There are not many places in the Northern hemisphere that exude such gastronomic excitement this time of year as Piedmont, Italy. Bordered on three sides by the Italian Alps, Piedmont is true to the meaning of its name (“at the foot of the mountains”). And while some would spend their winters skiing these slopes, we here at CCA would rather taste our way toward the New Year…after all its not long before those 2017 resolutions go into motion. This week on All the Swirl join us for an insider’s tour of Piedmont, Italy’s food and wine mecca.
The technology surrounding wine fermentation has evolved tremendously over the 8000 years that humans have been making this prized libation, and yet last year's fall fad was all about amphorae. While the amphorae conjures romantic images of rustic Italian villages and Rome's vinous past, does the vessel really make the difference? Brian Terrizzi of Broadside Wines speaks to his experience of earthenware winemaking and his spirit of experimentation.
Having studied in Rome during my junior year of college, and visited the picturesque if tourist-soaked towns of Firenze, Sorrento and Pompeii, I am no stranger to Italy’s charm. But prior to this past May, I’d yet to set foot in the Piemonte, an Italian region that’s often overlooked in favor of its more glamorous counterparts (Tuscany most of all).