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Noble grape of
Northwestern Italy's Piedmonte region, source of such powerful and
age worthy red wines as
Barolo, Barbaresco and Gattinara. Typical aroma and flavor
descriptors include violets, tar and
intense black fruit. |
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Meat: |
Steak, Barbecue
Beef, Beef Bourguignon, Boar, Cold Cuts, Cornish Hen, Duck,
Goose, Meat Loaf, Ostrich, Pork, Roast, Roast Beef, Mild and
Spicy Sausage, Venison, Beef Wellington, Lamb, Ribs, Squab,
Pigeon, Dove, Partridge & Grouse, Buffalo |
| Pasta With: |
Cheese or White Cream Sauce,
Meat Sauces or Ragus, Carbonara Sauce, Primavera Sauce |
|
Vegetable-Based: |
Eggplant,
Domestic and Wild Mushrooms, Artichoke, Red Cabbage |
| Cheese: |
Semi-Soft Cheeses, Mild
Cheeses, Hard Cheeses, Savory Cheeses, Pungent Cheeses,
Blue-veined Cheeses |
|
Ethnic: |
Tajines Meat
Recipes, Italian Dishes, Couscous (w/ meat) |
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Miscellaneous: |
Bean-based Dishes, Meat-based
Soups and Stews, Meat Lasagna, Heavy Pate, Crepes, Hamburgers |
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