Roman Wine and Food Combinations.
A match made in heaven for the toga party of all toga parties
But although collegiate fraternities like to pay tribute to ancient Greece, togas are most certainly a Roman invention. The toga was Rome’s national dress for a period, and it was worn by both men and women throughout that time.
However, as time went on, the toga became more cumbersome and expensive, and it was only used for ceremonial purposes.
Therefore, the next time you find yourself encased in a bed sheet and wearing a wreath on top of your head, here are some Roman delicacies and wines to try at your toga party to make it seem more authentic!
Combinations of Roman Food and Wine
Carciofi alla Giuda, often known as Jewish Artichoke, is a kind of fried artichoke. Grechetto is another name for this dish (with lemon, garlic and mint)
Jews have lived in Rome for nearly 2,000 years, and they were originally brought into the city by the commerce trade that existed between Rome and Alexandria (on the coast of Egypt).
The meal known as Carciofi alla Giuda is consistently ranked among the most popular among Jewish-Roman diners (Jewish Artichoke). The majority of recipes will urge you to fry the artichoke in olive oil and serve it with a slice of lemon, but I discovered multiple testimonies stating that the traditional Roman preparation involves sautéing the artichoke with olive oil, garlic, mint, and lemon.
The addition of mint to this dish makes it the superior choice for entertaining guests with a glass of Grechetto.
Wine: Grechetto
Orvieto is produced in the part of Lazio that borders Umbria near Montefiascone. Grechetto is a white wine that is also a predominant grape in the mix of Orvieto.
Because these wines have a distinct mineral edge to them (much like those Northern Italian Pinot Grigio), they are an excellent choice for cutting through the robust flavor of artichoke.
Carciofi alla Giudìa
I came upon a wonderful recipe that calls for artichokes that had just been picked from the field in the spring, and it also included a wonderful instruction manual on how to clean artichokes (you will never be intimidated by this flower again).
Carbonara & Lazio Bianco Food: Spaghetti alla Carbonara – Pasta with Guanciale and Egg
Even though it wasn’t invented until the beginning of the 20th century, this meal is still one of the most well-liked options available in Rome today. The fact that it is not difficult to prepare makes carbonara one of its greatest selling points.
The heated pasta is seasoned with egg, black pepper, Pecorino Romano cheese, and slices of dry-aged bacon, also known as Guanciale. The meal is served. The speed with which this dish is prepared away from the stove is what makes it so delicious; this ensures that the egg retains its runny consistency.
Because of the gooey richness of carbonara, a glass of dry white wine is the ideal pairing, and there is no better option than the Malvasia-Trebbiano Blend, which is considered to be Lazio’s best white wine.
Wine: Malvasia-Trebbiano Blend
White wines have been popular in Rome for a very long time, and the Malvasia-Trebbiano combination is the most widely planted and produced wine in the Lazio region. The taste profile differs according to the location in which it is cultivated;
nevertheless, in general, you’ll find it to be dry with notes of white peach and lemon zest, coupled with a note that is somewhat bitter green almonds and chalk-like minerality (a reflection of the region’s volcanic topography).
Carbonara-Yasmina-Haryono-Weekend-Kitchen
Carbonara Making carbonara is quite simple, and you can even use dried spaghetti if you want to. We owe it to Yasmina from The Weekend Kitchen for supplying us with both the recipe and the directions for preparing this wonderful meal.
Garganelli alla Coda & Cesanese Food: Garganelli alla Coda – Rolled Pasta with Oxtail
Garganelli alla Coda The egg pasta known as garganelli is created by rolling pieces of dough around a wooden stick (similar to the handle of a wooden spoon) on a gnocchi board that has grooves in it.
It is quite simple to prepare using a basic pasta roller, and if you don’t have a gnocchi board (who does? ), you can use a bamboo sushi mat (if you don’t have a bamboo sushi mat.
According to legend, Garganelli first appeared in 1725 when the overwhelmed chef of a Cardinal (Cornelio Bentivoglio d’Aragona, to be exact) decided to scrap her goal of making stuffed tortellini due to the growing dinner guest list and the lack of supplies.
Instead, she decided to focus on making garganelli instead. She decided that instead of cutting the pasta into small squares, she would roll it over a wooden stick to produce little tubes.
This was due to the fact that she had previously cut the pasta into little squares. These tubes are wonderful, but they are much better once they have soaked up the sauce from a traditional Roman oxtail stew.
Wine: Cesanese
The fruitiness of the Cesanese necessitates rustic “Fifth Quarter” meats (offal, for example), as we discovered when we were able to try this combo some time ago.
The absence of meat imparts a very rustic quality to the wine, which has pronounced fruit flavors such as cherry and pomegranate and is surrounded by hints of iron and wild animal.
When the meat dish is added, however, it takes on a tender and fruity flavor. It is hardly surprising that Italians place such tremendous emphasis on the marriage of cuisine and wine.
Garganelli Coda with Oxtail Garganelli alla Coda
This recipe, which was conceived after Mike Easton’s preparations at Il Corvo and calls for the maximum amount of preparation on your part since you will need to cook the pasta and slow roast the meat, Check out this recipe for oxtail, Coda alla vaccinara, as well as some wonderful advice on how to make Garganelli.
