Wednesday, September 21, 2011

Ennio Marchetto: The Quick Change Comedian aka The Living Cartoon

Ennio Marchetto is a world renowned and awarded comedian  from Italy who has created his own theatrical language mixing mime, dance, music and quick change costumes made out of card-board and paper. In eighteen years Ennio has performed in over 70 countries for more than a million people. His show has received numerous awards and international critical acclaim.

Thursday, September 15, 2011

Quinoa Recipe

Quinoa is the hottest grain on the market right now.  Come by any Doris location and pick up a box of Black Quinoa and try this recipe.
Black Quinoa, Beets and Feta Salad with Cashew Green Goddess Dressing
For vegetarians or anyone interested in colorful, flavor-filled salads, this quinoa-based mixture can satisfy even the heartiest appetite. To retain its appeal, the ingredients are tossed with a little oil to keep them looking their best, and the dressing is added at the last minute

Yield: 24 (9-ounce) portions
Preparation time: 35 minutes, plus 4 hours unattended soaking and roasting time •
Shelf life: 2 days

For dressing:
1½ pounds raw cashews
1½ ounces garlic
9 ounces water
6 ounces fresh lemon juice
4 ounces fresh basil leaves,
plus more to garnish
3 ounces flat-leaf parsley
18 ounces extra virgin olive oil
freshly ground black pepper

For salad:
4 pounds trimmed golden beets
2 large bay leaves
1½ pounds black quinoa
1 pound young fennel, very thinly sliced
12 ounces feta cheese, crumbled
6 ounces trimmed watercress, cut into 1-inch lengths
2 pounds seedless watermelon, rind removed, cut into 1-inch cubes
4 ounces oil to drizzle on salad

For the dressing:

1. Soak cashews in water until soft, at least 4 hours. Drain.
2. In the jar of an electric blender combine cashews with garlic, water and lemon juice; puree until creamy and smooth, scraping down the sides as needed. Add basil and parsley and blend. Pour in oil and blend until completely smooth. Season with salt and pepper.

For the salad:

1. In a covered dish, roast beets until tender. Remove and let cool, then peel and cut into 1-inch cubes. Set aside.
2. Meanwhile, bring 6 cups of salted water to a boil. Add bay leaves and quinoa, lower heat to a simmer, cover and cook until tender and the germ is visible, about 15 minutes. Remove and drain. Discard bay leaves. Transfer to a large bowl.
3. Add to the bowl the fennel, feta and watercress along with most of the beets and watermelon cubes, reserving some for garnish. Pour on a little oil and toss gently to blend.
4. Transfer the salad to a platter, garnish with basil leaves and remaining golden beets and watermelon cubes. Serve dressing in individual containers.

NUTRITIONAL DATA (per 9-ounce serving): Calories: 560; Cholesterol: 15 mg; Sodium: 270 mg; Fat: 45 g; Dietary Fiber: 5 g


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Monday, September 12, 2011

Saturday, September 10, 2011

How to Decant Wine (Videos)

In keeping with the Carpineto Winery, let's learn about proper wine dacanting...

Another basic instructional video....

And why we decant wine...

Friday, September 9, 2011

Carpineto Dogajolo: Baby Super Tuscan

Dogajolo 2009




Tuscany, Italy

The name Dogajolo was simply invented by the founders of Carpineto. It derives from the Italian word doga, meaning “stave,” the thin, narrow strips of wood used to form casks.


Produced from estate-owned vineyards located in Chianciano (Siena) and Gaville (Florence). Planted using the spurred cordon training method along the hillsides of Tuscany at altitudes ranging from 300-350 meters above sea level. These high-density vineyards with 7500-8000 vines/hectare cover approximately 35 hectares of sandy clay soil rich in limestone.

