Southern Italy Archives - Please The Palate
-1
archive,tag,tag-southern-italy,tag-3764,bridge-core-2.3.7,ajax_updown_fade,page_not_loaded,,qode-theme-ver-22.3,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver-6.2.0,vc_responsive
  • All
  • Cocktails
  • Food
  • Lifestyle
  • Podcasts
  • Travel
  • Uncategorized
  • Videos
  • Wine
Seeking out memorable meals is something that pleases my palate. So, after an amazing week in southern Italy, which included winery visits, historical tours and a boat trip down the Amalfi coast, I capped off the week with a meal in Sorrento at Il Buco, considered one of the best restaurants in Sorrento. Located in the heart of Sorrento, near the sea, Il Buco has been serving food worthy its Michelin Star. Open for more than 20 years, Il Buco has held its Michelin Star for 14 years! I arrived for my 8pm reservation and was taken down a few steps into the the dining room which used to be the wine cellar of an old monastery. My table was waiting for me, set for one person. Unlike in some restaurants where I am given a funny look when I ask for a table for one, the staff at Il Buco made me feel welcome immediately.  I was offered an aperitivo of sparkling wine or a cocktail but decided to pass as had read about the large curated wine cellar and was planning to do a wine pairing. Before I was given the menu, I was presented with an amuse of marinated anchovy with tomatoes and sliced toasted almonds. The sweet fresh tomato against the salty fish woke up my palate and the toasted almonds added a nice touch.
This story originally appeared in the Napa Valley Register (October 13, 2015) Aglianico, a black grape grown in the southern regions of Italy, is often considered the “Barolo of the South.” But, perhaps Barolo is the “aglianico of the north”? After all, aglianico is one of the noblest grapes, shrouded in mystery and fog. It may not be easy to produce or pronounce (can you say "ah-li-YAH-nee-koe"?) but wine people love it, and they should. A seminar led by the North American Sommelier Association explored this fantastic grape. The origin of aglianico is debatable. It is among some of the oldest of grapes in existence. Some say that the name comes from Hellas (Ellenic) and was brought by the Greeks as early as the sixth century B.C. But linguists have not found a connection between the words “aglianico” and “ellenico." The Latin name for “Greece” was “Graecus,” not “Hellenicus.” Others argue that it might be a native varietal from southern Italy. While the debate of origin continues, one thing known is that the DNA is not related to any modern grape. Aglianico The aglianico grape is a small dark berry that grows in small to medium size clusters. While it buds early, it is late ripening and is harvested late in the season. The resulting wine is an intense ruby red, shifting to garnet as the wine ages. It has notes of dark berries, violet, bing cherry, spices, leather, cloves and tobacco. It is a difficult grape to grow and vinify, resulting in harsh tannins and acidity that need long aging. The resulting wines are complex, elegant and full of personality.