Known in North America by the French name apéritif, an aperitivo is a drink meant to be had before the meal as an appetizer. To this purpose, the apertitivo is usually a moderately alcoholic cocktail based on vermouth, bitters or white wine. Non-alcoholic versions also exist.
Even though the aperitivo is technically a starter to the meal (the word comes from the Latin verb ‘aperire’, to open), Italians usually have it well before lunch or dinner, accompanied by a snack. Because of this, the aperitivo often refers to the whole experience of drink plus food (as Italians say: “fare l’aperitivo”, do the aperitif), with the actual purpose of quenching the appetite while waiting for a late meal.
As described in the article on breakfast, in Italy bars double as coffee shops and are often part of people’s daily routine. And in the bars of Milan and other north Italian cities, the evening aperitivo has evolved into its own tradition. Starting at around 6 pm (which is at least one hour before restaurants open) and continuing until 8 or 9 pm, most bars offer a lot more than peanuts and chips to accompany their drinks. For a slight surcharge on the aperitivo drink, a complimentary buffet of appetizers is commonly offered.
The best aperitivo venues overflow with customers attracted by their luscious buffets and compete in providing the best ambiance and quality. They are especially popular as social hubs, typically for after-work gatherings, while waiting for dinner time. Even though the buffets can be very tempting, generally people try not to take advantage and limit themselves to one or two small appetizer plates. However, aperitivo spots are also appreciated by students and younger crowds in general, which may help themselves more generously and even decide to have more than one round of drinks and skip dinner altogether.
As for the actual drink, all of the standard “pre-dinner” cocktails are served. These include:
Dry white wine, especially the sparkling Prosecco (see the article on wine);
Martini, which in Italy is just straight vermouth on the rocks (from the historical brand Martini e Rossi), as opposed to North American Martini – a cocktail based on gin or vodka;
Classic long-drinks, such as gin and tonic, rum and coke (also called Cuba Libre), Americano (gin and sweet red vermouth).
But the Italians favorites are bitters-based, they include:
Straight Campari (25% alcohol, created in 1860) or Aperol (11%, created in 1919), both served on ice and possibly topped up with soda water;
Spritz (Aperol or Campari, sparkling wine and soda water), which originated in the North East of Italy.
It has to be noted that none of the alcoholic aperitivo drinks are particularly strong. In North America they would all be considered “girly” drinks, also because of their bright colors. Italians enjoy them as appetizers, leaving red wine and beer to accompany dinner, and stronger liquors for later in the night.
Aperitivo drinks can even be entirely non-alcoholic and are quite popular in the morning before lunch. The most common are ‘San Pellegrino Bitter’ (more recently commercialized as ‘Sanbittèr’) and ‘Crodino’, both of which contain herb extracts that give them a bitter aftertaste. They are sold in small individual glass bottles (100 ml) and served on ice with a slice of lemon or orange, or as part of juice-based cocktails.
Pre-made low-alcohol aperitivo cocktails also exist and can be bought in single-dose glass bottles. The most important are Camparisoda (10%, created in 1932) and Aperol Soda (3%).
Appetizer display at Spritz bar in Milan-Navigli.
As for the accompanying appetizers, other than the typical potato chips and toasted peanuts, it’s common to have olives, savory tarts, bruschette, pasta salads, pizzette. Also quite standard are cold cuts (including prosciutto, mortadella, salame), mozzarella and tomatoes, grilled vegetables, cheese bites (e.g.: Parmigiano slivers, smoked scamorza), or even generous blocks of spreadable cheese (e.g.: gorgonzola or brie), and a selection of breads (small buns and sliced loaves). More rarely deli appetizers are featured, for instance ‘insalata di mare’ (seafood salad, containing boiled octopus, squid, and shrimp in olive oil and lemon), ‘insalata russa’ (Russian salad, containing diced boiled potatoes, peas, carrots, in mayonnaise).
More appetizers at “Spritz” bar.
Occasionally, warm appetizers and even actual hot courses are offered in the classic buffet chafing dishes, heated with alcohol burners. Example include first courses that don’t need to be freshly made (e.g.: butter and sage tortellini, gnocchi with cheese sauce, baked pasta), second courses (e.g.: meat stews), and sides (e.g.: roasted potatoes or polenta).
Half-wheel of Parmigiano and focaccia slices, also in a Milan bar.
Every appetizer is served in bite-size portions meant to be eaten directly at the buffet or put on a small disposable plate and taken to the table. Plastic forks and knives are usually provided, though some places limit their customers to using toothpicks and serving spoons.
Rice plays an important role in Italian cuisine, especially in the North as the main ingredient of risotto, and may be found in timbales and soufflés. Rice is also an alternative to pasta in soups and salads, whereas rice flour is used to make specialty bread, pasta, and even cookies.
Not all rice varieties are the same, however. In this article, we will describe the difference between the various types and how it relates to their distinct culinary uses. This will also reveal the secret of the best risotto rice. We will also touch on the fundamental difference between Parboiled (popular in Italy and almost unknown in North America) and Instant rice (almost unknown in Italy).
But, first, what is rice? Rice is the seed of the Oryza sativa grain, or more precisely of one of its two main sub-species: Indica and Japonica. Even though nowadays rice is cultivated almost everywhere in the world (though China, India, and Indonesia are by far the biggest producers), rice was first domesticated in tropical Asia as early as 7000 BC. The cultivation slowly expanded westward, and in the 8th century the Japonica species, which adapted to more temperate climates, reached Europe. It wasn’t until the 16th and 17th centuries that rice was introduced to the Americas by settlers from Spain and Portugal.
Rice became widely diffused in Italy during the 15th century. Particularly, it found its most ideal growing conditions in the Po Valley, the vast flatland (650 km long) that surrounds the Po River. Nowadays this area is still at the center of its production (the featured picture shows rice fields in Piedmont).
Even though rice is not an aquatic plant and doesn’t require submersion in water to grow, rice fields are often completely flooded. This ensures a more constant temperature between day and night, which is necessary for this particular grain to develop properly and efficiently.
From a botanical point of view, the rice grain is made of 5 components:
Chaff Bran Aleurone layer Cereal germ Endosperm
To obtain brown rice, the raw grain is milled to remove the chaff. The bran left on the grain gives it the characteristic color and flavor and is responsible for the longer cooking times. For white rice, the milling process is extended to remove the bran, the protein-rich aleurone layer, and the germ. The grain is then polished with fine brushes – a process that also removes oils and enzymes, making the product more stable and easier to preserve.
Compared to brown rice, white rice is lower in fiber and lacks some important nutrients, but it still remains a complete cereal from a nutritional standpoint. According to the USDA National Nutrient Database, aside from water (12%) and carbohydrates (80%, mostly in the form of starch), it contains significant amounts of proteins (7%), vitamins (B1, B2, B3, B5, B6), and minerals (phosphorus, potassium, calcium, magnesium, zinc, iron).
