Above: Pizza alla puttanesca paired with 1995 Mastroberardino Taurasi at La Pizza Fresca in Manhattan.
In today’s Italy, pizza is generally paired with beer. Young Italians are drinking more and more wine these days but beer remains the beverage of choice for Italian pizzeria-goers. Although I prefer my pizza with beer, I always make an exception when I eat pizza with my good friends, Italian wine maven Charles Scicolone and his wife Michele, Italian food expert and author of countless Italian cookbooks, including Pizza Any Way You Slice It (which they co-authored). Charles loves to drink Barolo and Aglianico with his pizza and last night found us at his favorite New York pizzeria, La Pizza Fresca, where I couldn’t resist — in the light of my recent posts — ordering a pizza alla puttanesca.
After Naples and Rome, New York is one of the world’s most interesting pizza destinations and the pizza at La Pizza Fresca is very good. It’s done in the Italian (as opposed to NYC) style with Neapolitan (as opposed to Roman) leanings.
Charles had brought a bottle of 1995 Taurasi by Mastroberardino, which showed nicely. Mastroberardino began to oak their Taurasi a few years ago (“they went to the dark side,” as Charles likes to put it) but the 1995 was made in the traditional style. In the spring of 2006, Charles and I attended a vertical tasting of Mastroberardino (led by Piero Mastroberardino) going back to 1968 and we have enjoyed more than one bottle of 68 Taurasi at the Bottega del Vino in Verona. When aged in botti, Taurasi (100% Aglianico) has impressive aging-potential and many call it the “Nebbiolo of the south.”
By chance, Produttori del Barbaresco winemaker Aldo Vacca (pictured below) was also dining at La Pizza Fresca last night and Charles poured him a glass of the 95 Taurasi. “It shows qualities similar to Nebbiolo,” noted Aldo, who was in town for his importer’s 25th anniversary portfolio tasting.
Above: winemaker Aldo Vacca of Produttori del Barbaresco.
I had a chance to speak with Aldo at the tasting earlier in the day and I’ll be posting my interview with him later this month.
Pizza and Taurasi? Pretty darn good… any way you slice it.
In other news…
A propos Naples, I recently discovered Wikipedia in Neapolitan dialect! I’m not such a fan of Wikipedia but this site is great…