{"id":2915,"date":"2013-11-29T21:29:11","date_gmt":"2013-11-30T02:29:11","guid":{"rendered":"http:\/\/jameschatto.com\/?p=2915"},"modified":"2013-11-29T21:29:11","modified_gmt":"2013-11-30T02:29:11","slug":"more-treats","status":"publish","type":"post","link":"https:\/\/jameschatto.com\/?p=2915","title":{"rendered":"More treats"},"content":{"rendered":"
\"The<\/a>
The below-mentioned panettone – grappa-touched – ambrosia<\/figcaption><\/figure>\n

Marolo Cuneesi alla grappa di Barolo<\/span><\/p>\n

Anything that ends with the words \u201calla grappa di Barolo\u201d is likely to attract my attention. Especially if they are cuneesi. These are the renowned little chocolate-coated treats invented in the town of Cuneo by Pietro Galletti more than a century ago. They look like wee domes of dark chocolate with a layer of dainty cake inside, and another of\u00a0chocolate ganache, its texture something between a marshmallow and a Milky Way. Galletti flavoured his with rum but these particular examples are saturated in Paolo Marolo\u2019s grappa di Barolo so they taste decidedly grown-up and delicious. Where can you find them? Contact Sarah Liberatore at <\/span>www.vinaiowines.com<\/span><\/a> \u2013 she\u2019s the exclusive agent in these parts. And you might want to order one of her Piedmontese Marolo-grappa-soaked panettones for the festive season. It is an ideal<\/i> base component for a classic English trifle when smothered in fruit, jelly, set custard and whipped cream. <\/span><\/p>\n

\u00a0<\/span><\/p>\n

Villa\u2019s Authentic Sauces<\/span><\/p>\n

I first met Vivian Villa in the 1990s \u2013 when I used to put together Toronto Life\u2019s Food Shop Guide, a gruelling but educational occupation every summer that had me driving from dawn to nightfall for six or seven weeks, from Oakville to Markham to Pickering, visiting and tasting and following the most obscure gastronomical leads. Does Toronto Life still send its food columnist out on such a marathon? Your guess is as good as mine. But that\u2019s where I met Vivian Villa and tasted the fabulous pesto she was making and marketing at the time. She recently started doing it again, with a series of absolutely brilliant pestos, salsas, dips and sauces, all natural and profoundly flavourful. My favourites are the arugula pesto and the classic Genoese basil pesto (sulfite- and gluten-free, with no added salt or preservatives) but there are many to try, and they work with more than pasta, transforming potatoes, vegetables, pilaffs, grilled chicken\u2026 They are intense enough that you only need a spoonful per serving: and now they\u2019re all over town. Find out more at <\/span>www.villassauces.com<\/span><\/a>. <\/span><\/p>\n

\u00a0<\/span><\/p>\n

VIP Pinot Grigio (LCBO 272351, $12.95)<\/span><\/p>\n

Why buy a Pinot Grigio from Argentina? It\u2019s a reasonable question. VIP provides the answer \u2013 and\u00a0 it has nothing to do with\u00a0the chic label or the robust 13.3% abv. The floral, apples-and-pears nose is refined and a little shy; the immediate impression on the palate is also delicate, lightweight, clever and very dry. And then suddenly an intense illusion of bosc pears swoops in out of nowhere to supercharge the crisp flavour. The end result is more Granny Smith than the usual Pinot Grigio citrus. Sharp, clean as a whistle, lovely balance. A class act.<\/span><\/p>\n

\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Marolo Cuneesi alla grappa di Barolo Anything that ends with the words \u201calla grappa di Barolo\u201d is likely to attract my attention. Especially if they are cuneesi. These are the renowned little chocolate-coated treats invented in the town of Cuneo by Pietro Galletti more than a century ago. They look like wee domes of dark […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,101],"tags":[840,842,843,841],"_links":{"self":[{"href":"https:\/\/jameschatto.com\/index.php?rest_route=\/wp\/v2\/posts\/2915"}],"collection":[{"href":"https:\/\/jameschatto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jameschatto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jameschatto.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jameschatto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2915"}],"version-history":[{"count":2,"href":"https:\/\/jameschatto.com\/index.php?rest_route=\/wp\/v2\/posts\/2915\/revisions"}],"predecessor-version":[{"id":2918,"href":"https:\/\/jameschatto.com\/index.php?rest_route=\/wp\/v2\/posts\/2915\/revisions\/2918"}],"wp:attachment":[{"href":"https:\/\/jameschatto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jameschatto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2915"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jameschatto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}