However, for the most part, one thing remains the same throughout Italy: the cuisine is based on simple recipes made great through the quality of the ingredients and the deft, passionate hand of the person who is making the dish. Calamari in Zimino is a perfect example of this.
This could be an easy appetizer, for a light summer treat or a cold winter night. I would also suggest serving it with slices of toasted baguette brushed with a hint of olive oil, because as you'll quickly come to realize, the broth is delectable and each of your guests will want to make sure that it has been completely sopped up.
As for a wine pairing, a Greco di Tufo was my choice. D'Antiche Terre, 2007 Greco di Tufo, from the region of Campania, was a perfect pairing for the Calamari in Zimino, as the nose showed ripe tropical fruit mixed with a Mediterranean twist of olive and sea air. The palate was slightly sweet with a medium body and zesty acidity, giving flavors of stone, apricot and minerals, which finished fresh. If I was pressed for another perfect pairing, I could easily imagine a Verdicchio having similar results.
See page 2 for the recipe.
Meet Chef Eric Guido
After working in the New York City restaurant scene, Eric Guido branched out, organizing private dining and tasting events centered around Italian cuisine and wine. Here he began to incorporate food photography and recipe development. His continuing work can be seen at www.theviptable.net. Eric’s passion for food and wine is fueled by the togetherness and satisfaction found at the table.