Middle Eastern’s Style Rice

This Middle Eastern’s style rice dish will jazz things up by adding a festive touch to a celebration dinner. It will grace your table and make the perfect accompaniment to any main dish. The recipe can be divided to feed fewer people.

Difficulty level: easy to intermediate
Serves 6-8 as a side dish


3 cups long-grain rice or Basmati
6 cups lower-sodium chicken broth*
3 tbs. olive oil (+ more to drizzle (optional)
1/4 lb. angel hair, broken in pieces
Salt to taste
4 ounces of pine nuts, toasted separately
Flat-leaf parsley for garnish


In a large bottom pan with a lid, heat oil over medium-high heat, fry the noodles until golden brown (be careful not to burn them) add the rice. Add the chicken broth and salt. Stir once, bring to a boil, lower to the flame to the lowest setting. Cover and simmer for about 18 minutes. Remove from the burner. Let it sit for 4 minutes covered. While the rice is cooking, toast your pine nuts in a pan on medium heat until golden brown. Remove. Set aside.

Fluff the rice with a fork, place on a platter or tray, garnish with toasted pine nuts, and parsley. Drizzle with olive oil.

Always read the cooking instructions on the rice packages. The ratio for liquid to rice varies depending on the brand and/or variety. This decadent side dish complemented a filet mignon in a cream peppercorn sauce to perfection.

Middle Eastern's Style Rice

Middle Eastern’s Style Rice


This dish contains nuts!!! Please be aware of allergies. I hope you will try this dish, and when you do, please let me know how much you enjoy it.

Happy New Year from Gina’s Kitchen to Yours!
Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures:
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Student (Unit 1 completed)
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Scrumptious Stuffed Shells & Sangiovese 

Chianti Classico

Chianti Classico

Food & wine pairings create many emotions; if done right, they are both great givers of happiness. 🍝🍷🥰
Today, I am sharing with you a recipe for stuffed shells that I paired with a lovely Chianti Classico. The idea is to keep it simple and minimize cleaning in the kitchen. This recipe serves 6 with a side of salad. The level of difficulty is easy to intermediate.
Scrumptious Stuffed Shells & Sangiovese



1 (12-ounce) box jumbo shells*
1 handful of salt for pasta water
24 oz. jar – plain marinara sauce
8 ounces of fresh mozzarella, cut up
1 (15 oz) container of whole milk ricotta
Freshly grated Parmigiano Reggiano, to taste


Boil pasta in salted water for 6-7 minutes. Drain.
Preheat the oven to 350°F

In the meantime, on the bottom of a large glass baking dish, spread some tomato sauce. Fill each shell with 1 teaspoon of ricotta cheese and place them in a single layer on the baking dish. Drizzle with tomato sauce. Place a piece of mozzarella in each shell. Sprinkle the Parmesan cheese. Voila!

Bake for about 45-50 minutes until you see the sauce bubbling.
Cook’s notes. I used about 27 shells. (There will be some unused shells)

Wine pairing
: Renieri 2018 Chianti Classico Gran Selezione DOCG. This wine is made with 100% Sangiovese, and the grapes are cultivated in the southernmost part of the Chianti Classico zone, in the town of Castelnuovo Berardegna. The warm temperatures produce bigger and riper wines.
The aromas and flavors include cedar, leather, oak, underbrush, red juicy cherries, vanilla, tobacco leaves, mushrooms, and earthy characters. The tannins are supple and supported by vibrant acidity, leading to a long finish with a hint of chocolate. A superb wine, but I don’t believe it deserves 95 points. My opinion!

This wine complemented the stuffed shells to sublimeness.

Happy Cooking & Sipping

Gina Martino Zarcadoolas
Food & Wine Blogger, Recipe Developer, Sommelier Level 2 and WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures

Braised Short Ribs in Tomato Sauce

Braised Short Ribs in Tomato sauce

Braised Short Ribs in Tomato sauce


Braised Short Ribs in Tomato Sauce

Braised Short Ribs in Tomato Sauce


It’s been raining here, and I needed some comfort food to cheer me up. I made braised short ribs simmered in a tomato sauce and paired them with a Nero d’Avola. It is the flagship grape of Sicily. Mille e Una Notte translates to A Thousand and One Night and comprises predominantly of Nero d’Avola. This wine boasts violet hues and shows great concentration. The nose delivers aromas of dark fruits, blackberry, plum, savory and sweet spices, and a hint of earthiness. The mouthfeel is silky and mirrors the nose with additional flavors of dark chocolate, baking spices, hints of black pepper, nutmeg, and licorice. The finish is lingering, and this wine has the potential for long cellaring. Below is the recipe for the short ribs.

