Friday, October 30, 2015

Reflecting on Milan Expo 2015 #Travel

7 Memorable Pavilions from the World Expo in #Milan, Italy 

Milan, Italy was home of The World Exposition from May 1-October 31, 2015. The expo theme was “Feeding the Planet, Energy for Life.” All members of the United Nations were invited to participate, as well as other Non-Governmental Organizations (NGOs) and companies with a stake in the global conversations on food and agriculture.  There were over 145 countries that were at the forefront to demonstrate how their nation is responding to agriculture, biodiversity and technology in regards to food production and sustainability. As Milan Expo 2015 draws to a close, I thought it would be fitting to reflect and recap some of my highlights.

Now, on my last visit to Italy, although I spent most of my time in the central regions, I concluded that I would be remiss if I was in Italy again, and did not check out this expo thing.  So I did just that. I purchased my Milan Expo pass and headed north to Milan. I did not know what to expect, but I must say that I was completely blown away by what I saw.  





How on earth would I tackle the world, as it were, in such a short time?  My goal was to visit all of the pavilions of the countries that I was less likely to visit any time soon.  My method worked to an extent, but it was all so fascinating that I ended up just visiting as many pavilions as I could.  For example, as I live in the U.S., I was deliberately trying to avoid visiting that pavilion. Yet, I had to see what we Americans had to say for ourselves. The U.S.A. pavilion was a showcase of American talent, business and cuisine, such as hot dogs, pizza and other typical American food.  


I found myself wanting to see everything, and I certainly tried to. I tasted vodka in Russia, listened to Cuban music and threw back a mojito, purchased spices in Yemen, sipped delicious coffee in Cote d' Ivoire, had a cocktail in Poland and ate some creole rice and beans in Haiti.  I went from one country to the next with ease-a real traveler's dream!   While I thought the whole thing was spectacular, I'll just highlight a few of the pavilions that hit the mark for me and specify why.

United Arab Emirates (UAE)

Theme: Food for Thought-Shaping and Sharing the Future.
It was clear that, despite the challenges of feeding their people and the planet, the Emiratis are innovative.  It was interesting and enlightening to learn of how they define sustainability and are finding solutions for the effects of global climate change. The wait and the lines for the United Arab Emirates were unbelievably long, spiraling around the whole pavilion. Once inside, it was easy to see why. In fact, the hosts, dressed in their traditional clothing and the design itself demanded attention. The pavilion resembled its territory with tall, curvy, rippled walls and desert sand dunes.  The landscaping also made visitors feel as if they were in the UAE. This pavilion was actually designed for continued use after the Expo leaves Milan, and it was easy to understand the rationale. Afterwards, the pavilion will be dismantled and then reassembled in Masdar City, UAE.

Kenya

Theme: The Land of Unlimited Possibilities

Upon entering this pavilion, I felt as though I had been transported. The music, artwork, clothing, design and smell of the Kenyan food took hold. The ambiance was great!  I moved to Kenyan tunes, and marveled as I learned more about their diverse cultures and geography.  This pavilion also highlighted their athletes, tourism and innovations in energy and technology.  I relaxed and broadened my horizons as I drank Kenya tea AND strong Kenyan ("black gold") coffee.  I actually purchases a few boxes of Kenya gold tea to take home.  I also snacked on Kenyan samosas before heading to another pavilion. Delightful.     

Vietnam

Theme: Water and Lotus





The Vietnamese pavilion sought to emphasize the importance of water, which is essential for all living things.  The lotus, is the Vietnamese national flower and it was at the forefront of this exhibit not just due to its beauty, but because the lotus also functions as an agent to purify water.  This pavilion truly highlighted their commitment to trees, plants, nature and the environment as a whole. This was manifested in the pavilion's design, as it was made of bamboo columns and included the Bamboo waterside restaurant.  Vietnam wanted to encourage a
connection to nature despite the advances in technology.  This was conveyed by the design itself, as well as the use of videos, graphics, catalogs, art and shows surrounding water, the lotus flower, Vietnamese food and culture. The beauty of this pavilion almost blinded me to the lines to get in. Almost.




Israel

Theme: The Fields of Tomorrow


Israel's pavilion included a vertical garden wall decorated with plants and flowers to show the world that Israel is not just a dry, arid land.  The exhibit used 3D movies and LED's to show the history of Israel's agriculture.  The pavilion also offered the delicious Israeli fare, in which I partook, olives, couscous, hummus, falafel and Israeli beer.  Yum. I also got to practice a few of the Hebrew phrases in my repertoire.