Parboiled rice (also called Converted rice) is obtained by quickly boiling or steaming the raw grains before milling them. This ancient process has been used for over 2000 years in India and Pakistan, where it’s still a common treatment for rice. The process results in a product with higher nutritional value than white rice because some of the vitamins in the bran and germ diffuse into the grain. Its grains are hardened and take longer to cook, but remain intact and separated and are less likely to overcook. They are also more stable, resulting in a product that can be stored in the refrigerator after cooking. Less known in North America, in Italy parboiled rice is commonly used for sides and cold salads (Insalata di Riso).
Quick-cooking rice (better known as Instant rice or under the brand name ‘Minute Rice’) is a completely different product. It’s either pre-cooked rice that is then dried to cause fissuring so that it will re-hydrate more quickly, or “reconstituted rice” a cooked mixture of rice flour and hydrogenated oils that has been extruded in rice-shaped nodules. These types of rice require only 5 minutes in hot water to be re-hydrated and ready for consumption, but the nutritional value, as well as flavor and texture, are seriously compromised. Commonly used in North America, Instant rice exists also in Italy but its market is substantially lower.
Let’s now go back to the different types of rice. As we mentioned, all rice contains high amounts of starch, but not all starch is the same. Starch is made of a combination of the non-water-soluble amylose and the water-soluble amylopectin: the proportion between the two components determines the properties of the grain.
Indica rice (e.g.: Basmati) have a high percentage of amylose starch (20-25%) which gives them a firmer structure that can retain high amounts of water (1.4 to 1 by volume). It requires relatively long cooking times, the cooked grains remain firm and separated and become hard when chilled.
Japonica rice has a higher content of amylopectin starch and tends to partially dissolve when boiled. It has faster cooking times and a more limited absorption of water. The cooked grains are stickier and remain tender when chilled. Some Japonica rice has almost no amylose starch (“sticky rice”), whereas some have relatively high amounts (such as the best risotto rice).
1) Basmati rice (Indica, highest amylose, aromatic). Its grains are big, long and thin. 2) Carnaroli rice (Japonica, high amylose). Its grains are big but rounder. 3) Thai Jasmine (Japonica, medium amylose, aromatic). Its grains are smaller.
In Italy, only Japonica rice is produced. It is classified into 4 categories:
‘Ordinario’ (ordinary) is the least valued type. Short, round grain (length < 5.4 mm). Its low content of amylose starch gives it the shortest cooking times (12-13 min) and the highest amount of starch released in the cooking liquid. It’s used to prepare soups, timbales or desserts. Examples are Originario, Balilla, Selenio.
‘Semi-Fino’ (semi-fine). Medium-grain, rounded (length < 6.4 mm); cooks in 13-15 min. Used to prepare broths or dry soups, supplì, croquettes, timbales, appetizers and very soft risotti. Examples are Vialone nano, Lido, Padano.
‘Fino’ (fine). Medium-grain (length > 6.4 mm); cooks in 16 min. Used to make risotti and salads. Examples are Vialone, Sant’Andrea, Ariete.
‘Superfino’ (superfine) is the variety of the highest quality. Medium-grain (length > 6.4 mm). Its high content of amylose starch gives it longer cooking times (18 minutes) and grains that remain separated. It’s the rice preferred for the preparation of sides and risotti. Examples are Arborio, Carnaroli, Roma.
Piedmontese ‘Paniscia’, a traditional risotto with beans, potatoes, and sausage.
This leads to what good risotto rice is all about. While cooking a risotto, the outer part of the rice grain is ground off by the friction of constant stirring while the cooking liquid is gradually added. The starch that is removed mixes with broth and turns into a creamy sauce that binds the grains together. High amylose (i.e. non-sticky) rice with relatively big grains is, therefore, the best choice – Arborio and Carnaroli being the most renowned varieties.
In the Pasta 101 article we went through the different types of pasta and the Italian traditions around it. Let’s now talk some more on how to cook pasta, and particularly dry pasta (‘pastasciutta’).
Let’s start with quantities. How much is one serving of pasta? It depends on the yield. Raw dried pasta absorbs plenty of water as it cooks, easily doubling in weight. Uncooked fresh pasta is instead already moist and only gains moderate weight with cooking.
In Italy, the typical serving per person (of uncooked pasta) is:
70-80g, for regular dried durum semolina pasta (‘pasta di semola di grano duro’);
50-60g, for for dried egg noodles (‘pasta all’uovo’);
80-100g, for fresh pasta (‘pasta fresca’).
60g of dried tortiglioni (left) turn into 120g when cooked (right).
60g of egg fettuccine (left) turn into 140g when cooked (right).
In any case, these amounts are very contained with respect to North American standards. This is because pasta is usually just the first course of a meal, and it’s served without a side and never with bread. The amounts of pasta get even smaller when the sauce that is going to be used is particularly rich.
Let’s now talk about the cooking process. Most recipes say the pasta should be boiled in abundant salty water. But what does that mean? How abundant is ‘abundant’ and how salty is ‘salty’? The correct proportions are:
10g of salt for every liter of water (½ Tbsp of salt for 4 cups of water), and
at least 1 liter of water for every 100g of pasta (3 ½ oz of pasta).
It’s important to note that, despite common misconceptions, the amount of salt is not proportional to the amount of pasta! It’s proportional to the amount of water used. For example, when making pasta for 4 people (250g), it’s necessary to have at least 2.5 liters of water; and, for 2.5 liters of water, it’s necessary to have 2 tablespoons of salt. This may seem like a lot of salt, but the pasta will retain only a relatively small amount of it; the rest of the salt will stay in the water. Besides, salty water also increases the temperature at which the starches gelatinize, making the pasta less likely to stick to itself. By the way, adding table salt at the end on the cooked pasta is not equivalent to boiling the pasta in salty water, as it wouldn’t be able to reach the pasta’s core.
The best way to get the water ready for cooking pasta is to put the pot with unsalted tap water on the stove at maximum heat, covered with a lid. When the water reaches a full boil, the salt is added and should dissolve almost immediately in a burst of bubbles. While dissolving, the salt absorbs energy causing the boil to be interrupted, but only momentarily. The reason why it’s not recommended to put the salt right away in the cold water is that it will dissolve more slowly, resting on the bottom of the pot and, over time, causing some corrosion. Rock salt is normally used in Italy because it is less likely to lump together and because it’s cheaper.
When the salty water is fully boiling, the lid has to be removed and needs to stay off while cooking the pasta (or the water will start foaming and spill over). Even without the lid, the water should maintain a full boil. This is very important because it guarantees a constant temperature (around 100°C), necessary to cook pasta properly. At lower temperatures, the pasta would take longer to cook, absorb more water and become gummy. This unfortunately is unavoidable at high altitudes, for instance at 3000m water boils at 90°C. While it’s true that salt increases the boiling temperature, at typical concentrations it only increases it by 0.17°C, which is absolutely negligible.
