Yesterday I attended “Sparkling Saturdays” led by Hande Leimer, co-founder of Vino Roma. I met Hande recently and can objectively say she is one of most talented wine educators whom I know in Rome. I truly enjoyed the way she presented each bubbly. What a perfect start to a Saturday evening!
We tasted 5 sparkling wines from two Italian regions, Veneto and Lombardia. Hande explained the method used to produce each in simple terms. She had a group with diverse levels of knowledge and skillfully answered each of our questions. Distinct characteristics allowed us to compare and contrast throughout the 2 hour event.
After each glass was poured, Hande instructed as to observe, noting the consistency and size of the bubbles. Second, smell, we talked about what aromas were prevalent. Third, taste and fourth, food pairings which was the most fun part for me.
The first was Colli Trevigiani IGT , Metodo Rurale 2010 by Fratelli Cosmo. The scent of apple sauce filled my nostrils. It was acidic and tart. Given its acidity, Hande suggested a fried starter such as carciofi alla giudia.
Next was Asolo Prosecco DOCG Sup, Asolo Prosecco Extra Dry by Belecasel. It was aromatic with hints of apricot. More balanced and sweeter than the first, it would be gorgeous with fried soft-shell crab.
Conegliano Valdobbiadene, S.C. 1931 2009 by Bellenda followed. The small fine bubbles were persistent and the nose intense and earthy. It pairs well with rabbit, duck or prosciutto. Next, Franciacorta DOCG, Franciacorta Pas Dosé 2006 by Il Mosnel. There was a soft buttery smell. Pappardelle with porcini mushrooms or ravioli with a sage and butter sauce are two dishes to be enjoyed with this wine.
We ended with Franciacorta DOCG, Rosé 2007 by Ferghettina. The aroma was blackberries and raspberries. Saltimbocca alla Romana (veal, prosciutto and sage) is a plate to try with this rosé.
After sipping on the final wine, Hande took us on a tour of her impressive wine cellar. It was a fabulous ending to the tasting.
Vino Roma
Via In Selci 84/G
email: mail@vinoroma.com
cell phone for last minute bookings (+39)328.4874497
Chop it.
Clean the artichokes; discard the tough outer leaves. Slice thinly and place in water with lemon juice to prevent discoloration.
Heat 2 tablespoons of oil in a saute pan, add chopped onion, let cook for approximately 5 minutes. Add the artichokes, salt and pepper and cook for 10 – 15 minutes or until tender. Add the chard and let cook for 3 – 5 minutes.
Add the parmesan and 2 tablespoons olive oil.
Grease a round baking pan (approximately 24 cm (9.5 in) in diameter) with oil. Roll out half of the dough in the shape of a circle. Place in pan, add filling; covering the dough evenly.
Here’s my list of the 10 most memorable meals that I enjoyed outside of home cooked delicacies (that’s an entire list in itself!). All are separate but equal. Enjoy and warm wishes for a New Year filled with good food, drink and lots of love!
Trattoria da Salvo
Memories of my grandfather Edmundo from Salerno cleaning a bucket of live slippery creatures are fresh in my heart and mind. Still wriggling inch long chunks of eel were broiled, skin on. The heightening aroma of fish oil and smoke flooded the kitchen from floor to ceiling. Once cooled they were marinated with chopped parsley, olive oil and vinegar for 2 days leading up to the festivities.
Memories of my grandfather Edmundo from Salerno cleaning a bucket of live slippery creatures are fresh in my heart and mind. Still wriggling inch long chunks of eel were broiled, skin on. The heightening aroma of fish oil and smoke flooded the kitchen from floor to ceiling. Once cooled they were marinated with chopped parsley, olive oil and vinegar for 2 days leading up to the festivities.
As tastes have changed eel has definitely lost its popularity on many tables but remains a favorite on ours. 
Countdown on, only 4 hours until the feast begins. I’ve got my eyes on the bowl of hearty, savory and succulent pieces of eel. Luckily they’re no longer moving. Merry Christmas!!!
There’s a definite food buzz around Rione Monti punctuated by 
I visited the newly opened “Antico Forno ai Serpenti” and had a chance to interview owner Alessandro Santomauro and talk with Sergio Conti who oversees all baking and bread making. I also spent some time in the kitchen and behind the counter getting to know the staff and sampling many fresh out of the oven goodies. 
Why did you open the forno (bakery)?
Can you tell me about the Conti family and their role here? 
Why did you choose the name “Antico Forno ai Serpenti”?
Why did you choose to design the interior in a 1930s style?
Which goods do you consider to be your signature products?
Can you talk to me a bit more about the products and recipes?
Can you tell me about the bottled merchandise on display?
Is there anything else you’d like to add? 
You can visit Antico Forno ai Serpenti on the corner of Via Parnisperna and Via dei Serpenti, Monday – Saturday from 7:00 am to 10:00pm and Sunday from 7:00 am to 2:00 pm. Don’t miss a warm cornetto, pizza bianca and la mela in camicia (apple wrapped in flaky pastry dough pictured above) best straight out of the oven!