Kazakhstan

Theme: The Land of Opportunities

Lines.  Again.  Not only was this yet another pavilion with seemingly endless lines, but the only thing I ever knew about Kazakhstan was...Borat. Seriously, and I know that says a lot. Therefore, I was seeking enlightenment at this pavilion.  From the outside, I should have known it would be worth the wait.  It absolutely was. The design was Jetson-like and futuristic. This multi-leveled exhibit used film, simulations and tours to educate visitors in an honest fashion about Kazakhstan's strengths and weaknesses regarding food and energy.  They even offered visitors a taste of fermented milk from a native mare. While that was interesting, the Kazakhstan exhibit had a pool with Kazakh-bred sturgeon, and used this as an opportunity to open the conversation on endangered fish species.  The Kazakh's were all about protecting natural resources and opportunities for sustainability.  This nation is actually the 9th largest in world, and there was certainly much to learn. The lines were fully worth the wait.

Netherlands (Holland)

Theme: Share, Grow, Live

I ate lots of delectable treats at the Netherland pavilion.  I ate Dutch meatballs and Dutch french fries. I was Dutch for an hour or so. That was the highlight.  Need I say more?


Ok, there's more.  The pavilion for the Netherlands (Holland) focused on Sharing, Growing and Living.  They emphasized sharing solutions to global challenges regarding food and energy and the need for collaboration.  Growth and development of food production and agriculture was also highlighted.  It was interesting to learn that the Netherlands are the second largest global food exporter, so sustainability is certainly a goal.  Living and offering a better quality of life was yet another focal point.  I was very happy to spend time here in Holland!


Ok, wait.  Did you think we could go to Milan Expo in Italy and not have a "wining hour?"  I know you knew better.

VinItaly-Wine Pavilion

Theme: Vino-A Taste of Italy

VinItaly was located, of course, in the Italian Pavilion.  Knowing my love for Italy and all things Italian, this is where I spent most of my time. I was said that Milan Expo 2015 was the first Universal Exposition to have an entire pavilion dedicated to wine.  It's Italy, so of course!

The pavilion was built over three floors and provided a multi-sensory wine experience.  It used art, holograms and computer technology to discuss the history and future of wine-production.  La Biblioteca del Vino (Wine Library) and tasting room were a major highlights of this pavilion.  This exhibit truly paid homage to Italian wine.

For more photos, please view our Milan Expo 2015 board on Pinterest for more photos.

Without a doubt, this Universal Exposition left an indelible mark and I am so happy that I was able to experience it.

What are your thoughts about Milan Expo 2015?  What were your favorite pavilions?

About The Wining Hour
The Wining Hour writes about wine, Italy and global travel.  The Wining Hour boutique caters to wine-lovers across the globe by offering all wine-related items.  The Wining Hour markets unique wine décor and furnishings, accessories, glassware, barware, wine racks, storage and cooling options, games, gifts and more. (For more, see links at the top of this page)

For more information, please visit www.thewininghour.com.­­­

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Thursday, October 22, 2015

Pop That Cork for International #Champagne Day! #Wine

How Do You Celebrate #InternationalChampagneDay?

I don't know about you, but there is always something special about popping a cork and pouring some bubbly.  This is especially true when the bubbly happens to be champagne.  The packaging alone makes one feel special and feel like celebrating, because Champagne is really a party in a bottle! You scream, I scream and we all scream for Champagne!  Well, guess what? The last Friday in October is annually set aside to honor this world renowned sparkling wine.  Annually, the third Friday in October is designated International Champagne Day or World Champagne Day.  This year, the day falls on Friday, October 21. The Champagne Bureau is poised to help you celebrate this unique sparkling wine.  Check out how NY celebrates with New York Champagne Week in November. Also, International Champagne Day in October should not be confused with National Champagne Day, which is always celebrated on December 31st in the U.S.  

Champagne had traditionally been poured to celebrate special occasions, honor guests and, well...just because. The sparkling wine is produced from grapes grown in the Champagne region of France.  It is usually made from grape varietal blends such as blanc de noires, from black pinot noir and pinot Meunier grapes, as well as blanc de blancs, from white Chardonnay grapes.  You will also find rose champagnes.  

