La Roman-style pasta with cheese and pepper it is one of the foods that makes me the most addictive. Just yesterday I listened to a lesson on Human Nutrition by prof. Giovannangelo Oriani who explained the difference between hunger and appetite ... in my case I think it is the absolute manifestation of greedy perdition! 😄 There are many pasta cacio e pepe: from tonnarelli to macaroni, from spaghetti to pici ... but today I propose strangozzi, an Umbrian tradition produced by flavors of Norcia. This is because I received a beautiful one with great pleasure Christmas parcel by Fabio Lantieri and I decided to create a sweet tooth pairing food wine with its Sebino Rosso "L'Enio".
The package, as always, is well-kept, which I have learned to be anything but trivial with what I usually receive at home. A beautiful packaged box containing every good thing and with a greeting card. Here, I care about these details and I appreciate them at least as much as the content! Among all the things I chose to make a combination with the Sebino IGT Rosso from Lantieri de Paratico, the strangozzi Horo from Norcia and the cacio e pepe sauce from Brezzo because I like the idea of looking at Franciacorta and its neighboring territories from another side. And then, now adopted by the Lake Iseo, I am really happy to introduce you to this denomination.
The Typical Geographical Indication Sebino it is reserved for musts and wines made from chardonnay, pinot bianco, pinot nero, cabernet sauvignon, cabernet franc, merlot, carmenere, nebbiolo and barbera versions in white wine, red wine, new wine and passito wine that comply with the specification. In particular, the grapes must come from the municipalities of Adro, Brione, Capriolo, Cazzago San Martino, Coccaglio, Cologne, Corte Franca, Erbusco, Gussago, Iseo, Monticelli Brusati, Ome, Palazzolo sull'Oglio, Paratico, Passirano, Provaglio d'Iseo , Rodengo Saiano and Rovato. The area of the hill of S. Anna in the municipality of Brescia is also included.
The maximum grape production per hectare must not exceed 13 tons. The minimum natural volume by volume must be 10% vol, 10,5% vol if we also want to indicate the grape variety with which the Sebino IGT wine was made.
Sebino IGT red wine: Expected characteristics and tasting
To be regulated, I expect a more or less intense ruby red wine, with an intense fruity or herbaceous aroma and a dry and harmonious taste.
Enio 2018 Sebino IGT by Lantieri it has a beautiful transparent ruby red color. By swirling the glass it forms regular and rather close arches that denote a certain consistency. The nose is delicate, complex and fine with very spicy notes. Black pepper, farofano nails, wet bark and black cherry liqueur chocolate alternate elegantly. In the mouth it is consistent, fresh, savory, rather tannic and quite soft, structured. Pleasant to drink and a long spicy finish.
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Pasta with cheese and pepper: because it is a perfect food wine pairing
In reality it is the name that already reveals everything: “pasta cacio e pepe”, or pasta, pecorino cheese and black pepper. Only three ingredients, two of which have a rather "savory" taste and a similar organoleptic profile. Pecorino Romano is a cheese produced from fresh sheep's milk and coagulated with lamb rennet, with hard and cooked paste. It has a thin crust of very light color and a compact texture. Its intense, rather savory and slightly spicy taste and its induced succulence call for a tannic and alcoholic wine, very aromatic and with an organoleptic profile shifted to spices. Black pepper confirms the cheese. As per tasting, this red wine is absolutely perfect, perfection assisted by the fruit, by that scent of black cherry in alcohol that harmonizes and enchants.
Cacio e pepe pasta: this is how it was born
When I went to Fabrizio's in Rome the last time I ate gods tonnarelli with cheese and pepper which were delicious in a place I can't remember the name of. Maybe I was in a hurry ... but I didn't mark it. A real shame because the place was really nice too! Moreover, strangozzi are very similar to tonnarelli, in fact I would say that they are almost the same thing ... so I was delighted to find them in the package combined with the jar of Brezzo Food.
The cacio e pepe pasta is typical of Lazio and is made with three poor ingredients. It was born with the shepherds, who always had pecorino at their disposal to season the dried pasta. Pepper wasn't added just for taste. Pepper harvested unripe, cooked and dried becomes what commercially known as black pepper. Contains piperine, an alkaloid that stimulates two receptors connected with the trigeminal nerve that desensitize and at the same time heat up, reactions very welcome to tired and cold shepherds during transhumance. In fact, it is precisely during these migrations from the mountainous / hilly areas to the flat areas that a dish was born, cooked throughout the Apennines, but which has become a symbol of Rome in the world.
A curiosity? When she landed in the first taverns, she overdid it with cheese and created a savory paste that cheered her mouth to sell more wine.
In this article I will not give you the cacio e pepe recipe because to prepare it I used a ready-made sauce and I admit I never thought it could come out so good. I hardly ever use jars that I have not prepared myself and I am always amazed when I find an excellent one. Ah! The next day I used the jar with the truffle sauce to finish the package of strangozzi and I must say that this combination was also quite apt, even if the cacio e pepe pasta is written for this wine that you should really try.
Lantieri also makes very good Franciacortas and I can't wait to try what he sent me… but given the very recent disgorgement I want to wait a few more months to enjoy it as it deserves! I recommend that you also read "Lantieri: how to make the perfect Franciacorta risotto? " and to discover the history of Lantieri de Paratico on their website.
Thanks Fabio and Merry Christmas to you too!
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