It’s now time to “throw” in the pasta (from the Italian saying: ‘buttare la pasta’). Even though the bubbling movement of plenty of fully boiling and salty water is sufficient to keep the pasta separate and cook uniformly, it’s still important to stir the pasta for the first minute of cooking. Some sources suggest adding olive oil to the water to prevent sticking – this is generally unnecessary and actually not recommended as the pasta will be coated with grease and this will prevent the sauce from sticking to it.
How long does the pasta need to cook? For packed dried pasta, what’s written on the box (e.g. ‘cottura 10 minuti’) is a very good indication, starting the timer at the moment when the pasta is added to the boiling water. At ideal conditions (fully boiling water at low altitudes), the time given on the box produces “al dente” pasta, which is still moderately firm and offers some resistance to the bite. Even Italians may find this slightly undercooked, but it’s especially recommended for all those recipes that require the pasta to be tossed back in the pan along with the sauce (adding a couple of minutes to the cooking time). Fresh pasta cooks much more quickly than dried pasta (in the order of a few minutes, versus about 10). In any case, it’s a good idea to taste the pasta before or at its cooking time to ensure it’s cooked properly.
As soon as the pasta is ready, it has to be rapidly drained in a colander, making sure to leave a small amount of the cooking water for extra moisture and also to help the sauce adhere to the pasta thanks to the dissolved starch. Pasta boilers with embedded colanders (where the pasta cooks directly into a colander which fits completely within the pot) can be very practical, but they are regularly used only in professional kitchens.
More featured articles
An Italian in Canada – From the Food of Italy to “Italian Food”
Personal Space – Why Italians Seem to Require Less of it
Il Mercato – The Tradition of the Italian Street Market
A World of Eggs – How They Differ Between Italy and North America
Gorgonzola – The Italian Blue
The Italian Bar – A Licensed Coffee House for Every Time of the Day
Along with wine and pasta, olive oil is one of the food items Italy is most known for. Olive oil is the only oil extracted from the actual fruit, as opposed to grains or nuts, and is one of the most ancient manufactured foods.
The production of olive oil started over 5000 years ago in the Mediterranean region, where the olive tree is native. Over time, the production technology has evolved, but the highest quality olive oil is still produced according to the same principles through a process called ‘cold press’. The harvested mature olives, along with their pits, are crushed into a paste, which is then pressed (or nowadays centrifuged) to squeeze out the oil. The resulting product is fruity and aromatic, naturally low in free fatty acids (more on this later in this article), and has high nutritional value, thanks to a high content of vitamin E and other antioxidants. Because of the limited yield of this method, cold press olive oil has a relatively high market cost. As a result, extra virgin oil is normally enjoyed raw as a condiment, more than for cooking, also because of its relatively low smoke point (the temperature at which an oil starts smoking and burning, see the table below).
Smoke points (°C)
When the oil resulting from the cold press method has high acidity levels or other organoleptic defects, it can be refined using a chemical process. Since the process also eliminates part of the phenols and the vitamins, the resulting product has a more neutral flavor and is considered of lower quality from a nutritional point of view. However, refined oil has a higher smoke point, which, combined with a less intense flavor and lower prices, makes refined olive oil the preferred choice for deep frying and sautéing.
With the residues left after the cold press operation, which are called pomace, more oil is extracted by the use of heat and solvents. This “second-squeezing” yields what is called pomace olive oil, which is generally not suitable for human consumption unless mixed with higher quality oils.
As per official European Union regulations, olive oil can have the following denominations:
Oils extracted using purely mechanical means:
‘Olio Extra Vergine di Oliva’ (Extra Virgin Olive Oil), if the percentage of free fatty acids is lower than 0.8%.
‘Olio Vergine di Oliva’ (Virgin Olive Oil), if the percentage of free fatty acids is lower than 2%.
Oils extracted with mechanical means and then chemically refined:
‘Olio di Oliva’ (Olive Oil), obtained with a combination of refined and virgin olive oils.
Oils extracted from pomace using heat and solvents:
‘Olio di Sansa di Olive’ (Pomace Olive Oil), obtained by mixing refined pomace oil and virgin olive oils.
Despite the substantial use of butter in northern Italian cuisine, olive oil is the Italian condiment of choice and it literally defines the cuisine of central and southern Italy. Along the coasts, olive trees are a constant part of the scenery and the production of olives and of olive oil is a central part of the economy (along with Spain, Italy is one of the largest producers, consumers, and exporters of olive oil).
Unlike in North America, where olive oil is very much an elegant aliment used sparingly (olive oil tasting classes are even held), in Italy olive oil is an everyday choice and a very prominent ingredient. Combined with vinegar, it constitutes the most common Italian dressing. On salads, other vegetable oils are also used (e.g. corn oil, sunflower oil) – especially on the more delicate greens – but olive oil is overall the most popular. A drizzle of olive oil is often added on pizza (right before serving, also in its spicy version flavored with chilies) and on some soups (as a finishing touch and not stirred in). Raw olive oil is also one of the main components in many Mediterranean appetizers, including ‘Caprese salad’, ‘bruschetta’ and ‘panzanella’, and used in ‘sottoli’, oil-preserved vegetables and fish in jars.
Olive oil is also used in the preparation of countless Italian dishes. For instance, it is central in the very commonly used ‘soffritto’ (sautéed onion, celery, and carrot), which a lot of dishes are based upon (e.g.: Bolognese sauce, most stews, and several soups). In baking, olive oil is used in specialty bread and focacce. With some exceptions, olive oil is generally not used to make cakes or desserts or used to fry anything sweet (where animal fat or other vegetable oils are preferred for their flavor).
Contrary to popular belief, olive oil is also widely used for deep-frying, especially the less pricey “refined” olive oil (which also features a lower smoke point). Certain preparations specifically rely on the contribution to the flavor that olive oil frying brings (for instance ‘Melanzane alla Parmigiana’ -eggplant parmigiana-). Other vegetable oils are also used for frying (e.g.: peanut oil, sunflower oil, corn oil). But certainly not Canola!
Canola oil is extracted from the seeds of a particular breed of rapeseed (‘colza’ in Italian, scientific name: Brassica napus) which was artificially created in Canada in the ’70s. Natural rapeseed oil is considered inedible for humans because of its flavor and its content of erucic acid (which is mildly toxic). With Canola oil, instead, a much lower content of erucic acid was obtained, as well as better nutritional values and a more neutral flavor. The name ‘Canola’ (which stands for “Canadian oil, low acid”) was chosen to commercially identify the new product and dissociate it from rapeseed oil. In the ’90s, genetically engineered Canola capable to withstand certain types of herbicides was introduced. Not without controversies, this variety of Canola became the standard in North America.
Canola oil is exclusively produced in the United States and Canada, with only small amounts exported (mostly to Mexico and China). Canola oil is virtually absent from Europe where it only exists in its original form (rapeseed) and is used as animal feed and as a source for biodiesel. Despite the North American food organizations describing its properties as remarkable, Europeans are as suspicious of Canola as they are of any genetically modified products (as reflected in the article on the Italian Wikipedia).
