Hi, all readers of the blog "Oh My Foody Stories', it's a real pleasure to be able to write something about me and my experience in the world of Italian food and beverage. I introduce myself: my name is Giuseppe Lo Vecchio, I am a sommelier and I lived until the age of 20 in Latiano, a small village in the province of Brindisi, then I moved, like many guys and for work,  to Milan.

In the north
During my 10 years spent in the north, I began to approach and learn more about the world and the great history of Lombard and Piedmontese food and wine. I still have the wonder of the landscapes of the two regions impressed in my mind: wide valleys of vines that sculpt the hills and are lost on the horizon. And it was precisely in these valleys that I loved to get lost too and then found myself in farmhouses and inns where every experience was unique, unforgettable and full of stories to listen to, typical local dishes to taste and ... wine! And it was with the latter that love blossomed, a love that fascinated me to the point of making me embark on a path that led me to become a sommelier in 2013.

Return to the south
After the experience in the north, I returned to Puglia and began to discover the Apulian vines. I would like to mention one in particular, perhaps one of the most famous: the Negramaro History teaches us that it arrived in Puglia thanks to the Greeks in the 18th century BC. The word "Negramaro" derives half from the Latin "Niger", that is black like the dark color of its vine, and the other half from its slightly bitter taste that characterizes it.Cultivation is mostly extended in the areas of Brindisi and Lecce and, to a small extent, also in the Taranto area. As is already known, Negramaro, like all red wines, is rich in polyphenols and vitamin E, useful for preventing the formation of clots by reducing the so-called harmful cholesterol.

My pairing
I wanted to combine this extraordinary wine with a second course of grilled horse diaphragm meat. The part of the diaphragm contains a high protein value, rich in iron and, if cooked at a low temperature, preserves the lactic acid content. In my opinion, it is a tender and succulent delicacy in perfect harmony with Negramaro because of its intense red color, its aromas of red fruits, its light spiciness and its tannic and bitter note, enveloping and persistent. With this combination we pay homage to a piece of history of Puglia, a land of strong and decisive flavors, warm colors and intense aromas.

My advice
Drink well in quality and not in quantity...bread while it lasts but wine to measure !!!