ITALIAN THANKSGIVING FOODS
INSTEAD OF CORNBREAD – TRY POLENTA
INSTEAD OF MUSHROOM STUFFING – TRY TRUFFLE PASTA
The same family run pasta company also makes the classic piemontese pasta, tajarin with black truffles. As the Langhe is home to some of the best truffles in the world the blacks found in this pasta are guaranteed local. The flavors of black are never extreme so it can be delicious with a simple butter sauce with pepper and parmesan or to enhance the truffle, you can make a mushroom sauce.
Wine: Fontanabianca Brut made from Chardonnay and Pinot Noir matches nicely with butter and black truffles. You can find it in our Thanksgiving pack here.
INSTEAD OF LEEK STUFFING – TRY LEEK PASTA
Gourmet pastas have saturated the market but not all brands are family run and make it from their own grains! We are lucky to live near a farm that makes pasta from their own durum wheat and uses high quality ingredients like farm fresh eggs and local leeks, renowned in our nearby town for their long and tender stalk. Try with a creamy or simple sausage sauce.
Wine: Why not go with a Rosè Brut made from 100% Nebbiolo which will have the structure for the sausage but bubbles to go with the lighter leek flavors. Try Francone’s Valsellera from our Thanksgiving selection.
INSTEAD OF PECAN OR PUMPKIN PIE – TRY HAZELNUTS AND CHESTNUT CAKES
The IGT Piemontese hazelnuts are undoubtedly the best in the world! You can eat them on their own for a pre-dinner snack or use them to bake a delicious hazelnut cake.
We are also featuring a new entry from our favorite local pasticceria from the foot of the Alps who are offering a brand new prototype chestnut cake with the finest chestnuts coming from Cuneo.
Wine: As your stomachs might be quite full and mouths a bit dry after the cakes, your palate will be craving a juicy refreshing Moscato d’Asti. We are featuring award winning Gambero Rosso 3 Bicchieri Gianni Doglia here.
INSTEAD OF CRANBERRY SAUCE – TRY COGNA’
Made from grape must, Fall hard fruits like pears and quince, nuts and spices, this condiment is often used to accompany boiled meats and yummy gooey cheeses like Robiola in Langa. Rather than put cranberry sauce on your turkey, try cogna!
Wine: Rustic dolcetto like Roddolo Dolcetto d’Alba 2016 matches well with the spice and is often the same wine in the chutney itself. You can find this wine in the Thanksgiving red pack here.
INSTEAD OF FRUITCAKE – TRY MINI PANETTONE LOAVES
Dolce Idea, our favorite pastry shop and baker at the foot of the Alps makes an award winning panettone from 100+ year old starter yeast. Donatella and her brother Elio make all the panettone fresh to order and have these little mini loaves called Pan Bon that are a great way to have a taste of Panettone coming for Christmas. They make a chestnut one and a special local apricot and cherry version that will have your mouth watering for more!
