Trebbiano d’Abruzzo
Tollo Villa Diana, 2000

This crisp, dry white wine is produced from 100% trebbiano grapes cultivated on the hills between Pescara and Chieti. The warm breezes from the Adriatic Sea combined with the clay-limestone soils provide ideal growing conditions that produce fresh and aromatic white wine. Crisp and light-bodied, it’s a perfect match for Zuppa di Aragosta and Petto di Pollo.
   $21 bottle $5.50 glass $2.75 1/2 glass

Montepulciano d’Abruzzo
Cataldi Madonna, 1999

This rich and robust red wine is produced by the Madonna family in the small village of Oferna, which boasts favorable conditions for producing long-lived wines. Deep ruby red and full-bodied it has spicy, ripe berry fruit complemented by rich and earthy aromas and flavors. Try this full-flavored wine with Risotto all’ Aquilana and Costicine d’ Agnello.
   $30 bottle $7.75 glass $4 1/2 glass

“To me, the two most important things in life are family and food. In Abruzzo we have a tradition that strongly reflects these two values – the panarda. At a panarda, friends and family gather together to celebrate a special occasion and will spend hours dining on at least thirty and sometimes as many as sixty courses of different foods. The food is always fresh, with all the ingredients coming from our own land. Everybody grows their own tomatoes and other vegetables, raises rabbits, chickens and pigs, and grows olives and grapes for making their own olive oil and wine. The spirit of the panarda stays with me when I cook. I use only the freshest and finest ingredients and love experimenting with new dishes. When I cook for people, they are always surprised with course upon course of different kinds of food that I serve them.

“I grew up in Palombaro, a small town in the southern part of Abruzzo, near the Adriatic. With its beautiful terrain and warm and friendly lifestyle, Palombaro was a wonderful place to grow up. Although it is along the Adriatic, Abruzzo is very mountainous, and so offers skiing in the winter and swimming in the Adriatic in the summer.

“My mother Sabia was my first teacher in the art of cooking, and continues to be one of my greatest inspirations. She makes wonderfully fresh meals with whatever is available from our family’s land. Lamb is a popular meat in Abruzzo, so you will find on this menu Costicine d’Agnello. With fresh pecorino cheese (sharp and tangy, made from sheep’s milk and the most popular cheese in Abruzzo) and roasted bell peppers from her garden, my mother makes the most wonderful bread – Pane Mamma Sabia. Meals at home were always a special time for the family. I have many fond memories of hours spent at the table enjoying delicious food, my father Santillo’s homemade wine, and great conversations. Many times we found ourselves sitting at the table talking and drinking wine after lunch until it was time for dinner and time to start all over again!

“With such a wonderful home and family in Italy, people often ask me why I chose to live in the United States. I always answer ‘Per amore, solo per amore’ (for love, only for love). While vacationing in Los Angeles, I met my wife Christine, and now that we have a family, the love that keeps me here is even greater.

“I often think of Abruzzo and my wonderful family - my parents, two sisters and one brother. I think Abruzzo offers everything a person could want: beautiful mountains, lakes, the Adriatic Sea, and a tradition of great cooks and home grown food. So come to Abruzzo with me and share in the spirit of the panarda.

“Buon Appetito!”