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In this issue
WEB SPECIAL
$250 off: Piedmont & Cinque Terre Trails
LISTEN IN
Dolce Vita Cofounders on WineandDineRadio.com
FROM THE KITCHEN
Pasta with Porcini Mushrooms & Saffron
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La Dolce Vita Wine Tours
March newsletter
WEB SPECIAL
$250 DISCOUNT ON PIEDMONT & CINQUE TERRE TRAILS
For a limited time only! Get a $250 discount on PIEDMONT & CINQUE TERRE TRAILS (Sept. 2-8). This 7-day wine & walking tour combines two distinct regions of Italy. In Piedmont, hike through vineyards on the Barolo Wine Trail and enjoy in-depth tastings of world-class Barolo. On the Italian Riviera, trek on top of sea cliffs that lead to Portofino and through the Cinque Terre’s quaint fishing villages. It’s surf ‘n’ turf, Italian style!
(Direct sales only; discount does not apply to travel agents.)
See full itinerary
LISTEN IN
LA DOLCE VITA ON WINEANDDINERADIO.COM
Listen to a conversation with La Dolce Vita Wine Tours co-founders Pat Thomson and Claudio Bisio on WineandDineRadio.com, an internet radio broadcast also found on iTunes/Live365. Pat and Claudio spoke with host Lynn Krielow Chamberlain, the “wine fairy,” about everything from the intimacy of winery visits in Italy, to Claudio’s childhood ties to wine, to popular nicknames of truffle-hunting dogs.
Hear the interview
IN THE DOLCE VITA KITCHEN
PASTA WITH PORCINI MUSHROOMS AND SAFFRON
This recipe comes from Il Pino, a traditional family-run restaurant in San Gimignano. The chef and co-owner personally demonstrated how to make this quick and delicious mushroom ragu during a cooking lesson with Dolce Vita clients. The ingredient saffron provides a regional touch. Saffron flowers were grown in San Gimignano during the Middle Ages and used to dye fabrics. In recent years, farmers and winery owners are beginning to produce the crop again.
PASTA WITH PORCINI MUSHROOMS AND SAFFRON
fresh porcini mushrooms (You can substitute dried porcini soaked in warm water for 15 minutes, then squeezed to remove excess water.)
olive oil
garlic
Fresh Italian parsley
Fresh thyme
Dry white wine
Saffron
Vegetable broth
Salt & white pepper
Pasta [any kind of short pasta]
Bring pasta water to a boil; add salt (don’t skimp!) and pasta. Cook until al dente.
Meanwhile, thoroughly clean mushrooms. Chop stems and caps into medium-sized pieces. Finely chop garlic, parsley, and fresh thyme. Sauté chopped garlic in olive oil until softened, then add mushrooms and sauté for a few more minutes. Add the rest of the ingredients, along with salt and white pepper. Add a splash of white wine and several saffron threads (chopped), and two ladles of vegetable broth. Let cook for 5-6 minutes to evaporate some liquid. Serve over pasta.
Tip: Italians never serve grated cheese with mushroom sauces, saying it masks the mushroom flavors.
Wine suggestions: At Il Pino, the chef would pair this first-course dish with one of the local wines. If white, a crisp Vernaccia di Gimignano would be the natural choice. Excellent producers include Panizzi and Cesani. For a fuller-bodied white blend in which Vernaccia dominates, there’s Terre di Tufo, by Terruzzi & Puthod. For red wines, the local Chianti provides an excellent match. In this region of Tuscany, it’s called Chianti dei Colli Senesi. Among the many excellent producers are Cesani, Pietrafitta, and Villa Pillo.
Buon appetito!
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