Pollo Fritto

You’re in Tuscany, surrounded by the most beautiful scenery, your senses assaulted by the sights and smells of the sunny hills and beautiful wines.  All of this perfection can make you hungry.  Go to Baffo and eat Fried Chicken.  I’m not kidding.  This may have been the single most important culinary discovery of my life.  Especially when paired with the right wines.

For example, we all know Lambrusco goes well with anything salty and fried, but it truly sang with this perfectly olive-oil drenched, crispy-juicy chicken.Pra di Bosso

Of course, when Luca D’Attoma, enologist to the stars and producer of his own amazing wines at the Duemani comes along, he manages to somehow top the absolute perfection of this pairing.

With 1990 Sauternes.  Cool, oily with sugar and just enough acidity to wake up your palate between crispy-juicy bites.  The mouth-coating effect was also helpful when we ordered the spicy version of this pollo fritto– loaded with dried chili flakes and piping hot.

Sudurat 1990

Thanks Luca, for introducing us to another of the world’s great food & wine pairings.  Fried Chicken and Sauternes.  Try it.  You’ll like it.

Happy people like fried chicken.

About The Author

I love all things Italian: the beautiful country of Italia, the Italians themselves, the language, the food… and above all, I love Italian wine. The people I meet in my charmed life are fascinating, the wines are extraordinary. I needed a special place like this to write about them, and to remember them.

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9 Responses

  1. Sally

    Holy crap! That might be more important than learning to pop popcorn in bacon fat.

  2. talkavino

    “single most important culinary discovery of my life” – wow, I’m impressed already. But the fried chicken and sauternes? another wow! I’m ready to try it ( even though I don’t have 23 years old Sauternes on hand) – but what is the secret of such a great fried chicken?

    • Joanie Karapetian, Italian Wine Geek

      Honestly I think the secret of the fried chicken was twofold. (1) They used OLIVE OIL to fry it. Yep. I know. and (2), there was an ongoing discussion between the (Italian) customers and the owner/ kitchen on how long it should be fired, how hot the oil should be, etc. It was a collaborative process for sure. AND TOTALLY HILARIOUS to watch. 🙂

      • talkavino

        yeah, so I can try the olive oil – but I will not be able to replicate the second part : )

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