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Envoyer Fine Wines - Journal

Italian Hazelnuts, The Prize of Piedmont

Italian Hazelnuts, The Prize of Piedmont

by Brian Bianchetti
There’s more to Italian hazelnuts than Nutella. Don’t get us wrong, we love the world’s most popular hazelnut spread (known in Italy as gianduja). ...
Tarallini, Puglia’s Positively Irresistible Snack

Tarallini, Puglia’s Positively Irresistible Snack

by Brian Bianchetti
It’s a cracker! It’s a breadstick! It’s tarallini! Step aside boring potato chips and stale peanuts, there’s a new snack in town. This isn’t just a...
How to Taste Chocolate like a Wine Pro

How to Taste Chocolate like a Wine Pro

by Brian Bianchetti
Let’s be clear—a guide on how to eat chocolate teeters dangerously close to the edge of pretension. We’re not here to tell you the right or wrong w...
The Great Pasta Debate, Dried Pasta versus Fresh Pasta

The Great Pasta Debate, Dried Pasta versus Fresh Pasta

by Brian Bianchetti
The anti-dry pasta movement has reached a critical mass.  Food blogs are populated with praise for the latest, handmade pasta specialist who travel...
Aged Carnaroli Rice, The Secret to Trattoria-Quality Risotto

Aged Carnaroli Rice, The Secret to Trattoria-Quality Risotto

by Brian Bianchetti
Risotto is one of those cuisine-defining dishes.  For Italian food, it’s the pursuit of perfection through simplicity. Elusive and difficult to ach...
Conserva, Can’t Miss Canned Cuisine

Conserva, Can’t Miss Canned Cuisine

by Brian Bianchetti
Before you rush to judgement, let’s get one thing clear.  We are not talking cafeteria tuna salad here. We’re talking freshly-packed and preserved ...
Peruvian Chocolate, A Secret that Won’t Last Long

Peruvian Chocolate, A Secret that Won’t Last Long

by Brian Bianchetti
If you haven’t tried Peruvian chocolate, you can’t call yourself a true chocolate lover.  That’s not to say you haven’t sampled new-wave, artisan c...
The Sicilian Pistachio, Italy’s Green Gold

The Sicilian Pistachio, Italy’s Green Gold

by Brian Bianchetti
Steeped in generations of tradition. Influenced by the mineral-rich slopes of Mt. Etna. Dry farmed, cropped low, and hand harvested. Coveted around...