Italians in North America strongly dislike Canola oil and find it particularly off-putting as frying oil because of its distinct flavor and smell. Given that refined olive oil is hard to find in North America, foodies have to resort to different oils for deep-frying, or accept that they have to use the more pricey extra virgin oil, and monitor its temperature to avoid reaching its (lower) smoke point.
Aside from their different properties, are some oils healthier than others? All vegetable oils are 100% fat and provide 120 calories per tablespoon, but cooking oils can be quite different from one another. To appreciate these differences, we need to put on our lab coats. In nature, fats and oils are mostly made of one particular kind of lipids: triglycerides, a stable combination of 3 fatty acids and 1 molecule of glycerol. Small amounts of free, unbound, fatty acids are also naturally present (their percentage increases as the oil deteriorates). Since free fatty acids are unstable polarized molecules, they oxidize and cause the oil to go rancid.
Lipids, in general, can be subdivided into two main categories based on their hydrogen content:
Saturated fats accommodate the maximum possible number of hydrogen atoms. Saturation causes the fatty acids to be perfectly straight and this allows them to fit tightly one alongside the other. Because of this, saturated fats are usually solid at room temperature and are chemically quite stable – they naturally resist oxidation and have a relatively long shelf life. However, studies show that saturated fats are linked to high cholesterol and may cause heart diseases. Most saturated fats are of animal origin (e.g.: butter, cream, lard), but highly saturated molecules are also contained in tropical oils (e.g.: coconut oil).
Unsaturated fats contain a certain number of double bonds between carbon atoms, and consequently fewer hydrogen atoms. In unsaturated fats, the lack of symmetry causes the fatty acids to bend into more irregularly shaped molecules. As a result, unsaturated fats are generally liquid at room temperature and they are more subject to oxidation (to be preserved, they need to be kept away from light and heat). There is some evidence that unsaturated fats help lower blood cholesterol levels. Particularly, monounsaturated fatty acids (those where there is only one double-bond) seem to selectively lower only low-density lipoproteins levels while keeping high-density lipoproteins levels intact (the so-called “good cholesterol”). Monounsaturated fats are also preferred for frying as polyunsaturated oils tend to break down more easily at high temperatures. Canola, olive, and peanut oil are all classified as monounsaturated fats. Corn, soybean, sunflower oils are instead mostly polyunsaturated.
Finally, here is a diagram that shows the proportions of saturated, monounsaturated and polyunsaturated fatty acids in the most common cooking oils (data from “Harold McGee. On Food and Cooking: The Science and Lore of the Kitchen. 2nd edition (2004) – page 800″).
Cooking oils classification
Even though Canola oil has the lowest percentage of saturated fats, some regard olive oil as the healthiest cooking oil because of its higher percentage of monounsaturated fats. However, the percentage of saturated fats is comparably low in both oils, leaving the ultimate choice to flavor and personal preference.
This quick and versatile recipe is another great representative of the cuisine of northern Italy. With any kind of strong, creamy cheese and a handful of always-ready ingredients, this delicious sauce can be whipped together from scratch in minutes. In Italy, there is absolutely no Alfredo sauce! The most famous dish that makes use of a creamy cheese sauce is ‘Gnocchi al Gorgonzola‘, but any kind of pasta can be used – and boxed dried pasta is actually recommended for this dish.
One handful of crushed walnuts, pecans or pine nuts
20 g grated Parmigiano
140 g dried pasta. In the picture above you can see whole-wheat 'penne', but any dried pasta or fresh gnocchi can be used. Ricotta and spinach, or cheese ravioli also work very well with this sauce.
Preparation
Put butter and water in a saucepan at medium heat.
When butter has melted, add the flour.
Stir until it sizzles.
Gradually add the milk, stirring constantly. Bring to a boil. Add the nutmeg.
Add the walnuts, the Gorgonzola, the Parmigiano, and adjust with salt and pepper.
Cook the pasta "al dente", then drain it and put it back in the pan adding the cheese sauce. Mix well and serve in pre-heated bowls.
The word ‘antipasto’ (plural, ‘antipasti’) comes from anti- (before) and pasto (meal) and has absolutely nothing to do with pasta. An antipasto is the Italian equivalent of the starters course, but it also defines each individual appetizer (or hors d’oeuvre) that this course is made of. For instance, an Italian would say: “We started the meal with an antipasto [course]”, as well as: “They served us three types of antipasti [dishes]”.
It is common for any formal meals, home cooked as well as in restaurants, to begin with antipasto and then continue with first course (pasta or rice), second course (meat or fish), cheese, dessert, fruit, coffee, and digestive liquor. Everyday meals, instead, generally only include first course, second course, and optional coffee. Occasionally, however, an informal antipasto can be a nice addition to every meal.
Antipasti are often served in small portions meant for sharing; some restaurants even offer a buffet of antipasti, allowing the diners to mix and match their favorite items. More informal establishments, such as pizzerie and trattorie, are instead more likely to feature only a limited number of individual antipasti platters.
Legend for the feature image.
The most common antipasti are cold dishes, but there are a few regional specialties that are served warm or hot, all of which are almost completely unknown in North America. Some warm appetizers are:
‘Olive all’Ascolana’ (7). A particular type of green olives, stuffed with a meat paste, then breaded and deep-fried in olive oil (typical product of the Marche region).
‘Gnocchi fritti’ (6). A type of fried bread (see The Mystery of Bread, typical of the Emilia region).
‘Mozzarella in carrozza’. Literally: “mozzarella in the carriage”, breaded and deep fried mozzarella (typical of central Italy).
‘Bagna càuda’. Piedmontese dialect for “warm bath”, a sauce made with anchovies, garlic and oil, used as a dip for raw or cooked vegetables (typical of the Piedmont region).
Deep fried, grilled or oven roasted squid. Common all throughout Italy.
Typical cold antipasti include:
Cold cuts. E.g.: prosciutto crudo (2) (raw, cured pork – sometimes served with cantaloupe), prosciutto cotto (Italian ham), pancetta (Italian bacon), coppa (1) (called capicollo in southern Italy, also a type of cured pork), salumi (3) (cured sausages – including ‘bologna’ and other kinds of ‘mortadella’), lardo (4) (aromatized, cured pork fat), bresaola (cured lean beef – often served with slivers of Parmigiano, lemon and olive oil).
Grilled vegetables. E.g.: thinly sliced eggplants, zucchini, bell peppers.
Deli preparations. E.g.: ‘insalata di mare’ (seafood salad, with cooked squid, octopus, mussels and shrimp, marinated in lemon, oil and parsley), ‘insalata russa’ (cooked vegetables, mostly potatoes, peas, and carrots in mayonnaise), marinated anchovies, ‘sarde in saor’ (sardines in an onion marinade, typical of the Veneto region), Sicilian ‘caponata’ (fried eggplant in a tomato, onions, celery, olives and capers stew).
Savory Tarts. E.g.: spinach and ricotta ‘tortino’, cut into bite-size chunks.
