Featured Article
2 March 2010
A New Month & A New Pairing
At Zuppa we are always trying new things, dishes, ingredients & wines, but most off we experiment for the blend and balance of the all. This month we start with a light pairing of Turbot alla Provinciale and Falanghina Benevento. The fish, Turbot, is a flat fish that produces filets that are delicate, white and delicious. The original reference for the fish came from Juvenal, a Roman poet who described it as a delicacy of the Roman empire. We prepare it “alla Provenciale,” which is a sauce of light tomato and mized herbs. Our chef then adds Jumbo Shrimp, New Zealand Clams & Prince Edward Mussels. The pairing we chose was of Falanghina Beneventano, a wine of the Campagnia region in Southern Italy. By producer La Casa dell’Orco, which means the house of the ogre referring to a myth that an ogre named Cranopa used to live on the vineyard. The wine is crisp with hints of clay, stoney brook water & basil. A blend that is heavenly. Hope to See You Soon!!!