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Chris Quinlan is "nonna for a day" at cavatelli class

Monday, October 19th, 2009

Food & Wine blog reports on I Trulli’s Puglia-themed demo and lunch

On Saturday I Trulli hosted its first cooking demonstration devoted to the food of Nicola Marzovilla’s native Puglia. Nicola’s mother, Dora (left, with class participant Sarah Abell), and Chef Patti Jackson explained the preparation behind some of the restaurant’s best-loved dishes typical to this Southern region, including focaccia, cavatelli and everyone’s favorite, panzerotti. For Food & Wine columnist Christine Quinlan, it was a once-in-a-lifetime chance to be taught by a real Italian nonna. Read the full article from Chris’ blog, Mouthing Off, here.

Click here for recipes from the class!

Posted in I TRULLI, class, dora marzovilla, italian culture, italian food, patti jackson | No Comments »

Demo & Lunch: Puglia

Thursday, October 8th, 2009

Let Patti and Dora show you how to prepare your favorite dishes from the heel of Italy’s boot

Heel the world: Puglia has seen a boost in tourism in recent years, leading some travel agents even to dub it the “Tuscany of the South”.

When Nicola Marzovilla opened I Trulli in 1994, his vision was to enable New York diners to experience some of the sights and flavors he’d grown up with in the south of Italy. Particular inspiration came from Nicola’s native Puglia, the slender region which forms the heel of Italy’s boot. Today, with so many of the city’s restaurants claiming to offer “authentic” regional cuisine, I Trulli remains one of the few which can undoubtedly be called the real deal. Nicola’s mother, Dora, can be found at the restaurant each morning rolling her acclaimed fresh pasta, and with Chef Patti Jackson at the helm I Trulli continues to set new standards for “la cucina meridionale”.

trullo blog

Maxicono: I Trulli takes its name from the “trullo”, a traditional construction typical of Puglia, known for its distinctive conical-shaped roof.

Puglia has long been a region of enormous abundance and agricultural wealth, due also to its advantageous geographical position, and a strong Italo-Greek influence still survives today. Drawing heavily from the natural resources of its land, as well as the Adriatic and Ionian seas, Puglia can boast some of Italy’s best variety of fruit, vegetables and seafood, ingredients which are creatively incorporated to delightful effect in many of the region’s recipes. On Saturday, October 17, join Patti and Dora for an exclusive demonstration and lunch, as they prepare some of I Trulli’s most representative dishes inspired by this enchanting and unique region.

Ieri, oggi e domani: Dora Marzovilla yesterday, in her native Puglia, and today, at the pasta station at I Trulli.

DEMO & LUNCH: PUGLIA
with Dora Marzovilla and Chef Patti Jackson
Saturday, October 17
1:30-3:30pm
$75 plus tax and 18% gratuity

Check out Chef Patti Jackson’s exclusive menu!

For further information and reservations please call 212-481-7372 or email info@itrulli.com.

Trullo photograph by Katy Harrison, Puglia, August 2008.
Dora Marzovilla photographs property of Marzovilla/I Trulli.

Posted in I TRULLI, NICOLA MARZOVILLA, class, dora marzovilla, italian culture, italian food, patti jackson, travels in italy | No Comments »

OMG! DOCG!

Wednesday, October 7th, 2009

Vino’s Italian wine classes continue, Wednesday, October 14

DOCG wines are identifiable by the distinctive pink label wrapped around the neck of the bottle, like on this Brunello di Montalcino.

What’s the difference between DOC and DOCG? Is a DOCG wine automatically superior? Why are some of my favorite wines classified IGT? If you’ve ever drunk Italian wine (and if you’re reading this, there’s a big chance you have) you’ve probably asked yourself these questions and others like them. As is the case with most things governmental in Italy, the system for classifying its wines can be apparently simple but deceptively complex, and can oftentimes cause a headache.

As these maps clearly suggest, navigating Italy’s DOCs and DOCGs can be tricky. And that’s only Piedmont…

The DOC label assurance was launched in Italy in 1962, and was modeled on France’s AOC system. By 1980, the DOC list had become so crowded the DOCG was introduced to give greater importance to Italy’s top-drawer wines. Or as Italian wine expert Robert Scibelli himself once put it to me, it was the government’s way of saying “this time we really mean it.” Today there is some debate as to the number of wines which currently make up the DOCG list. With wine experts, bloggers, Wikipedia and even the Italian Ministry of Agriculture seemingly unable to settle on the same figure, estimates typically fluctuate anywhere between 32 and 45 appellations. Italian wine blog VinoWire (I like to think of it as the Reuters for Italian wine) has a pretty comprehensive and up-to-date take on the matter here.

