Insalata di polpo (Octopus salad)

Insalata di polpo

When Stefano was a child, he used to fish for polpi (octopuses) in the summer months when his family left the heat of Rome for their little house near the town of Latina along the Tyrrhenian Sea, a subdivision of the Mediterranean.

300px-Tyrrhenian_Sea_mapIf the boys went with their fathers – Stefano’s padre Andrea and uncle Zio Carlo, they took the car.  If not, they rode the 3 kilometers to the sea on their bicycles.

Because octopuses creep and crawl better than they swim, they like to congregate near rocks.  Thus, Stefano and his cousins used to stand on the pier that stretched out over low cliffs and fish for the eight-tentacled creatures.  To catch an octopus, they used a special lure called a polpara, which had a little weighted body surrounded by fish hooks.  The polpara was attached to a line, which they bobbed up and down to catch the octopus’ attention.

polpara_scatola

When a curious octopus wrapped its tentacles around the lure, they boys pulled the line up to claim their catch.  Back home, Stefano’s mamma, Maria, or his aunt, Zia Elena, cooked the octopus and made a delicious antipasto of insalata di polpo.

Insalata di polpoInsalata di polpo

Here in the land-locked upper Midwest of the United States, we fish for our octopus at the local seafood market, and enjoy the squeals of awe from our friends and family who’ve never handled or eaten this delicious sea creature.

Ingredients
serves 4

Two octopuses, approximately 500 grams or around 1 pound each.
2 carrots, or a handful of baby carrots
2 stalks celery
A bunch of flat leaf Italian parsley
Olive oil
Juice of 2 lemons
1 clove garlic
Salt

Insalata di polpoDirections
Place the octopuses and a cork from a recently opened bottle of wine into a large pot of cold water.  If you don’t have a bottle open, this is a great excuse to uncork one!  No-one knows why, but southern Italians swear that a cork in the water renders the octopus more tender.  Bring the water to a boil, and then let boil gently for 20 minutes.  Turn off heat, and allow the octopus to cool to room temperature in the water it was cooked in.

Il polpo si cuoce nell’acqua sua. 

Insalata di polpoIn the meanwhile, dice the carrots and celery finely, and the garlic super-finely.  Chop about 2 tablespoons of flat leaf Italian parsley.  Place it all together into a medium bowl.

Insalata di polpoRemove the octopus from the water and pat it dry with paper towels.  Cut into small pieces, and add it to the bowl.  Cover with extra-virgin olive oil, stir in the juice of one lemon, and salt to taste.  Let sit at room temperature for about 30 minutes for the flavors to express themselves, then serve.

Insalata di polpoInsalata di polpo

 

 

 

 

 

Posted in Appetizers, Meat, Fish and Legumes, Recipes and Wine Pairings | Tagged , , | 2 Comments

Pasticcini alle mandorle siciliani (Sicilian almond cookies)

Our infatuation with all things Sicilian lingers on, this weekend, it’s the delectable and fragrant almond cookie.

Pasticcini alle mandorle siciliani

Native to the Middle East and Asia, the almond arrived in Sicily sometime around 1000 BC, and now the Italian island is one of the world’s major almond producers. Almond trees produce their fragrant, white and pale pink flowers in February, which is heralded in the southern seaside town of Agrigento by the Almond Blossom Festival. The tree nuts are harvested in the hot summer months of July and August. Across Italy, candied almonds, symbolizing love and fidelity, are given as wedding favors. In Sicily, almonds are often featured in baked goods and desserts.

Instead of calling for almond paste, these delicate cookies are made with finely ground blanched almonds, sugar, and egg whites, with a dash of vanilla flavor. The recipe was adapted from the Italian website Misya.info, where we’ve found a number of good recipes.

Pasticcini alle mandorle siciliani

Plan ahead

  • The cookies need to be refrigerated for at least two hours before baking.
  • Superfine baker’s sugar will make a more delicate cookie.
  • A cookie press is helpful, or a pastry bag will work, as well.

Ingredients
200g (approx. 1 and 1/4 cup) blanched almonds, plus a few extra for decoration
200 g (approx. 1 cup less 1 Tbsp.) sugar, ideally superfine.
50g egg white (from 2 small eggs, or 1 and 1/2 large eggs)
1 tsp. vanilla extract
Maraschino cherries

Directions
Rinse and drain the cherries, and set aside.

