Sipping in Franco Rocca wine and food pairings!
Pasta Carbonara + Franco Rocca Barbera d'Alba Bricco Sterpone
While I can’t get back to Piedmont and eat grapes off Franco’s vines or take one of Susan’s cooking classes right now I can share one of her recipes with you to make at home and hook you up with a stellar deal on Franco’s wines. Val has set up a discounted rate for you guys to order Franco Rocca wines and have them shipped directly to you. You won’t find his wines in the States and with his limited production I highly encourage you jump on it now. (My cases are in the mail!) Also, this is a great way to support wine travel at a time when traveling is pretty nonexistent.
But wait, there's more...
Interview with Franco Rocca
How did you get into winemaking?
Are you teaching your kids to work the vines? Do they want to follow in your footsteps?
What do you think makes wines from the Langhe unique?
Before everything else, the territory, the continued working of the land, and the excellent quality of grapes that we have. And then, we are creatures of habit, because we still make wines in the same way that our grandparents did.
What would you like people to know about your wines?
I would like for everyone to know that caring for the vineyards everyday is an honor, and it is an honor to work the land. When someone tastes my wine, I would like for them to appreciate it, because I put so much passion into my work — even if, for me, it isn’t work, because when you’re passionate about something you truly love, you don’t work a day of your life.
How much wine do you produce?
What are your favorite meals to pair with your specific wines?
For how much I love Piedmontese meat. We always pair a good braised meat with Barbaresco from some vintages back, since I love tasting old vintages. My wife makes a dish that everyone knows, carbonara, but she modified it and makes it with Barbera Bricco Sterpone, adding a lot of wine so that the spaghetti turns the color of Barbera. And we always pair it with Barbera Bricco Sterpone.
What would you like people to know about visiting the Langhe?
I would like for people to know our culture, the story of our territory, our Piedmontese cuisine that our grandparents made, and our great Piedmontese wines.
What are your family's favorite activities in the Langhe? (Things you suggest people do when visiting.)
Our favorite activites are riding through Alta Langa on our bikes and exploring / visiting new villages of the territory. We like to go to traditional medieval folk festivals that always have lots of our local food products and wines available.
Visiting Franco Rocca Winery
When travel is allowed, schedule a time to visit the Franco Rocca Winery.
Pasta Carbonara alla Barbera Bricco Sterpone
- 300 gr guanciale, pancetta, or bacon, diced
- 300 gr spaghetti (typically about one package of spaghetti noodles)
- 500 ml Barbera Bricco Sterpone (red wine)
- 1 scallion, diced
- 5 egg yolks
- 200 ml fresh cream
- Extra virgin olive oil
- Pepper and salt to taste
- 300 gr parmigiano reggiano
- Heat olive oil in a frying pan and saute the scallions, diced, for five minutes. Add the guanciale and let it cook for a few minutes, then add the wine a little at a time. Cook, stirring frequently, until all the wine is reduced. When the wine has nearly evaporated, add the cream and cook for 2 minutes. Meanwhile, mix the egg yolk with the parmigiano cheese and pepper.Cook the spaghetti al dente. Reserve 1 cup of cooking water.When the spaghetti has finished cooking, toss it in the pan with the guanciale. Add the egg yolk mix, stirring quickly, and then some of the cooking water, stirring constantly. Cook for one minute, then turn off the heat and serve with a glass of Barbera Bricco Sterpone.