Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina! Pecorino from Pienza tastes different from that made in Maremma, which is distinctive from what you find in Chianti, and so on. My mouth is watering for Pecorino Toscano this week, probably because I featured it in the dessert I prepared at the Pebble Beach Food & Wine Festival last weekend. Not that I needed a reminder—we’ve always featured this DOP (Denominazione di Origine Protetta, or Protected Designation of Origin) sheep’s milk cheese on our menu at Babbo, and...
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As a relative newcomer to the Serious Eats family, I've been gobbling up the feeds and learning about the interests of my fellow contributors. Two things I know for sure already: these people love food, and boy, can they cook. Every now and again a Serious Eats recipe flashes across my computer screen and I think to myself, "Oh, [fill in the grape here] would go great with that dish!" So I decided to give you a week's worth of food and wine pairing suggestions, all of which began with an inspiring recipe on this site. I don't adhere to many traditional "wine and food pairing rules," like no red wine with fish, so I'm including a white wine and...
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