On Wednesday, October 14 let Robert do the hard work for you as he attempts to deconstruct this ever-changing legal landscape which continues to leave Italian wine fans stumped. In what is an exciting new addition to Vino’s class schedule, Mr. Scibelli will also be presenting a world-class tasting of wines from some of Italy’s most famous DOCGs.

DOCG WINES
with Robert Scibelli, DWS
Wednesday, October 14
6:30-8:30pm
$65

For more information and reservations call 212-725-6516 or email register@vinosite.com.

Posted in VINO, class, italian culture, vinoteca | No Comments »

Pasta Masters

Tuesday, May 26th, 2009

Learn from the experts this Saturday as I Trulli’s classes continue

dora then and now

Ieri, oggi e domani: Dora Marzovilla then (in her native Puglia)
and now (at I Trulli).

Like espresso, vino rosso and La Gazzetta, pasta is one of those things that no Italian can imagine life without. It is even said that 95% of Italians eat pasta in some form or another every single day. While an impressive statistic, it’s also evidence of pasta’s huge variety and incredible versatility. With this in mind, any Italian restaurant worth its salt knows just how important the quality of its pasta must be, from orecchiette to ravioli.

dora orecchiette blog

Mrs. Marzovilla prepares orecchiette (or “little ears”) daily at I Trulli.

Dora Marzovilla has been making fresh pasta at I Trulli since her son, Nicola, launched the restaurant in 1994. Whether rolling cavatelli on 27th Street or cutting fresh tagliatelle for lunch at home, Dora knows how to feed both her families. Now you can benefit from her wealth of experience as she and Chef Patti Jackson reveal some of the secrets to preparing this classic staple of Italian daily life.

PASTA-MAKING
with Dora Marzovilla and Chef Patti Jackson
Saturday, May 30 1:30-3:30pm
$85

For further information and reservations please call 212-725-6516 or email register@vinosite.com.

Posted in I TRULLI, class, dora marzovilla, italian culture, italian food | 1 Comment »

Vino announces Spring 2009 Class Schedule

Friday, March 27th, 2009

Our legendary wine classes are back for Spring!

Spring is here… and so are Vino’s wine classes! Back by overwhelming demand, our popular tasting classes return this spring with a brand new schedule to take us right through to summer!

Class participants are treated to a unique tasting selected by the expert hand of our esteemed instructors, in fun and informative seminars guaranteed to spark lively debate. Our themed tastings explore all aspects of winemaking in Italy, often focusing on specific wines, grape varieties and winemaking regions.

Whether you’re an Italian wine novice or wish to broaden your existing knowledge, there is no better way to discover new wines, learn more about your favorites and form a greater appreciation for the complex subtleties and entertaining history of Italian wine and winemaking.

CLASS SCHEDULE SPRING 2009

For more information and reservations call 212-725-6516 or email register@vinosite.com.

ITALIAN WINE 101
with William “Lucky” Lee
Wednesday, April 15
$65
By far our most popular class, Italian Wine 101 is an introduction to some of Italy’s greatest grape varieties and wines. William “Lucky” Lee reviews the process of wine-making from grape to bottle and gives pointers on storing, serving and ordering wine. The course is great for both experienced enthusiasts and those new to Italian wine.

ON THE AI6: FROM NAPLES TO BARI
with Jim Hutchinson, DWS
Wednesday, April 22
$65
Vino takes you on a virtual road trip through Italy’s south, from the bay of Naples to the Adriatic coast, up and over the spine of the Appenines on the A16 autostrada. This highway cuts deep through wine country, roughly following the ancient Via Traiana across highlands of limestone and volcanic ash. A traveler passes through the heart of Aglianico with stops along the way to sample Coda di Volpe, Piedirosso, Falanghina, Fiano, Greco, and Nero di Troia among others.

EMILIA-ROMAGNA: ITALY’S GASTRONOMIC HEARTLAND
with Jim Hutchinson, DWS
Wednesday, April 29
$65
Emilia-Romagna is rightly considered a culinary stronghold in Italy: a region where the best known cities – Bologna, Modena, Parma – are synonymous around the world with products which form the basis of Italian daily eating. Equally unique to the region are its popular wines – the lively, sparkling Lambrusco is the typical accompaniment to the area’s hearty dishes and rich flavors. Sample some classic Emilian dishes and enjoy wines by our favorite Lambrusco producer, Lini.