Pasticcini alle mandorle siciliani Place almonds and sugar into a food processor. Pulse until you attain a fine blend of almond meal and sugar.  Add the egg white and vanilla. Process until the mixture comes together in a smooth, shiny dough.

Pasticcini alle mandorle siciliani Pasticcini alle mandorle siciliani Pasticcini alle mandorle siciliani Pasticcini alle mandorle siciliani Line a baking sheet with parchment paper.

Transfer the dough into a cookie press with no tip or cookie plate, or into a pastry bag with the tip cut off about 2 cm (3/4 inch) from the bottom. Press dallops of dough about 4 cm (1 and 1/2 inch) onto the parchment paper-lined baking tray, leaving a few centimeters of space in between each. Press a cherry or a blanched almond into the center of each cookie.

Pasticcini alle mandorle siciliani Pasticcini alle mandorle siciliani Pasticcini alle mandorle siciliani

Refrigerate at least 2 hours or up to 12 hours before baking. Bake at 180° C, 350 °F for approximately 15 minutes, or until the cookies show just a hint of golden coloring. Let cool completely before enjoying.

Pasticcini alle mandorle siciliani Pasticcini alle mandorle siciliani For an elegant touch, serve your pasticcini alla mandorle with Passito di Pantelleria, a Sicilian dessert wine made from the Muscat of Alexandria grape. Pantelleria is a volcanic island located south of Sicily, just 70 km from Tunisia. Passito is an ancient sweet wine likely made for thousands of years. At summer’s end, the grapes are hand-picked and left to dry in the sun for 30-40 days, before soft pressing and fermentation. Passito di Pantelleria has fragrant apricot, ripe fig and raisin aromas and a long, sweet finish.

 

 

Posted in Desserts and Baked Goods, Recipes and Wine Pairings | Tagged , , , , | 2 Comments

Pasta alla norma

We’ve been trip planning. This July we will return to Italy, stopping in Rome to visit family and then proceeding on to Sicily.

SiciliaSicilia

The largest island in the Mediterranean Sea, Sicily has been at the crossroads of Western civilization for over 2,500 years, due to its strategic location in the middle of Mediterranean trade routes.

Ruled at different times in history by Phoenicians, Greeks, Romans, Byzantines, Arabs, Normans, French, Germans, Spanish, and finally Italians, Sicily boats a spectacular cultural heritage evident today in its architecture, music, and of course, its cuisine.

Sicily has a stunning variety of landscapes to match its cultural richness: inland mountain ranges, desert-like expanses reminiscent of the Middle East, the lava-spewing volcano Mount Etna, and pristine white sand beaches with merging with the sparkling green-blue sea.

EtnaFrom Catania to Palemo, and the cities and villages in between: Syracusa, Ragusa, Agrigento, Sciacca, Marsala, Trapani, San Vito lo Capo.  We’ll soak in the sun on some of the world’s most amazing beaches, visit stunning ancient ruins such as the Valle dei Templi and the Tempio di Segesta, and (of course) sample Sicilia’s unique culinary splendors.

Among the delicacies on our list are arancini, panelle, cous cous, insalata d’arance, caponata, ‘mpanata, pasta con le sarde, granite, paste di mandorle, cannoli, and cassata.  And obviously, seafood.  Tons and tons of it.

We capped off our afternoon of vacation planning with a Sicilian classic, pasta alla norma.

Pasta alla NormaPasta alla Norma

Ingredients
Two medium eggplant
1 large (28 oz) can whole peeled tomatoes
2 cloves garlic
3 tablespoons diced onion
Dry white wine
Ricotta salata (approx 200g)
Olive oil
Flour
Salt

Directions
Slice the eggplant about 3 to 4 mm, or  1/8th inch thick.  Place them in a strainer one layer at a time, sprinkling a dusting of salt over each layer.  Place a dinner plate on top or something similar that adds weight to help press the bitter liquids.  Let them degorge for about an hour.

Pasta alla NormaPasta alla NormaPasta alla Norma

While the eggplant is resting, prepare the sauce.  Dice the onion and garlic, and sauté it in olive oil.  Add the tomatoes, passing them through a food mill to render them smooth.  If you do not have a food mill, you can blend the tomatoes.  Let simmer for 45 minutes, salting to taste.  After about 30 minutes, add a dash of dry white wine.