Technical Data:

  • pH: 3.64
  • Residual Sugar: 1.5 grams/liter
  • Acidity: 4.7 grams/liter
  • Dry Extract: 28.6 grams/liter


Since each varietal ripened at different times, they were vinified separately immediately after they were harvested between September and October. Alcoholic fermentation and maceration took place in stainless steel tanks over 10-15 days at 25-30°C. During this time, periodic pump-overs were conducted. The Sangiovese underwent complete malolactic fermentation, whereas the Cabernet Sauvignon only partially completed this process. After filtering, the wines were blended in a combination of oak barrels and cement vats, the final product aged for 6 months before being bottled in late March. This wine was immediately released as it is best consumed young.

Tasting Notes:

The nose is fruity with hints of cherry, coffee, vanilla and spice. It is full and soft on the palate with complex and well-developed flavors and tannins.

Food Pairings:

Suitable for everyday consumption, this wine is a great value that pairs well with a wide variety of dishes, such as antipasti platters, grilled white meats, and tomato-based pasta dishes.


Wine Spectator

Score: 87

Rich, … with one-dimensional cherry and blackberry notes. Moderately firm tannins shore up the finish. Best from 2013 through 2018.  -B. Sanderson, May 2011

This wine is already a favorite amongst our customers.  If you haven't tried it yet, come pick up a bottle and see what the hub bub is all about.  Salut!

Carpineto Chianti Classico

Chianti Classico DOCG 2009




Tuscany, Italy


Chianti Classico is located in the beautiful countryside between Florence and Siena. The vineyards are situated in the small town of Dudda near Greve in Chianti at 350 meters above sea level on south and southwestern facing slopes. About 35 hectares of calcareous clay and sandstone soil are dedicated to the production of this wine. Using the spurred cordon training method allows for a density of 5600 vines/hectare. Climatic conditions are characteristically Mediterranean, with warm summers and mild winters.

Technical Data:

  • pH: 3.43
  • Residual Sugar: 1.6 grams/liter
  • Acidity: 5.5 grams/liter
  • Dry Extract: 27.9 grams/liter


Harvest was carried out by hand between mid-September and mid-October. Using stainless steel tanks, alcoholic fermentation and maceration took place over 10-15 days at 25-30°C with frequent pump-overs conducted as necessary. Malolactic fermentation occurred. Aged in a combination of previously-used Slavonian oak barrels, stainless steel tanks and cement vats for 4-6 months. The wine was filtered prior to bottling and then cellared an additional 4-6 months before release.

Tasting Notes:

Aromas of violets, berries and cherries make up the bouquet. A full-bodied wine that is well-balanced with a velvety texture and rounded tannins.

Food Pairings:

Pairs excellently with game and grilled red meats, as well as rich beef stews and pasta with meat-based sauces.

Watch as one of the owners of Carpineto talks about his wines....

Pick up a bottle at your nearest Doris Italian Market & Bakery!

Thursday, September 8, 2011

Spotlight on Carpineto Wines from Italy

Carpineto takes its name from the Greek - Carpos, meaning fruit. The modern day winery was founded in 1967. Since then, the partnership between cofounders Giovanni Carlo Sacchet and Antonio Mario Zaccheo has developed an award winning, international reputation for consistently elegant wines with unmatched intensity and extract. The four Carpineto estates encompass 424 hectares of land spread among Tuscany's most prestigious appellations. From the heart of the Chianti Classico region to their extensive Vino Nobile holdings in Montepulciano, Carpineto has garnered a strong global following fueled by their unique combination of traditional and innovative winemaking. Carpineto was the first Italian winery to receive the Robert Mondavi Trophy for excellence and has been nominated Best Italian Wine Producer at the 34th International Wine and Spirits Competition.

Giovanni Carlo Sacchet & Antonio Mario Zaccheo

Winemaker, Carpineto

Giovanni Carlo Sacchet

An enologist by vocation, not by family tradition, Giovanni Carlo Sacchet fell in love with Tuscany, his adopted land. He is originally from the province of Belluno, a mountainous area at the northeast corner of Italy. After graduating from the School of Enology in Conegliano he moved to Tuscany where he began his professional experience contributing to the Tuscan wine Renaissance. It was destiny that he should meet Antonio Mario Zaccheo, with whom he shares the same passion and objectives. Together they embarked on a great adventure in Chianti Classico called ‘Carpineto’. Together with his staff, he follows in great detail the daily operations of the winery, from winemaking to bottling, including label design. On a hillside overlooking the Chianti hills and the Valdarno Superiore valley, near the Gaville estate, is where Giancarlo, his wife Daniela, and their two daughters, Caterina and Elisabetta, call home.

