaghetti and if you haven\’t tried them you should. Soave DOC is recommended with this pasta, but whenever I hear the word Soave I say be careful to get one that actually has some taste. Perhaps a better choice, even in a white wine article, is a red Dolcetto-based wine from Piedmont that may or may not carry the DOC designation.

Levi Reiss authored or co-authored ten computer and Internet books, but prefers drinking fine wine. He teaches computers at an Ontario French-language community college. His global wine website

theworldwidewine.com

features a weekly review of $10 wines and a whole lot more. Visit his Italian travel website

travelitalytravel.com

.

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