Braised Short Ribs in Tomato Sauce


6 short ribs (about 3 lbs.)
salt and freshly ground pepper, to taste
olive oil for frying
5-6 garlic cloves, chopped
1/2 cup dry red wine
1 (32) oz prepared plain tomato sauce
1/4 cup water
1 (26.46) Pomi strained tomatoes
Flat leaf parsley, plus more for garnish
1 lb. spaghetti or any pasta of your choice
1 handful of salt for the pasta water
Parmigiano Reggiano


Preheat the oven to 350-degree Fahrenheit.

1. In the meantime, liberally season the short ribs with salt & pepper. In a Deutch oven on medium-high heat, heat 2-3 tbs. olive oil, sear 3 short ribs for about 2-3 minutes on each side. Remove. Sear the second batch. Remove and set aside.
2. In the same pan, add more oil if needed, sauté the garlic for 1-2 minutes, and deglaze with the wine for 1-2-minutes. Add in the tomatoes, water, parsley, and ribs. Bring to a gentle boil and turn off the burner. Cover.
3. Place the pan in the preheated oven for about 1 hour or until the meat is tender.
4. While the short ribs are cooking, bring the pasta water to a boil, and add a handful of salt. Cook according to package directions or al dente.
5. Serve with grated Parmigiano Reggiano or local Parmesan cheese.

Cook’s Note regarding Italian traditions: if you want to eat like the Italians, serve the pasta first, followed by the short ribs. Here in the US, we tend to serve them on the same plate.

While the wine and the dish were delicious on their own, a brown sauce would have made a better pairing with this outstanding wine. The acidity in the tomato sauce overpowered the wine and mellowed its flavors. Either way, the food and the wine were both super stars, but they didn’t get long together.

I hope you will give this recipe a try! I recommend this wine for a special occasion and stick with a Sangiovese-based red wine for an ideal pairing.

Happy Cooking & Sipping from Gina’s Kitchen!
Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures:
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Student (Unit 1 completed)
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Curry Shrimp with Rice, Don’t Forget the Riesling!

A couple of times a week, I cook for a small crowd, and I generally use a one-pot meal because it makes life so much easier. Today, I am making Curry Shrimp with Rice. Grab your apron and follow me in Gina’s Kitchen. This recipe is a Covid-19 edition, using some frozen ingredients and what’s available at the time. I think, all in all, it’s healthy and somewhat affordable. 

Curry Shrimp with Rice

Curry Shrimp with Rice

erves: 6-8   –  Level of difficulty: Easy to intermediate


  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 tablespoon curry powder
  • 2 pinches of garlic powder
  • 2 cups Jasmine rice
  • 1/2 – 3/4 cup mixed frozen veggies: carrots, green beans,
    corn, peas and lima beans, thawed
  • 3. 3/4 cups water
  • 1 teaspoon salt
  • Freshly ground black pepper to taste
  • 2 pounds small frozen shrimp, already peeled and deveined,
    remove the tails, thawed.


    1. In a large heavy-bottom pan (with a tight lid) over medium-high heat, heat olive oil. Sauté onions for 1-2 minutes, add curry powder, garlic powder, stir fry for another 2 minutes. Add the rice. Stir a couple of times.
    2. Add the veggies, water, salt, pepper. Stir well. Arrange the shrimp on top. Bring to a boil. Lower the flame to the lowest setting. Cover tightly and simmer for about 20-25 minutes.

    There may be some rice stuck on the bottom of the pan. It’s perfectly fine and adds crunchiness to the dish. Serve it in the pot. The idea is to make cleaning easier.

    Curry Shrimp with Rice paired with Riesling

    Curry Shrimp with Rice Paired with Riesling

    Wine pairing suggestion
    :  An off-dry Riesling or any dry white wine of your choice.

    This curried shrimp dish is begging for a refreshing wine to pair with it. I choose an aromatic and delicious German Riesling from the Mosel region. Rieslings are food-friendly and pair very well with curry, seafood, spicy, and Thai dishes.

    The mineral character in this wine exhibits a great depth of flavor and is a perfect complement to this meal. This Riesling is off-dry and showing a touch of sweetness with crisp acidity; it intertwines perfectly with the intoxicating flavors of the curry.