Antonio Mario Zaccheo

Born to a family of winemakers, his experience began at the family farm first in Puglia then in Lazio, near Rome. Since his youth, he was involved in all aspects of grape growing and winemaking, as well as sales, never having any doubt that he was going to remain a winemaker. After graduating from high school he was convinced that the Chianti Classico region was the place for realizing his dreams. It was destiny that he should meet Giovanni Carlo Sacchet, with whom he shares a love for Tuscany as well as the same passion and objectives. Together they embarked on a great Tuscan adventure called ‘Carpineto’, which today is a quality leader known worldwide.

Check back tomorrow when we post about two Carpineto wines found in our stores...... ci vediamo domani!

Source: &

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Monday, September 5, 2011

Italian Wine and Food Pairings: Part 1

Here are some suggestions for pairing your Italian wine with a delectable dish.  Keep in mind that there is no right or wrong when it ocmes to food pairing whereas everyone palate is unique, but these suggestions may help maximize your wine experience as well as accentuate your food.  For other tips on food pairing, click HERE.

Aglianico (Basilicata, Campania)
Classic Pairings: Wild boar cacciatorini, roast venison
Barbera (Piedmont)
Classic Pairings: Bagna cauda, agnolotti dal plin (veal agnolotti)
Fiano (Campania)
Classic Pairings: Mozzarella di bufala, culatello or prosciutto
Garganega (Veneto)
Classic Pairings: Prosciutto and melon, lemon-mint risotto
Montepulciano (Abruzzo, Marche)
Classic Pairings: Piave or Parmigiano cheese, penne arrabbiata
Nebbiolo (Piedmont)
Classic Pairings: Beef braised in Barolo, wild mushroom risotto
Nero d’ Avola (Sicily)
Classic Pairings: Bianco Sardo cheese, pasta alla Norma
Pinot Bianco (Alto Adige, Friuli)
Classic Pairings: Robiola cheese, gnocchi with brown butter & sage
Sangiovese (Tuscany, Umbria, Emilia-Romagna, Marche)
Classic Pairings: Salami Toscana, Pecorino Toscana, pasta Bolognese
Trebbiano (Most of Italy)
Classic Pairings: Herb-rubbed roast chicken, Taleggio cheese
Verdicchio (Marche)
Classic Pairings: Green salads, roast branzino (sea bass)
Vermentino (Tuscany, Liguria, Sardinia)
Classic Pairings: Spinach & pecorino ravioli, linguine with clams

Saturday, September 3, 2011

Italian Wine 101: Laws & Labels

Laws and Labels

Italy has been known for ages for the authentic goodness of produce from gardens and orchards and the unique qualities of foods, such as cheeses and meats, made by artisans following local traditions. A growing number of such foods has been officially protected under European Union regulations approved in 1992.

Two categories were created. The first, known by the initials DOP (for denominazione di origine protetta) applies to "agricultural and food products whose properties are essentially or exclusively derived from their geographical environment, inclusive of natural and human factors, and whose production, transformation and processing are effected in the place of origin." All phases of production must be carried out within a delimited geographical area.

The second category of IGP (for indicazione geografica protetta) applies to agricultural produce or foodstuffs whose qualities and properties or reputation are derived from their geographical origin and whose production and/or transformation and/or processing occur in the given geographical area." It is enough that just one phase of production takes place in the designated area.

By 2000, there were 72 DOP and 31 IGP products recognized, though more candidates abound in both categories. The 103 protected foods then included 30 cheeses, 20 types of olive oil, 18 meat-based products and two traditional balsamic vinegars. Yet the foods approved to date represent a fraction of the inventory of local products.