Sparkling Pointe 

There are several methods used to make sparkling wine.  However, Champagne follows the méthode champenoise.  With méthode champenoise, the effervescence, or bubbles are produced by a secondary fermentation. It is important to note that the méthode champenoise is exclusive and can only refer to sparkling wines made in this region (Champagne, France).   However, this same method is used at Long Island’s Sparkling Pointe Vineyards on the North Fork to make all of their outstanding sparkling wines, such as Brut Seduction.  Nevertheless, although this same method is used in Italy to make Franciacorta, in Spain to make Cava and in other French regions to make Crémant, due to EU regulations, their methods have typically been referred to as the traditional method. The traditional méthode champenoise is slightly more expensive than the Charmat process, also known as the Metodo Martinotti in Italy, which is used to make Prosecco.  


In regards to the aging of Champagne, there is a minimum requirement of 15 months before it can be released.  Most Champagnes are non-vintage, or produced with wine blends from several years and tend to be less expensive then those that are vintage, or produced from a certain year, as indicated on the bottle. Also, in most cases, in order to produce vintage Champagne, the grapes must be 100% from the year indicated. 

When pairing Champagne, many people pair it with sushi, oysters, caviar, and other seafood.  Cake and champagne is also typical, of course.  Champagne is fine by itself as an aperitif, as well. This is usually how I drink it.  However, conventions do not inhibit me.  I should also say that I pair champagne with whatever I want, and I drink it before and/or after food.  How's that? 


How The Wining Hour Celebrated:
To celebrate International Champagne Day, we poured a favorite-Veuve Clicquot Rosé Champagne .  As usual, it was pure pizzazz in a bottle.  It smelled fruity, of strawberries, spiced plums and cherries.  The palate was similar, as it tasted of strawberries, pink grapefruit, almond and French pastries. This pink bubbly was well-balanced, elegant and delicious, with a refined texture.  Veuve Clicquot Rosé Champagne was light, luscious and had 12.5% alcohol.  Like most champagnes, it was a blend of Pinot Noir, Pinot Meunier and Chardonnay grapes. This champagne was a real treat, and although I did not pair it with anything, I enjoyed it immensely.   


Now, it's hard to have just one bottle of champagne...so...

We also popped the cork on a tasty Taittinger Brut Cuvee Prestige Champagne! Taittinger was creamy and smooth.  It was pale, gold in appearance and had a peach, vanilla and floral bouquet. This champagne tasted of apples, peaches and honey, although not overly sweet and with firm acidity.  In fact, the taste was rather complex.  On the one hand, it tasted light and fruity, but then on the other hand, it was somewhat smokey and rich. Taittinger champagnes are noteworthy because they are made with a higher proportion of Chardonnay grapes (40%) than most, and they are also aged longer.  This one was aged for more than 3 years, which is significantly longer than the typical 15 month minimum for champagne.  Taittinger champagne, with it's 12% alcohol, is also fine on its own, but would pair well with seafood and white meats.  Taittinger Brut Cuvee Prestige is a good, quality, affordable champagne that certainly gives other pricey champagnes a run for their money.  

Sunday, October 11, 2015

Another Taste of Umbria: Truffle Roasted Chicken & Hédoné Bianco #travel #Wine

Continuing on The Road to Umbrian Food & Wine


On my recent exploration of the Umbrian region of Italy with the #ItalianFWT group, I made Black Truffle Linguine.  I enjoyed it immensely to the point that I didn't want my truffle love affair to come to an end. So...it didn't.  I still had some truffles on hand, so I decided to make Truffle Roasted Chicken and open a bottle of Hédoné.

As discussed previously, Umbrian cuisine is characterized by pork, olive oil and truffles.  There are the black truffles, or tartufo neri, which are found around the Norcia and Spoleto areas of Umbria. They have a very distinctive flavor and are very aromatic.  There are also white truffles, or tartufo bianci, which are rare and extremely expensive.  These are found in the Tibertina Valley, Orvieto and Gubbio in Umbria, as well as some areas of Piedmont and throughout Tuscany. In addition to fresh truffles, you can also find truffle oil (olio al tartufo) and truffle butter (burro di tartufo) and truffle sauce (salsa al tartufo).  For the salad that accompanied this meal, I used truffle balsamic dressing (condimento balsalmico al tartufo), which was out of this world!

