Author: gabrielsalvatore

Passion is often what brings people to work in the wine business. I would add that curiosity is also a strong incentive that drags people like me to get interested by such an interesting subject. My love for geography, geology, the environment, history, arts, architecture, economy and culture in general are all elements that naturally led me towards becoming so fond about wine. My Italian origin and my many trips to the Belpaese have also greatly contributed to nurture my passion for wine. This blog focuses on Italian wine and the culture that surrounds it.

Spicy Italian-Style Burger

This Italian-inspired burger is made with a classic polpette mix and served with spicy mayo. Offered as a meal on its own, this goodfella calls for large, oversized buns. Packed with flavour and always juicy, even when cooked until well-done, this bad boy is a trustworthy secret weapon for your grill parties.

Pasta e Piselli alla Napoletana

Pasta e piselli alla napoletana is a simple yet delicious recipe from the Campania region. This traditional dish, midway between a minestra and a pasta asciutta, is perfect for every season. Easy to make, this classic ricetta povera (poor recipe) is an exquisite and substantial everyday dish ready in 30 minutes.

Spaghetti alla Puttanesca

An all-time classic of Italian cuisine, spaghetti alla puttanesca is a delicious and easy recipe from the Campania and Lazio regions. This light, yet highly flavourful tomato sauce mixed with capers, black olives and anchovies is ridiculously simple to make and always a big hit.

Eggplant Parmigiana Towers

A lighter alternative to traditional eggplant parmigiana, these single-serving eggplant towers are a wonderful summer meal. They are a much easier, faster and lighter version of the hearty traditional dish because the eggplants are grilled, not fried. Served hot or cold, this vertical rendition of the parmigiana is sure to impress your guests

Grilled Octopus

Intimidating at first glance, preparing and cooking octopus is easier than it seems. The octopus must first be boiled, then left to cool almost completely in the water in which it was cooked. It is then placed in a marinade for about half an hour to flavour the meat before it is cooked on the grill.

Deep Fried Mozzarella Sandwich

This pimped up Italian version of the grilled cheese sandwich is a classic dish from Naples. As with anything deep-fried, this baby will have everyone’s taste buds going crazy. Usually made with stale bread, you can also use simple toast or fresh crusty bread as well.

Lamb Stew with Artichokes

Lamb stew with artichokes is an exquisite recipe to try for Easter, but nothing prevents one from preparing it year-round as a tasty second course. The secret to this dish lies in tenderizing the meat by letting the lamb and artichokes cook slowly. The combination also pairs perfectly with crispy potato wedges.

Pumpkin Risotto With Crispy Sage and Pancetta

You can’t go wrong this fall with this delicious, creamy pumpkin risotto topped with crunchy roasted pumpkin, crispy sage, pine nuts, pancetta and Parmesan cheese. The flavours complement each other perfectly with a lovely sweet and salty combination, while the pairing of soft and crispy textures really lifts this risotto’s flavours. Make sure to add a generous amount of toppings for an amazing presentation.

Creamy Pasta Boscaiola

Pasta alla boscaiola is the perfect recipe for your cold season menu. This hearty, flavourful dish is typically made with mushrooms and sausage, or sometimes pancetta. The perfect comfort pasta dish, this creamy rigatoni alla boscaiola has shitake, oyster, chanterelle and chestnut mushrooms, but feel free to use any other fresh mushrooms such as portobello or porcini. Add some Italian sausage to the mix for a delicious feast that only takes 30 minutes to make.