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You chose: aglianico

  • Dining in & out: Articles & Reviews
    Rosemary D'Avernia(February 03, 2016)
    Luciano Pignataro, a journalist for Naples’ Il Mattino—the leading newspaper in Southern Italy—has spent the last thirty years writing about agriculture and the last twenty about enogastronomy. His is the longest running column on wine in an Italian paper. He is the representative of two southern regions for Slow Wine, Slow Food’s wine guide, and head of the Southern branch of the Guida Ristoranti Espresso. In 2004 he began a blog (www.lucianopignataro.it), now one of the most frequented in Italy, with almost five million hits in 2015 alone. The blog features reviews of wine, restaurants, pizzerias, pastry shops and cheeses. He has published many guides to wine and books on Neapolitan cuisine.
  • Dining in & out: Articles & Reviews
    Charles Scicolone(December 03, 2014)
    Aglianico is an ancient grape variety. It was first cultivated by the Phoenicians and later brought to Southern Italy by the Greeks 3,000 years ago when they colonized the area.
  • Dining in & out: Articles & Reviews
    A.B.(January 13, 2011)
    ENIT organized in New York a meeting with experts of the Mediterranean diet, not only a healthy culinary regime, but an intelligent way to travel around the Bel Paese
  • Dining in & out: Articles & Reviews
    Charles Scicolone(September 07, 2010)
    There are many great red grape varieties in Italy but three seem to stand out above the rest. They are Nebbiolo, Sangiovese and Aglianico. Aglianico finds its greatest expression in Taurasi in Campania and Aglianico del Vulture in Basilicata. In fact Taurasi is produced less than 40 miles from Aglianico del Vulture.