The Taste Atlas Report 2022: Best Italian dishes from Lazio paired with regional wines

Based on audience trends analyzed by TasteAtlas, the online portal on the world’s gastronomic culture, Italian cuisine is the best one for the year 2022.

The World Food Atlas has also compiled the list of the 100 best dishes from the world for 2022. This list also contains 3 typical dishes from Lazio, which we paired with wines from the region.

Number 57: Pasta alla Carbonara, paired with Casata Mergè “Conte Jacopo” Chardonnay Lazio IGP

The carbonara we know today is prepared by simply tossing spaghetti with guanciale (cured pork jowl), egg yolks, and Pecorino Romano cheese. Despite its simplicity, this dish remains one of Rome’s favorites, equally popular throughout the country.

Even though carbonara is considered a typical Roman dish today, its origins are quite vague and often disputed. The name is said to have been derived from the carbonari, woodcutters and charcoal-makers who lived in the Appenine mountains northeast of Rome, and who supposedly cooked their pasta over a hardwood charcoal fire and tossed it with eggs and cheese.

Another popular theory claims that carbonara was invented after the liberation of Rome in 1944, when food shortages were so severe that Allied troops distributed bacon and powdered eggs, which the local population would then mix with water to make pasta sauce.

Source: Taste Atlas

One of the most appreciated wines in combination with Carbonara is Chardonnay which has a low acidity and a soft taste, lowing the sapidity of pecorino and guanciale.

The Chardonnay from Lazio that Radici has selected is Casata Mergè “CONTE JACOPO” Chardonnay Lazio IGP. From the golden yellow color, the nose expresses a lot of fruit and notes of citrus, pineapple, yellow peach and mango. Harmonious in the mouth, with distinct notes of minerality to the taste. It is allowed to drink with extreme naturalness thanks to the characteristic notes it releases.

Number 93: Cacio e Pepe, paired with Spumante “Ammirose” Cantina del Tufaio

This ancient dish with Roman origins is regarded as one of the simplest and most satisfying Italian dishes. Cacio e pepe consists of pasta (usually spaghetti or tonnarelli), aged Pecorino Romano cheese, salt, and lots of ground black pepper. Since the ingredients are easy to transport and do not spoil easily, it was once the favorite dish of Roman shepherds.

The spicy pepper protected the shepherds from the effects of cold weather during the night, while the pasta provided them with the carbohydrates they needed to perform their back-breaking labor. However, this simple meal is so good that the famous chef and television personality Anthony Bourdain described it by saying it “could be the greatest thing in the history of the world”.

Source: Taste Atlas

“Ammirose” was born as an unrepeatable experiment of a volcanic land suitable for sparkling and thick wines. It’s a classic pas dosè method sparkling wine, slowly aged on the lees for 10 years in a tuff cave at a constant temperature of 12.5 ºC. Only 300 bottles were produced from a slightly anticipated Merlot harvest. From bottling, which takes place in the cave, to remuage on pupitre, until degorgemènt through disgorgement à la voilè, are steps made entirely by hand.

Vines: 100% Merlot
Alcohol content: 12.5,00%
Aging in bottle: 10 years on lees in a cave of tuff at 12/14 degree
Perlage: Elegant, fine, numerous and persistent.
Color: Cherry pink with coppery reflections, powdery, bright
Nose: Very intense, distinct note of currant and fresh strawberries, raspberry, apple. Strong minerality of chalk, mirror of our terroir.
Taste: Crisp, elegant, very fresh, savory and persistent.

Number 95: Porchetta, paired with “Micagnente” Frascati Superiore DOCG

Porchetta is a traditional, moist, boneless pork roast prepared all over Italy. This rustic dish is made by carefully deboning a piglet or a fully grown pig, flavoring it generously with salt, garlic, rosemary, fennel seeds or some other aromatic herbs and filling it with the stuffing, which changes depending on the region – it can be the liver, fat or pieces of skin and meat, also flavored with salt and spices.

The meat is then rolled up, spitted and slowly roasted over a wood fire. When finished, it is sliced very thinly and served warm or cold with some bread. Although popular in the whole country, with many regions offering their spin on the recipe, porchetta originated in central Italy, with Ariccia, in the Province of Rome, being the town most closely associated with it.

Porchetta is considered to be a festive dish, but due to its deliciousness and popularity, nowadays it is also a favorite street food, usually served on its own or as a filling for sandwiches.

Source: Taste Atlas

“Micagnente” is a Frascati Superiore DOCG with spontaneous fermentation. Obtained from a selection of Malvasia and Trebbiano grapes, in a proportion of 70-30. They, grown on volcanic soil at an altitude of about 200 meters above sea level, are harvested in mid-September and vinified at temperature and controlled atmosphere.
Aging, as well as fermentation, takes place completely in steel, for about 6-8 months.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *