Recipes
An Italian Summer Celebration
Corzetti Pasta with Dried Mushroom Ragù
Veal stock adds savory flavor to coin-shaped pasta in a rich mushroom sauce.
The Menu
- Americano cocktails and antipasti
- Fried Anchovy-Stuffed Zucchini Blossoms paired with Vietti Roero Arneis 2013
- Corzetti Pasta with Dried Mushroom Ragù paired with Giacomo Conterno Barolo Cascina Francia 2009
- Lemon-Rosemary Risotto paired with Cascina Fontana Barbera d'Alba 2011
- Torta Salata di Zucchine e Cipolle (Zucchini, Onion and Ricotta Pie) paired with Bruno Giacosa Dolcetto d'Alba 2012
- Vitello Tonnato (Veal with Tuna Caper Sauce) paired with Produttori del Barbaresco Barbaresco 2009
- Crostata de Pesche Cotte e Amaretti (Amaretti Peach Tart) paired with G.D. Vajra Moscato d'Asti 2013
More About This Menu
- Start a day ahead when preparing this menu; for the vitello tonnato, a classic Italian dish, it's important to braise the veal slowly and give it time to chill overnight. If you like, you can roll out the dough for the peach tart and refrigerate it overnight, as well.
- Since zucchini blossoms have a short shelf life, buy them immediately before you plan to use them. Be sure to remove the stamens before working with them. See a brief guide to sourcing and cooking with squash blossoms »
- Piedmont is home to some great wines, so we've suggested bottles to go along with each dish. Read more about our wine pairings »
- Cheeses of Piedmont make a perfect start or end to the meal. Read about some of our favorites »
- The Americano, a summery mix of Campari, sweet vermouth, and soda water, makes a refreshing aperitivo to sip while your guests arrive. Check out our collection of Italian-inspired cocktails for other drink ideas.
- Inspired to take a trip to Piedmont? For our recommendations on where to eat and stay, see our travel guide »
- For even more recipes from the region, see our gallery »
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