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Pizza & Wine: Authentic Italian Recipes and Wine Pairings

Overview

Pizza & Wine :Authentic Italian Recipes and Wine Pa irings

Leonardo Curti and James O. Fraioli

There's nothing more irresistible than sinking your teeth into a fresh baked pizza crust smothered with rich tomato sauce, gooey mozzarella cheese, and light, flavorful toppings, hot from the oven. Enjoying that perfect pie with the finest wines from California's Central Coast, where wineries flourish and award-winning wines abound, makes your ...

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Overview

Pizza & Wine :Authentic Italian Recipes and Wine Pa irings

Leonardo Curti and James O. Fraioli

There's nothing more irresistible than sinking your teeth into a fresh baked pizza crust smothered with rich tomato sauce, gooey mozzarella cheese, and light, flavorful toppings, hot from the oven. Enjoying that perfect pie with the finest wines from California's Central Coast, where wineries flourish and award-winning wines abound, makes your meal something to savor and appreciate. For Italians, just as a pasta dish is more about the pasta than the sauce, pizza is about the crust-especially when it's baked to perfection in a wood-fired oven. Now with Pizza & Wine: Authenic Italian Recipes and Wine Pairings, you can learn to make a wonderful assortment of exciting pizzas, along with delicious side dishes and desserts, that will impress family and friends. Each mouthwatering pie is then paired with the perfect California wine, whether medium- or full-bodied, fruity or spicy-because no Italian meal is complete without a glass of premium, handcrafted wine.

Chef Leonardo Curti is the executive chef and co-proprietor at the acclaimed Trattoria Grappolo bistro in Santa Ynez, California. Born in Calabria, Italy, Leonardo learned his culinary skills in Tuscany before relocating to Los Angeles, where he worked as a chef at Cicada and founded Pane Caldo in Beverly Hills. Leonardo's gastronomic journey then led him to Aspen, where he joined the legendary Farfalla Restaurant. In 1997, Leonardo opened Trattoria Grappolo in Santa Ynez and hasn't looked back. Today, the casual bistro continues to serve authentic, traditional Italian fare for lunch and dinner. Aside from the restaurant, Leonardo runs a full catering company and teaches private cooking classes. He has also launched a new line of pasta sauces.

James O. Fraioli is an award-winning author of numerous books, an investigative journalist, and a food and travel writer, having contributed hundreds of feature articles to more than twenty magazines. Seasoned, skilled, and known for both speed and grace of his writing, Fraioli's titles reflect a wide variety of subjects. His work has appeared on national radio and television, including Martha Stewart Radio, The Discovery Channel, The Ellen DeGeneres Show, and The Food Network; presented at the White House; and featured in a variety of periodicals including Forbes Traveler, The San Francisco Chronicle, and The New York Times. Curti and Fraioli also teamed up on the award-winning cookbooks Trattoria Grappolo: Simple Recipes for Traditional Italian Cuisine and Food Festivals of Italy: Celebrated Recipes from 50 Food Fairs.

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Editorial Reviews

Publishers Weekly
Curti and Fraioli's collection of pizza recipes and wine pairings offers guidance for preparing pizzas in a conventional oven with a pizza stone or made on a grill. Chapters on vegetarian pizzas, meat pizzas, and seafood pizzas are supplemented with appetizer, side dishes, and desserts. Detailed wine pairings conclude each recipe and a California wine resource chapter ends the title. The basic dough for pizzas is made with an electric mixer and produces a Neapolitan-style crust. The authors' goals to "inspire" and promote "creativity in toppings" lends flexibility to recipes. Classics including margherita, while selections such as duck prosciutto and gorgonzola dolce; poached pear, gorgonzola, and speck; and Alaskan king crab with corn and chives will make readers thinking outside the conventional pizza box want to reach for the title and a pizza stone as opposed to their takeout menu. A lack of headnotes and sidebars, along with an advertorial feel in design and layout, detract from the solid collection and informative wine pairings. (Sept.)
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Product Details

  • ISBN-13: 9781423605140
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 9/1/2009
  • Pages: 176
  • Sales rank: 426,066
  • Product dimensions: 8.40 (w) x 9.90 (h) x 0.70 (d)

Meet the Author

Chef Leonardo Curti is the executive chef and co- proprietor at the acclaimed Trattoria Grappolo bistro in Santa Ynez, California. Born in Calabria, Italy, Leonardo learned his culinary skills in Tuscany before relocating to Los Angeles, where he worked as a chef at Cicada Restaurant and founded Pane Caldo in Beverly Hills.

James O. Fraioli is a published, award-winning author, and an internationally recognized travel writer. He is the author of numerous books on a wide range of subjects. His celebrated cookbook: Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World's Finest Chefs has appeared in The New York Times, been presented at the White House, and featured on the Food Network's The Essence of Emeril. He is also a contributing writer and professional photographer for 18 magazines. Prior to his fulltime writing career, Fraioli spent eight years in the motion-picture and television industry for FOX, Walt Disney and Warner Bros.

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Read an Excerpt

WIlDHURST VINEYARDS SAUVIGNON BlANc, LAKE COUNTY RESERVE
This light, refreshing wine is very typical of the Wildhurststyle Sauvignon Blanc. Enjoy grapefruit, fresh herbs, and gooseberry flavors. Crisp, fresh, and clean with plenty of tropical notes across the middle carrying the wine to a rich but steely finish.

Makes 1 (10-inch) pizza

1 (6- to 7-ounce) ball fresh pizza dough (see page 34)

1/2 cup homemade pizza sauce (see page 35)

1 cup grated mozzarella cheese

3 cups fresh baby spinach

4 to 6 cloves garlic, peeled

Extra virgin olive oil

Sea salt

1/4 cup grated Parmesan cheese

Baby Spinach with Mozzarella, Parmesan Cheese, and Garlic:

Dust a smooth working surface with flour. Place pizza dough ball in the center. Flatten the dough into a disc shape with your fingers. Next, roll the dough with a rolling pin until it is thin and reaches a diameter of 10 to 12 inches. Spoon the sauce evenly over the top and sprinkle with the mozzarella cheese; set aside.

In a small pot, fill with salted water and boil over high heat. When boiling, add the spinach and let cook about 1 minute. Using a strainer or colander, drain the spinach, then press between two sheets of paper towels to extract any excess
water. Add the wilted spinach to the pizza, along with the whole garlic cloves.

Using a metal or wood peel, place the pizza in the wood-fired oven, away from the fire, and let bake several minutes. Turn the pizza 180 degrees and continue baking another few minutes or until crust is golden brown and the cheese is
bubbly. Remove pizza from oven. Drizzle with olive oil and sprinkle sea salt and Parmesan cheese overtop.

NOTE : If using a conventional oven, cook pizza at 450 degrees F on a preheated pizza stone on the middle oven rack.

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Table of Contents

Introduction 10

Essentials 32

Focaccias, Appetizers, & Side Dishes 38

Vegetarian Pizzas 60

Meat Pizzas 86

Seafood Pizzas 108

Calzones, Panzerottis, & Shiacciatas 126

Delicious Desserts 146

Calif ornia Wine Cellar 162

Acknowledgme nts 170

Index 171

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