Pasta alla NormaPasta alla Norma

Return to the eggplant.  Rinse and pat the slices dry.  Dust them with flour, and then gently fry them in hot olive oil, just until golden brown.  Let them cool on paper towels to absorb the excess oil.

Pasta alla NormaPasta alla NormaPasta alla Norma

Cut the eggplant into thin strips about 1 to 2 cm, or  1/2 to 3/4 inch thick.  Set aside a handful of eggplant, and add the rest to the sauce, along with a about 1/4 cup of grated ricotta salata.  Cook over low heat, stirring occasionally.

Pasta alla Norma

 

Pasta alla Norma

Bring a large pot of water to boil.  Toss your short pasta of choice – penne or rigatoni perhaps – into the water, along with a generous handful of salt.  Cook until al dente.  Transfer the pasta to a large pan.  Add the sauce (saving just little), and grate a little more ricotta salata over it all.  Stir over medium heat until the cheese melts.

Pasta alla NormaPasta alla NormaPasta alla NormaServe in pasta bowls adorned with a few strips of eggplant, another grating of ricotta salata, and a dollop of sauce.

Pasta alla NormaPasta alla Norma

Pasta alla Norma

 

 

 

 

 

Posted in Pasta, Rice and Grains, Recipes and Wine Pairings, When You Visit Italy | Tagged , , , | 3 Comments

La Colomba – Buona Pasqua a Tutti

It’s Easter morning, and our social media is filled with pictures that our Italian family and friends have posted of their Pasqua spread: the sweet and savory Easter breakfast that Stefano’s mother makes, the delicious Neapolitan ricotta and cooked grain cake called la pastiera, lasagne, lamb, and egg-based savory dishes like torta pasqualina which is often served as picnic food on Easter Monday.

This year, we’ve added to our repertoire of Easter baking with the classic colomba, which means dove in Italian.  This fragrant, yeasty cake is like the panettone and pandoro served at Christmas, but is baked in the form of a dove.  With candied orange peel inside and a sweet, almond-sugar glaze on top, la colomba is a delicate Easter dessert.

La colombaThere are varying versions of recipes for la colomba.  Some follow the traditional method of multiple kneading and risings over a 24 hour window.  Others have found ways to expedite the process.  After a bit of research, we settled on this version from the Italian website Misya.  It takes an entire day from morning til evening, but the down time over the course of four cycles of kneading and rising allows plenty of time to prepare the rest of your Easter offerings.

Paper dove-shaped baking molds are used to achieve the traditional shape of la colomba.  Plan ahead, as these can be a bit tricky to find.  This recipe is enough for a 1 kilogram mold, or two molds of 500 grams each.  We found ours at Fante’s Kitchen Wares Shop.

La Colomba

Ingredients
For the dough
500 g (4 cups) flour  *If you can find Italian 00 flour, use it.
100 ml water
20 g (approx. 7 tsp) active dry yeast
200 g (14 Tbsp) unsalted butter
170 g (3/4 cups) sugar
5 egg yolks
30 ml (approx. 2 Tbsp) whole milk
1 tsp vanilla extract
The zest of one lemon
The zest of one orange
A pinch of salt
50 g (1/3 cup) candied orange peel (to make your own, see here)

For the glaze
2 egg whites
50 g (1/3 cup) sugar
Pearl sugar or decorators’ sugar
Raw almonds

La ColombaDirections
Stage One
Dissolve the yeast in 100 ml warm water. Stir until it becomes a thick paste.  Add 150 g (1 and 1/2 cups) of the flour, and stir together until the flour is absorbed.  Use your hands to shape the dough into a smooth ball. Place the dough into a bowl of warm water, cover, and let rest for 30 minutes.  Upon return, the dough will double in size and be floating.

Stage Two
While the dough is bathing in water, prepare for the second stage.  In a large bowl, mix together the remaining 350 g (3 and 1/2 cups) of flour, the sugar, egg yolks, 100 g (7 Tbsp) of the butter, salt, vanilla, and the lemon and orange zest.  Slowly add up to 30 ml (2 Tbsp) milk to bring the mixture together.  Take the ball of dough out of the tub of water, shake the excess water off, and add it to the mixture.  Mix the doughs together.  Turn the new dough over onto a floured work surface, and knead it gently until smooth.  The dough will be a bit sticky.  Return to a bowl, cover and let rise in a warm place for 1 hour.

