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Lots of new content is coming to the Wine and Food section of Made-in-Italy.com. In 1995 our web site was the first in the world to feature a comprehensive set of web pages about Italian cooking and wine. Now it is time for a major upgrade. This section will be split into two separate parts, to make navigation as easy as possible with a much larger volume of information. We are also adding new recipes, book reviews, magazine listing and many other materials.
Marcella and Victor Hazan were kind enough to write the introductions to the original Food and Wine section: we'll preserve these historical documents as they still provide a great overview about eating and drinking in Italy. Also at that time The Italian Institute of Foreign Trade gave us permission to publish online their 1995 guide to the wine regions of Italy.
That was a first for the web. We are proud of our contribution in making the Internet public more knowledgeable about quality Italian wines, but since then lots of things have changed in Italian vineyards, and we've almost completed a full rewrite of those pages to bring them up to date. Add a large amount of information about Italian regional cooking, local gourmet products, online shopping opportunities, and you be surprised by the wealth of new materials we'll soon provide for you here.
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Italian food and the Italian way of eating (despite all those carbohydrates!) have become immensely popular throughout the world, and rightly so. After living in Italy for some years I realized why my visiting friends from the U.S.A. always raved about the food - in Italy, if it's not fresh and/or in season, it's not served. It's as simple as that. We went through the Italian version of Nouvelle Cuisine, which started some 20 years ago. My first experience was while attending the Formula One race at Imola, near Bologna. The wine company Giacobazzi invited the press to a lunch for Gilles Villeneuve, the ace driver for Ferrari. (My editor, Marcello Sabbatini, coined the slogan "Febbre di Gilles," -the Fever for Gilles - for his devoted fans.) The lunch took place at a former monastery-turned-restaurant not far from the race track, San Domenico. The owner, Giancarlo Morini, was a former banker with a passion for food, who created the restaurant in the middle of nowhere, but in a region intensely interested in food and wine. I can still almost taste the second course, a layered mousse of five different vegetables with a very light sauce which I hope I'm describing correctly. Several years later Marini teamed up with Tony May in New York and opened a branch of San Domenico there. He's no longer involved, but the restaurant still exists.
As for wine, there has been an incredible metamorphosis during the past thirty years, and Italian wines can stand with pride among the finest wines in the world. (Imagine, the Brunello di Montalcino from 2001 Casanova dei Neri was ranked as best of 100 wines in the world in 2006 by Wine Spectator.) And yours truly was buying wine from them since 15 years ago. Giacomo Neri's mother used to invite me for dinner and serve Risotto al Brunello. It was delicious, but at that point I would rather drink Brunello than eat it! I still have a few bottles put away of Brunello di Montalcino from 1997, considered the best in history. I rarely drink alcohol, but I have an infallable test for wine: I'm slightly allergic to alcohol, and if the wine makes me cough, it's not a good wine. (I am serious.)
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Wine and Food is a guide to the best of Italian wine and food. Pages are constantly updated and new sections added when relevant. We welcome your suggestions. For your questions PLEASE try our Search Engine before writing. 
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