Valpolicella Ripasso By Master Chef Gianluca Deiana Abis 1. History Valpolicella Ripasso, often referred to as the “baby Amarone,” originates in the Veneto region of northern Italy. The “ripasso” method, meaning “re-passed” in Italian, involves taking young Valpolicella wine and fermenting it a second time with the leftover grape skins and lees from the production of Amarone or Recioto. This traditional technique, first officially recognized in the 1960s, enriches the wine’s

Recioto della Valpolicella Recioto della Valpolicella, one of Italy’s most beloved sweet red wines, hails from the Veneto region. Made from partially dried grapes—predominantly Corvina, Rondinella, and Molinara—this wine is known for its lush, dessert-like quality and complex flavor profile. By halting fermentation before all the sugar is converted into alcohol, Recioto achieves a balance of sweetness and acidity that sets it apart. Notes of dried cherries, figs, raisins, cho

goulash A Detailed History of Five Iconic Sauces from Friuli Venezia Giulia Friuli Venezia Giulia, located in northeastern Italy, is a region that blends Italian, Slavic, and Austrian influences. Its cuisine reflects the diversity of the area, with an emphasis on hearty dishes, rich dairy products, and fresh local ingredients. The region is known for its wines, truffles, and game meats, and its sauces often combine rich, savory flavors with a balance of fresh herbs and region