Our Good Life participates in affiliate marketing and other forms of advertising. We only recommend products and services we believe in and think they will be of use to you.

Hot Summer Nights and Northern Italian White and Our Favorite Antipasto Platter #ItalianFWT

The #ItalianFWT (Food Wine Travel) group is taking you to Northern Italy, specifically Lombardia. Northern Italy is often known for red varieties but I am going to take you down a road with white wine and a delicious seafood antipasti platter. I took a few liberties with this wine as it is technically from Veneto, not Lombardo.  However, our host, Jeff, from Food Wine Click graciously allowed me to join the event since the DOC is in both Lombardo and Veneto.  

Since our event is focused on Lombardia, that's where I will stay.  According to winesearcher.com, Lugana straddles the border with Lombardia to the east and Veneto to the west. Lugana means "Lake in the Woods, influenced most likely by the way the area appeared in the Middle Ages.  Fun fact: I lived in a neighborhood called Lakewood before moving to Saint Charles in 2012.  

The Lugana vineyards form a small production zone growing mostly Verdicchio grape varieties. The soil is mostly clay, rich in mineral salts. All Lugana wines must have 90% Verdicchio juice. They are also known for Chiaretto wine, which is either a pale red or dark rose, using Sangiovese, Barbera, Marzemini, or Groppello grapes.

We chose Ottella Lugana 2018 as the wine we wanted to try from this area.  It is a beautiful pale yellow straw color, slight citrus, and some minerality on the nose.  On the tongue, we tasted pineapple, honeydew, and lemon. It is crisp and refreshing. It is a light, easy-drinking wine due to its freshness and crispness. 

It's interesting to note that the harvest and selection of the grapes are done by hand. A temperature-controlled fermentation is followed by five months on fine less before bottling.  It is considered an organic wine.

Our pairing included a Seafood Antipasti platter.  The best thing about these types of platters is that whatever you like should go on to the board. When my husband visited Italy as a teenager, he talked about the fish he ate and how good it was!  Here are the choices we made:

  • a pan-seared Branzino, in Italian butter and fresh lemon juice
  • grilled salmon
  • tinned sardines
  • toasted Italian bread
  • olives packed in brine
  • artichoke hearts packed in brine
  • pickled peppers
  • salted fresh tomatoes
  • grilled zucchini
  • honey
We used a wooden platter that we purchased on a vacation in south Missouri years ago. The platter has little legs that elevates it and makes it more of a display. 

I had a question of the differences between an antipasti platter and a charcuterie taray.  First, a charcuterie tray is a French meat and cheese platter.  An antipasti platter is typically the first course of an Italian meal filled with vegetables, breads, cheeses, meats, and olives.  So basically, they are similar.  

I also get asked on how to make one.  First, I gather all my foods together at the same time. I do that so that I get a sense of what all has to go on the platter. I place my key ingredients on first, in this case, the fish. Then I build the rest of the platter, artifully arranging the foods to show off their attributes. I have a variety of small bowls to hold those things that have liquid associated with them like olives or pickles.

Make this ahead of time (except for the hot fishes) by marking out where they go on the platter and arranging the rest of the ingredients.  Cover in wrap and refrigerate until needed. It's a beautiful addition to your entertainment table.

Please go and check out these other wine bloggers for information about wines from Lombardia.

Would you like to comment?

  1. I love the idea of an antipasta platter that focuses on seafood. I sometimes include shrimp or smoked fish on my platters but have never made them the star. Thanks for the great inspiration, perhaps I'll look for this wine to pair with mine when I make it.

  2. Such a great looking platter! It looks very Italian too I might add!

  3. I prefer antipasti platters like yours... grilled, fresh and preserved vegetables, olives, and seafood. I never turn down Lugana, lovely wine choice (and bracelet!)


Welcome! If you liked what you read, please take a moment to share by tweeting, pinning or yumming! Much appreciated!