    I hope you will try this delectable and easy dish and share your experience with me.

    Happy cooking and happy sipping!

    Gina Martino Zarcadoolas, aka Foodiewinelover
    Culinary Personality, Food & Wine Blogger
    Author of the cookbook: Cuisines, Corkscrews & Cultures
    Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
    Level-2 Certified Sommelier
    Winner of 2019 “Salice Salentino USA Bloggers” Award
    Exclusive photos by Gina Martino Zarcadoolas
    All rights reserved.

Zucchini with Mint is like Summer in a Bowl

Summertime is synonymous with eating light meals and grilling in the outdoors. In June of 2017, I visited Positano on the Amalfi Coast and dined at the famous Chez Black restaurant. As a side dish, I ordered zucchini marinated in vinegar and mint. It was light, delicious, and healthy. Today, I am sharing with you a similar version called Zucchine alle Scapece that is popular in Naples, Italy. Typically, the zucchini is sliced thin, and fried in peanut or corn oil, but in this recipe, I am grilling them for a healthier option. Not having to turn the stove on is also a great way to keep your house cool. If you are vegan or vegetarian, this dish has your name written all over it. Grab your apron, and let’s get cooking!

Difficulty level: Easy – Serves 3-4 as a side dish


  • 3 zucchini cut lengthwise
  • Salt to taste
  • Freshly ground black pepper to taste, optional
  • Extra virgin olive oil, plus more to drizzle on top
  • 1/4 cup red wine vinegar
  • 1 handful of freshly chopped mint
  • 2 garlic cloves, sliced thin


    1.Season zucchini with salt and pepper, liberally
    2. Drizzle with olive oil, mix well
    3. Pre-heat grill on medium high, and place the zucchini on a single layer
    4. Cover the grill, and cook for 15-20 minutes until fork-tender, turning occasionally.
    5. Let the zucchini cool off and cut them up in 2-3 pieces. Place them in a medium-sized bowl.
    6. Add vinegar, mint, garlic, and mix well.
    7. Drizzle with olive oil to finishZucchini in Naples, Italy Zucchini in Naples, Italy

    Zucchine alle Scapece

    Zucchine alle Scapece

    Zucchini with Mint in Gina's Kitchen

    Zucchini with Mint in Gina’s Kitchen


    I hope you will try this light and summery dish and share your thoughts with me. Until then, enjoy the summer!

    Happy Cooking from my Kitchen to Yours,
    Gina Martino Zarcadoolas, aka Foodiewinelover
    Culinary Personality, Food & Wine Blogger
    Author of the cookbook: Cuisines, Corkscrews & Cultures
    Winner of 2019 “Salice Salentino Bloggers Award”
    Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
    Level-2 Certified Sommelier

    To obtain a signed copy of my cookbook:

    Cuisines, Corkscrews & Cultures

    It’s also available on Amazon Italy, Spain, Great Britain, France, Japan, Australia, and more.

Scrumptious Seafood Pasta Dish #2 With a Twist

There’s nothing like having a no-fail recipe in your repertoire, because you know you can always count on the result being the same.  However, having been in the kitchen for so long, I like to challenge myself,  play around, and experiment to change things up a little. This is a spin-off to a dish that I made called Scrumptious Seafood Pasta Dish. The method is very similar, but I added some roasted red bell peppers. The result was equally as delicious. Follow me in My Kitchen!

Roasted bell peppers

Serves: 4-6
Degree of difficulty: Easy – Medium

You will need a brown paper bag


  • 1.5 lb. sea scallops
  • 1/2 jug of clam juice – About 5-6 ounces
  • 1/2 cup of Chardonnay wine
  • 2-3 Tbsp. Olive oil
  • Salt & Pepper to taste
  • 1/2 cup chopped tomatoes
  • 2 red bell peppers, roasted/charred (the twist) rough chopped *
  • 3/4 cup heavy cream
  • 1/4 cup pasta water, if needed *
  • 2-3 Tbsp. butter
  • Grated Parmigiano Reggiano, (Parmesan cheese)
  • 3-4 garlic cloves, minced
  • 1/2 tsp. Oregano
  • Few leaves of basil, chopped in a chiffonade style
  • 1 lb. Linguine


1) Wash peppers, and broil them whole,  on high for about 10-15 minutes depending how close they are to the burner. Turn them occasionally, using a mitten. Once they are charred all around, remove them from the oven. Place them in a brown paper bag and close it. Let it sit in there for about 15 minutes. This step will make it easier to remove the skin. It should peel off easily. If not, use a knife to remove the skin. Set aside.

