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Driving a Ferrari Spider

Posted July 16, 2019 by Walter 2 Comments

 

By Walter Sanders

We almost made it to the Enzo Ferrari House and Museum in Modena, Italy. The founder of the legendary automobile brand was from this prosperous town in Emilia-Romagna.

The museum was open. We were well within visiting hours. We had the money to enter.

But I got distracted.

A young woman standing on the sidewalk outside the museum entrance was handing out flyers. She was promoting Ferrari test drives.

And what a perfect spot for that offer! Passers-by arriving there have already self-selected their interest in Ferrari and the museum.

We talked for a bit. She explained that there were a couple of cars — a pair of Ferraris — just down the street available for driving. I could take a short spin for 150 Euro.

“That’s a lot of money. But at least we could have a fun photo opp with a car.” I said to Sharon.

Then Sharon said, “Hmmm, let’s take a look.” I interpreted that as maybe, just maybe, tacit approval.

Driving Reward?

This was our last full day of a ten-week adventure in Italy. I had logged just shy of 4,900 kilometers from Milan through Sardinia, Sicily, Molise and back again on a more-than-adequate Peugeot 308 station wagon.

It was sporty enough with six forward gears and had shapely lines for a middle-of-the-road passenger automobile. But a thrill to drive? No.

So perhaps Sharon encouraging this Ferrari flirtation with me was some sort of payback for handling the unique opportunities and challenges that define driving in Italy. I’ll never know. I didn’t ask and Sharon isn’t talking.

But as we headed down the street, I was getting excited. [Read more…]

Filed Under: Automobiles, Driving in Italy, Emilia Romagna, Ferrari, Ferrari Museum, Modena, Test Drive, Videos Tagged With: bucket list, driving a ferrari, Ferrari, Ferrari 488 Spider, Ferrari Magic, GoPro Ferrari, Italy, Modena, mr j test drive, SimpleItaly, test drive, walter sanders

Walter’s Birthday Ossobuco

Posted February 15, 2011 by Walter 4 Comments

Ossobucco bonus: Use a tiny spoon to capture the succulent marrow nestled inside the hole in the veal bone.

By Walter Sanders

All happy families are alike (in their tradition of birthday meals). All unhappy families are different in their own way (I guess they don’t have the birthday meal tradition).

At our house, the birthday recipient gets to choose his or her birthday meal. It’s a great deal. From first course to dessert, from soup to nuts, from music to candles, it’s the whole package. And the advantage at our home is that the meal is prepared by Sharon. So it is flawless, fun, and flavorful.

I was in a bit of a quandary on February 7th, my birthday. I wasn’t sure what I wanted. Sharon and I were out and about that day, and she suggested we go to Wegman’s, the superb, Rochester-based food retailer, to see what “spoke” to me.

I started with dessert…and chose the Wegman’s mini-marble cheesecake. That’s the birthday dessert I always want. Sharon makes the best I ever had, but as empty-nesters I didn’t want  a sweet that would be savored for days, and would last on our hips for months.

Next to the meat department: When we lived in Florence, I lusted after grilled Lombatina, the succulent veal chop served at Trattoria Benvenuto. I didn’t see any in the custom case. Not a surprise—it’s not a common cut in the U.S. Then, a brilliant entree concept…“Wait, how about veal shanks for ossobuco?”

Sharon looked at me, and admitted she had channeled that thought into my birthday-meal brain. “That’s exactly what I had in mind!” she said.

The rest was easy. We added lascinato kale and fixings for a risotto alla Milanese. I served a 2001 Castello di Brolio Chianti Classico. It was a perfect complement to the splendid meal.

The only thing better than ossobuco for your birthday? Savoring leftovers for lunch.

Ossobucco alla Milanese

(adapted from 1,000 Italian Recipes by Michele Sciccolone, Wiley)

Makes 4 servings

1/4 cup all-purpose flour

4 meaty slices veal shank (about 1 1/2-inches-thick)

Salt and freshly ground black pepper

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 small onion, finely chopped

1 small carrot, finely chopped

1 rib celery, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine

1 cup chopped canned plum tomatoes with juice

1 cup chicken broth

2 anchovy fillets, minced

1 tablespoon minced fat-leaf parsley

2 teaspoons grated lemon zest

Preheat the oven to 300°F. Spread the flour on a piece of waxed paper. Dredge the veal in the flour, shaking off the excess. Season both sides lightly with salt and pepper.

