They asked me to promote Paliano pasta and Cesanese wine and I imagined many special dishes or combinations. Then I remembered a dish that I often ate in trattorias and which now seems to have fallen into disuse.
A dish that combines wheat and wine and which was very common in Ciociaria: spaghetti 'mbriachi' with red wine.
A very simple but very tasty dish with only two fundamental elements: red wine, in this case I used Alberto Giacobbe's Cesanese from Olevano Romano, and Senatore Cappelli durum wheat spaghetti from Donna Vittori di Paliano.
A dish which, due to its simplicity, can be the innovative version of midnight pasta, undermining the famous spaghetti with garlic, oil and chilli pepper (an icon of the Italian lifestyle). And then compared to these, spaghetti 'mbriaghi have the advantage of already having the perfect accompanying wine.
And now a few lines on Paliano which is coming to the fore every day for the dynamism of its farmers. It all started years ago with Livio Perini who, with his Bertacco agritourism, returned to planting einkorn wheat, organizing a harvest festival and starting the first production of pasta. Then came Donna Vittori (www.donnavittori.com) who 'followed in the footsteps' of Livio and planted varieties of ancient wheat.
Then Paliano is part of the Cesanese del Piglio DOCG area, but the peculiarity of Alberto Giacobbe's company is that it is located right on the border between the two municipalities. So the winery is located in the municipality of Paliano, but the land is located partly in Paliano and partly in Genazzano.
So let's say that the scents of the vineyards are exactly the same but some wines come out with labels from the province of Rome and some with labels from the province of Frosinone. In short, it is truly a paradoxical situation, the only certain thing is the quality of Alberto Giacobbe's wines.
Senatore Cappelli spaghetti recipe drunk with Cesanese wine
In a large pan we will put the wine, in proportion to the amount of pasta to be cooked, and we will heat it to reduce it and eliminate the alcohol.
Cook the pasta for 3 minutes in not very salty water, drain it and continue to cook the risotto pasta with the wine and only the cooking water. Almost at the end of cooking, add some oil, a grating of nutmeg, a little Parmesan and mix everything.
The dish is ready to serve and is an explosion of aromas.
In the glass, of course, we put the same Cesanese wine Pordo di Olevano Romano produced by Alberto Giacobbe. A wine that ferments in steel and is refined in the bottle, does not make wood, giving us the primary aromas and flavors of the vine itself.