Stage Three
Uncover the dough and add 50 g (3 and 1/2 Tbsp) soft butter.  Place the dough into a mixing bowl and mix on low speed with a dough attachment for 10 minutes.  Or, knead by hand.  Return the dough to the bowl, cover, and let rise in a warm place for 4 hours.

Stage Four
Uncover the dough, which will have doubled in size.  Add the remaining 50 g (3 and 1/2 Tbsp) of soft butter and the candied orange peel.  Mix for 15 minutes on low speed with the dough attachment, or knead by hand. Turn the dough out into the dove mold(s), using your hands to spread it to the borders of the mold.  Leave the dough in a warm place to rise for 2 to 3 hours more, until it reaches the top edges of the mold.

Stage Five
Preheat the oven to 190o C (375oF). Prepare the glaze by beating the egg whites with the regular sugar until it becomes a frothy mixture. Brush the glaze abundantly over the surface of the dough. Arrange almonds over the entire surface area, and finish with a generous sprinkling of pearl sugar.  Bake at 190o C (375oF) for 10 minutes.  Then, turn the oven down to 100o C (350oF) and bake for 30 more minutes.

Let cool, and enjoy.

Posted in Desserts and Baked Goods, Holiday Recipes, Recipes and Wine Pairings | Tagged | 4 Comments

Insalata alle arance rosse, bufala e melogranato

Blood Orange, Bufala and Pomegranate Salad

Everything you see, said Sophia Loren, I owe to spaghetti.

Sophia Loren

Beata lei.  Lucky her.  The carbohydrate load of a heaping plate of pasta asciutta doesn’t do quite as much for the rest of our curves.  Every once in a while, especially as the spring arrives and we shed our layers of clothing and begin to think of summer, a salad is called for.This post really wasn’t supposed to be.  We were supposed to be writing right now about Tagliatelle al tartufo.  Except that yesterday evening, Rocky, our new 18-month-old adoptee Great Dane, ate all of Stefano’s hand-made tagliatelle as they lay spread out on the kitchen counter waiting to be tossed into a pot of boiling water.

Rocky1Thus, the salad post.  It’s actually a well-times recipe.  The late winter blood oranges are still around.  The salad’s bright colors and freshness invokes the spring months that are just around the corner.

Insalata alle arance rosse, bufala e melogranato

Ingredients
Mixed greens
Red and green endive
Toasted bread
Blood oranges
Mozzarella di bufala
Pomegranate
Olive Oil
Salt and Pepper to taste

Directions
Cut slices of rustic bread into cubes.  Toast in the oven until one side is crispy and then turn them over and do the same to the other side.  Let cool.

Insalata alle arance rosse, bufala e melogranatoChop the endive and place it along with the mixed greens a large salad bowl, or on individual serving plates.

Insalata alle arance rosse, bufala e melogranatoInsalata alle arance rosse, bufala e melogranato

Insalata alle arance rosse, bufala e melogranatoPeel and section the blood oranges, paying attention to eliminate as much as the pith as possible.  Add them to the greens.

Insalata alle arance rosse, bufala e melogranato

Insalata alle arance rosse, bufala e melogranato

Toss the toasted bread on top.

Insalata alle arance rosse, bufala e melogranatoDeseed the pomegranate and sprinkle the seeds onto the salad.

Insalata alle arance rosse, bufala e melogranatoDrizzle olive oil, sprinkle salt and grind black pepper on top.  Toss, and enjoy.

Insalata alle arance rosse, bufala e melogranato

 

 

Posted in Recipes and Wine Pairings, Vegetables and Salads | Tagged , | 8 Comments

Dolci di Carnevale; le castagnole e le frappe

It’s Carnevale!  This period of indulgence and carousal is one of the most festive and loved of Italian holidays.

The start and end of Carnevale varies from nation to nation, but in Italy, the birthplace of Carnevale, festivities begin in early February and culminate during the week between Martedì grasso (Mardi Gras in French, Fat Tuesday in English) and the Christian holiday of Ash Wednesday, which marks the start of Lent.  Grasso, gras, Fat: all refer to the rich and plenteous foods eaten during those days leading up to Lent, when the gluttony and revelry of Carnevale must be replaced by penance and austerity.

