{"id":9128,"date":"2020-12-19T19:47:23","date_gmt":"2020-12-19T19:47:23","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9128"},"modified":"2023-04-07T08:57:33","modified_gmt":"2023-04-07T08:57:33","slug":"bacco-natale-i-miei-pisarei-e-faso-ubriachi","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/bacco-natale-i-miei-pisarei-e-faso-ubriachi\/","title":{"rendered":"Bacchus Cristmas: my Pisarei e fas\u00f2 got drunk!"},"content":{"rendered":"

“Bacchus Christmas<\/strong>‘ is the name of the initiative organised by the Tuscan Wine Tourism Movement<\/strong><\/a> with the Italian Food Blogger Association<\/strong><\/a> to propose to all food and wine enthusiasts new pairings between recipes inspired by the Christmas festivities and the wines of one of Italy’s most vocated regions: Tuscany<\/strong>. With this in mind, my Pisarei e fas\u00f2 got drunk<\/strong>!<\/p>\n

The cellar assigned to my recipe: Artimino 1596<\/strong><\/span><\/h1>\n

As luck would have it, I was assigned to the Artimino 1596 winery<\/strong>, and diving into its reality, I soon discovered some pleasant coincidences on which I had fun fantasising to create a recipe to pair with Poggilarca<\/strong><\/a>a <\/strong>2017 Carmignano DOCG whose history and characteristics I will briefly tell you about.<\/p>\n

The winery is located on the Artimino Estate<\/strong><\/a> in the province of Prato, where in 1596 Ferdinando I de’ Medici built his hunting lodge, Villa Medicea<\/strong> La Ferdinanda<\/strong>, now a Unesco heritage<\/strong> site. Here is the first coincidence: my maternal grandmother was a Medici whose origins we have never researched further than the memories of family elders.<\/p>\n

And the second coincidence is that my paternal grandfather was a great fan (as we would say today) of the current owners’ grandfather, Giuseppe Olmo<\/strong>, who bought the estate in 1980 with great entrepreneurial foresight, but who in 1935 had gone down in history as a cycling champion by setting the Hour record.<\/p>\n

Carmignano<\/strong> is both the name of the town in the Tuscan hills where the estate is located, and the name of the DOCG wine that is perhaps the least known of the great Tuscan red wines, even though it is very ancient (its origins date back to Etruscan times) and praised in numerous works<\/strong> , including the eulogy to Tuscan wine, Bacco in Toscana <\/em>(1685) by Francesco Redi, who warned that ‘it is a very ugly sin to drink Carmignano when it is watered down<\/em>‘.<\/p>\n

Certainly, its notoriety has been somewhat tarnished by the fact that it was incorporated into the Chianti appellation as its own sub-zone until the 1970s and only managed to obtain recognition as Guaranteed Controlled Designation of Origin in 1990<\/strong> .<\/p>\n

Poggilarca contains the grapes of the great Tuscan wines: Sangiovese<\/strong>, Cabernet Sauvignon<\/strong> and Merlot<\/strong> and, like the great reds, prefers grilled and roast meats, but I wanted to bring it closer to the Emilian traditions of fresh homemade pastas by pairing it with a great classic revisited and, above all, in a gluten free version: my drunken Pisarei e fas\u00f2.<\/p>\n

Why Pisarei e fas\u00f2?<\/strong><\/span><\/h2>\n

Because they mean celebration and family meals, because they mean the warmth of tradition in which wine also plays an important role in terms of diabetes<\/strong> and celiac disease<\/strong>. In fact, if for celiacs wine can be consumed with serenity as it is always a safe product (you can find further clarifications on alcoholic beverages on the website of theItalian Celiac Association<\/a>), for those with diabetes it must be consumed with some precautions<\/strong>.<\/p>\n

Alessandra Bosetti<\/strong>, clinical dietician at the Vittore Buzzi Children’s Hospital in Milan, explains: “People with diabetes must consume wine in moderation, but especially never on an empty stomach because it must be compensated for by the presence of complex carbohydrates as wine first gives hyperglycaemia and then significant hypoglycaemia<\/em>. I would say that with a dish like Pisarei e fas\u00f2 in which there are pasta and Borlotti beans, a nice glass of red wine can definitely fit, provided that the meal is then completed with a double portion of vegetables<\/em>‘.<\/p>\n

Although Pisarei e fas\u00f2 is considered a first course, the version I propose in combination with Carmignano is a one-course meal<\/strong> to be completed, dietician docet, with plenty of vegetables. I wanted the wine to have a leading role in the preparation of the pasta to play with both taste and colour, so I substituted a part of the water with Carmignano to mix the two ingredients of the preparation: breadcrumbs and flour.<\/p>\n

\"Pisarei<\/a><\/p>\n

Pisarei kneaded with wine<\/p>\n

Wine and dish pairing<\/strong><\/span><\/h2>\n

This version of Pisarei e fas\u00f2 is a feast of fragrances, flavours and colours, just what we like to bring to the table when we indulge in the ‘slow’ food of our days at home, which perhaps this year we have rediscovered to the full.<\/p>\n

Poggilarca should be opened at least 30 minutes beforehand<\/strong>, but above all it should be left on the table to become familiar with the environment and, once it reaches a temperature of 18\u00b0C<\/strong> , it begins its harmonious conversation with the dishes. And with the drunk Pisarei, the conversation soon becomes a melody. The fatty part of the sauce finds in the tannins and slight acidity of Poggilarca the answer to cleanse the mouth and leave a scent of vanilla, which plays with the sweetness of the Borlotti beans and duets with the bay and pepper aromas of the rich seasoning.<\/p>\n

And bite after bite, sip after sip, in the mouth, one can also find the ebony memories of red fruits that always linger with the ever-present vanilla: what a great way to celebrate the Christmas season and to celebrate the New Year with hope!<\/p>\n

For those who would still like to prepare Pisarei e fas\u00f2 following the traditional recipe, I gladly share the video<\/a>but in this case the dish would not be strong enough to stand up to the personality of Carmignano!<\/p>\n

Pisarei e fas\u00f2 got drunk!\u00a0 \u00a0\u00a0<\/strong><\/span><\/h1>\n

16.73g carbohydrates per 100g<\/strong><\/span><\/h1>\n

Ingredients for Pisarei<\/strong><\/span><\/h2>\n