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+--- Thread: Italian wines (/thread-17314.html)
- kikita - 08-17-2001
Hi:
Masi's valopolicella and barolo's. Are they good? What food with them?
Thanks
Kikita
- barnesy - 08-17-2001
I'm not familiar with the producer, but I am sure Roberto will chime in on that. As far as food, I like a nice, earthy, spicey spagetti with a valpolicelli. Non of that ragu crud.
Barnesy
- Botafogo - 08-17-2001
Masi is kind of the Mondavi of Verona: good, solid but not spectacular wines made in huge quantities, sold at 120% of their intrinsic value to cash in on the "name". Which one do you have? As to food, the traditional local dish would be either Costatto di Cavallo (prime rib of horse, really!) or a bollito misto which is every kind of meat you've ever seen boiled with lightly salted water and some onions then sliced and served with a tad of mustard..
And they do not make Barolo.
Roberto
As
- Botafogo - 08-17-2001
>>Non of that ragu crud.<<
Barnsey, "ragu" just means a meat sauce in Italian: a ragu of fagiano (pheasant) or a ragu of coniglio (rabbit) would be yummy with that Valpo. I am assuming you mean the carpetbaggers who have made a brand of pre-made sauces here in the States????
Roberto
- barnesy - 08-17-2001
Yeah, I mean the junk in a jar. Ever since I started making my own sauce I can't even touch the stuff in a jar. They're all just aweful.
Barnesy
- mrdutton - 08-17-2001
Sauce comes from the heart, the hand and the earth. That crap in a jar comes from......
Well the definitive word is........
- Thomas - 08-18-2001
Roberto and Barnsey, ragu refers not to a meat sauce but to a sauce-making process which involves cooking for hours as it reduces and concentrates; it is mainly a southern Italian creation.
[This message has been edited by foodie (edited 08-18-2001).]
- barnesy - 08-18-2001
I have two recipes. One I make most anytime that takes about 40 minutes, most of that reduction to thicken it up. The other, which is for special occasions, basically takes all day. The first is one I sorta made up. The second comes from an Italian professor whose parents/grandparents were from Naples.
Barnesy
- Thomas - 08-18-2001
It's likely the second one is the old ragu recipe--Naples is south, and all the Neapolitans I knew when I grew up cooked sauce that way, including my mother.
- summa - 08-24-2001
So what is that way?? Let's here about it [img]http://www.wines.com/ubb2/smile.gif[/img] .
I'm Italian. second generation, I'd love to compare notes....(Last name Achille).