Italyabroad.com - purely Italian food and wine

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A gold medal winning wine Discover a great, gold medal winner, little known wine from Campania

https://www.italyabroad.com/wine/irpinia-campi-taurasini-tralci-hirpini

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Italyabroad.com Newsletter The secret lies in the egg pasta, which absorbs the rich truffle butter sauce beautifully. Topped with grated aged Parmigiano Reggiano, it's a luxurious yet easy-to-make dish that's sure to impress.

https://www.italyabroad.com/wine/dolcetto-rose-299-forti-del-vento

TV's doctor Michael Mosley has shared that there are eight foods that you should consume if you're looking to overhaul your lifestyle and lose weight, but also reduce heart attack risk massively and they include and "even a glass of with the evening meal!

A great from the heart of the appellation
https://www.italyabroad.com/wine/gavi-di-gavi-i-moncalvi

Discover our wine of the week https://www.italyabroad.com/wine/passerina-donvitantonio

Main of paired with Angelo's Trattoria East Rainton

Pasta paired with
Angelo's Trattoria East Rainton

Melanzane fritte paired by Angelo's Trattoria East Rainton

Tonight menu and pairing wines for our at Angelo's Trattoria East Rainton it is all about

A new article highlighting the many benefits of
https://www.aboutoliveoil.org/olive-oil-mental-health

It is only …

pairing

Second pairing…

First pairing of the night

In the last few years, there has been a boom of "appassimento" type wine and more and more of them are coming out. Of all the appassimento we tasted, hundreds, we possibly liked a few, why? Because they are overly round and sweet, high residual sugar, and lack the acidity necessary to hold it together. This is what Andrea wrote in 2019. Lets learn from the oaky of the 80s when heavily oaked, creamy, buttery made Chardonnay almost a sweet wine leading to the “Anything But Chardonnay” movement https://www.italyabroad.com/wine_blog/appassimento-is-anything-new

Our is a fantastic perfect for food https://www.italyabroad.com/wine/barbera-podej-forti-del-vento

Not only is the secret of a , pancetta do not produce the same results, but can also be thinly sliced and served on a slice of warm proper
https://www.italyabroad.com/food/guanciale-salumificio-calla

Looking for an original and tasty ? Look no further. Our food hampers full of artisan and are the perfect present for any occasion.

Our is an from , a little known grape and , a perfect for the food. https://www.italyabroad.com/wine/frappato-gurrieri

A wine non d’Abruzzo and a from today

Our is a fantastic Colline Teramane Riserva, a great https://www.italyabroad.com/wine/montepulciano-dabruzzo-docg-neromoro-riserva-nicodemi

Not all are the same, discover a fantastic example of the wine aged in barrique obtained from grapes grown in , precisely. A merlot like you never tasted before https://www.italyabroad.com/wine/merlot-abundantia-rigoloccio

Not all are the same. and ( , ) are not the same
https://www.italyabroad.com/wine_blog/prosecco-vs-classic-method-wines

Our family affair , the perfect present full of specialties for any occasion

can be a soothing remedy for a sore throat. Its natural anti-inflammatory properties can help reduce irritation and provide temporary relief. Check our range of
https://www.italyabroad.com/food/honeys

A few Pro tips on how to buy :

1. Choose oils labeled as extra-virgin. While it's not a foolproof guarantee of quality, it's a safer bet than other options. "Olive oil" and "light olive oil" are typically refined oils.

2. Steer clear of clear glass bottles, no matter how attractive the packaging may be. Light is olive oil's archenemy, and exposure to it can diminish flavor and aroma. Look for extra-virgin olive oil packaged in dark glass bottles .

3. Understand that the term "first pressing cold pressing" is essentially redundant. Legally, extra-virgin oil must derive from the first pressing, which should be done without applying heat.

4. Guard against both light and heat. Store your olive oil in a cool, dark place to maintain its quality.

5. Make the most of your olive oil! Once you open the bottle, oxidation sets in, gradually diminishing its healthful properties. So, seize the opportunity to cook with extra-virgin—it can withstand temperatures up to approximately 420°F. At Italyabroad.com we use extra virgin olive oil for nearly all our culinary endeavors, from morning smoothies to ice cream and biscuits.
For more tips, check our guide, https://www.italyabroad.com/olive-oil-guide

The secret for a delicious ? and a half spoon of and patience..