Vino Italiano: The Regional Wines of Italy [Paperback]

At one time, Italian wines conjured images of cheap Chianti in straw-wrapped bottles. More recently, expensive “Super Tuscans” have been the rage. But between these extremes lay a bounty of delicious, moderately priced wines that belong in every wine drinker’s repertoire.

Vino Italianois the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country’s wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes. Extensive reference materials—on Italy’s 300 growing zones, 361 authorized grape varieties, and 200 of the top producers—provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts.

Beautifully illustrated as well as informative,Vino Italianois the perfect invitation to the Italian wine experience.JOSEPH BASTIANICH is co-owner (with Mario Batali) of Babbo, Esca, Lupa, and Italian Wine Merchants, as well as (with Lidia Bastianich) Becco and Felidia, and has published extensively on the subject of Italian wine. He lives in Greenwich, Connecticut.

DAVID LYNCH is the wine director at Babbo and has been a senior editor atWine & Spirits. He lives in New York City.La Cucina
Food for the Wine
recipe by Mario Batali

Calabria

Like their neighbors in Basilicata, Calabrians relied on heat from peperoncini to spice up an otherwise poor cuisine. Calabria's best-known wine, Cirò, is a red that can stand up to a slight chill, and has a savory character that gives it an affinity for dishes with a little bit of heat. Cirò's soft tannins make it an especially good choice for spicy dishes, since tannins in wine tend to amplify hot spices.

Don't be afraid to throw a bottle of Cirò on ice a half-hour or so before serving the dish below: once you try it, the combination may become a regular partlc"