Truffle Roasted Chicken

Ingredients
8 leg/thigh pieces or 4 Leg quarters
3 tablespoons of olive oil
1/4 cup of dry white wine
Kosher salt and freshly ground black pepper (to taste)
2 garlic cloves, diced
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary leaves
1 oz. fresh black truffles, thinly sliced
*Truffle oil, or jarred truffles can also be used instead

Procedure
Preheat oven to 375 degrees.  Clean chicken, remove the skin and season with salt, pepper. Roast chicken in the oven for 35 minutes. Meanwhile, in a saucepan, saute the olive oil, garlic, rosemary, thyme, wine and truffles for about 2-3 minutes.  Do not burn.  After 45 minutes, remove the chicken from the oven and rub the sauteed seasonings.  Put it back in the oven for another 25-30 minutes or until the meat is tender to your liking.  

This dish was served with rice and a mixed green salad.  The salad had pecorino cheese and was drizzled with Truffle Balsamic dressing. If you like truffles, please see our Black Truffle Linguine recipe.



The Wining Hour's Wine Selection:

Hédoné was the wine chosen to pair with this dish.  This particular Umbrian IGT (Indicazione Geografica Tipica) wine was an excellent choice.   We selected 2014 Cirulli Aziende Agricole Hédoné Bianco.  Hédoné is a white Umbrian wine that usually pairs well as an aperitivo, or with first courses, white meats and seafood.  It not only paired well with this white meat, truffle roasted chicken, but it also brought out the flavors in the truffles.  Hédoné consists of the Trebbiano, Malvasia, Grechetto and Incrocio Manzoni (Manzoni Bianco) varieties. It had a fruity aroma of peach, as well as floral notes.  This wine was well balanced, tasting of fresh, crisp fruits and hints of lemon.  Hédoné is the Italian word for pleasure, and so it was!

What is your experience with food or wine from Umbria?

About The Wining Hour
The Wining Hour writes about wine, Italy and global travel.  The Wining Hour boutique caters to wine-lovers across the globe by offering all wine-related items.  The Wining Hour markets unique wine décor and furnishings, accessories, glassware, barware, wine racks, storage and cooling options, games, gifts and more. (For more, see links at the top of this page)

For more information, please visit www.thewininghour.com.­­­

Follow The Wining Hour:







Monday, October 5, 2015

Travel Spotlight: Ghetto di Roma #Italy #Travel

Exploring the Jewish Ghettos of Rome


As a frequent visitor of Rome and Italy in general, it was both very interesting and moving to explore the area of Rome known as Ghetto di Roma. Ghetto di Roma is located within the heart of the Porto d’Ottavia, just south of the Campo di Fiori part of Rome. Rome has a Jewish ghetto? Who new? Well, not only has it been around since 1555, but it is still a thriving Jewish community and place of interest frequented by many tourists today.

Due to Church mandates in 1555, all Jews were required to live in this ghetto section of Rome. It was located behind walls and was locked at night in an effort to keep the Jews sectioned off. This area was considered undesirable due to the frequent flooding from the nearby Tiber river. Here is where the Jews lived under very inhumane conditions. There was overwhelming poverty and overcrowding in the ghetto, which lead to poor hygienic conditions and disease. There were many other restrictions invoked upon them. In terms of employment, Jews were only allowed to work unskilled jobs, such as in second-hand shops, pawnbrokers and fish mongers. Jews were not allowed to own property, including in the ghetto where they lived. Instead, they were required to pay taxes in order to continue living there each year.  As you walk through the ghetto, you can see remnants everywhere, which serve as a stark reminder of the pain and suffering that the Jews had to endure.   In fact, embedded in most of the doorways, I could see the small, square bronze plaque bearing the names and dates of those who died during the Holocaust.

The Jews were required to live in the Ghetto di Roma until the incorporation of Italy, and when the ghetto was later abolished in 1882. Nevertheless, this exclusion, or seclusion allowed the Jews to carry on their religious observances without disturbance. Additionally, the Jews in and from this area speak their own dialect-Guideo Romanesco, which includes many Romanized Hebrew words. It was fascinating to speak to passersby in Italian and in the little Hebrew I know, and to hear them respond to both.