WINE & CHEESE
with Jim Hutchinson, DWS
Wednesday, May 6
$65
Like its wine, cheese is produced in every region in Italy, and invariably plays an integral part in Italians’ daily diet. While it is an essential ingredient in many of the country’s most popular recipes, many Italians enjoy eating cheese by itself, often paired with a suitable glass of wine. Jim will discuss Italy’s cheese production and serving methods, and offer useful tips on how best to pair a cheese with wine. Taste a varied selection of some of Italy’s finest and most popular formaggi, expertly matched with some of Vino’s favorite wines.

ITALIAN BREAD
with Chef Patti Jackson
Saturday, May 16
$85
Not a lot of people know that before she became a top chef, Patti Jackson spent nearly 20 years as a baker. Now witness this extensive baking prowess as she demostrates the preparation behind some of I Trulli’s favorite breads. As anyone who has traveled extensively in Italy will tell you, Italian bread is as diverse as the country’s wines. Foccaccia, schiacciata, grissini and taralli are just some of the typical Italian bread products featured in this fun new addition to Vino’s class schedule.

NOBLE NEBBIOLO
with Robert Scibelli, DWS
Wednesday, May 20
$75
Famed the world over for its use in the oft-celebrated Barolo and Barbaresco, the Nebbiolo grape variety actually goes a lot further, resulting in some of Italy’s most interesting wines. Let Robert guide you through a tasting of some excellent expressions of this legendary grape.

PASTA-MAKING
with Dora Marzovilla and Chef Patti Jackson
Saturday, May 30
$85
Visitors to Italy (and I Trulli!) will undoubtedly be familiar with the delight that is fresh pasta. But why are so many of us disinclined to reproduce it at home? A little flour and water never hurt anyone, and making pasta from scratch is in fact a fast and simple procedure. Dora Marzovilla has been rolling fresh pasta at I Trulli since its doors first opened in 1994. As mother of restaurant owner Nicola Marzovilla, who better to teach the uninitiated? Dora will demonstrate preparation techniques for what is a cornerstone of Italian cooking.

THE KILLER B’s: BAROLO, BARBARESCO & BRUNELLO
with Robert Scibelli, DWS
Wednesday, June 3
$95
Hailed by wine lovers around the world, Piedmont’s Barolo and Barbaresco and Tuscan giant Brunello di Montalcino are undoubtedly three of Italy’s greatest wines. Their modern elevated status lends these wines a certain mystique, which Robert Scibelli will help you understand in this world-class tasting. Learn the epic history, assess the varied production techniques and discover the hidden truths behind the legends of these fantastic wines.

ITALIAN WINE 101
with William “Lucky” Lee
Wednesday, June 10
$65
Vino offers Italian Wine 101 twice this term! William “Lucky” Lee reviews the process of wine-making from grape to bottle and answers questions on storing, serving and ordering wine. The course is great for both experienced enthusiasts and those new to Italian wine.

ITALIAN EFFERVESCENCE
with Jim Hutchinson, DWS
Wednesday, June 17
$65
Though often enjoyed as a before-dinner aperitivo or as a less-expensive alternative to Champagne, Italian sparkling wines are in fact as varied in style, taste and production as their still counterparts. No surprise then, that Italians are just as likely to drink such wines before, during or after a meal. Prosecco, Franciacorta and Lambrusco are just the most recognized varieties within Italy’s lengthy list of delightful bubblies. Taste diverse sparkling wines from various Italian regions in what is an ideal introduction to a slightly misunderstood class of wines.

For further details please visit our website, vinosite.com.

Posted in I TRULLI, NICOLA MARZOVILLA, VINO, class, dora marzovilla, italian culture, italian food, jim hutchinson, travels in italy, vinoteca, william leonard-lee | 3 Comments »

Cooking an Italian Easter

Monday, March 23rd, 2009

Chef Patti Jackson shows you how in a special Pasqua-themed class

Elaborate processions, such as this one in Cagli, Abruzzo, are commonplace in Italian towns at Eastertime.

Easter is a magical time in Italy, not least around the dinner table. For many Italian families “Pasqua” is the most important holiday of the calendar, especially where mealtimes are concerned: it’s a chance to indulge in some of the best food of the year, both on Easter Sunday (Pasqua) and Easter Monday (commonly referred to as Pasquetta or “Little Easter”).

In Rome, revellers from around the world fill the vast piazza in front of St. Peter's Basilica to hear the Pope's Easter message.

This year, Easter arrives early at I Trulli. On Saturday, March 28, Chef Patti Jackson (right) of I Trulli and Centovini hosts a special themed cooking seminar in which she will demonstrate the preparation behind some of Italy’s most beloved Easter dishes.