In Italy, Carnevale is celebrated with parades, masquerade balls, entertainment, music, and parties.  Mischief and pranks are all part of the fun. As a child, Stefano remembers having great fun with sneezing powder, itching powder, and stink bombs, giving life to the saying A Carnevale Ogni Scherzo Vale.  Children dress up in costumes and make the rounds to parties and the homes of friends and relatives, collecting sweets at each stop.

Our nephew, dressed up for Carnevale

Our nephew, dressed up for Carnevale

Carnevale is not just for children, though.  Celebrations are held across Italy, the most famous held in the Tuscan sea-side town of Viareggio with its promenade of paper-mache floats known as the Passeggiata a mare; in Ivrea, home to the annual battaglia delle arance (Battle of the Oranges); and of course, Venezia, where over three million visitors per year wander the city’s waterways, many sporting elegant and mysterious leather, glass and porcelain masks.

Venezia - Carnevale 2012In households across Italy, people indulge in frappe, castagnole, and other homemade treats unique to Carnevale.  Made of a simple dough, fried to a golden color in hot oil, and sprinkled with powdered sugar, these fritters are the epitome of Carnevale.

Castagnole
Castagnola means “chestnut,” and  in fact, castagnole bear resemblance to chestnuts, before the shed their shell.  They are also similar to what in American culture are known as donut holes.  They are usually dusted with powdered sugar, or alternatively with regular sugar, or covered in a sugar glaze.

CastagnoleIngredients
200 g (2 and 1/2 cups) flour
16g (1 Tbs.)  Pane degli Angeli, or use baking powder instead
50 g (1/4 cup) sugar
pinch of salt
3 eggs
40g (1 and 1/2 Tbs.) butter
1 tsp. vanilla
zest of one lemon
Frying oil (peanut, canola, etc.)

Directions
Cream together the butter and sugar with an electric mixture.  Add the eggs one at a time, and mix well.  Stir in the lemon zest.  In a separate bowl, mix together the flour, Pane degli Angeli (or baking powder) and salt.  Slowly incorporate the dry ingredients into the butter/sugar/mixture.  Mix until the dough comes together into a soft, sticky ball.  If you need to add more flour, do so, but take care to not overdo.

Sprinke flour onto a large cutting board or other smooth work surface.  Take a small section of dough and use your hands to roll it into a long cylindrical tube about 2 cm (just under an inch) thick.  Cut small nibs of dough and use your hands to roll them into small balls.  Repeat with the rest of the dough.  castagnole Heat the oil in a deep pan.  Test that it is hot enough by tossing a small piece of scrap dough into it.  The oil should sizzle and small bubbles should form around the edges of the dough.

Place as many balls of dough as fit into the hot oil.  They will float to the top, so once the underside is golden brown, use a utensil to turn them over.  When both sides are cooked, remove them with a slotted spoon and place them to cool onto paper towels.

castagnoleOnce all of the castagnole are cooked, arrange them onto a serving plate and using a metal strainer to achieve an even coating, dust with powdered sugar.  They are best enjoyed warm, but castagnole will keep for a day or two in an airtight container.

Frappe
Frappe are light, thin strips of deep-fried dough.  Sometimes the dough is tied in a knot before frying, in which case they are called chiacchere.  In all cases, the fritters are enjoyed sprinkled with powdered sugar.

frappeIngredients
250 g (2 and 3/4 cups) flour
3 g (3/4 tsp.)  Pane degli Angeli, or use baking powder instead
35 g (1/8 cup, heaping) sugar
a pinch of salt
2 eggs
15 g (1 and 1/2 Tbs.) butter
1 tsp. vanilla
12 ml (1 Tbs.) Grappa or other liquor such as brandy or rum
Frying oil (peanut, canola, etc.)

Directions
Mix together the flour, Pane degli Angeli (or baking powder, if you are using that instead), sugar and salt.  Cube the butter and add it to the dry ingredients, along with the two eggs and vanilla.  Mix by hand, or with the paddle attachment of an electric mixer, until the dough becomes smooth and elastic.  The dough will be dry and will require approximately 10 minutes of kneading to come together.  Cover with plastic wrap, and let rest in a cool place or in the refrigerator for 30 minutes.