Image result for the great synagogue of rome pinterestGhetto di Roma was initially referred to as Serraglio degli Ebrei or Enclosure of the Hebrews (Jews). Ghetto is the more modern term to refer to the Jewish Quarters. Although there were other Italian ghettos, such as the ones in Venice and Florence, Ghetto di Roma was one of the last remaining ghettos in Europe. Today, Ghetto di Roma is home to the Great Synagogue of Rome, The Jewish Museum of Rome,  and many other monuments of historical significance.  My visit there was very informative and helped me to appreciate the rich history that comes with that territory in Rome.  Should you travel to Rome, Ghetto di Roma should not to be missed.


Here are some of my recommendations:


What to See & Do:
The Great Synagogue (Tempio Maggiore)
Jewish Museum of Rome (Museo Ebraico di Roma)
The Turtle Fountain (Fontana delle Tartarughe)
Fountain of Tears (Fontana della Cinque Scole)
Tiber River
Ponte Fabricio(Ponte dei Giudei), the oldest bridge in Rome.

Where to Stay:
Hotel Campo De' Fiori-Via del Biscione, 6
Hotel Pensione Carmel-Via Goffredo Mameli 11 (Trastavere) Kosher

Wining & Dining Hour:
Nonna Betta -Via del Portico D’Ottavia, 16.  They are famous for their fried artichokes, which have a history of their own.  Anthony Bourdain seems to endorse this restaurant as well.
Ba’ Ghetto - Via del Portico d’Ottavia 57. Find Jewish, Roman and Middle Eastern Dishes here.
Pasticceria Boccione -Via del Portico D'Ottavia, 1. They have more pastries than you can eat, including the delicious challah bread, of course.
All Kosher.

Have you been to Ghetto di Roma?  What were your thoughts?

About The Wining Hour
The Wining Hour writes about wine, Italy and global travel.  The Wining Hour boutique caters to wine-lovers across the globe by offering all wine-related items.  The Wining Hour markets unique wine décor and furnishings, accessories, glassware, barware, wine racks, storage and cooling options, games, gifts and more. The Wining Hour also hosts #wininghourchat on Twitter (@wininghourchat) on Tuesday's at 9 p.m. EST.(For more, see links at the top of this page)
For more information, please visit www.thewininghour.com.­­­

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Saturday, October 3, 2015

Taste Umbria: Black Truffle Linguine & Montefalco Sagrantino #travel #Wine

The Road to Umbrian Food & Wine

Each region in Italy is unique and has a certain charm.  Umbria provides yet another example of this. Perugia is the regional capital, and the Medieval town of Assisi and the Basilica of St. Francis, which is a UNESCO World Heritage Site, are also located in this region. Umbria is appropriately referred to as the "Green Heart of Italy" due to its central, inland location that is without a coastline or common border.  However, this lush, green, landscaped region resides in a prime location, as it has Tuscany, Marche and Lazio on its list of neighbors.  Umbria is truly right in the heart of the boot-shaped peninsula.

In terms of the vino, Umbria mostly produces DOC (Denominazione Di Origine Controllata) wines. However, there are two DOCG (Denominazione Di Origine Controllata e Garantita) wines- Montelfalco Sagrantino and Torgiano Rosso Riserva. Both are produced in Perugia, but while the Sagrantino can be secco or passito, the Torgiano Rosso is only riserva. While the Sagrantino grape is the indigenous varietal, other varietals are also planted and used for blending. Therefore, Umbria also has many beautiful wine trails to explore.  There's the Montefalco Sagrantino wine trail, which has over 74 wineries, along with the Todi, Orvieto, Torgiano and Grechetto di Assisi wine trails. Umbria produces plenty for the winelover's palate!
Image result for black and white truffles pinterest
Alongside other typical local specialties, Umbrian cuisine is characterized by pork, olive oil and truffles.  In Umbria, you can find not only truffles, but truffle oil (olio al tartufo) and truffle butter (burro di tartufo) and truffle sauce (salsa al tartufo).  Moreover, truffle hunting is a popular tradition in Umbria. There are different types of truffles or tartufo found in the Umbrian region.  This month (October), marks the beginning of white truffle season.  White truffles, or tartufi bianci, are almost exclusive to Italy.  They grow in Tibertina Valley, Orvieto and Gubbio in Umbria, as well as some areas of Piedmont and throughout Tuscany. Nevertheless, white truffles rare and, therefore, extremely expensive, selling for over $5000 a pound. Black truffles, or tartufi neri, on the other hand, are more common and more affordable.  Black truffles are grown around the Norcia and Spoleto areas of Umbria. They are known for their aromatic scent and exquisite flavor. I decided to cook with black truffles for my exploration of Umbria with the Italian Food, Wine & Travel group.  The dish of choice was Black Truffle Linguine with Shrimp or Tartufo Nero Linguini con Gamberi.

