#BaccoReunionChiantiClassico

Lamole - Chianti Classico

Indulge in the sweet life with this delectable pasta dish paired with a classic Chianti Classico Riserva. The creamy Parmesan sauce perfectly coats each strand of pasta, creating a luxurious and satisfying meal that pairs beautifully with the robust flavors of the wine.

Ingredients: 1 bottle of Chianti Classico Riserva. 1 pound of fresh pasta preferably tagliatelle. 1 cup of heavy cream. 1/2 cup of grated Parmigiano-Reggiano cheese. 4 tablespoons of unsalted butter. Salt and freshly ground black pepper to taste. Fresh basil leaves for garnish.

Instructions: As the water boils, add salt to a large pot. In a different saucepan, melt the butter over medium-low heat while the water heats up. Add the heavy cream and stir slowly after the butter has melted. Grate the Parmigiano-Reggiano cheese and stir it into the cream mixture until it's completely mixed in and the sauce is smooth. Add salt and pepper to taste to the sauce. Follow the directions on the package to cook the fresh pasta until it is al dente in boiling water. Put the pasta back in the pot after draining it. After the pasta is cooked, add the creamy Parmesan sauce and toss it around a little to coat it. Put fresh basil leaves on top of the hot pasta to serve. With a glass of Chianti Classico Riserva, the rich flavors of the pasta will go well together.

Prep Time: 10 minutes

Cook Time: 15 minutes

Chianti Classico Riserva – the Crowd Pleaser

Badia a Coltibuono in Chanti Classico 訪問

2024年８月19日、イタリアのトスカーナ州、キアンティ・クラッシコ地区にあるワイナリー、バディア・ア・コルティブオーノを訪問。生憎当主のエマヌエラさんは出張中でお会いできませんでしたが、ガイドの可愛い女性が案内してくれました。バディア・ア・コルティブオーノとは「豊かな収穫の修道院」という意味で、キアンティ地区で最も古い歴史をもつワイナリーの１つであり、その建物は1051年に修道院として建立されました。1051年って、日本は平安時代！バディア・ア・コルティブオーノとは「豊かな収穫の修道院」という意味だそうです。