Posted by: lisetta | October 17, 2007

Gelatina di Dolcetto

Gelatina Dolcetto Picture grabbed from producer’s wesite

No cooking tonight, but tried out an Eataly pick: gelatina di dolcetto, aka dolcetto wine jelly. The product advisor at Eataly recommended that I eat this with a strong cheese, or as a condiment for bollito (boiled meats) or grilled meats. With neither meat nor strong cheese on hand, I tested it out with a few slices of Piave, to very cool effect. Can’t wait to get my hands on the type of cheese it’s meant to accompany!

The Azienda Agricola Prunotto Mariangelain Alba (in the heart of Le Langhe: Piemonte’s wine-producing hills) produces this jelly as well as a variety of organic specialties. I’ll write more about the region next time …

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