Egg-based preparations. E.g.: cold ‘frittate’ (5) (for instance with roasted zucchini and herbs, with asparagus or with mushrooms) and ‘uova ripiene’ (halved hardboiled eggs where the yolk has been mixed with mayonnaise and canned tuna).
‘Sottaceti’. Pickled vegetables (preserved in vinegar), e.g.: cipolline (small onions in white vinegar), ‘cetriolini’ (baby cucumbers marinated in vinegar, and without any dill!).
‘Sottòli’. Vegetables preserved in olive oil, e.g.: black and green olives, artichokes, mushrooms, mixed vegetables, ‘cipolline borettane’ (a particular type of pearl onions, in a sweet and sour preparation).
Cheeses. E.g.: mozzarella (sometimes served in a Caprese salad – with sliced tomatoes and olive oil), provolone or any other fresh and mild cheeses.
Breads. E.g.: sliced artisan bread (served without butter!), flatbread (e.g. Sardinian ‘pane carasau’, possibly served with a tapenade of olives or mushrooms), breadsticks (sometimes wrapped in prosciutto slices).
Bread-based preparations. E.g.: ‘bruschetta’ (toasted bread with diced fresh tomatoes, garlic, basil and olive oil) and ‘panzanella’ (a red onion, tomato and cucumber salad, either with chunks of moistened stale bread – as commonly prepared in Tuscany, where it originated -, or served on a toasted bread slice – as typical in all central Italy -).
One particular preparation that can be served as an antipasto as well as a side is a mix of cooked vegetables (e.g.: cauliflowers, carrots, green beans, mushrooms, green peppers), pickled vegetables (e.g.: artichokes, onions, cucumbers), canned tuna, olives and tomato paste. In North America, a modified version of this dish (also containing dill pickles and various vegetable oils), sold under the generic name Antipasto, has become quite popular as a snack – completely obfuscating the original meaning of the word ‘antipasto’. This is why North Americans think of ‘antipasto’ as the Italian, “higher class” alternative to salsa, meant to be enjoyed with crackers, nachos or chips – what a great example of Italian food aberration!
For a blog that talks about Italian food compared to its North American counterpart, milk is probably one of the less obvious choices of topics. But if cow milk is similar, how milk differs as a product and how Italians and North Americans look at it can be quite interesting. For instance, it is perfectly normal for Italians to buy fresh milk with a shelf life of 2 days, or meant to be stored unrefrigerated for months before consumption.
Before we venture ourselves into the different preservation techniques, let’s talk for a moment about the relationship between Italians and milk. Italians like fresh milk just as much as North Americans do, but research shows that its consumption as a drink is less in Italian adults. A glass of milk isn’t commonly available in coffee bars and especially in restaurants because Italians don’t have milk with their meals. Flavored milk is also quite uncommon in Italy – chocolate milk does exist, but is only meant for young children (and is not as dense as the North American one). The consumption of milk-derived products, such as cheese, is instead higher in Italy.
Flavor-wise, Italian milk can taste quite different from the North American one. Flavor largely depends on how the cows are fed. For instance, a prevalently dry hay diet produces a mildly cheesy aroma, while lush pasturage produces sweeter flavors, but also barnyard indoles(3). Homogenization and pasteurization, which are nowadays standard for almost all milk, also affect the flavor.
Homogenization is a treatment developed in France around 1900 to prevent milk cream from rising to the top. The homogenization process breaks down the fat globules into smaller ones (from 4 μm to 1 μm). Caseine particles form a coating around the fat globules and this weighs them down and interferes with their ability to clump, keeping them evenly dispersed in the milk. The structural changes introduced by homogenization cause the milk to taste blander, but also feel creamier, and appear whiter(3).
The use of heat as a way to sanitize milk has been documented since the 1820s, but it took until the beginning of the 20th century for milk pasteurization to be regulated and required by the governments(3). Raw unpasteurized milk can, in fact, be quite harmful, as it has a relatively high chance to become infected with dangerous bacteria including salmonella and listeria. Nowadays, raw milk is illegal in Canada, whereas in Italy and in the U.S. its commercialization is restricted to authorized farms (which must be frequently inspected) that can only sell directly to the public within their premises.
The effects of thermal processing on milk vary based on its intensity and provide different levels of sanitation, shelf life extension, and side-effects on flavor and nutritional values. The following treatments are considered standard(2):
Thermalization: 20 seconds at ~65°C. The process kills many vegetative organisms and bacteria that produce enzymes that eventually cause milk deterioration. In the dairy industry, milk is often thermalized before undergoing further processing. Flavor and nutritional properties are unaltered.
Low pasteurization: 30 minutes at 63°C, or 15 seconds at 72°C. The latter is referred to as Flash Pasteurization or HTST (high temperature, short-time) and is considered the pasteurization standard for milk. It represents the minimum requirement by law in many countries (including Italy, the U.S., and Canada). Low pasteurized milk is safe to drink because all yeasts, molds, and pathogen bacteria have been killed. However, bacterial spores and some enzymes are preserved. Even if refrigerated, shelf life is limited to 1 or 2 weeks (depending on the milk’s “keeping qualities”). At strict HTST intensity, the flavor is almost unaltered and so are the nutritional properties. The slightly higher time and temperature (20 seconds at 75°C) required by homogenized milk are however sufficient to introduce small alterations.
High pasteurization: 20 seconds at 85-100°C. This process, which essentially consists of a short boiling, kills all vegetative organisms and deactivates most enzymes, although still doesn’t affect bacterial spores. High pasteurized milk has a longer shelf life but is more vulnerable to post-processing contamination because the higher temperatures also eliminate the bacterial growth inhibitors. As a result, this type of pasteurization is usually operated on the bottled product. The milk serum starts to denature and a “cooked” flavor develops. The nutritional properties are slightly reduced because of a loss of vitamin C.
Sterilization: 30 minutes at 110°C (prolonged boiling), or Ultra-High Temperature processes (UHT) ranging between 30 seconds at 130°C, and 1 second at 145°C. UHT milk (called “ultrapasteurized” in the United States) is preferred over milk sterilized by prolonged boiling because of the more limited browning and a better flavor. Shelf life is generally between 3 and 6 months, unrefrigerated. Once opened, it only lasts for 3-4 days at 4°C because natural bacteria inhibitors have been destroyed by the heating process. The nutritional value of UHT milk is reduced, but it is still a great source of essential nutrients such as calcium and proteins. UHT milk is particularly useful in all cases where transportation or storage of fresh milk is impossible, as well as for all uses that call for boiled milk. UHT milk is very common in Italy, where it represents almost 50% of the entire milk consumption, Italians are mostly used to its flavor and some even prefer it over fresh milk. North America, instead, resists the introduction of UHT because of its flavor and because it’s deemed not acceptable that milk can be stored unrefrigerated.
In recent years, the milk industry has devised an alternative to UHT which is also capable of extending shelf life, still without using preservatives. Through a process called “microfiltration”, between 99.0 and 99.9% of bacterial cells (including most spores) are removed by using ceramic membranes with pore sizes of about 1 μm(2). Since the fat globules are also about 1 μm in diameter, before microfiltration the milk’s cream is separated, sterilized using a regular UHT treatment, and then added back. Microfiltered milk is nutritionally equivalent to regular pasteurized milk, but with a longer shelf life of up to 3-4 weeks, if properly refrigerated. Flavor-wise, it’s considered similar to regular pasteurized milk, but with a creamier texture.
Under the same storage temperatures, milk’s shelf life depends on its “keeping quality”, which derives from the quality of the raw milk, the type of pasteurization, and the level of post-processing contamination(1). Keeping quality varies from country to country based on shelf life demand. In Italy, an expiry date of only a few days in the future is considered acceptable for milk, since it’s quite common to buy fresh ailments daily. In North America, a minimum of 2 weeks is generally the requirement.
Because of the shorter shelf life of fresh milk, Italian milk is sold almost exclusively in 1-liter containers. UHT milk is also sold in 1-liter containers because of its limited expiry time once opened. North American milk instead supports larger formats up to 4 liters, or 1 gallon (in the U.S.).
Another important difference between Italian and North American milk is in the use of “fortification”. In Canada and the US, by law, vitamin A (a fat-soluble vitamin) is added to all skimmed milk to compensate for the amount that was removed when the milk was skimmed. Milk is also fortified with vitamin D, as regulated by law, to compensate for the lack of exposure of the cattle to direct sunlight. Italian milk has no additives.
Finally, as a summary of the differences here is a comparison table.
North American Milk
Italian Milk
Percentages of fat available
• Whole (3.5% to 3.8%, called Homogenized in Canada).
• 2% or “Reduced fat”.
• 1% or “Low-fat”.
• Semi-skimmed 1.8% (not available in Canada).
• Skimmed (less than 0.5%).
• Whole (3.5% fat min).
• Partly skimmed (1.5% to 1.8%).
• Skimmed (less than 0.3%).
Retail sizes
Containers up to 1 gallon (4 liters in Canada).
Containers usually only up to 1 liter.
Fortification
Vitamins A added to all skimmed milk. Vitamin D added to all milk.
No vitamins added – vitamins are not even mentioned in the nutritional info.
Types of sanitation
• Raw milk – illegal in Canada, rare in the U.S.
• Pasteurized: 2+ weeks shelf life at 4°C max.
• Microfiltered pasteurized – not very common. 3-4 weeks shelf life at 4°C max.
• Long preservation milk (UHT) – rarely available. Over 3 months shelf life at room temperature.
• Raw milk legal if sold on the premises from the producer.
• Pasteurized milk(*) or Fresh Pasteurized milk(**): 6 days shelf life at 4°C max.
• Microfiltered pasteurized milk. 2-3 weeks shelf life at 4°C max.
• Long preservation milk (UHT). Over 3 months shelf life at room temperature.
(*) Milk proteins at least 11% of the total proteins. (**) Pasteurization has to occur within 48 hrs from milking. Milk proteins at least 14% of the total (when over 15.5%, can be labeled “High Quality”).
Pizzoccheri is a Northern Italian dish almost unknown in North America. It originates in Valtellina (known as Valtelline or Val Telline in English), a valley at the very top of Lombardy.
Despite the name, Pizzoccheri has nothing to do with pizza. It is a first course centered around a special pasta made of buckwheat flour, a type of grain also called Saracen corn (‘grano Saraceno’ in Italian). The recognizable hearty flavor and coarse texture of buckwheat pasta are almost absent from Italian cuisine, but they marry perfectly with potatoes, cabbage, butter, and Valtellina Casera cheese (also indigenous of Valtellina) to make a unique dish.
As detailed by its official website, Valtellina Casera is a medium-ripening, semi-cooked PDO cheese (see the ‘Formaggio Cheese’ post for more information on cheese classification) exclusively produced in Valtellina and made with partly skimmed cow milk. For the preparation of Pizzoccheri, Valtellina Casera is used when just over its minimum aging of 70 days while its flavor is delicate and milky and before it turns more intense.
In Italy, dried buckwheat pasta specifically cut for use in Pizzoccheri can be bought in stores. However, it can also be easily made from scratch without particular equipment.
Pizzoccheri della Valtellina
Yield: 2-3 servings
Total Time: 45 minutes
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients
For 200 g of fresh Pizzoccheri noodles
100 g buckwheat flour
50 g white all-purpose flour
1/8 tsp salt
For the finished dish
200 g fresh Pizzoccheri noodles (the same amount of dried Pizzoccheri can also be used).
250 g potatoes (2 small, diced).
150 g Savoy cabbage (sliced). For a more delicate flavor, it can be replaced or mixed with spinach.
100 g Valtellina Casera cheese (thinly sliced). It can be replaced with other, easier to find, mild semi-cooked cheeses (such as young Fontina, Montasio, Raclette or Gouda).
20 g Parmigiano cheese (grated).
50 g unsalted butter.
3 cloves of garlic (crushed).
2 or 3 leaves of fresh sage (optional).
Salt and black pepper.
Preparation
For the Pizzoccheri noodles
Mix the buckwheat flour with the white flour and the salt.
Work in about 1/3 cup of water, just enough for a firm dough to form. Let it rest for 10 minutes.
Roll the dough into a sheet 2-3 millimeters thick.
Cut the sheet into small rectangles of about 0.5 by 5 cm.
Using a spatula, separate the rectangles from the cutting board.
Place the pieces on a floured plate (sprinkling with more flour before overlapping them).
For the finished dish
Bring a very large pot of salted water to a boil (using ½ tablespoon of salt per liter of water).
Add the potatoes and the cabbage to the boiling water.
Let the vegetables cook for 12-13 minutes (5 minutes if using dried pasta).
Toss the (uncooked) pasta into the boiling water and keep cooking for another 2-3 minutes (10 minutes if using dried pasta).
Meanwhile, melt the butter with the garlic and the sage in it; roast them until the garlic is golden, then discard both.
Drain the pasta and vegetables mix removing it from the top by using a skimmer not to disturb the cloudy water.
At this point start assembling the dish directly into individual bowls. Start layering the ingredients alternating some of the pasta and vegetables with a sprinkle of Parmigiano, a few cheese slices and some melted butter. Repeat 2 or 3 times using up all of the ingredients, ending with a layer of pasta and vegetables and a sprinkle of Parmigiano.
Add some black pepper and serve without stirring.
Notes
A vegetable mincer can be used to make parallel cuts.
With over 50 liters per person per year, Italy is one of the largest wine consumers in the world. It goes without saying that wine is deeply entrenched in Italian culture. Wine is standard on the dinner table of every family and it’s generally not seen as a decadent treat, but rather as a noble complement to the meal, at par with bread. And, right next to bread, wine is even “sanctified” by being an important part of the Catholics celebrations.
Even though Italians are exposed to wine from the time they are very young, children are generally not attracted to it. This is partly due to the fact that table wines tend to be an acquired taste, and arguably also because the wine’s appeal is demystified by its wide availability. As a result, generally, there is no need for the law to regulate wine commercialization or consumption based on age. Anybody can buy wine (or any other type of alcohol, for that matter) in regular grocery shops and supermarkets. The young generations, however, are nowadays getting more and more attracted to wine in a phenomenon that has seen the rebirth of ‘enoteche’. Literally meaning wine cellars, enoteche are wine-tasting bars that offer wine by the glass or by the bottle, usually along with cold cuts and cheese.
The passion for wine is big in most Italians, but excluding professional winemakers almost no Italian is interested in making their own – certainly, there are no wine kits available! This is because winemaking is considered a challenging process that is usually not worth the effort, given that in Italy basic wines are inexpensive and generally far more pleasing (to the refined average palate) than any amateur wines. Some people, however, order large quantities of wine from the makers and have it delivered to their homes by tanker. They usually store it in their own demijohns and then fill one flask at a time, or bottle it in glass bottles meant to be reused. This is a relatively common practice in certain areas, both and as a hobby and to save money on an item of everyday consumption, as wine is.
Vineyards in Tuscany
As we were saying, winemaking is complex. The process starts with the preparation of the grapes, which is different for red and for white wines. To make red wine, black or red grapes are machine crushed (no one stomps on the grapes with their feet anymore!) and allowed to have a first fermentation along with their skins. White wine is instead fermented grape juice, extracted by pressing grapes and discarding the skins. As a result, it’s technically possible to make white wines out of red grapes, though generally, this is not the case. Rosé wines are made by extracting juice from red grapes while allowing a minimal contact with their skins (and absolutely not by mixing red and white wines!) The reason why the skin makes so much difference lies in its high content of polyphenols, compared to the grape’s pulp. Not only do polyphenols affect the flavor and the color of the wine, but they are also responsible for the tannins (and the astringent mouthfeel that they bring). Polyphenols also act as antioxidants with a stabilizing effect that allows red wines to age far longer than any white wines.
The first fermentation starts when yeast is added to convert the sugars into ethanol (and CO2, which is released into the air), a process that usually takes a couple of weeks. If this transformation is incomplete, some of the sugars contained in the grapes remain in the must and the resulting wine will be sweet (the fermentation can be interrupted by lowering the temperature or by adding chemicals to kill the yeast). Wines then undergo a second fermentation: a bacterial process meant to reduce the wine’s acidity. White wines are generally fermented in stainless steel containers, whereas reds can be transferred to wood kegs to absorb additional flavors. To obtain sparkling wines, a third fermentation takes place inside of the bottle, where CO2 is trapped.
Because of their different composition, red wines and white wines have unique properties and different uses. White wines usually have a lower percentage of alcohol (10-12%), they are consumed slightly chilled (around 10 °C) and are paired up with appetizers, delicate first courses, white meats, and particularly fish and seafood. Red wines have instead generally higher alcohol content (11-14%), they are consumed at room temperature, or slightly below it (around 18 °C) and are paired up with strong first courses, aged cheeses, and red meats. Both white and red wines are also fundamental in cooking, and, generally, they are not interchangeable.
Most commercial wines are sold “ready to drink” and are not meant to be stored for a long time. Aging wine is a very difficult process that requires perfect conditions of temperature and humidity, conditions that can’t be easily achieved without proper equipment or environment. Storing wine is instead relatively easy: wine bottles should be kept away from direct sunlight and laying on their side to keep the cork wet (a dry cork will shrink and let some air into the bottle). Once opened, some wines need to rest briefly in a decanter both to allow sediments to deposit and to promote some “aeration.” Though slightly controversial, aeration is considered beneficial to “soften” strong red wines, reducing the harshness of their tannins. Aeration is generally not recommended for white wines and more delicate reds as it may disperse some of their aromas and is never recommended for sparkling wines.
Main types of wine glasses
Wine is best appreciated in proper stemware. The stem allows the wine to maintain its temperature by ensuring minimal contact with the hand of the person holding it. Red wines are generally served in larger glasses, with wide openings to allow for more aeration (large surface of contact between wine and air). White wines require less aeration and are usually tasted in taller, narrower glasses that also help the wine better maintain its temperature. Sparkling wines are instead served in very narrow and tall glasses (called flûtes) to reduce the contact with the air and keep the bubbles inside and towards the nose of the person drinking it.
Before introducing a list of the main Italian wines, let’s go over the denominations recognized by law:
Table wines that don’t follow naming regulations. Generally, these are lower quality wines where the grape and the year of production are not indicated on the label. In some cases, however, table wines can have very high quality and be sought by connoisseurs that don’t need any official certifications.
IGT – Table wines with Indicazione Geografica Tipica. The grapes are certified to come from a geographical area where the named grape is typical. Currently, there are about 120 wines under this category.
DOC – Wines with Denominazione di Origine Controllata. The exact location of the origin is certified. In Italy, there are currently about 300 DOC wines.
The law also specifies which qualifiers can be appended to the name and their exact meanings:
When a wine’s name contains the word ‘Classico‘ (e.g. Chianti Classico), the wine is guaranteed to be made in the core of its typical region. All ‘Classico’ wines are DOC or DOCG.
The word ‘Riserva‘ can only be used on wines that have been aged more than the time strictly required by their denomination. The label must show the year of production.
When a wine’s label shows the word ‘Novello‘, the wine is guaranteed to have been bottled within the end of the year of when (at least 30% of) its grapes have been harvested. The label must show the year of the vintage.
The qualifier ‘Superiore‘ can only be used to indicate a wine whose alcohol level is greater by at least 1% than the minimum established for its designation.
Finally, here is a list of some of the most renowned Italian wines. Many of them are named after the grapes that they are made of (highlighted in bold). Some other wines, instead, have their own unique names, usually to reflect their areas of origin.
Amarone -Veneto-, e.g.: Amarone della Valpolicella [DOCG]. Like the actual Valpolicella, it’s made with a grape called Corvina after it has been partially dried out (in a process called ‘passito’) to increase its sugar level and consequently the alcohol level of the wine (up to 15% and higher). Amarone is a well-known wine that improves when aged and can get quite expensive.
Barbaresco [DOCG] -Piedmont-. High-quality wine made with Nebbiolo grape, aged at least 2 years in kegs, and with an alcohol level of 12.5%. Its color is ruby with a burgundy tint, with a full body and hints of spices and bitter almond. It’s usually at its best after aging for 10 or more years.
Barbera -Piedmont-, e.g.: Barbera d’Alba [DOC], Barbera d’Asti [DOCG], Barbera del Monferrato [DOC], Barbera del Monferrato Superiore [DOCG]. Barbera is the most common grape in Piedmont, its wines are intensely ruby in color, quite dry and with relatively high acidity that decreases with aging.