2) On Medium-high heat, drizzle the olive oil on the bottom of a 6-quart pan.  Sautee the garlic, as soon as it releases its aroma, drop the scallops and deglaze with the wine. This should take a couple of minutes.

3)   Add the tomatoes, bell peppers, clam juice and season with salt, pepper, oregano. Slowly add the heavy cream and stir.  Lower the heat and bring to a quick simmer. This does not take long as you do NOT want to overcook the scallops. They will become chewy. Remove from burner. 

4) Simultaneously,  bring water to a boil for the pasta and cook according to package directions. I like to cook it al dente, (to the bite).  Once pasta is cooked, drain it, and reserve 1/4 cup of the water. Drop pasta  into the scallop sauce, and add pasta water if necessary.  Put the pan back on the burner, swirl in the butter for some added richness, and give it a good stir. This is all done at very low heat to warm it up. Garnish with the basil at the end so they don’t wilt.  Now, it’s time to plate. Sprinkle with cheese and voilà, the result is a lip smacking delicious pasta dish.

I hope you will try this delectable recipe that will have your loved ones begging for seconds.  Have a fantastic new week!

Wine pairing suggestions: Chardonnay, Sauvignon Blanc. For a special occasion, pair this dish with a nice Viognier, and you will wow your guests.

Scrumptious Seafood Pasta Dish #2

Scrumptious Seafood Pasta Dish #2

Scrumptious Seafood Pasta Dish

Scrumptious Seafood Pasta Dish

*Cook’s tips:

1) You can grill, roast or broil the peppers. The broiler was the most convenient for me.

2) You probably won’t need the pasta water in this version. There should be plenty of sauce to coat the linguine. Use your judgment.

3) As you can see, I didn’t use all the seafood that I used in the original dish. You are more than welcome to use them, if you want.

Happy Cooking and Cheers from Gina’s Kitchen! 


Aglio E Olio With Broccoli Rabe & Roasted Tomatoes

Aglio e Olio with Broccoli Rabe and Roasted Tomatoes

Aglio e Olio with Broccoli Rabe and Roasted Tomatoes


There are literally a thousand ways to make pasta, and I love to create dishes using different pasta shapes.  Sometimes, I plan ahead, but there are other times, I try to use whatever I have in the fridge and in the pantry. It’s a bit challenging but it can be fun.  I also get inspired while I am shopping, and I see the different ingredients. I start visualizing how I can combine them together in a dish.  Today’s recipe is a perfect example of that. I grabbed the ingredients at the grocery store and put them together very quickly.  I fed my family, and everyone was smiling while savoring the pasta.  Aglio e Olio in Italian means garlic and oil, and traditionally used with spaghetti. I developed this dish and take full credit for the recipe and the method of cooking.

Serves: 6-8 – Level of difficulty: Easy – Medium 

Time: from start to finish 35 minutes (fast paced) allow yourself 45 minutes in total. You will be juggling but you can do it, I promise you. You will have the oven and two burners going at one point. Just pay attention, and do not use your cell phone. (LOL) 


  • 1 – 16 oz pasta Gigli Flowers, (Flora’s Brand) *
  • 1 pint of cherry tomatoes
  • 1/2 lb. of pancetta, chopped *
  • 1/3 cup of garlic, chopped
  • 3/4 cup extra virgin olive oil, plus more to drizzle
  • sea salt to taste
  • Pinch of crushed red pepper
  • 1 head of broccoli rabe, rough chopped
  • 1/4 cup pasta water (reserved)
  • 1/2 -3/4 Grana Padano cheese for grating *

    1) Place tomatoes on a tray, season with salt and pepper, drizzle with olive oil. Bake in a pre-heated 425-degree F. oven for 30 -35 minutes.  Give them one good stir, at the half-way point.

    2) In the meanwhile, bring the salted pasta water to a boil.

    3) On another burner, in a very large skillet, over medium-high heat, heat 3 tbsp. olive oil, sauté the pancetta for 2 minutes, add the garlic. Once you smell the aroma, set this pan aside. (Away from the burner)

    4) The pasta should be in the boiling water by now. 5-7 minutes prior to pasta being done, drop the broccoli rabe in there to avoid using another pot.  Check for doneness and drain the pasta and broccoli rabe. Be sure to reserve some pasta water.

