Begin with a dish of creamy risotto paired with a crisp northern Italian white wine. Risotto uses arborio, a short-grained, extra-starchy rice. After lightly saut\u00e9ing minced onions in olive oil, add the arborio to the pan and cook briefly until the rice is just translucent. Then gradually add either chicken or vegetable stock while constantly stirring the rice over low heat. Repeat until the rice absorbs enough liquid to become soft and creamy. Patient, constant stirring holds the key to successful risotto.<\/span><\/p>\n Aadd steamed asparagus tips or mushrooms to taste. Then top the hot risotto with a dash of high-quality extra virgin olive oil and grated sharp cheese, preferably either Asiago or Parmigiano-Reggiano. Serve immediately.<\/span><\/p>\n Pair it with the crisp 2018 Tiefenbrunner, Pinot Grigio, I.G.P. Vignetti delle Dolomiti, Italy<\/strong> (Average U.S. retail price on wine-searcher.com<\/a>: $16.00). The wine comes from Italy\u2019s northern-most vineyards in the Dolomite Mountains near the border with Austria. The high-altitude vineyards preserve fresh acidity, and fermentation in stainless steel tanks captured the freshness exquisitely. <\/span>The wine\u2019s floral, apple and grapefruit aromas lead to fresh, crisp flavors. A touch of creaminess adds good balance. Its finish is fruity, yet dry. Highly Recommended.<\/strong><\/span><\/p>\n PAOLO SCAVINO VINO ROSSO AND “FINGER FOOD” Serve the Involtini di Vitello with the tasty Paolo Scavino, Vino Rosso, Italy<\/strong> (Average U.S. retail price on wine-searcher.com<\/a>: $15.00), a red blend of traditional northern Italian grapes (Dolcetto, Barbera, Nebbiolo) with Merlot. The vines grow around Castiglione Falletto, a commune in the heart of the famed Barolo D.O.C.G appellation. Wine grower Enrico Scavino and his daughters Enrica and Elisa carry on a family tradition of making classic reds emphasizing elegance, finesse and fruity purity over power.<\/span><\/p>\n This easy drinking wine\u2019s ruby color offers plum, cherry and bell pepper aromas. In the glass, ripe red fruit with medium body balances beautifully with fresh acidity and smooth tannins through the pleasantly lingering finish. Absolutely delicious. Highly Recommended.<\/strong><\/span><\/p>\n FANTINO BARBERA D’ALBA AND TAGLIOTELLE ALLA BOLOGNESE<\/strong><\/p>\n Next Tagliatelle alla Bolognese offers a hearty dish of wide egg noodle pasta with a rich, meaty sauce from the northern Italian city of Bologna. Use either dry or fresh noodles typically available at specialty Italian groceries.<\/span><\/p>\n The sauce incorporates a mixture of ground veal, pork and beef with tomato puree, cream, chopped pancetta (or bacon), minced carrots, minced celery, minced onion and stock. Just follow any classic recipe available online such as Taste Atlas (tasteatlas.com\/bolognese\/recipe<\/a>) and you\u2019re in for a real treat.<\/span><\/p>\n Pair the Tagliatelle alla Bolognese with the 2016 Alessandro e Gian Natale Fantino, Barbera d\u2019Alba Superiore \u201cCascina Dardi \u2014 Bussia,\u201d Italy<\/strong> (Average U.S. retail price on wine-searcher.com<\/a>: $24.00) from northwest Italy\u2019s Piedmont region. Winegrowing brothers Alessandro and Gian Natale Fantino cultivate vineyards in Bussia, one of Barolo\u2019s most famous hillside locations. Their \u201cDardi\u201d subsection features sandy clay soils and terrific sunny south and southeast exposu<\/span>re. The brothers pursue sustainable viticulture, and their Barbera \u201cold vines\u201d deliver meager yields of outstanding fruit.<\/span> The wine\u2019s dark-ruby color offers earthy aromas with black cherry and brown spice notes. Fresh black cherry and meaty flavors m<\/span>eld with earthy tannins and fresh acidity. Recommended.<\/strong><\/span><\/p>\n LANGHE NEBBIOLO AND BRASATO AL BAROLO<\/strong><\/p>\n The next dish, Brasato al Barolo, offers a northern Italian version of good old-fashioned pot roast. Various recipes such as Certified Piedmontese Online (piedmontese.com<\/a>) call for slowly braising beef brisket in Barolo wine, but feel free to substitute a less costly <\/span>dolcetto or Barbera. Additions of chopped carrots, onions, bay leaves, rosemary and juniper berries contribute savory flavors and intriguing aromas.<\/span><\/p>\n Serve the tender, juicy roast with the delicious 2017 G.D. Vajra, Langhe Nebbiolo, Italy<\/strong> (Average U.S. retail price on wine-searcher.com<\/a>: $23.00), a fresh, fruity red from the Piedmont region. \u201cThis wine is our quest for the innocence of Nebbiolo, its purest expression,\u201d winegrower Giuseppe Vajra says. This family-owned domaine succeeds admirably with this lovely wine which comes from organically cultivated young Nebbiolo vines.<\/span><\/p>\n The wine\u2019s light ruby color unfolds bright raspberry and red cherry aromas with brown spice and light earthy notes. Pure, fresh red fruit follows in the glass balanced by bright, lively acidity and fine, elegant tannins frame the long, fruity finish. Outstanding quality for the price. Highly Recommended.<\/strong> <\/span><\/p>\n
\n<\/strong>
\nNext try a classic northern Italian \u201cfinger food,\u201d Involtini di Vitello \u2014 Veal Roll Ups with Ham and Mozzarella Cheese. Simply roll up thin veal scallopini strips with a piece of cooked ham and a small piece of mozzarella cheese. Hold each roll-up together with a wooden toothpick. Then lightly sprinkle breadcrumbs over the roll-ups before placing them on a greased baking pan. Bake the roll-ups at 350-degrees F until the cheese melts slightly and the bread crumbs brown.<\/span><\/p>\n![\"\"](\"https:\/\/i0.wp.com\/www.daveswinecellar.com\/wp-content\/uploads\/2020\/04\/tr-northern-italian-2.jpeg?resize=414%2C310\")
<\/strong><\/p>\n