Rosato wines from Italy
Ciao amici!
May came and left us in a flash! We missed our May newsletter so you might get a second one from us later this month while we're in Italia!

So many parts of the world are still enjoying the cool weather of spring and all its delights - fresh asparagus, peas, artichokes and the season's first cherries. Ahhh, we love spring foods! What better wine to pair with it - a beautiful rosato. Rosato is the Italian word for rose wine. Rosato all day doesn't have quite the same ear appeal as " rosé all day", but Italy produces some delicious ones. Check below for insights on rosato and fresh asparagus.

Follow us as we venture back to Italy this month! We will be in the northwest region of Piedmont with two groups and then on to the Palio of Siena for a week with a group! You can see our adventures and follow along on Ecco La Cucina Facebook page, or Instagram and on At The Italian Table Facebook page or Instagram. 

Buon appetito!
Gina and Mary
This Month's Italian saying...
"C'è la terra in piazza"   
This translates to:
" The soil is in the piazza!"
A term used in Siena, so it is timely that we'll be there this month for the Palio run on July 2nd!  Life in Siena revolves around the Palio. It is an event that is run twice a year but lived all 365 days a year. This saying is used when times are hard, as a way of saying '"don't despair, it's bound to get better". Literally the meaning, "the dirt is in the Piazza and we are going to run the Palio!" This event all in Siena look forward to!   
Rosato for the spring, summer or anytime!
Rosé wines always seem to have a resurgence in spring and summer. We find (and drink)rosé as well as the Italian Rosato all year long as there are some great ones that pair well with whatever you're making for dinner! They are NOT sweet, rather they are light-bodied wines with tastes of the red fruit, citrus, melon and the perfect accompaniment to so many dishes.
We love rosato with the asparagus pasta recipe (below)! 

Rosato is made from red grapes and the juice is only in contact with the skins for a short time. Some for, only a few hours, some for longer depending on the winemaker, the grapes and the desired color of the wine. The juice is taken and fermented to make the wine usuallly in a fresh style. Rosato has taken off in the last 6 or so years where the wineries can produce something to sell quickly while their Brunello, Chianti or Primitivo wines age and wait for release! Nearly any red wine grape can be used to make rosé wine. In Italy, we find Sangiovese rosato in Chianti, in Campania Aglianico rosato, in Puglia a Primitivo rosato; all are very good and many can be found in your neighborhood wine stores!  
Asparagus - 2 recipes to share
Fresh asparagus is still coming in, so why not try these 2 recipes that we love?!
Roasted Asparagus
Clean the woody part off of the bottom of the asparagus. Heat your oven to 400 F or the grill to high. Place your roasting sheet in the oven or grill and get it hot! When it is hot, put the asparagus on the pan and roast until done, about 5 minutes depending on the thickness. Remove from the oven and dress it with good fresh extra virgin olive oil and sea salt.  
Easy and delizioso
Asparagus Pasta 
1 bunch of fresh asparagus, cut into 1" pieces
1 garlic clove, whole
3 tbsp olive oil
3 tbsp butter
1/2 lb fresh egg tagliatelle
1/2 teaspoon sea salt
Place a small amount of water in a saute pan with the salt and garlic clove and bring to a simmer. Add the asparagus, cover and simmer until cooked through and tender. Discard the garlic. Add the cooked tagliatelle to the pan along with the olive oil and butter and toss. Serve with Parmigiano. 
Our Culinary Tours to Italy - 2019 & 2020
This year's culinary travel dates are full, but it's not too early to plan for next year!
Contact Mary to reserve your spots - or call: 972-342-8308.  
Also, call her for o ther possible 2020 dates or if you have a group of your own.  

Tuscany: May 30-June 6, 2020; October 31-November 7;

Piedmont:  June 1-8 

Puglia: October 20-27   


Barbaresco in the Piedmont region
Gina Stipo and Mary Stipo Potter | Ecco La Cucina| 1-972-342-8308| Email | Website