Above: Good friend Frank (not pictured) brought a 3-liter bottle of 1971 Chianti Classico by Ruffino to our “very slow” and excellent dinner the other night in the home of my long-time friends, the delightful Michele and Charles Scicolone — authors, bloggers, and legendary New York hosts. That’s me wielding the 3-liter with Charles in the background.
Michele and Charles Scicolone have a lot to celebrate these days.
Charles (check out his blog) was recently made a knight in the order of the Imperial Castellania di Suavia: a week ago Sunday, the “dames” of the confraternity presented him with his honorary sword and sash, in a ceremony replete with medieval pageantry and garb, at the historical Soave castle.
And New York Times best-seller author Michele (check out her blog) is basking (rightfully) in the glow of more than 50,000 copies printed of her latest book The Italian Slow Cooker (Houghton Mifflin Harcourt, 2010). (You may remember Tracie P’s post inspired by Michele’s book.)
Above: On Saturday, Michele was testing recipes for her forthcoming The French Slow Cooker recipe book. Slow-cooked veal shank was served with slow-cooked risotto (and oven-roasted asparagus).
Tracie P and I had the good fortune to be invited to Michele and Charles’s home for dinner on Saturday night, where we got to sample some of the dishes that Michele is testing for the forthcoming French version of her slow-cooker success, like this chocolate cake:
Above: Yes, made with a slow-cooker!
We also got to taste a champagne-method wine, a DOC from Italy I’d never seen before, a sparkling Lessini (place name) Durello (grape name).
Above: Anyone else have notes on this wine or other wines made from Durello grapes?
I was impressed by its richness, freshness, and unctuous mouthfeel, and it was a great accompaniment to Michele’s turkey, pork, and fig slow-cooker pâte. Charles had brought the wine back from his recent trip to Soave.
O, and the 1971 Chianti Classico? Old and dusty, earthy and grapey, crunchy and delicious… perfect with the veal and the ripened cheeses that followed…
Thanks so much, Michele and Charles, from both of us, Tracie P and me. Such success couldn’t have happened to more lovely people. You’ll always be the “first couple” of Italian food and wine in my book!
Do Bianchi 
Cool people, awesome looking meal, great post!
2b-
Apparently durello, the grape, is also found in Lugana, GArda Orientale, Breganze Bianco abd in the Valadige. The first news of the grape appeared in 1825 but it was known as Durella…At the time, it was made in the provincia di Vicenza e nell’Oltrepo’ Michele’s cooking looks fantastic as does TP’s btw.
Oops responded from the other blog…Anyway, looks like NY trip was a big success. Sorry to have missed you and Ttacie P.
Michele and Charles are the best, aren’t they?
Love sparkling durello! Dama del Rovere makes a great one- i did a post about my visit to the winemakers here-http://www.brunelloshavemorefun.com/2009/11/the-men-of-brenton-and-the-lady-of-the-oak/
North Berkeley imports their wine.
so, what is that thing in Charles’ hand?
Ciao Alfonso – I am now “Capitano Spadarino”
it is a sword given to me as protector of the women of the Castle in Soave
A dependable sword is always a good thing, especially in regards to protecting women in castles.
that first picture says it all, really.
charles and michele–thank you so much for inviting me and my honorary texan over for dinner! can’t wait to see all of the new recipes :)
hey wow, thanks everyone, for all the comments and the great info… I’m slammed today with work but will check out all the links and am geeked to learn more about Durello! thanks! :-)
It was great to see you both, Jeremy and Tracie! Hope we can get together with you again soon.