    5) Place the large skillet with pancetta and garlic back on the burner on very low flame, drop the rest of the olive oil, the pasta, 1/4 cup pasta water, broccoli rabe, roasted tomatoes, grated cheese. Sprinkle with crushed red pepper. Season with more salt if necessary. Mix well and serve at once.

    Cook’s Tips:

    1) Use any short pasta you have in your pantry
    2) you can substitute pancetta with bacon
    3) Use as much or as little cheese as you want. You can also use a different cheese such as Parmigiano Reggiano, (parmesan)
    4) Always cook pasta according to package directions, unless you like it al dente. In that case, deduct 2 minutes from the cooking time.  The best way to know if the pasta is cooked to your liking is simply taste it.

    As you can see from my notes, pasta is very versatile and can be prepared according to your taste. You can use any meats, pasta shapes or veggies of your choice, and stamp your name on it!

    Wine suggestions: Vermentino, Verdicchio, or Sancerre – Sauvignon Blanc from the Loire Valley.

Recipe developed by Gina over at Foodiewinelover
Photos: By Gina for Foodiewinelover

Buon Appetito From My Kitchen to Yours!

Gina Martino Zarcadoolas
My Food, Wine & Travel Lifestyles


Heavenly Cheeses, Food & Wine Pairings

Hello everyone! This is probably my longest blog post to date, because it is my favorite, and most passionate subject,  Food & Wine. This explains my blog name, Foodiewinelover.  I have put together a compilation of my dining and wining experience on Heavenly Cheeses, Food & Wine Pairings.  Please do not forget to read the descriptions on all my photos.  Cheeses are among my favorite food groups, and when I’m entertaining, I love pairing them with delicious wines. There is an abundance of cheeses, and wines from all corners of the world, but unfortunately, there aren’t enough time to mention all of them.   Ideally, I love pairing cheese with the wine from the same region, or country, especially when I’m having a themed party. However,  there are no set rules about it, and, you can mix and match food and wines from different countries, as you please. There are hard, soft, and semi-soft cheeses. One of my favorite cheeses is Parmigiano-Reggiano, an Italian Parmesan cheese, aged 36 months, that I brought back with me from Italy. To me it’s considered the king of Italian cheeses, and has a lovely nuttiness to it.  According to Giada de Laurentiis, a famous Italian Chef, it’s best if you pick it with a knife, to get into all the nook and crannies, for optimal flavors.  In general, white wine is ideal to pair with cheeses because of their higher acidity content, and boost up the layers of flavors of cheeses. However, If you are not a big fan of whites, don’t fret, red wines  also make a nice pairing. Ultimately, you decide what works well with your palate. I am also sharing with you some delectable food that goes with some interesting wines.  Here are a few suggestions to impress your friends at your next gathering.

Guidalberto paired with Parmigiano Reggiano

Sexy, seductive, full-bodied, Super Tuscan, Italian wine, blend of Cabernet and Merlot – 2012 Tenuta SanGuido – Guidalberto . The color is a scintillating cherry-red. At first, floral aromas and dark cherries on the nose, then, when I swirl it, the earthiness comes out. I smell barnyard and chocolate. I swoosh it in my mouth, I get hints of tobacco, chocolate, leather, and all the flavor profile I desire in a wine. The finish is succulent and lingering. This wine pairs heavenly with Parmigiano Reggiano.

Cheese and wine pairing

Great cheese and wine pairings: Pulenta Cab from Argentina, Robert Mondavi, Emblem California Cab, & a platter of barrel aged Feta, Ginger and Mango Stilton, Pecorino Romano cheese.


Wine & Cheese for Dinner! Époisses, the stinkiest cheese ever. Lol! Prima Donna, a blend of Parmigiano Reggiano and Gouda, paired with La Crema, Pinot Noir. If you prefer white, you can pair with an Albarino, or a nice Chablis, (Chardonnay from Burgundy)

Manchego and Crianza

Manchego cheese paired magically with Miguel Torres Celeste Crianza, from the Ribera del Duero region of Spain. A beautiful pairing of cheese and wine from the same country.


