Editor's note: The recipe and introductory text below are adapted from Lidia's Italy by Lidia Bastianich. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program.
Stufato al Barolo
Barolo is the king of Italian reds, a big wine, full of flavors, aromas, and lots of tannins. When you braise a beef shoulder or other big roast in a good Barolo, these elements permeate the meat and create a distinctive and complex sauce. Even if you are thousands of miles away, there's no doubt you will be transported to Piemonte for a few hours while the beef cooks to melting tenderness.
When you actually get to visit Piemonte, be sure to enjoy the region's renowned beef, from the Fassone breed of cattle, which yields lean and yet delicious meat. In addition to stufato al Barolo, Fassone beef served raw in carpaccio or steak tartare will be often on menus. In the fall, when the white truffle is in season, these dishes will be served with shavings of tartufo. This is food that we just can't replicate at home—I hope you get to Piemonte and savor it in situ.
