Comments on: Ex libris: books that have come across my desk http://dobianchi.com/2008/12/19/ex-libris-books-that-have-come-across-my-desk/ Negotiating the Epistemologic Implications of Oenophilia Thu, 09 Sep 2010 16:32:02 +0000 hourly 1 http://wordpress.com/ By: Pizza: a forbidden food-wine pairing?!? | Dr Vino's wine blog http://dobianchi.com/2008/12/19/ex-libris-books-that-have-come-across-my-desk/#comment-2082 Pizza: a forbidden food-wine pairing?!? | Dr Vino's wine blog Tue, 06 Jan 2009 15:21:05 +0000 http://dobianchi.wordpress.com/?p=1788#comment-2082 [...] Parzen pointed out this shocking claim in the comments of a recent post on his blog : “…no one pairs wine with pizza in Italy! I’m sorry, they just don’t…” He [...] [...] Parzen pointed out this shocking claim in the comments of a recent post on his blog : “…no one pairs wine with pizza in Italy! I’m sorry, they just don’t…” He [...]

]]> By: AC http://dobianchi.com/2008/12/19/ex-libris-books-that-have-come-across-my-desk/#comment-2028 AC Fri, 19 Dec 2008 20:51:55 +0000 http://dobianchi.wordpress.com/?p=1788#comment-2028 I have your desk, and chair....come git it I have your desk, and chair….come git it

]]> By: Dr. Vino http://dobianchi.com/2008/12/19/ex-libris-books-that-have-come-across-my-desk/#comment-2027 Dr. Vino Fri, 19 Dec 2008 19:53:00 +0000 http://dobianchi.wordpress.com/?p=1788#comment-2027 Hey Jeremy - Thanks for the mention--glad you liked the book! Funny exchange about wine and pizza. Whoda thunk pizza was "impossible"!?!? I hope to try A16 the next time I'm in SF. Shelly contributed a sommelier survey to A Year of Wine. Good luck with that desk! Tyler Hey Jeremy –

Thanks for the mention–glad you liked the book!

Funny exchange about wine and pizza. Whoda thunk pizza was “impossible”!?!?

I hope to try A16 the next time I’m in SF. Shelly contributed a sommelier survey to A Year of Wine.

Good luck with that desk!

Tyler

]]> By: Vino NYC http://dobianchi.com/2008/12/19/ex-libris-books-that-have-come-across-my-desk/#comment-2026 Vino NYC Fri, 19 Dec 2008 19:31:07 +0000 http://dobianchi.wordpress.com/?p=1788#comment-2026 Mmm... Menabrea. Mmm… Menabrea.

]]> By: Do Bianchi http://dobianchi.com/2008/12/19/ex-libris-books-that-have-come-across-my-desk/#comment-2024 Do Bianchi Fri, 19 Dec 2008 19:21:04 +0000 http://dobianchi.wordpress.com/?p=1788#comment-2024 you're right and point well taken: there are pizzerie that serve wine but beer is generally the preferred pairing... I loved A16 and I'm sure Urbino will be great... you’re right and point well taken: there are pizzerie that serve wine but beer is generally the preferred pairing… I loved A16 and I’m sure Urbino will be great…

]]> By: adrian http://dobianchi.com/2008/12/19/ex-libris-books-that-have-come-across-my-desk/#comment-2023 adrian Fri, 19 Dec 2008 19:09:21 +0000 http://dobianchi.wordpress.com/?p=1788#comment-2023 I agree regarding claims of authenticity...A16 and SPQR are very self important about that. But then it has to be backed up. At SPQR, spaghetti/rigatoni is made by hand, which is a lovely gesture, but a step too far. In Rome, a decent dried pasta (at the worst DeCecco) is used in the respected establishments for the canonical pasta sauces. Nate and co. would be better off using a high end dried pasta like Setaro or something from Gragnano. Their next project is Urbino, inspired by the cuisine of guess where? Either way, it will be a hit, and no doubt a weighty tome will be written about it. People do drink wine with their pizza in Italy, rightly or wrongly. I would think some attempt at complimenting the pie is made when selecting the wine to order. Most pizzerie sell decent wine and the more down home ones probably just vino sfuso. I'd like to see more pizzerie in Italy serve craft beers like Super Baladin or Menabrea, to name the biggest protagonists of the genre. I agree regarding claims of authenticity…A16 and SPQR are very self important about that. But then it has to be backed up. At SPQR, spaghetti/rigatoni is made by hand, which is a lovely gesture, but a step too far. In Rome, a decent dried pasta (at the worst DeCecco) is used in the respected establishments for the canonical pasta sauces. Nate and co. would be better off using a high end dried pasta like Setaro or something from Gragnano. Their next project is Urbino, inspired by the cuisine of guess where? Either way, it will be a hit, and no doubt a weighty tome will be written about it.

People do drink wine with their pizza in Italy, rightly or wrongly. I would think some attempt at complimenting the pie is made when selecting the wine to order. Most pizzerie sell decent wine and the more down home ones probably just vino sfuso. I’d like to see more pizzerie in Italy serve craft beers like Super Baladin or Menabrea, to name the biggest protagonists of the genre.

]]> By: Do Bianchi http://dobianchi.com/2008/12/19/ex-libris-books-that-have-come-across-my-desk/#comment-2022 Do Bianchi Fri, 19 Dec 2008 18:39:49 +0000 http://dobianchi.wordpress.com/?p=1788#comment-2022 We went to SPQR as well in October for an aperitivo and I really liked the vibe there. And I think it's great how Nate has fused southern Italian elements into a sort of pan-Italian-inspired cuisine (and the food is great at A16). But when it comes to the printed word, I just cannot buy into the whole "this is authentic regional" cuisine attitude when it's really an American interpretation. Shelley's list stands apart as one of the most interesting in the U.S. but no one pairs wine with pizza in Italy! I'm sorry, they just don't... We went to SPQR as well in October for an aperitivo and I really liked the vibe there. And I think it’s great how Nate has fused southern Italian elements into a sort of pan-Italian-inspired cuisine (and the food is great at A16). But when it comes to the printed word, I just cannot buy into the whole “this is authentic regional” cuisine attitude when it’s really an American interpretation. Shelley’s list stands apart as one of the most interesting in the U.S. but no one pairs wine with pizza in Italy! I’m sorry, they just don’t…

]]> By: adrian http://dobianchi.com/2008/12/19/ex-libris-books-that-have-come-across-my-desk/#comment-2021 adrian Fri, 19 Dec 2008 18:25:35 +0000 http://dobianchi.wordpress.com/?p=1788#comment-2021 Nate's other SF resto, the Roman "inspired" SPQR, serves a Southern (as in Southern U.S.) style fried chicken, b/c nothing says Trastevere like extra spicy crispy SPQR chicken. Nothing wrong with Southern style fried chicken, personally I love it and so do SPQR's legions of fans, but that has zero to do with Roman cookery. Nate’s other SF resto, the Roman “inspired” SPQR, serves a Southern (as in Southern U.S.) style fried chicken, b/c nothing says Trastevere like extra spicy crispy SPQR chicken. Nothing wrong with Southern style fried chicken, personally I love it and so do SPQR’s legions of fans, but that has zero to do with Roman cookery.

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