Canederli Dumplings This month’s piatto del mese is from Trentino-Alto Adige. We are featuring canederli, which is a simple dish made from leftover bread and usually any other ingredients lying around! A journey through Trentino-Alto Adige would not be complete without tasting this staple of the region. This version of canederli contains speck, a ham produced in this region that shows its ties to the Austrian roots in that it is generally heavily smoked and dried—imagine a prosciutto that is pressed a little more, slightly drier, and in return carries a sweet, tangy smokiness. These canederli are great served in a rich broth with a little parmigiano, or served on their own in a light sauce of melted butter and sage (which is my preference).

Ingredients; ½ lb diced, crustless bread, day old 3 eggs 1 cup whole milk 1 cup blanched spinach, drained and chopped ¼ lb speck, small dice 4 tablespoons grated parmigiano ¼ teaspoon of grated nutmeg ½ tablespoon salt Pinch black pepper 1 cup all purpose flour 1 teaspoon caraway seeds ¼ lb butter 10 -15 sage leaves 1. Combine all ingredients except butter and sage 2. Roll into 1" diameter dumplings 3. Drop into boiling salted water and cook for 3 minutes 4. Drain and pat dry 5. Warm pan with butter and add dumplings and cook until golden brown on all sides 6. Add whole sage leaves and cook until leaves are crisp 7. Serve immediately This dish will be featured periodically at Cittanuova during the month of December. Suggested wine pairings include Pinot Nero, Tocai Friulano, Vino Bianco and Roscetto.

29 Newtown Lane East Hampton,NY 631-324-6300 www.cittanuova.com Vino del Mese / December This month we head to Trentino-Alto Adige. Our wine pick is a Pinot Nero (the Italian counterpart of Pinot Noir) from well-known producer Alois Lageder. Located in northern Italy with a very mountainous terrain, most visitors come to Trentino-Alto Adige to ski in its famous Dolimite ski towns of Cortina D’ Ampezzo and Courmayeur. However, spectacular (albeit lesser known) wine treats also await visitors to this region which unbeknownst to many is divided between an Italian speaking and German speaking part. Cold climate grapes do quite well in this region and wine lovers can discover wonderful expressions of Gewurtztraminer, Riesling, Muller-Thurgau and Pinot Nero. Native reds, Teroldego and Lagrein, are excellent in their various expressions from young fruity table wines to mature, meaty quaffing wines. Pinot Grigio, generally exported to the US from the Veneto and Fruili-Venezia Giulia, also Lageder usually keeps it another year in does exceptionally well in this region. the bottle before releasing it. Best of all, most of this region’s wines are very affordable offering excellent Pinot Nero Krafuss pairs well with wild quality for the price. Its higher priced bird and gamey meats. Approximately wines tend to come in the form of 13,000 bottles a year are made. riserva (reserve wines) from the smaller, Additional great Pinot Neros from well established vineyards. this region include: Hofstatter’s Burgunderhof, Franz Haas’ Pinot Nero This month’s wine, Pinot Nero Krafuss Schweizer, St. Michael-Eppan’s Pinot from Alois Lageder, is made from 100% Nero Sanct Valentin and Colterenzio’s Pinot Nero. It offers notes of sweet spices, Schwarzhaus Cornell. red fruit and light toast. A very pleasant wine, it’s savory, soft and round. The finish All month, Cittanuova patrons can take offers a touch of fruit and spice with well advantange of a 10% discount on our integrated tannins. Initially aged in steal Alois Lageder Krafuss. Offer valid the vats, it then generally sees at least 14 entire month of December. months in oak barrique.

29 Newtown Lane East Hampton,NY 631-324-6300 www.cittanuova.com