In an ovenproof pot with a tight-fitting lid, melt the butter and oil over medium-high heat. Add the veal.

Cook for about 10 minutes, or until browned on the bottom. Turn and cook for about 5 minutes, or until browned on the bottom. Remove to a plate and set aside.

Add the onion, carrot, celery, and garlic to the pot. Reduce the heat to medium-low. Cook, stirring occasionally, for about 10 minutes, or until tender.

Add the wine and cook, scraping up any browned bits, for about 5 minutes, or until the wine no longer smells of alcohol. Add the tomatoes, broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a brisk simmer. Return the meat to the pan, pushing gently to submerge in the sauce. Cover the pot and place in the center of the oven.

Bake for 1 1/2 hours. Carefully remove the lid to check the consistency of the sauce. If it is too runny, continue baking, uncovered, for about 30 minutes longer, or until the sauce is thickened. If the sauce looks too thick, add 1/4 to 1/2 cup more broth, cover and bake about 30 minutes longer, or until the veal is fork tender.

Remove the pot from the oven. Place the anchovies in a small bowl. Ladle some of the sauce into the bowl and whisk to dissolve the anchovies. Pour into the pot and stir gently to incorporate.

In a small bowl, combine the parsley and zest. Plate the shanks with the risotto (recipe follows). Spoon on the sauce and sprinkle on the parsley mixture.

Risotto alla Milanese

(from Cooking Up an Italian Life)

Serves 4 to 6 as a side dish

2 1/4      cups chicken broth

1              tablespoon butter, divided

2              teaspoons extra-virgin olive oil

1/2         small onion, finely chopped

3/4 cup plus 2 tablespoons Arborio or other superfino rice

1/8         teaspoon saffron threads, crumbled

1/8         teaspoon salt

1/4         cup dry white wine

1/2         cup (2 ounces) grated Parmesan cheese

Heat the broth to a boil in a saucepan. Reduce the heat to low.

In a heavy saucepan, melt 1/2 tablespoon butter and oil over medium-low heat. Add the onion and cook, stirring occasionally, for 10 minutes, or until soft. Add the rice, saffron, and salt. Stir to color the rice evenly. Add the wine. Increase the heat to medium-high. Cook for about 4 minutes, or until the wine is absorbed.

Reduce the heat to medium-low. Add 1/2 cup of broth. Start timing the cooking.

Simmer the rice, stirring constantly, until the broth is absorbed. Continue adding broth, 1/2 cup at a time, and stirring frequently. After 18 minutes of cooking, start testing the rice. The rice should be tender but still hold its shape. When it is cooked, remove from the heat. (All of the broth mixture may not be needed.) Add the remaining 1/2 tablespoon butter. Stir. Add the cheese and stir.

What Italian dish will you have for your birthday?

Share your pick by leaving a comment.

Filed Under: Culture, Florence, Food, Language, Lifestyle, Lombardy cooking, Markets, Recipes, Wine Tagged With: lombatina, ossobuco milanese, risotto milanese, veal chops, veal shanks, Wegman's

Italian White Wines for Summer

Posted June 13, 2010 by Walter 2 Comments

Here’s a fresh look at some ancient grape types that are worthy of your summertime quaffing consideration.

The parameters for this collection are:

  • Italian whites
  • Widely available
  • Under $15.00 per bottle
  • No Pinot Grigio (not that there’s anything wrong with Pinot Grigio!)

Garganega

From the Veneto, long a mainstay (blended with Trebbiano) for Soave, this grape can bring a lush, pear, melon and apricot experience.

Ferdi, Bianco Veronese, 2006, IGT, Sartori, $14.99

Mass maker Sartori delivers value and juicy fruit with this winner. Sharon says “Wow, I even get some honey in here!”