Black Truffle Linguine with Shrimp
Ingredients

1 lb of linguine
1 lb of large shrimp, cleaned and devained
2-3 whole black truffles or 50 g jar of black truffles
2 garlic cloves, thinly sliced
2 tbsp of extra virgin olive oil
1/2 cup dry white wine
Freshly ground sea salt (to taste)
Fresh ground black pepper (to taste)
Freshly grated Parmesan cheese (to taste)
Sprinkle of Parsley (to adorn)

Note: This recipe has been performed with both fresh and jarred truffles. Although a jar used for this recipe, it was by no means an improvisation. In fact, the black truffle linguine proved to be an award winner in my house!  Lastly, some recipes call for butter and or cream, but this one used neither, and the dish lacked nothing at all.

Procedure
Cook linguine until it's al dente. As the linguine is cooking, prepare the sauce. Put the olive oil and garlic in a pan and sauté on medium heat. Do not let the garlic burn. Add the sliced truffles and sea salt and dry white wine. Note the fragrance of the truffles! Yum. Intoxicating. Sauté and allow the sauce to bubble. Add the shrimp and simmer until the shrimp turn bright pink/white (about 1-2 minutes.) Do not over-cook the shrimp!

Remove from the heat. Add Parmesan cheese to suit your taste. Use tongs to fold the linguine into the sauce until completely distributed. Sprinkle fresh black pepper and garnish with parsley. If you have fresh truffles, shave one truffle over the linguine.  Serve immediately.




The Wining Hour's Umbrian Wine Selection:

We selected two DOCG wines from Umbria, a 2007 Goretti Sagrantino di Montelfalco and a 2009 Tenuta Col Falco Montefalco Sagrantino.  To accompany our meal, we opened the 2009 Tenuta Col Falco Sagrantino.  It was absolutely delicious!  I was pleasantly surprised with how well the wine paired with the dish.  It really accentuated the flavor of the truffles and was a nice support. This particular wine was aged in Slavonian oak barrels for 24 months.  It was a full-bodied red, rich, robust and elegant with black cherry and licorice flavors. It had soft tannins and a smooth finish. Between the Black Truffle Linguine and the Montelfalco Sagrantino, the experience was absolutely an aromatic adventure that delighted more than just our sense of smell and taste; it was truly a feel-good food and wine pairing.

See my Truffle Roasted Chicken and Hedone food and wine pairing.

Did we wet your appetite?  It doesn't stop here....

Continue on our Umbrian journey with other fellow bloggers.  Don't forget to join our live chat on Twitter at #ItalianFWT at 11am EST.  We can't wait to her about your Umbrian experiences.

Vino Travels: Immersion in Umbrian wine with Sagrantino
The Palladian Traveler - Marcello's Big Fat Italian Christening
Orna O'Reilly -  Castelluccio di Norcia: On the Rooftop of the Apennines
Culinary Adventures with Camilla - Roasted Flank Steak with Zucchini Mint Pesto with an Umbrian Merlot
Italophilia - Visiting Assisi in the Enchanting Umbrian Hills
Just Elizabeth - The Intense Flavours of the Valley Museum
Rockin Red Blog - Beauty and the Beast
Enofylz Wine Blog - Umbria's Sagrantino: Call It a Comeback
Food Wine Click - Orange is the New Red: Paolo Bea Santa Chiara & Umbrian Steak on FoodWineClick
The Wining Hour - Taste Umbria - Black Truffle Linguini with Shrimp & Montefalco Sagrantino
Cooking Chat Food - Rigatoni with Collard Greens & Sausage with Wine from Umbria

About The Wining Hour
The Wining Hour writes about wine, Italy and global travel.  The Wining Hour boutique caters to wine-lovers across the globe by offering all wine-related items.  The Wining Hour markets unique wine décor and furnishings, accessories, glassware, barware, wine racks, storage and cooling options, games, gifts and more. The Wining Hour also hosts #wininghourchat on Twitter (@wininghourchat) on Tuesday's at 9 p.m. EST.(For more, see links at the top of this page)

For more information, please visit www.thewininghour.com.­­­

Follow The Wining Hour: