The beauty of Fall:
Grapes and Figs are at their peak!
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Happy first week of Fall! Even though we aren't ready to let go of summer, Fall is moving in with its cooler weather. This month's newsletter is focused on the vendemmia (grape harvest) in Italy (that we're missing...sniff, sob), as well as ideas for fresh figs!
Autumn is a special time to be in Italy and we love sharing the vendemmia with our guests on our Fall tours. Whether driving through Tuscany, Puglia or Piedmont, we see the heavy purple bunches of grapes hanging on the vines. Workers stoop to handpick each bunch and tractors, overflowing with grapes on their way to the winery, often block the roads. The cantina is a-buzz with activity. The smell of the crushed grapes and first fermentation hangs in the air and stays with you. In the midst of this activity, the tasting wines from previous years gives you an appreciation for the Italians’ long tradition of wine making. While we know we have many years ahead of us to share with you the vendemmia in Italy, it is difficult not to be there this year.
We are beginning to transition from summer to fall and wanted to share our favorites red wines to do that! Both nebbiolo and pinot nero are perfect; not too heavy for fall and Indian summer, but hearty enough to pair with autumn dishes. Read on below for more information on these wines!
Figs are still plentiful in the markets here and we really love them - to eat fresh, have with an aperitivo or make jam to enjoy later! Gina shares her fig jam recipe below. Figs in Italy are everywhere but a little less common in the US, which is a shame because they are a delicious fruit that should be better known. Trader Joe’s seems to have a great supply from California, so check it out. In Italy it seems everyone has their own tree and you will rarely see them for sale in the store. Include them on your appetizer plates this season, each fresh half wrapped with prosciutto. Or stuff them with goat cheese, wrap them with a nice fatty pancetta and warm them for 10 minutes in the oven. Delicious and easy!
Buon appetito!
Gina and Mary
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Transitioning into the red wine season!
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Does wine have a season? Not really, but it seems we drink lighter wines in the summer and heavier reds in the winter. After drinking crisp white and lovely rose (rosato) from Italy all summer long, our palates are excited about the prospect of getting back into some serious reds! But where to start? Since September is a transitional month, starting out warm but gradually cooling, let’s start with some lighter reds before we move into the heavier wines and foods for winter.
Two Italian wines that can transit perfectly between the seasons come to mind: nebbiolo and pinot nero! Nebbiolo is considered the king of Italian grapes and indeed makes some big wines you’ll want to circle back to in depth of winter, specifically Barolo and Barbaresco. But the nebbiolo to start the fall red wine transition should be less aged or expensive. Look for Nebbiolo Langhe and Nebbiolo d’Alba from Piedmont, or Valtellina Superiore from Lombardy. Both are 90-100% nebbiolo, light garnet color and medium-bodied, as is typical with nebbiolo. There is a high level of acidity and moderate tannins, balanced by floral and deep woodsy notes.
Pinot nero (pinot noir), is another great red wine from northern Italy. Light-colored and medium bodied, it is full of flavor with red and black berry tones. Think cherry, currants and raspberry. Two clones of pinot noir grapes are grown in Lombardy and south eastern Piedmont; one is used in making traditional sparkling white wine (methode champenoise), the other in making a simple red wine. They are both delicious! Pinot noir also expresses itself beautifully in the Alto Adige region and is reminiscent of the best Burgundian wines from France.
Cin-Cin!
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This Month's Italian saying...
"Acqua in bocca!"
Translated to: "Water in your mouth" - but means - (Keep the) water in your mouth!
Don't tell, it is a secret! Keep this to yourself!
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Figs are naturally high in sugar and pectin and very little needs to be done to them to make an excellent jam. Served with manchego, Tuscan pecorino or goat cheese, or used to top vanilla ice cream or a crostata, fig jam can be both savory and dessert fare!
1 lb fresh figs
3/4 cup sugar
Juice from half a lemon
2 lemon peel strips, ½ inch wide
Remove the hard stem from each fig and cut them into pieces or quarters, depending on how chunky you want the finished jam. Place them in a heavy-bottomed pot, add the sugar and stir, then and leave to macerate for 4-8 hours or overnight.
Place the pot on a medium heat and allow the jam to come to a simmer. If it is dry, you can add a little water (1/4 cup). Stir in the lemon juice and peel and continue to cook on a low fire until the liquid has thickened, about 1 hour.
Stir occasionally and be sure not to let it burn.
Put the cooked jam into clean, hot jelly jars and secure the lid tightly. As the jam cools, the jars will seal. You can use the jam right away or store for future use.
Note: Tuscans make fig jam without any sugar feeling that figs are sweet enough already, but I find a little bit makes a better compote. The lemon brightens the flavor.
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Travel to Italy 2021 Dates
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We are looking forward to our return to Italy next spring! We've added a few weeks due to the demand, so if you're interested - please contact Mary for details, questions and to secure your spot!
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Tuscany, Spring: May 29 – June 5, 2021
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Piedmont: June 6 – 13, 2021
- Piedmont: June 14 - 21, 2021
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Puglia: September 19 – 26, 2021
- Puglia: Sept 26-October 3, 2021 - sold out
- Puglia: October 3- 10, 2021
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Tuscany: October 16 -23, 2021
- Tuscany: October 23 -30, 2021
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Gina Stipo and Mary Stipo Potter | Ecco La Cucina | 1-972-342-8308| Email | Website
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