If you have a pasta machine, you can use it to press the dough into thin strips.  If not, you can roll the dough out.  If you are using a pasta machine, cut off a small section of the dough, flatten it out between your hands, and pass it though the widest opening possible.  Then, close the gap a notch or two, and pass the dough through again.  Repeat this process until you have passed the dough through the machine’s smallest opening.

frappeIf you roll the dough out with a rolling pin, do so with a section of dough at a time, rolling until the dough is just a few millimeters (just under 1/6th inch) thick.  The thinner the dough, the lighter and flakier the frappe will be.

If you have one, use a fluted pastry wheel to cut the pressed dough into uniform strips.  They can be of any length and width you like.  We made ours about 2.5 cm (1 inch) wide by 15 cm (6 inches) long.

Heat the oil in a deep pan.  Test that it is hot enough by tossing a small piece of scrap dough into it.  The oil should sizzle and small bubbles should form around the edges of the dough.

Place the strips of dough into the hot oil.  You can fry several at once, depending on the capacity of your pot.  Be ready to turn them over as soon as one side becomes brown, and remove them from the oil once the second side is done.  They cook very fast!  Remove from oil and place onto paper towels to cool.

Once all of the frappe are cooked, arrange them onto a serving plate and using a metal strainer to achieve an even coating, dust with powdered sugar.

We hope you enjoy castagnole and frappe as much as Luca does!

Posted in Recipes and Wine Pairings, When You Visit Italy | Tagged , | 11 Comments

Carciofi alla romana

Few vegetables are as revered in Roman cuisine as the artichoke.  Late February marks the start of the artichoke season in Rome, and the lovely thistle vegetable makes its appearance in fruit and vegetable markets and on menus across the city.  The variety of artichoke found around Rome and throughout the region of Lazio is called the Romanesco, notable for it’s green and purple hues.  It is more tender than the artichokes we’ve been able to find here in the States, but we make due.

In Rome, artichokes are prepared in one of two ways: alla giudia, or Jewish-style; and alla romana, Roman-style.  In carciofi alla giudia, the artichoke is deep fried to a savory crispness.  Too cumbersome to do at home, carciofi alla giudia are on the menu of every Roman trattoria, especially those found in the historical Jewish ghetto neighborhood.

An easier recipe to prepare at home is carciofi alla romana.  In this recipe, the artichokes are cleaned, stuffed with a mixture of garlic, parsley, mint and breadcrumbs, and then braised in olive oil and water until tender.  Intended as a side dish, these roman-style artichokes steal the show every time.

Ingredients
4 globe artichokes
1 clove garlic
2 Tablespoons of flat leaf Italian parsley, chopped
2 Tablespoons of mint, chopped
1 lemon
50 g (1/4 cup) Bread crumbs
1 dl (1/2 cup) olive oil, plus a few tablespoons extra.
Salt

Carciofi alla romanaCarciofi alla romanaDirections
Clean the artichokes by removing the tough, outer leaves until you get to the tender part of the artichoke, notable by the soft yellow coloring at the base of each leaf.

Carciofi alla romanaSlice off the top 1/3 of the artichoke.

Carciofi alla romanaOpen up the artichoke and remove the choke, or the fuzzy white part.  Chop off the longest part of the stem, leaving about 5 cm (2 inches) of it.  Use a paring knife to clean the remaining stem by stripping away its outer layers.

Squeeze the juice of one lemon into a bowl of cold water (the lemon keeps the artichokes from turning brown), and let the artichokes bathe.

carciofi alla giudia In the meanwhile, chop the garlic, mint and parsley.  Mix the garlic and herbs together with the breadcrumbs and a pinch of salt.  Add just enough olive oil to form a paste.

Remove the artichokes from the water.  Using a small spoon, stuff the breadcrumb mixture into the center of each artichoke.

carciofi alla romanaSalt the outside of the artichokes.  Place each artichoke head down into a saucepan. Pour the olive oil over them, and let them cook for a few minutes over medium heat.  Add water until the artichoke bulbs are half-submerged.

Cover, and cook over medium heat for approximately 30 minutes.   Check them for tenderness by piercing them with a fork.  Allow them to cook a little longer if necessary.

carciofi alla romanaServe your carciofi alla romana with a little of the cooking liquid spooned over them.  A local wine, like Tenuta Pietra Porzia Regillo Frascati Superiore, pairs well with this regional artichoke dish without overpowering its nuanced flavors.

Carciofi alla romana

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