Girls Night Out! Malbec paired with scrumptious Comte, Idiazabal and Ossau Iraty cheeses. 🍷🍷🍷


Merlot and Humboldt Fog cheese….Pinot Noir would have been a nice choice as well


Le Delice De Bourgogne cheese paired with a fantastic Brunello.  If you are into white wines, another suggestion for this cheese is an oaky Chardonnay 


Foodiewinelover Stonecrabs

Stonecrabs paired with Champagne for my birthday in 2014


Foodiewinelover Bubblies

When in doubt, bubblies go with almost everything


Espinacas y Garbanzos

Spinach and Garbanzos, paired with a lovely white Rioja

Bai Gorri Rioja

Bai Gorri Rioja, An elegant white wine, well-balanced with intense flavors of oak, paired heavenly with an assortment of Spanish dishes, Shrimp with Garlic, Spinach with Garbanzo beans, Paella, and Manchego cheese. This was at our Spanish-themed wine party.


Lamb Loin Chops

Lamb Loin Chops pair beautifully with Chateau-Neuf-du-Pape or a nice red Bordeaux



Paella pairs deliciously with a nice Rose’

Rose' pairs nicely with a Paella



Beets and Goat Cheese

Beets and Goat Cheese pair lusciously with a crisp Sauvignon Blanc

Gouda and Epoisses cheeses paired with Merlot

Gouda and Epoisses cheeses, caramelized walnuts and fig spread, paired exquisitely with Chateau Lyonnat, a Merlot from the Bordeaux region. Delicieux!

Veal Bolognese

Veal Bolognese over Pappardelle, paired nicely with a Rosso di Montalcino

Porterhouse for two paired with a Super Tuscan

Aged Porterhouse for two paired scrumptiously with a Super Tuscan

If you are a salmon lover, pick a lush Pinot Noir from Oregon, or one from the Russian River Valley, Sonoma county, California.  They both would make great choices. For any white fish, select a crisp white wine, if you want to get fancy, try a delightful Sancerre, (Sauvignon Blanc) from the Loire Valley.  If you are on a budget, stick to a nice chilled chardonnay.  Spicy food pair well with an off-dry Riesling, Viognier or Gewurztraminer. Pungent cheeses such as Gorgonzola, or Blue Cheese stand up to dessert wines, port or cognac. Sauternes, a French dessert wine, with notes of apricots,  is a nice complement to Roquefort cheese and Foie Gras. Let’s not forget about Ricotta cheese which is used in savory dishes such as stuffed shells. They make a great pairing with a nice Chianti, Rosso di Montalcino, or any medium-bodied Italian reds.  Ricotta cheese is also used as a scrumptious filling in cannolis, and goes well with a Moscato d’Asti, a lovely dessert wine from the Piedmont region of Italy.  If you are looking for a match made in heaven,  my friend, fellow-sommelier, Certified Italian Wine Specialist, Angela, from Constant Wining suggests pairing a cantuccini, an Italian biscotti, with Vin Santo. We had it at one of our Italian-themed wine party, and it was a major hit, and a fantastic way to end a superb evening with fun friends. Mascarpone, is an italian sweet cheese, and one of the main ingredients in the delectable dessert Tiramisu. It can be paired with either the Vin Santo, or the Moscato d’Asti.

I am posting links to some of the cheeses that I feature in this blogpost,  so you can learn more about their process, origin, and history.

Parmigiano Reggiano and Pecorino Romano, two Italian giants, are excellent grating cheeses for pasta dishes.  Gorgonzola,  Blue Stilton, Roquefort,  are considered some of the world’s most famous Bleu Cheeses. Feta Cheese is one of the most famous Greek cheeses. Humboldt Fog, is a goat milk and pungent in flavors. Epoisses is a pungent cows-milk cheese.  Delice de Bourgogne, is a French cow’s milk cheese. Manchego is a sheep’s milk from Spain. Comté is a cow’s milk from France. Ossau Iraty is a sheep’s cheese from France.  Idiazabal is a sheep’s milk from Spain.

I hope you have enjoyed some of my food and wine suggestions, and in closing, I would love to share some fun quotes with you.

“All four elements were happening in equal measure – the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.” Charlie Trotter

“Wine to me is passion. It’s family and friends. It’s warmth of heart and generosity of spirit. Wine is art. It’s culture. It’s the essence of civilization and the art of living.” Robert Mondavi

Most importantly, I enjoy sharing food & wine with close friends, and family. It elevates the experience to another level.

Disclosure: All the pictures in this blog post are my own, and were taken either with my iPhone or my Canon Rebel T3 camera.  They were shot at various restaurants, a friend’s house, and my home.

Cheers to good health and a well-lived life!

Gina, aka, FoodieWineLover 


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