|La SIbilla's Luigi Di Meo|
Autumn in Campania. . The sun sets earlier now. The nights are cool. In Campi Flegrei, home of La Sibilla, the harvest is complete. Their Falanghina, Piedirosso, and Marsilese are in their stainless steel vats, on their way to becoming wine.
I had the opportunity to enjoy my Campania a tavola one cool October evening. Tasting wines from the territory paired with products from the region...
|Toasted bread with marinated eggplant, anchovies, and black olives|
|Toasted bread with lard and bay leaf|
|cicerchia suop with toasted bread and piedirosa rose'|
|falanghina cruna del lago 2008|
chicken saltimbocca with guanciale and rosemary
|La Sibilla's Vincenzo Di Meo|