Pastiera is a type of Italian cake made with ricotta cheese. It originates from the area of Naples. It is a typical cake during Easter time.

Made using ricotta and eggs, Pastiera is the traditional Easter cake of Naples.

Class participants will learn how to make classic Italian Easter favorites such as agnello arrosto (roasted baby lamb), cianfotta di primavera (mixed spring vegetable stew), pastiera (traditional Easter cheesecake) and scarcella della Puglia (ring-shaped cake baked with Easter eggs).

Cooking an Italian Easter
with Chef Patti Jackson
Saturday, March 28
1:30-3:30pm
$105

For reservations call 212-725-6516 or email register@vinosite.com.

Posted in I TRULLI, centovini, class, holidays, italian culture, italian food, patti jackson | No Comments »

Lambrusco and Bollito Misto

Thursday, March 5th, 2009

Nicola Marzovilla invites you to I Trulli for a journey to Italy’s gastronomic heartland

The Palazzo del Monte oversees daily life in Reggio Emilia's Piazza Prampolini.

Emilia-Romagna is rightly considered a culinary stronghold in Italy: a region whose best known cities — Bologna, Modena, Parma — are synonymous around the world with products which form the basis of Italian daily eating. Equally unique is to the region are its popular wines — the lively, sparkling Lambrusco is the typical accompaniment to the area’s hearty dishes and rich flavors.

Erbazzone, a spinach and cheese filled pie, is a typical dish of Reggio Emilia.

As its hyphenated name clearly suggests, Emilia-Romagna was originally made up of two distinct areas, each with its own diverse taste and style. The unified administration shares a border with a total of six other Italian regions as well as ample Adriatic coastline, acting as something of a “keystone state” between Central and Northern Italy. It’s perhaps little wonder then that Emilia-Romagna enjoys its modern standing as Italy’s gastronomic heartland.

Emilian producer Lini has been making Lambrusco in Correggio (RE) since 1910.

Created especially for this extraordinary event, chef Patti Jackson’s exclusive menu is set to feature classic Emilian dishes such as gnocchi fritti, erbazzone and bollito misto. The dinner will also showcase new vintages of some of our favorite wines by renowned Emilian Lambrusco producer Lini. Join Nicola Marzovilla at I Trulli for what is certain to be an unforgettable evening!

A Taste of Emilia-Romagna
Tuesday, April 21, 7:30pm
$85 (plus tax and gratuity)

More details including are available at www.itrulli.com. For further information and reservations please call 212-481-7372 or email info@itrulli.com.

Posted in I TRULLI, NICOLA MARZOVILLA, alicia lini, events, featured producer, italian culture, italian food, patti jackson, travels in italy | No Comments »

Holiday Gift Ideas from Alessi

Monday, December 8th, 2008

Open your wine in style, as Italian wine meets Italian design at Vino

This holiday season Alessi is at Vino! We are delighted to announce our collaboration with the legendary Italian brand, which for over two generations has led the way in stylish and affordable Italian domestic design.

Now, Vino introduces two of Alessi’s most celebrated wine-related products of recent years, each by Milanese designer Alessandro Mendini (below right). Achieving icon status with design lovers around the world, Mendini’s Alessandro M. and Parrot Sommelier corkscrews are the ideal gift for fans of Italian wine and style.

Alessi Alessandro M. Corkscrew
$40

Alessi Parrot Sommelier Corkscrew
$50

Why not pair an Alessi corkscrew with a favorite bottle from Vino? Check out our Alessi Gift-Packs! (Wine sold separately.)

Vino’s vast range of discounted holiday wines are available now on our website, www.vinositeshop.com!

For more information call 212-725-6516 or email contact@vinosite.com.

Posted in Alessi, VINO, italian culture | No Comments »

La Dolce Vita

Thursday, December 4th, 2008

Dolce Italia presents End on a Sweet Note, a true taste of Italy

Italian television personality Raffaella Carrà in a 1980s magazine ad for Motta Panettone.

While Italy is rightly renowned around the world for its food and wine, its desserts and after-dinner drinks are often overlooked. Hugely popular in Italy but relatively unknown abroad, the country’s vast array of grappe and digestivi are an ideal way to end a meal. Likewise, many Americans are still unaware of the wonders of panettone and pandoro, Italy’s traditional holiday cakes.

Now Dolce Italia is looking to increase awareness of these fantastic products, all of which are readily available right here in the US. Dolce Italia, the name used by Aidi (Associazione Industrie Dolciarie Italiane) abroad, has teamed up with the Italian Trade Commission and Asti D.O.C.G. to present End on a Sweet Note, an event designed to introduce New Yorkers to the wonderful world of Italian desserts and spirits. This fine initiative will take place at 16 participating restaurants — including I Trulli, Centovini and Vino — from December 3 to 13. Visitors will be treated to a glass of Asti Spumante and a delicious Italian dessert, ranging from Sicilian cookies and dark chocolates to the aforementioned panettone and pandoro.

