Comments on: More pizza porn…

By: Gerardo

Gerardo — Fri, 25 Jun 2010 16:14:56 +0000

GRAGNANO, from the volcanic soil of the Vesuvio, is the right wine for pizza

By: Blake Gray

Blake Gray — Wed, 08 Apr 2009 16:17:26 +0000

Not drink wine with pizza? That’s crazy, I love wine with pizza. Two keys: 1) A wine with great acidity, and 2) Don’t spend too much on the bottle. Personally I’ll try just about any non-New World Italian red with it, and I like Falanghina a lot as well. But removing all wine from the dinner table because you think you shouldn’t have it with something is just punishing yourself.

By: Wine and Pizza - Diner’s Journal Blog - NYTimes.com

Wine and Pizza - Diner’s Journal Blog - NYTimes.com — Tue, 07 Apr 2009 18:04:05 +0000

[...] Of course, some people wouldn’t dream of drinking wine with pizza, like those crazy Italians. However, if you do insist on doing as they don’t do in Rome, here are some thoughts on felicitous combinations. [...]

By: Wine and Pizza - The Pour Blog - NYTimes.com

Wine and Pizza - The Pour Blog - NYTimes.com — Tue, 07 Apr 2009 17:46:28 +0000

By: Marco

Marco — Sat, 24 Jan 2009 20:33:53 +0000

Starsky,
I suspect Do-Ray-Me’s pizza is quite good judging their equipment and ingredients and you do knough that of which you speak. Afterall, you have had pizza in venerated pizzeria’s in Sicilia, Calabria et al. You have had Dough’s pizza, but not Marco & K Benefico’s yet! Maybe someday you will be able to whey both ;)

By: Starsky

Starsky — Sat, 24 Jan 2009 16:25:24 +0000

Marco

you doughn’t knough what you are talking about

Dough is a pretty nifty pizzeria west of Austin in San Antoniom bubbs

quit sniffing the gluten amico

By: Marco

Marco — Sat, 24 Jan 2009 14:59:12 +0000

Likewise, thanks for the mention Dr. J. Rather than going to Dough, try making your own. Your search will end. Carlo Middione’s “The Food of Southern Italy” has a simple dough recipe for bread and pizza that has olive oil in it. With a mixer, the dough is done is less than 10 minutes. I use 50% bread flour and 50% high gluten. We always double the recipe. Leftovers heated in a frying pan retains crispiness. Experiment with it while you are indexing.

By: stefano

stefano — Sat, 24 Jan 2009 03:35:37 +0000

I like margherita con brie, speck e origano also in the “con semini di papavero e granturco” version (Spicchi di solo su campo di grano”). Ciao!

By: Marcus

Marcus — Fri, 23 Jan 2009 23:44:36 +0000

OK you’ve said Dolcetto one too many times now so I’ve got ask (cause I’d think you’d know).
Do you recommend any places to check out and/or stay at around Ovada, Gavi, Alba or Dogliani? I’m a hasty first-ever traveling-alone-and-don’t-speak-a-word-of-Italian traveler and I was thinking about Piedmont next month. I need escape winter and better discover Dolcetto.
I’ve followed along on Da Felicin in Monforte d’Alba and on the 2006 bottlings of Dolcetto by Pecchinino — had the nice 05 Pecchenino Siri d’Jermu last night a(s there are no 06s here) — but I’m wondering if there is anything else you might suggest to the newby foreigner with a penchant for the wine. Cheers!

By: Do Bianchi

Do Bianchi — Fri, 23 Jan 2009 22:32:58 +0000

JT, alla bassanese is a pizza bianca and there’s no way I’m drinking wine with it! ;-) I wonder why they called it a Loren… In and around Bassano it’s made with their famous white asparagus.

Alfonso, rev up the Gran Torino man!