Untitled Document

Just imagine it – a warm summer night in Italy. On an outdoor terrace encircled with ancient olive trees, in the balmy night air, you sip a glass of crisp white wine – a delicate Pinot Grigio, perhaps. In the relaxed company of friends, you feel yourself unwind. You nibble from a bowl of spiced olives. You help yourself to a plate of pasta fragrant with olives, sausage and tomatoes. A traditional bread salad completes the simple but utterly satisfying meal. You sip, you dine, you enjoy the company.
Summer is an easy time to transport your family and friends to Italy in your own back yard. Serve this menu al fresco style with a glass of Italian wine for a true taste of la dolce vita.
To keep the bugs at bay, use citronella torches or potted citronella candles or spray the area with an outdoor fogger long before setting the table. The fogger will keep the area bug free for a period of several hours while the citronella-laced candles will pick up the slack later in the evening. Plan for a later-than-usual dinner just as they do in Europe, only here the timing is planned around avoiding the seasonal daily dose of early evening showers and thunderstorms.
Even though you are dining outside, opt for real china, linens and flatware rather than plastic and paper. Rustic dinnerware will be fun – oversized plates and bowls in heavy ceramic. Or think outside the box and use unglazed clay planter saucers in place of plates. Italian-themed linen dishtowels can be transformed into oversized napkins and a pastel matelassé bedspread into a tablecloth. Place small bouquets of brightly colored zinnias at each place and use large wine glasses, even for the white wine, to give the feel of being in the Italian wine country.

Discover the new taste of Italian wine
“There’s a new crop of Italian wines surfacing from some of Italy’s lesser-known wine-growing regions,” explained Justin Bubb, winemaker for Bonello D’Italia. “Winemakers are experimenting with traditional grapes alone or in combination with more familiar varietals to create broadly appealing wines that also boast authentic Italian flavor.”
Delle Venezie, a cool-climate region in the northeastern corner of Italy, produces traditional, aromatic Pinot Grigios and, now, fruit-forward Chardonnays. When the pinot grigio grape is blended with chardonnay to winemaker specifications, the resulting wine offers fresh, crisp flavors, tropical fruit and a creamy feel.
Puglia is the area of land in the heel of Italy’s “boot.” Puglia’s iron-rich soils and warm temperatures create the ideal climate for Cabernet Sauvignon as well as the native Primitivo grapes, which are a genetic match to California Zinfandel. Whereas each of these varietals is delicious separately, when blended together they deliver plum and black currant flavors in a rich wine with a lingering finish.
Sicilia is the region of Italy that produces Nero D’Avola, the native grape of Sicily, prized for its intriguing cigar box and herbal characteristics. In recent years, Merlot vines with characteristic sweet berry and tart cherry notes have been planted in the region. Blended, the two red grapes offer consumers a friendly, fruity wine with soft, supple tannins and a long finish.

Tuscan Bread Salad
4 Tbsp. extra virgin olive oil
2 cloves garlic, minced
4 (1/2 inch thick) slices Italian bread
1 head romaine lettuce
1/2 cup drained black pitted olives, halved if desired
1 large ripe tomato, seeded and diced
1 cup cannellini beans, rinsed and drained
2 Tbsp. balsamic vinegar
salt and pepper to taste
8-10 fresh basil leaves, thinly sliced

Combine one tablespoon olive oil and one clove garlic; brush over both sides of bread slices. Grill bread 2 to 3 minutes per side in ridged grill pan or broil 1 to 2 minutes per side until lightly toasted. Reserve outer leaves of lettuce. Tear or chop enough inner leaves to measure 6 cups. In large bowl, combine torn lettuce, olives, tomato and beans. Cut grilled bread into cubes; add to lettuce mixture. Combine remaining three tablespoons oil, remaining garlic, vinegar, salt and pepper; mix well. Add to lettuce mixture; toss well. Arrange outer leaves of lettuce on four serving plates; top with salad. Sprinkle basil over all. For a heartier variation, add sliced grilled chicken or grilled shrimp and scallops.

Pasta with Olives, Sausage and Tomatoes
1 cup chopped Vidalia onion
1 Tbsp. olive oil
1-1/2 lbs. Italian sausage or spicy chicken sausage or vegetarian sausage patties
2 cloves garlic. minced
1/2 - 2 tsp. red pepper flakes, added to taste
1 (28-oz.) can diced tomatoes with liquid
1 cup drained large black ripe pitted olives
1/4 cup tomato paste
1 bay leaf
1 tsp. dried basil leaves or one Tbsp. fresh minced leaves
1/2 tsp. dried rosemary
1 Tbsp. dried oregano leaves
1 lb. farfalle, fusilli, penne or other pasta
Finely shredded fresh Parmesan or Romano cheese

In large saucepan, cook onion in olive oil over medium-low heat until soft, stirring occasionally. Remove sausage from casings and crumble into pan. (The vegetarian sausage will have no casings and will only need to be defrosted before using.) Add garlic and red pepper flakes. Increase heat to medium-high; stir and cook until sausage is brown. Stir in tomatoes with liquid, olives, tomato paste and herbs, adding more to suit your taste. Bring to boil, cover, reduce heat and simmer 15 to 20 minutes. Cook pasta in boiling, salted water just until tender or al dente. Drain well. Transfer pasta into serving bowl and toss with sauce. Top with cheese.
If you would like to make a red wine sauce for the pasta, add 1/2 cup red wine after browning sausage. Simmer 5 minutes; then proceed with recipe as directed.

Spicy Marinated Olives
1 tsp. whole coriander seeds
1 tsp. whole cumin seeds
1/4 cup extra virgin olive oil
2 Tbsp. sherry vinegar or champagne vinegar
1/2 tsp. coarse ground sea salt
1/2 tsp. hot Hungarian paprika
1/2 tsp. red pepper flakes
1 bay leaf
2 cloves garlic, minced
2 cups drained black ripe olives, or 1 cup black pitted olives and 1 cup green pitted olives

Toast coriander and cumin seeds in small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes. Remove from the heat and the pan immediately to avoid overtoasting. Cool.
In jar with tight-fitting lid (or Ziploc plastic bag), combine seeds and remaining ingredients except olives. Cover; shake well. Add olives; cover and shake well to coat olives with marinade. Refrigerate at least 2 hours or up to 1 month before serving. Serve at room temperature with wooden toothpicks as appetizers or add to tossed green salad.

– Photos and recipes courtesy of Beringer Vineyards and Lindsay Olives

A glass of red wine and a selection of spicy, marinated olives
create the perfect al fresco appetizer.