Italy has more culinary specialties than any other country. All of the nation's 20 regions recently presented lists of typical foods, arriving at a nationwide total of 2,171 specialties as candidates for eventual protection. The regional lists take in 376 types of cheeses, plus numerous olive oils, meat products, breads and pastas, as well as vegetables, fruit, grains, legumes, mushrooms and truffles, honey, herbs, spices, condiments and preserves, wine and fruit vinegars, pastries and sweets.

To become eligible for DOP or IGP status, foods must be grown or processed following rules formulated by producers and approved by the European Union. Norms and quality standards are enforced by national commissions. Labels of producers who comply are guaranteed for authenticity throughout the EU, though protected foods are also recognized in other countries.

Reading Labels

  1. Type of wine
  2. Wine appellation
  3. Additional denomination
  4. Vintage year
  5. Name of the wine
  6. Color of the wine
  7. Quantity in milliliters
  8. Alcohol content by volume
  9. Nation of origin (in our case it is obviously Italy)
  10. Bottling company's data
  11. Importer (this information is obviously missing from labels of Italian wines purchased in Italy).
sources: &

Friday, September 2, 2011

Italian Wine: An Overview

Many of you already know what kind of wine you like and many have a preference of what region or grape you prefer. However, it is always good to broaden your horizons, so as we address the wine regions of Italy throughout the month, here is a brief overview of some of Italy's most recognized types of wines. Salut!
Super-Tuscans, comprised of mostly Sangiovese, blended with Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah, typically quantify quality, and are thus on the upper end of the price spectrum (ranging from $25 - $100+). Due to unique blends and varied growing terroirs , Super-Tuscans cannot be easily pinned to one style or stereotype. Super-Tuscan producers to scout for include: Viticcio , Antinori , and Tenuta dell'Ornellaia.
Barolo and Barbaresco Wines
Good Barolo and Barbaresco wines, derived from the noble Nebbiolo grape are typicaly reserved for Sunday dinners or celebrations. These wines can range in price from $35 - $100+ depending on the vintage and producer.
Amarone Wines
The vast majority of Amarone wines come from the Valpolicella area, in Italy's northeast corner. They are typically considered one of Italy's big, bold red wines, Amarone has fruit-forward flavors of cherry, raisins, plums and spice. They are made from grapes that have been partially dried and historically have had higher alcohol contents (14-16% range). Top Amarone producers include: Masi, Brigaldara, Tedeschi
Pinot Grigio
As for better quality Italian white wines, often Pinot Grigio comes to mind. For Pinot Grigio, Alto Adige has it going on. Deeply aromatic, vivid white wines with flavor and presence - Try one of the Top 20 Pinot Grigios from Alto Adige, the white wine for summer sipping.
Whether you are looking to expand your wine horizons or just hoping to grab a good Chianti with dinner, Italian wines are a cornerstone of today's wide world of wine.

Thursday, September 1, 2011

Italian Wine Regions

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Recipe: 10 Minute Tomato Sauce (Plus a wine suggestion)

Came across this recipe at Food & Wine.  Had a rough day? Want a decent meal but you don't want to cook forever nor do you want to go out to eat? Well here is a quick recipe to whip up a nice dish of pasta and wash it down with your prefered wine. You can even make this sauce ahead of time and just toss your pasta in it when ready to eat. Saves time & money. Buon appetito!

  • One 28-ounce can whole Italian tomatoes with their juices
  • 1/3 cup olive oil
  • 10 basil leaves
  • Pinch of crushed red pepper
  • Salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  1. In a food processor, pulse the tomatoes with their juices until finely chopped.
  2. In a large saucepan, heat the olive oil over moderately high heat.
  3. Add the basil leaves and cook until they begin to wilt, 10 seconds.
  4. Add the pinch of crushed red pepper and season with salt and pepper.
  5. Add the tomatoes, bring to a boil and cook, stirring, until slightly thickened, about 6 minutes.
  6. Remove from the heat and stir in the unsalted butter. Season the sauce with salt and pepper and toss with pasta.
Wine Suggestion: A Montepulciano d'Abruzzo or even a Shiraz

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