What harkens the sunny climes of southern Italy? Indulging in Spaghetti Pomodoro, the most classic of all Italian pasta dishes, with a chilled white wine, Greco di Tufo from Campania!
A few days ago, I had the pleasure of spending quality time with highly-trained Italian Chef Paola Martinenghi on Instagram Live. During our almost one-hour segment, Chef whipped up the easiest of dishes, Spaghetti Pomodoro, while I tasted a beautiful white wine that may be new-to-you, Greco di Tufo Feudi Di San Gregorio 2020 (sent as a sample).
The experience was on point with the latest Italian Food Wine Travel (#ItalianFWT) group’s theme to discover lesser-known white varieties from Italy. In fact, from Sardinia to Sicily, Val d’Osta to Veneto, Piemonte to Puglia and everywhere in between, our group of wine lovers has discovered this country’s unique white wines – see links to their articles below.
Campania, Home to Greco di Tufo
Campania boasts more DOCGs (indicating Denominatione di Origine Controllata e Garantita) than any other region in the south and third (after Piedmont and Tuscany) in all of Italy. The region is located around the Naples area and includes the stunning Amalfi coast, captivating ancient sites such as Pompeii, and a countryside steeped in history. Three DOCGs with the greatest reputation come from the town of Avellino in the territory of Irpinia: Fiano d’Avellino, Greco di Tufo, and Taurasi. Fiano and Greco are the traditional varieties which produce the high-quality white wines Greco di Tufo and Fiano d’Avellino – they’re cultivated on the slopes of the Sabado River.
Exceptional wine has been made in this area since ancient times. Considered “The Emperor’s Wines”, Falernian, a white wine from Aglianico and possible Greco, was produced and sent to Rome prompting Pliny to write “There is now no wine known that ranks higher than the Falernian; it is the only one, too, among all the wines that takes fire on the application of flame.” Pliny Natural History 14.8 (The word “fire” indicates “light” because this white wine was aged ten to twenty years until it was the color of amber.)
Although our group is focusing on white wines, I would be remiss if I didn’t mention the highly touted Taurasi DOCG red wine made from the Aglianico grape that’s grown on the hills bordering the Calore River. Many if not most wine lovers consider Taurasi the “Barolo of the South” in that it is one of the few Italian red grapes which is able to take on new oak while maintaining its floral, blackberry, and black cherry profile. This wine must be aged for three years before release.
Ahhh, Greco di Tufo! I’ve always loved this variety and there are many reasons why. When made from quality producers, it’s structured, offers depth of aromas and flavors and is, quite frankly, elegant. Classic aromas are peaches, almonds, honey and yellow florals and on the palate, salinity, minerality and snappy acidity are prevalent. Sunshine in the glass? That’s Greco di Tufo.
The wine I poured, Greco di Tufo DOCG Feudi Di San Gregorio 2020, showed bold straw colors in the glass. Scents of apricots, apples, mint leaves and juicy pears were intense and the palate burst with notes of balsamic and spicy minerality resting on a foundation of vibrant acidity. The wine was aged for three months in stainless steel with another month in the bottle prior to release. Incredible.
Chef Paola Cooks Spaghetti Pomodoro
Greco di Tufo pairs with fish, sushi, pasta dishes with shellfish, seafood and pesto, white pizza, white meat, spaghetti with clams, truffle risotto… the list goes on and on… (except for red meats)! Prior to the Instagram Live, I mentioned to Chef Paola that I would be opening Greco di Tufo DOCG Feudi Di San Gregorio 2020. After some thought, she decided to teach the viewers how to make Spaghetti Pomodoro (pasta with tomato sauce) for that perfect pairing – both wine and food are from the same region.
Pasta al Pomodoro is a dish that’s not only a symbol of Italian cuisine – it’s part of the national identity. Tomato was introduced as a sauce for pasta at the beginning of the 19th century when street sellers in Naples used “a pummarola,” (tomato sauce) with “maccheroni.” Prior to that time, pasta was eaten plain or with cheese. Now, it’s a classic!