Motta panettone and Bauli pandoro will be available at I Trulli and Centovini this week!

Panettone is the traditional Milanese holiday bread, made of a light, softly textured dough, and usually incorporating dried and candied fruit. Pandoro, from Verona, is a tall, frustum-shaped sponge cake, typically showered with vanilla-scented powdered sugar to resemble snowy peaks. Packaged in pretty boxes and tied with ribbon, Italians often warm them over a radiator for several minutes to recreate that just-baked sensation. Commercials for panettone and pandoro by the big manufacturers (Motta, Bauli, Maina, Balocco and, best of all, Tre Marie) dominate the airwaves in December, invariably featuring excited children and snow-covered landscapes.

[youtube=http://www.youtube.com/watch?v=gmTtMHTAK1I]

[youtube=http://www.youtube.com/watch?v=_aOnxF-VHfs]

In Italy, where people take their holidays almost as seriously as they take their food, panettone and pandoro are as ingrained into holiday culture as babbo natale. Indeed, Italians are routinely scrutinized for their preference for panettone or pandoro (as if liking both would be an impossibility), in a bizarre twist on a Beatles-Rolling Stones cultural divide or Mets-Yankees (or in this case maybe Milan-Inter) sporting allegiance.

I confess to being 100% panettoniano — I can’t resist the fruit and find pandoro a little too sweet and cakey. I’d even go so far as to consider panettone the third best reason to live in Italy, behind Campari Soda and La Gazzetta dello Sport (which take precedence simply by virtue of their year-round availability). Christmas morning just wouldn’t be the same without a cappuccino, a glass of spumante and a large wedge of panettone, a holiday ritual which instantly evokes the unmistakable atmosphere and aromas of an Italian bar at breakfast. Luckily for me, my friends in Italy are well aware of my passion for panettone, and I am happy to report that a large classico milanese is making its way to my house via airmail as I write! Grazie Poste Italiane!

End on a Sweet Note, New York, December 3-13, 2008.

Posted in I TRULLI, VINO, centovini, events, italian culture, italian food, travels in italy | No Comments »

In fair Verona…

Friday, November 14th, 2008

Discover the legend of Amarone and the unique wines of Verona in our final class of the fall season

Verona's Piazza delle Erbe is a great place to watch the world go by, preferably while enjoying a glass of the local vino.

Despite its relatively modest production, Amarone enjoys its current standing as one of Italy’s most fascinating and collectable wines, though it could have just as easily never existed. According to popular legend, the wine was created by accident in the 1930s when a producer of the veronese passito Recioto forgot to stop fermentation. This inadvertently allowed all of the wine’s sugar to be transformed into alcohol, resulting in the name “Amarone” (literally “big bitter”).

produced by drying Corvina, Molinara, and Rondinella grapes on straw mats and reintroducing the raisinated fruit to a base wine in a process known as the ripasso method.

Amarone is produced by drying Corvina, Molinara, and Rondinella grapes on straw mats and reintroducing the raisinated fruit to a base wine in a process known as the ripasso method.

Wine producers began officially trading Amarone in the 1950s and it proved an instant success with locals in Verona. Only following the appellation’s award of DOC status in 1990 has Amarone seen a large surge in demand. It remains unique within Italy’s vast viticultural panorama, a wine which breaks many traditional Italian winemaking conventions: while it is a dried-grape wine it is also dry, not sweet, notably high in alcohol, and notoriously challenging to pair properly.

Some of Verona's best wines can be sampled at wine shops like this one.

Some of Verona's best wines can be sampled in shops like this one, in the heart of the city's centro storico.

On Wednesday, November 19 join Amarone authority Robert Scibelli, DWS, for our final class of the fall season, Amarone and the Wines of Verona. This revealing tasting seminar will uncover some of the mystery surrounding this rare wine, while also examining some of the other significant wines from the Verona area, including Valpolicella, Bardolino, and Soave.

Amarone and the Wines of Verona
with Robert Scibelli, DWS
Wednesday, November 19
6:30-8:30pm
$95

Vino
121 East 27th Street
New York, NY 10016

For further details please call 212-725-6516 or email register@vinosite.com.

School’s out! Vino’s Italian wine classes will return in the Spring!

Posted in VINO, class, italian culture, travels in italy, vinoteca | 3 Comments »

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