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The Regional Wines of Italy

Written by Joseph BastianichAuthor Alerts:  Random House will alert you to new works by Joseph Bastianich and David LynchAuthor Alerts:  Random House will alert you to new works by David Lynch


List Price: $12.99


On Sale: July 11, 2012
Pages: 544 | ISBN: 978-0-7704-3426-7
Published by : Clarkson Potter Potter/TenSpeed/Harmony
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wine (19) italy (12) reference (6) food (4)
wine (19) italy (12) reference (6) food (4)


At one time, Italian wines conjured images of cheap Chianti in straw-wrapped bottles. More recently, expensive “Super Tuscans” have been the rage. But between these extremes lay a bounty of delicious, moderately priced wines that belong in every wine drinker’s repertoire.

Vino Italiano is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country’s wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes. Extensive reference materials—on Italy’s 300 growing zones, 361 authorized grape varieties, and 200 of the top producers— provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts.

Beautifully illustrated as well as informative, Vino Italiano is the perfect invitation to the Italian wine experience.


La Cucina
Food for the Wine
recipe by Mario Batali


Like their neighbors in Basilicata, Calabrians relied on heat from peperoncini to spice up an otherwise poor cuisine. Calabria's best-known wine, Cirò, is a red that can stand up to a slight chill, and has a savory character that gives it an affinity for dishes with a little bit of heat. Cirò's soft tannins make it an especially good choice for spicy dishes, since tannins in wine tend to amplify hot spices.

Don't be afraid to throw a bottle of Cirò on ice a half-hour or so before serving the dish below: once you try it, the combination may become a regular part of your summer barbecue repetoire.

Peperoncini alla Calabrese
Serves 4

12 red or green Italian frying peppers or cubanelles
1/4 cup plus 2 tablespoons extra-virgin olive oil
6 cloves of garlic, sliced paper-thin
2 cups fresh bread crumbs
1/4 cup chopped Italian parsley
salt and pepper to taste
1 teaspoon red chili flakes
1/2 pound young provolone cheese, grated

Preheat the oven to 450°F.

Make an incision in each of the peppers from the stem 2 inches down towards the point. Carefully remove the ribs and seeds as best you can and set the peppers aside.

Place 1/4 cup of the olive oil and the garlic in a cool pan and place over medium heat. Cook until the garlic is light golden brown, about 2 minutes. Add the bread crumbs and the parsley and cook until the bread crumbs are toasted a light golden brown, stirring constantly, about 4 minutes. Place the toasted bread crumbs in a bowl to cool for 5 minutes.

Add the chili flakes and the grated cheese to the bread-crumb mixture and stir to mix well. Then, with a teaspoon, carefully stuff each of the peppers through the incision with as much of the cheese-bread crumb mixture as possible. Place the stuffed peppers on a cookie sheet and drizzle with the remaining oil. Season with salt and pepper to taste and place in oven to cook for 20 minutes, or until the skins start to blister and turn dark brown or black in spots. Remove and allow to cool 5 minutes before serving. These are also excellent at room temperature.
Joseph Bastianich|David Lynch

About Joseph Bastianich

Joseph Bastianich - Vino Italiano
JOSEPH BASTIANICH is the co-owner of Batali & Bastianich Hospitality Group as well as Eataly throughout the Americas. He has co-authored two award-winning books on Italian wine, and his memoir, Restaurant Man, was a New York Times bestseller. He was formerly a judge on FOX’s MasterChef, is on Sky’s MasterChef Italia, and both stars in and serves as a producer on CNBC’s Restaurant Startup.

TANYA BASTIANICH MANUALI received her PhD in Renaissance art history from Oxford University. She co-owns and is the executive producer of Tavola Productions, owns restaurants, and oversees the production and expansion of Lidia’s food line. Tanya has co-authored five previous books with her mother and has also written a book on breast cancer in art.

About David Lynch

David Lynch - Vino Italiano
Three-time Oscar™-nominated director David Lynch is among the top filmmakers of our era. He recently received a Golden Lion Award for lifetime achievement at the Venice Film Festival, adding to a long list of honors and awards. His popular and critically acclaimed films have been credited with propelling independent and avant-garde film into the mainstream. Lynch speaks regularly to standing-room crowds on a variety of topics. In 2005, he founded the David Lynch Foundation for Consciousness-Based Education and World Peace (www.davidlynchfoundation.org), which raises funds to promote consciousness-based education for children.

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