Vermentino

Victor Hazan thinks the Vermentino arrived from Spain to Liguria…then migrated to Sardinia.  Others believe in the Spanish origin, but see it arriving in Sardinia via Corsica. It thrives in heat and dryness and is grown successfully in Sardinia, Liguria and coastal Tuscany. Aromatic fireworks…sometimes with deep piney herbs, other times more plump, rounded and melony.

Costamolino, Vermentino di Sardegna, 2008, DOC, Agriolas $14.99

This classic is tightly structured, firm, spirited and bright to the taste.

Prelius, Vermentino Maremma, 2008, IGT,Volpaia, $9.99

This is a wonderful example of the Tuscan coastal success with Vermentino. Nice grip, piney nose, breezy.

Catarratto

It’s the most planted white wine grape and the second-most planted grape (behind Sangiovese) in Italy. Long a blending wine, it can be a refreshing party or picnic pleaser, when handled by a caring producer.

La Piazza, Catarratto, 2007, IGT, Cantine Calatrasi, $10.99

Simple, just a hint of pear…like a soft wind blowing into Trapani.

Donnafugata 2007, IGT, Anthili, $14.99

This pleasurable blend of Catarratto and Ansonica (Inzolia) symbolizes the growth of the Sicilian wine industry. Crisp, delicate fruit hints of peach. You’ll get some attention with this one.

Falanghina

I’ve come to enjoy this grape over the years….and especially since our visit to Campania. It’s a beachside natural.

Falanghina Sannio, 2007, DOC, Fuedi Di San Gregorio, $16.99

I pushed the $15.00 envelope with this beauty…but it still represents great value. Bracing, in a sea breeze manner, with crisp fruit and a waft of pine.

Do you have a special Italian summer white? Leave a comment and tell us about it.

Filed Under: Culture, Wine Tagged With: Italian white wine, italian wine, summer wines

When Bad Wine Happens

Posted March 2, 2010 by Walter Leave a Comment

56CellarDefBy Walter Sanders

Sharon and I recently attended “An Evening in Tuscany” dinner hosted by our financial advisor’s firm.  The venue was a local country club, and the main attraction was Chris Cree, a certified Master of Wine and proprietor of the 56° Wine shop in Bernardsville, NJ.

Cree has created an admirable niche by focusing on small producers who hand-craft their wines. He and these producers share common philosophical interests: a commitment to sustainable agriculture, preserving terroir, and producing wines that rely not upon mass mechanization but a dedication to touching every aspect of the creation of better tasting wine.

The evening’s list whetted my appetite. The reception portion featured a 2008 Corzano e Paterno “Il Corzanello” Bianco, an inviting blend primarily of Trebbiano and Chardonnay.

The antipasto (beef carpaccio, arugula and Parmigiano-Reggiano cheese) was accompanied by a 2008 La Parrina Bianco, a blend of Trebbiano, Chardonnay and Sauvignon Blanc. Answering a question of ‘white wine with beef?’ Cree explained that the preparation method—shaved raw beef in a light dressing—dictated the pairing.

The primo of wild mushroom risotto and secondo of braised beef short rib, sided by greens and vegetables were complemented by a 2007 Imbottigliato Da Racine Chianti Classico and a 2006 Isole e Olena Cepparello IGT Super Tuscan, respectively.

The dessert of Moscato poached pears was accompanied by a 2001 Isole e Olena Vin Santo.

So what happened when one of the five meticulously selected pairings came up corked?

ChrisCree_welcome2No trauma, no embarrassment, but rather, Cree used the misfortune as a candid lesson about oxidization. He poured a glass from the single tainted bottle and passed it around the table so all could familiarize ourselves with the unfortunate aroma of corked wine.

That led to a discussion about what causes oxidization, anecdotes about having the courage to send back corked wine, an analysis of the range of what percentage of wines are problematic, and the industry solutions for dealing with the challenges of oxidization.

I raise a toast to Chris Cree, a true Master of Wine, who transformed the classic wine nightmare into a learning experience.

