I was offered an interview with Mario Menozzi, of Cesari Verona in Veronese, Italy, because I can’t attend any of their 80th Year Anniversary of celebrating. All of the events are happening in New York City, and it’s impossible for me to be there for any of them right now.

  • HAPPENED: Uncle Jack’s Steakhouse Midtown ~ Wednesday, September 14, 6:00 p.m. Hosted by one of the best steakhouses in Manhattan, experience amarone paired in its purest form, with a juicy steak.
  • HAPPENING THIS WEEK: Plaza Food Hall ~ Wednesday, September 21, 6:00 p.m. – Celebrity Chef Todd English’s Food Hall offers a true dine-around the world experience, but the focus of this particular meal, designed by Todd himself, is Valpolicella’s rich culinary history.
  • La Maison du Chocolat ~ Wednesday, September 28, 5:30 p.m.  – The world’s most renowned chocolatier will be hosting a wine and chocolate party at their Madison Avenue Boutique. Enjoy delicious passed chocolates with the rich flavors of Cesari Amarone.
  • Petrossian ~ Wednesday, October 5, 5:30 p.m.- Executive Chef Richard Farnabe was more than happy to create a unique pairing menu for his favorite variety. Savor caviar and wine in new and interesting ways as only the world’s Purveyor of Caviar can show you.

Each event above sounds delicious. Uncle Jack’s has happened. And this week’s celebration is going to be at the Plaza Food Hall. My first installment of this interview is going to focus on Food and Wine Pairings, since this September is about food and wine events in New York City.

Food and Wine Pairing with the above restaurants

Learning from the invite ~ Foods to pair with Amarone

  • Amarone pairs well in its purest form, with a juicy steak.
  • Amarone paired with Valpolicella’s rich culinary history must be experienced at some point in time
  • Amarone pairs well with delicious chocolates with the rich flavors of Cesari Amarone
  • Amarone paired well with caviar.

Learning from Mario Menozzi of Gerardo Cesari in Veronese, Italy

HIs favorite Foods to pair with Amarone

Simple, ripe natural cheese like a Pecorino ~ Pecorino Romano is a hard, salty Italian cheese, often used for grating, made out of sheep’s milk.

Wild boar ~ Europe has an appetite for wild boar, also called the black pig. I experienced wild boar dishes in Portugal. And I’ve had many dishes served in California, especially in California as part of our post harvest celebrations.

Pasta, pasta, pasta ~ With a rich pasta sauce, you need a rich wine. Amarone is perfectly delicious.

Risotto of the area of Valpolicella ~ From Amarone ToursAmarone risotto (Risotto all’Amarone in Italian) is one of the most delicious dishes of Verona culinary tradition. In this recipe you find two of the top products of Verona territory: the Amarone and the Vialone Nano. Vialone Nano is a rice variety typical of Verona, appreciated by national and international chefs all love for the creamy texture it gives to the risotto.

With braised Beef ~ From Saveur ~ At the Valpolicella region’s Trattoria Dalla Rosa Alda, where this dish is a specialty, a platter of polenta rests by the wood fire in the kitchen. As orders come in for dishes like this one, a piece of polenta is sliced off and grilled over the fire to be served on the side.

Duck is also delicious with Amarone. Duck breast with a sauce to sustain the quality of an Amarone is wonderful.  Also, Amarone pairs really well wit Foie gras.

Meat Stew at is typical of the Valpolicella region. And also works really well.

[Photo credits: Picorino cheese Copyright : Sabino Parente. Cesari Vineyard image inserted, Jose Diaz]

[Risotto Copyright: sarsmis / 123RF Stock Photo]

[Wild Boar background image: Copyright: budabar / 123RF Stock Photo. Foreground Image: Jo Diaz ]