2023 has been yet another fun-packed year for ITALIAN WINE TRAVEL with Stevie Kim.
We visited more wineries, spoke to more producers and discovered more Italian food and wine than ever before.
In this episode we revisit some of the culinary and gastronomic highlights we experienced throughout the year, including the famous Italian recipes handed down from generation to generation. From Verona, Stevie travels to Montefalco, Rome, Venezia and Paestum, tasting some of the most important regional specialities along the way.
We hope you enjoy this collection of some of Stevie’s greatest moments from 2023.
What was your Italian food highlight of 2023?
DON’T FORGET there’s plenty more to come from ITALIAN WINE TRAVEL with Stevie Kim.
STAY TUNED for more fun, facts and frolics with ITALIAN WINE TRAVEL.
Cin cin!
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MammaJumboShrimp is a podcast, a book and a wine school – and so much more!!
We love to eat, drink and travel, seeking out the very best that Italy has to offer!
Check out our “On the Road Special Editions” hosted by Stevie Kim, as well as our regular conversations with some of Italy’s most interesting wine personalities and producers.
Find out more at:
https://www.italianwineacademy.org/
https://justdothework.it/
Italian wine travel with Stevie Kim hello and welcome to another installment of on the road Edition hosted by Stevie Kim this video is a quick look at the culinary and gastronomic Magic we have experienced throughout the year a tour of many traditional recipes handed down from generation to generation that we discovered while traveling through our beloved
Italy welcome back to tyan Wine podcast on the road Edition and we’re still in Monte Faro as you know so we are here now at the Uno good evening we are joh Marco and I Amia and we prepare Theo sule of potato with a YK and cream parmesan and trule
We start to smash the potato we steer until obtain a do we put the do in this little shape and we make a a little hole now we put the Yark in the middle of the potato FL and close the suf now we prepare the
Sauce with EV cream and now we add the parmesan 36 month Theo is ready we take it we put some Parmesan on the bottom Theo and we finish with a little bit of Parmesan funu on the top and in the hand we put some fresh stle to finish the dishes
I okay I mean this is beautiful you’re jealous I know all of you oh but this is potatoes yeah oh and then you the egg is inside the potato oh my God this is m i mean this is amazing what kind of wine have you chosen for this dish
Chinin yeah beautiful wine beautiful dish Loo hello my name is Stevia Kim and today we’re in Rome Roma to have Jon so who did we call our chichon alesio he’s a Napolitano in Roma so who better this area is a very typical for Rome after go to taste Carbona for For okay Okay For Okay hi Richard Hoff here with the Italian wine podcast we’re at the mouth of the river brenta here just outside KY a few miles from Venice in an area uh that forms part of the Po River delta and we’re looking for the famous Grano blue we’re going to try and catch a few
More then we’re going to take them back to the Italian wine podcast Studio hook up a feast and enjoy them with a nice spot of wine what else would you expect on the Italian wine podcast the first preparation that we make uh is the bis the bis is a French
Definition for a tomato sauce based with the fishing what do we do we prepare a base a base of oil butter and herbs after which uh we we start slowly cooking the crab then we break it so that all the juices inside they’re going to come out and make a SAU water is
Boiling now we’re going to start cooking the pasta very high fire we add a little bit of our freshly cut Tomatoes we add a touch of Shiso so here we have our lingu all right so listen before we uh dive into this let’s pour some wines the first wine is proo yeah 70th Anniversary Edition from BTO second wine isitan from T it’s a 2021 vintage cheers so cheers pra of course it’s
Local with the crab I love it I mean the white right it’s silky there’s a little sweetness to it too right yeah I think it goes well with the fish let’s try the other one which is at no biano I would say what do you think yeah for sure and
Everything is stronger than the first first wine well remed but the flavors yeah the flavors for sure are much stronger yeah it’s it’s it overwhelms the it’s nice I love this one okay we’re ready for the next dish hello my name is Stevia Kim and welcome to the talian wine podcast travel
Edition into chilo and I’m here with of course Mr Pagano his name is jpe Pagano the owner of s Salvator for for and this is called so and this is also a vintage 2022 all right look at this beautiful plate Hello Cheers Che and this comes to our conclus tion of menu almare at the beach club 93 also owned by Mr Pagano and as you can
See you followed our recipes and if you like what you’re seeing please subscribe to our Channel below it’s a r Cheers Cheers