For more on 56° Wine and the challenges of and solutions to oxidization, check out the following links.
56° Wine
Wine Closures

Filed Under: Food, Lifestyle, Tuscan cooking, Wine Tagged With: Italian Wine; corked wine; Tuscan wines; Chris Cree; 56° Wine; 56 Degree Wine; wine oxidization

Pancetta “Butcher”

Posted October 21, 2009 by Walter 4 Comments

butchersign

By Walter Sanders

I caught the tail-end of a Ruth Reichl interview on NPR the other day. Ruth, the editor-in-chief of Gourmet magazine, is getting a ton of air time in the wake of that iconic publication’s demise and her new cookbook.

She was asked about her favorite, go-to, family, comfort food, a meal she enjoys making and eating at home. She answered quickly, decisively: “Spaghetti carbonara.” Then she rattled off her recipe, threw in some technique details, and convinced me that she was practicing what she was preaching.

I’ve met people whose love for Italian food could be traced to their first encounter with an authentic carbonara. But I haven’t met many whose career was shaped by its defining ingredient and flavor – pancetta – cured pork belly.

WarrenOffice

Chef Warren Stephens in his “office.”

Warren Stephens is chef and a business partner with Butcher and Calcasieu, two enterprises of the wildly successful Link Restaurant Group of New Orleans.  He had his pancetta moment in Tuscany. Stephens, born and raised in North Carolina, always felt drawn to food. But when he visited a friend living in Tuscany, and tasted his first carbonara, he became fascinated by the alluring flavor of pancetta. “I bought hunks of it, and experimented with cutting, cooking, and tasting it. That led to me to exploring more about pork products, and eventually returning to the U.S. to make and sell my own cured meats.”

[Read more…]

Filed Under: Culture, Food, Language, New Orleans, Recipes, Travel Tagged With: bacon, Butcher, Carbonara, Cochon, Donald Link, Gourmet, Link Restaurant Group, New Orleans, pancetta, Ruth Reichl, spaghetti, Warren Stephens

Bed & Breakfast Cavallino

Posted September 21, 2009 by Walter Leave a Comment

B&BCavallino

By Walter Sanders

Sharon and I wanted to explore Lecce, the spectacular capital city of Puglia — often referred to as the “Florence of the South.”

We needed to find a place to stay that would position us near Lecce, yet keep us within easy striking distance of nearby attractions and points south. Plus, we didn’t want the hassles of city parking.

It was my turn to choose a place so I perused booking.com for accommodations near Lecce.

The B&B Cavallino looked perfect: an intimate property (3 suites), outside of Lecce, reasonably priced and boasting some of the highest customer ratings of any lodging establishment in the area. We e-mailed and were able to procure a room.

B&B Cavallino proprietor Paola Danielli (right) and her husband Paolo Mercurio.

B&B Cavallino proprietor Paola Danielli (right) and her husband Paolo Mercurio.

Upon arrival, we met the luminous proprietor Paola Danielli. Efficient, lovely, charming (and fluent in English), she showed us to our “room.” What an exciting surprise! We had a spacious apartment with two floors, two terraces, a kitchen, and a huge bedroom overlooking a quiet green campo.

The apartment really felt like our home away from home for the next few days. Every morning before we set out, we brewed our own coffee and feasted on a lavish tray of local pastries that Paola had purchased for us. As Sharon always says, “You have to love a country where they eat cookies for breakfast.”

cavallinocolazione The only minor glitch during our stay    turned out to be the source of more joking   than frustration. Due to local street repairs,   access to and from the southern route to the Salento peninsula ran through an AGIP gas station. It was so well trafficked, we took to calling it the AGIP autostrada.

We couldn’t have been more fortunate in finding this jewel of a B&B. It’s easiest to reach by car, however, with proper advisal the hosts will provide transfers to and from the Lecce train station.

B&B Cavallino is the perfect starting point to explore the many attractions of the Salento peninsula south of Lecce.

Filed Under: Culture, Food, Hotels, Language, Lifestyle, Puglia, Travel Tagged With: B&B Cavallino, Italian B&Bs, Lecce, Puglia, Salento

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