Ischia D.O.C. is made up of local varietals: 40% Biancolella, 45% Forastera, and 15% various old mixed plantings such as Collionara and Biancolellon, all from the island of Ischia. Ischia has long been a source of excellent wines, notably their whites. They tend to have a flinty nose and taste to them, which is consistent with most wines grown on or near volcanoes. Truly ancient, the wines of Ischia were favorites of Caesar Augustus and later Popes and Princes.
Enjoy this piece of ancient paradise in the warmth of the sun with family and friends as if you were drinking and eating on a small island off the coast of Italy. I suggest a nice mixed grill of small fish, finished in a great olive oil, or a little pasta and some marinated vegetables. The wine, of course, should be from Ischia, that small island in the shadow of Capri in the Tyrrhenian Sea off the coast of Naples.
Mozzarella di Bufala
Campania/ Lazio in Italy
$12 each for 8 ounces
Mozzarella is one of Italys most famous and finest cheeses and so much more than a topping for pizza. Mozzarella is from a cheese family called pasta filata, the same family that provolone, caciocavallo and scamorza comes from. Pasta filata literally means to stretch the curd. To make mozzarella, you pull and stretch the curd until it you are able to work it into a ball. At that point you turn the top into a knot and lop off the head, in Italian that would be the verb "mozzare" meaning to lop off hence the word mozzarella. The key to enjoying Mozzarella is good bread and olive oil. Try it sliced with roasted artichokes, tomatoes, or a great farmers market find.
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