Wonderful Barbera

[Innkeeper]

Will look for the Paolo Scavino. Had the Bistecca Alla Pizzaiola tonight with a few mods. Got an eye of round and cut it into one inch slices. Browned the onion and beef slices as directed. Mixed the other ingredients together and added beef, onions, and tomato sauce to slow pot; and cooked all day. Added a half cup grated imported Provolone to the polenta. Had it with veggies, and sauce poured over the sliced polenta. Matched all this with a bottle of 1997 Picchioni Buttafuoco, Oltrepo Pavese DOC ($15.99 from Wine Expo). This is a blend of barbera, vespolina, and croatina. It had plenty of acid to carry the tomato, and enough pizzaz to carry the beef. It was a big wine, despite Roberto's description of medium body. At 14% alcohol, it's a little bigger than medium. Regardless, the wine married wonderfully with this meal, and would recommend to to all.