Barolo [DOCG] -Piedmont-. Considered the best Italian wine, Barolo is made with Nebbiolo grape, like Barbaresco, but is aged at least 3 years, 2 of which in oak or chestnut kegs. With a minimum alcohol level of 13%, Barolo reaches its best characteristics after 10-20 years. It’s burgundy in color, full-bodied, complex and balanced in flavor, with berries and violet inflections and a spice aftertaste. Barolo can reach astronomical prices.
Brachetto-Piedmont-, e.g.: Brachetto d’Acqui [DOCG]. Brachetto is a grape used to make a red dessert wine. Sweet red wines are not very common, aside from Brachetto the only other renowned one is the somewhat similar Fragolino. The commercialization of Fragolino is however illegal in the European Union because it’s made with a grape not indigenous to Europe (called Concord grape, ‘uva fragola’) – it’s however sold in Switzerland, because not part of the EU.
Brunello di Montalcino [DOCG] -Tuscany-, made with the Sangiovese grape. Brunello di Montalcino is bright ruby in color, with dry strong tannins. It is aged a minimum of 4 years. It’s younger version is called Rosso di Montalcino [DOC], more fruity and with more moderate tannins.
Chianti [DOCG] and Chianti Classico [DOCG] -Tuscany-, made with a blend of grapes including Sangiovese and Malvasia. One of the most famous Italian wines in the world, Chianti has a dark ruby color, with burgundy hints, a very balanced dry and just slightly tannic flavor that turns more velvety with aging. It used to be known for being bottled in the typical ‘fiasco‘ (nowadays, however, this is no longer the case).
Dolcetto -Piedmont-, e.g.: Dolcetto d’Asti [DOCG], Dolcetto d’Alba [DOCG], Dolcetto d’Acqui [DOC]. The name means ‘cute little sweet’ and refers to the fact that the Dolcetto grape grows very easily and produces good everyday’s wines. Its flavor is fruity with hints of almonds and bitter herbs.
Grignolino -Piedmont-, e.g.: Grignolino del Monferrato [DOCG], Grignolino d’Asti [DOCG]. Grignolino has a light ruby color and a dry flavor, just slightly bitter.
Lambrusco, e.g.: Lambrusco Salamino di Santacroce [DOC] -Emilia-Romagna-, Lambrusco Mantovano [DOC] -Lombardy-. Lambrusco wines are sparkling, either dry or semi-sweet and have intense fruity perfumes and rich flavors, with low acidity and alcohol levels; their color is dark ruby, with violet foam. Lambrusco is usually enjoyed chilled and paired up with pasta and white meats.
Malvasia Bianca, e.g.: Malvasia di Grottaferrata -Lazio-, Malvasia di Cagliari [DOC] -Sardinia-, Malvasia delle Lipari -Sicily-. Malvasia Bianca is the most common variety of the Malvasia grape, used in the production of many white wines (including Frascati [DOC]). White Malvasia has a full body and fruity/nutty inflections. A red version (Malvasia Nera) also exists.
Marsala [DOC] -Sicily-. Marsala is a fortified wine similar to Port, made by adding ‘Grappa’ (an alcoholic beverage made by distillation of wine press residue) to elevate the alcohol level to about 20%. Different varieties exist (golden, amber, ruby), made with different Sicilian grapes.
Montepulciano-Abruzzo-, e.g.: Montepulciano d’Abruzzo [DOC], Montepulciano d’Abruzzo Colline Teramane [DOCG]. The Montepulciano grape produces intense dark wines, with moderate acidity and low tannins.
Moscato, a grape grown all throughout Italy used for making sweet, lightly sparkling or sparkling dessert wines. E.g.: Moscato d’Asti [DOCG] -Piedmont-, moderately sparkling, golden in color and Asti Spumante [DOCG] -Piedmont- sparkling, light yellow in color.
Nebbiolo -Piedmont-, the grape used to make several DOCG wines, including Barbaresco, Barolo, and Nebbiolo d’Alba [DOCG]. The wine commercialized under the name Nebbiolo is the youngest of all three, with a minimum aging of 1 year and a minimum alcohol level of 12%.
Prosecco, e.g.: Prosecco di Conegliano Valdobbiadene [DOCG] -Veneto-. Prosecco is a dry, very sparkling wine (‘spumante’ in Italian, which means foaming). Considered the Italian (cheaper) substitute of Champagne, can go from slightly sweet to very dry (‘brut’).
Sangiovese, e.g.: Sangiovese di Romagna [DOC] -Emilia-Romagna-. The Sangiovese grape is also used in the production of several renowned wines, including Chianti, Brunello di Montalcino, and Rosso di Montepulciano.
Tocai, e.g.: Tocai Friulano Colli Orientali del Friuli [DOC] -Friuli-Venezia Giulia-. The grape is related to Sauvignon Vert, light yellow with hints of green in color, and hints of bitter almond flavor.
Trebbiano, e.g.: Trebbiano d’Abruzzo [DOC] -Abruzzo-, Trebbiano di Romagna [DOC] -Emilia-Romagna-. Trebbiano, pale in color and relatively light in flavor, is the most common white Italian wine. It’s used used to make several DOC wines including Orvieto [DOC] -Umbria-.
Valpolicella [DOC] -Veneto- made with Corvina grape and a blend of other red grapes. A very balanced wine, with inflections of almonds and spice.
Verdicchio -Marche-, e.g.: Verdicchio di Matelica [DOCG], Verdicchio dei Castelli di Jesi [DOCG]. The name comes from the word ‘verde’ (green). The wines made with Verdicchio grape have relatively high acidity and a nutty flavor.
Verduzzo – e.g.: Verduzzo Piave [DOC] -Veneto-, Verduzzo Friulano Colli Orientali del Friuli [DOC] -Friuli-Venezia Giulia-. Like for Verdicchio, the name also comes from ‘verde’ (green). Verduzzo wines are dry and slightly sparkling (‘frizzanti’).
Vermentino -Sardinia, Liguria, Piedmont-, e.g.: Vermentino di Sardinia [DOC], Vermentino di Gallura [DOCG] -Sardinia-. Vermentino is light yellow in color, with slight hints of green. Its flavor is dry, fresh, slightly sour and with a moderately bitter aftertaste.
Vernaccia, the name of several unrelated grapes, used in the production of many important wite wines, e.g.: Vernaccia di San Gimignano [DOCG] -Tuscany-, Vernaccia di Oristano [DOC] -Sardinia-, Vernaccia di Serrapetrona spumante [DOCG] -Marche-.
Cantucci with Vin Santo
Vin Santo, dessert wine usually made with Trebbiano and Malvasia grapes, e.g.: Vin Santo del Chianti [DOC], Vin Santo del Chianti Classico [DOC], Vin Santo di Montepulciano [DOC] -Tuscany-. The name ‘santo’ (which means holy in Italian) possibly comes from the fact that it was typically used during the mass. The wine’s elevated sugars and alcohol level is obtained by allowing the grapes to dry out before fermenting. A common way to enjoy Vin Santo is to pair it up with almond biscotti called Cantucci, according to the Tuscan tradition.
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