Who is Chef Paola Martinenghi? During many years of mastering her craft, first at the prestigious ALMA International Academy of Italian Cuisine and then at several Michelin-starred restaurants, Chef Paola has developed a passion for sharing her knowledge of Italian cuisine. For the last seven years, Chef Paola has worked with thousands of students from all around the globe, teaching them how to bring traditional Italian recipes to life from the comfort of their own kitchen. As the former Head Chef of the world’s first online cooking platforms, Chef Paola has experienced firsthand the joy that virtual cooking experiences can bring. In her classes, Paola is able to combine her passion for teaching and storytelling with traditional Italian recipes by offering a deep dive into the food culture and skills that are required to create and appreciate your favorite Italian dishes. Chef Paola offers virtual cooking classes to anyone seeking an entertaining, world-class cooking experience from the comfort of your own kitchen while she’s in hers!
I must admit, the pairing was a winner. Not only was the Spaghetti Pomodoro a snap to make (I repeated the recipe a few days later and practiced “nesting” the pasta on the plate), the Greco di Tufo had brilliant acidity and broad flavors that complemented the pasta and tomato, garlic and basil notes.
Chef Paola’s Spaghetti Pomodoro
Print recipeIngredients
- 1 garlic bulb
- olive oil
- parmigiano reggiano
- can Marzano tomatoes
- basil leaves
- salt and pepper
- spaghetti (your choice as to amount!)
Directions
| Step 1 | |
| Put some water on for boiling. | |
| Step 2 | |
| Smash the garlic with the skin on and start to fry it in small sauce pan with 4 teaspoons of extra virgin olive oil. | |
| Step 3 | |
| In the meantime, grate some Parmigiano. When the garlic is colored, turn off the heat. | |
| Step 4 | |
| Open the can of tomatoes and cut them in pieces. (If the tomatoes are already crushed, no need.) Add the tomatoes to the garlic and oil in the pan. Add sugar, salt and pepper and basic. Let it simmer for 20 minutes. | |
| Step 5 | |
| Add salt to the pasta water and add pasta when the water is boiling. | |
| Step 6 | |
| Transfer the tomato sauce into a frying pan then the pasta once it’s “al dente.” Flip the pasta in the sauce and add Parmigiano and olive oil. | |
| Step 7 | |
| Serve the pasta using the traditional “nest of pasta” technique. Garnish, adding some fresh basil, more Parmigiano and black pepper. | |
Cheers! ~ Cindy
For your free infographic, “4 Keys to a Stellar Wine Pick,” click here.
For more about lesser-known white wines from Italy, enjoy the following articles from my #ItalianFWT colleagues.
- Susannah from Avvinare shares “Gold/White Wines From Lazio”
- Gwendolyn from Wine Predator shares “Discovering Rare Italian White Grapes Plus Pairings”
- Wendy from A Day in the Life on the Farm shares “Another Trip to Orvieto to Enjoy Dessert”
- Robin from Crushed Grape Chronicles shares “Dreaming of Lake Garda with a Wine from Lugana”
- Katarina from Grapevine Adventures shares “How Aging Maximises the Unique Characters of Trebbiano Spoletino”
- Camilla from Culinary Adventures with Camilla shares “Pasta al Limone + Terredora di Paolo Fiano di Avellino 2019”
- Linda from My Full Wine Glass shares “Greco Di Tufo from the rich volcanic and clay soils of Campania”
- Jennifer from Vino Travels shares “The Indigenous Whites of Campania with La Capranera Falanghina”
- Deanna from Wineivore shares “Orvieto White Wines with Umbrian Antipasti Misti”
The post A Southern Italian Afternoon: Greco di Tufo Feudi di San Gregorio 2020 and Spaghetti Pomodoro appeared first on Grape Experiences.
