Thanksgiving Recipe and Wines for your table

Red Italian Wines and Butternut Squash soup

perfect for your Thanksgiving meal!

Ciao a tutti!

We can’t believe next week is Thanksgiving already! Time once again for turkey, pumpkin spice, baking pies and decorating for the holidays. Gina says she’s grateful that we have a special holiday in America dedicated to giving thanks, it speaks to the soul of our great country. Mary agrees and says bring on the pecan pie made with Texas pecans! At this time of the year when we focus on our blessings, we think of all of you who follow us, travel with us and trust us to help you make wonderful Italian memories. We have so many things we are thankful for – our return to Italy this fall, the brave clients who traveled with us, those who are planning on joining us next year, and especially our partnership that allows these two sisters to work together in such a fun environment. Who are you thankful for? Be sure to tell them!

Let’s talk turkey! We go for a good old-fashioned Thanksgiving meal with all the usual side dishes. This year, as an early starter, we’re going to serve butternut squash soup instead of cheese and crackers. It’s warming and delicious and leaves everyone hungry enough to devour the huge meal. Plus, made ahead of time and served in cups, it frees up the cooks to focus on dinner. For those of you buying the turkey and trimmings ready to eat, the squash soup would give the whole meal a more homemade feel. The recipe is below.

Wine is a serious consideration for this important meal and we’ve given some ideas below of northern Italian wines that would pair well with turkey and mashed potatoes.

Speaking of Piedmont (northern Italy!) – we will be doing 2 tours there next spring and there are just a few spots available! We can’t wait to return to the elegance and beauty of this amazing region. Hazelnut farms, chocolate factories, state-of-the-arts wineries, fresh pasta, fresh truffles, rich ragus, all paired with award-winning wines made with grapes you’ve never of! Join us if you can, you won’t regret it!

EccoLaCucina website for more info

Thank you all for your continued interest in our Italian dreams. Have a wonderful Thanksgiving celebration!

Buon appetito!

Gina and Mary

Pumpkin pie & individual Pecan pies

Too much turkey? Don't forget Fernet Branca!

Zuppa di Zucca Gialla (winter squash soup)

1 medium onion, chopped

4 tbsp butter and olive oil, combined

1 butternut squash

broth* or water

½-1cup cream

nutmeg

salt

white pepper

Cut the squash in half lengthwise and remove the seeds. Place it cut-side down in a roasting pan with a small amount of water. Roast the squash in a 400 degree oven until soft, remove from the oven, and when the squash has cooled enough to handle, scoop out the meat and discard the skin. Sauté the onions in the butter and oil until softened, add the squash meat and sauté 5-10 minutes. Add broth or water to cover the squash, salt, nutmeg and a dash of white pepper and simmer on low at least 20 minutes.

Puree the mixture with an immersion blender and add additional water if too thick. Reheat and finish the soup with the cream, salt to taste. Top the soup with sautéed porcini or croutons and a good drizzle of new extra virgin olive oil.

*The best broth is the one you make at home with a little chicken, turkey bones or just vegetables: carrots, celery, onion, parsley and peppercorns, simmered an hour. It’s healthy and easy! But if you must buy a canned or boxed broth, be sure to dilute it as they’re very concentrated and can overwhelm the delicate taste of the squash.

Zucca for sale by the slice and pound in Italy

Zuppa di Zucca with

sauteed mushrooms & crostino

Meglio tardi che mai!

(meh-yee-o tar-dee kay mye)

Translation: Better late than never!

Red Wines from Italy for your Thanksgiving meal!

It seems immensely proper to drink American wines with this most American of meals: roasted turkey with all the trimmings! But if you love Italian wines the way we do, you may want to consider some of these lighter bodied red wines for your feast.

Pinot nero, or pinot noir, is widely grown in northern Italy and finds its natural expression in the cooler climate of higher elevations. The grape is grown both to make lighter bodied red wine, as well as to make champagne-style sparkling wines. Look for Oltrepo Pavese DOC from Lombardia or Pinot Nero from the Alto Adige or Piedmont. The wines are complex with hints of red fruit, spice and licorice.

Nebbiolo is an indigenous grape from Piedmont and the western side of Lombardia. Lighter in color and body, the high tannins and acidity pair well with the traditional Thanksgiving meal. Look for Nebbiolo DOC from Piedmont and Valtellina Superiore DOCG from Lombardia.

A dry Lambrusco from Emilia Romagna would not go amiss on the table this holiday. Look for Lambrusco di Sorbara DOC which are elegant with aromas of red fruit and grapefruit and usually finished dry rather than sweet. The Lambrusco Grasparossa di Castelvetro DOC is the fullest-bodied Lambrusco variety with lovely acidity and tannins. The soda-like fizz and foam of lambruscos when poured is festive and they are naturally low in alcohol.

Whatever you choose to pour, have a lovely Thanksgiving!

Traveling to Italy

We are excited to be back in Italy and looking forward to our tours next spring and fall! Join us for a week filled with delicious foods and regional wines. You'll learn a lot and have a great time, just leave the details to us!

We have good availability in the spring for both Piedmont (May 24 - 31 & June 1-8) and Tuscany (June 11-18) and in the fall for Tuscany (October 8- 15 and October 15 -22) and some spots left in Puglia (call or email Mary).

2022 & 2023 TOURS to Italy - Check out our future tour dates and reserve your spots!

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We see beautiful things!

We taste yummy things!

Plus learn a thing or two!

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Gina Stipo and Mary Stipo Potter | Ecco La Cucina | 1-972-342-8308| Email | Website