Polenta taragna, made with buckwheat, is a typical dish from Valtellina. The name comes from the word tarai, the stick used to constantly stir the polenta to keep it from sticking to the bottom of the pot. Historically the polenta cooking in poor families’ kitchens was black because it was made exclusively with buckwheat flour. The result was a very nutritious dish, but with a very strong taste. Those who could afford it added a little cornmeal to soften the impact on the palate, thus creating the recipe as we know it today. Excellent with the 2021 Owsley Pinot Noir.

The history of risotto is rife with conflicting theories about its origins, however, it is certain that rice was first introduced to Italy by the Arabs during the Middle Ages.  Saffron traditionally flavors risotto.  You can add it if you like but this version depends on bacon and sweet corn to match it to the rich 2022 Vine Hill Pinot Noir.

This is a classic French preparation usually made with a tender steak cooked with a coating of freshly cracked black peppercorns.  It’s pronounced “oh pwa-vruh”.  It is also a delicious preparation for fresh tuna.  The Owsley 2022 Pinot Noir would be delicious with this simple dish.

Smoked trout are available packaged and refrigerated in many supermarkets. The maple vinaigrette and dried fruit are a sweet complement to the smoky trout. Hot-smoked salmon or smoked mackerel can be substituted for the trout.  This is terrific with the 2023 Vine Hill Chardonnay.

‘Nduja is a spicy cured Italian sausage that is spiked with Calabrian chilies to give it a red sheen. It’s soft and spreadable, sort of like French pâté. “It’s possible you’ve enjoyed ‘nduja in dishes before, without being able to pinpoint exactly where that ever-so-slightly funky, meaty taste was coming from,” says Serious Eats. It’s also possible that if you’ve enjoyed ‘nduja once, you’re hooked.

‘Nduja originates from Calabria in southern Italy. Poor farmers in the region made do with the leftover offal and fatty scraps after they sold the prime cuts of pork. They added a mix of spices to these leftovers, stuffed it into a casing, then cured and fermented it, transforming it into a delicious foodstuff that had a long shelf life. Because of the high-fat content and the chili peppers, ‘nduja never becomes firm like typical salami.

Mixed with pasta it creates a rich, fiery sauce with unforgettable flavor.  It’s available from Italian markets and on-line.  It’ll make the 2023 Russian River Ranches Chardonnay sing!

This dish is typical of the cuisine of the Lazio region and more precisely of the city of Rome. It has been exported all over Italy and sometimes its composition differs. Typically, it uses veal but also is done with pork and beef. This rich dish would be delicious with the 2021 Les Plus Haut Pinot Noir.