June 2021 Italian Wine Club: Trentino-Alto Adige

Alto Adige is in the northern part of Itay's Trentino-Alto Adige region, also known as Südtirol. It borders Austria on the northeastern side, Suisse to the west, and  Trentino to the south. The German heritage is strongly present in the language and culture, since it was part of the Austro-Hungarian Empire until the end of the First World War. After the defeat of Austria-Hungary and the allied German Empire, Südtirol was given to Italy in 1919. The postwar fascist regime conducted a campaign of forced Italianization in the region, which created resentment and tension among the local population that lasted well into the second part of the last century. Today Trentino-Alto Adige is a region with a special statute that protects the cultural and lingual diversity of the inhabitants. Bolzano, or Bozen, is the only province of Südtirol, as Trento is for Trentino. 

The Trentino-Alto Adige territory is markedly alpine and mountainous, with the Rhaetian Alps and the Dolomites as a natural northern border. The abundant streams coming down from the mountains mostly funnel into the River Isarco which flows in turn into the River Adige, creating the Adige Valley that cuts in two through the region. The peculiar geographic and territorial configuration of the region dictates an economy based on alpine agriculture, with a livestock sector that feeds the local dairy industry. The Dolomites and several national parks attract many visitors all year round, making  tourism a fundamental source of revenue as well.  

The wines of Trentino-Alto Adige are also becoming relevant to the economy of the region. Every year more people are coming here to discover the rich eno-gastronomic offerings. The viticulture in the area goes back to pre-Roman times, but it’s never been an easy task. Since the territory  is without hills or plains, vintners are forced to use the steep slopes of the valleys, creating  terraced vineyards in the limited areas that offer good sunlight exposure and shelter from the north winds coming down from the Alps.  Mechanical farming is impossible, so here every task is manual, and this, along with the specific terroir, makes the wines produced even more unique. A stoic labor of love to reward those who love not the obvious.

Auf guten Wein anstoßen!

(Let’s drink to good wine!) 

Elio Longobardi, Italian Wine Specialist

PlumpJack Wine & Spirits – Noe Valley

Maccheroni alla pastora

(Shepard’s maccheroni)

This typical first course from Alto Adige is a simple recipe that not requires too much time or cooking skills but it will make a pleasant impression when brought to the table and enjoyed by many. You can make a vegetarian version by omitting the meat and the result will be rewarding as well.

INGREDIENTS (serving 4) 

• 300 g maccheroni (rigatoni, penne, or any short cut pasta that you prefer)
• 100 g ham, sliced in ¼ inch strips (optional if vegetarian)
• 70 g peas
• 200 g white button mushrooms
• 400 g meat ragu (or tomato sauce for vegetarian)
• 100 mL heavy cream
• 2 tbsp. extra virgin olive oil
• ½ white onion
• few sprig of parsley
• Salt to taste

1. Clean the mushrooms and cut them in small dice
2. In a medium sauce pour the olive oil, add the onion diced and let get some color for 3-5 minutes
3. Add mushrooms, peas and ham to the onion and cook over medium heat fro 15 minutes
4. Add the meat ragu (or tomatoes sauce) and the heavy cream, cook over low heat for 5 more minutes
5. When the pasta is done al dente, drain it and sautee in pan with the other ingredients for 1 minute
6. Serve in individual bowl with a sprinkle of chopped parsley
7. If you like you can add some diced of Asiago cheese for more flavor, and richness