January 13, 2011
The wines bacari dispense by the glass are of the kind Italy excels in making: very young, light-bodied, exuberantly grapey, inexpensive and deliciously gulpable. Many are produced in the Veneto itself, including the most popular white, the fresh, soft, and gently sparkling Prosecco, and the most popular red, Merlot, produced in a simple, tenderly fruity style.
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November 29, 2010
Usually prepared and served out of a small shack that may have a few plastic tables, piadina is a flat bread that is chewy but tender. Until not very long ago it used to be the everyday bread of Romagna. It is baked to order on a griddle (traditionally made of terracotta) and served with a variety of salumi, cured meats, and cheeses. One of our favorite toppings is sautéed mixed greens using a combination of mild and slightly bitter greens. It is both savory and soothing. Even without piadina, it is a side dish Giuliano often enjoys making. Made with Savoy cabbage, Swiss chard, and broccoli rabe, it appeared most recently on our Thanksgiving table.
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October 28, 2010
The world has many magnificent markets, of which I have seen a good number, but it has none like Rialto. Its stalls are lined up behind an embankment along a curve of the Grand Canal, displaying their contents in the open air.
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