Roasted Red Pepper Involtini
Elena Boroli, who co-owns the Locanda del Pilone farmhouse inn and restaurant in Piedmont, says bell peppers are the best symbol of Piedmontese cucina povera (peasant food). This simple recipe for involtini (little Italian rolls) is all about the deeply flavored, slow-roasted red bell peppers, which get wrapped around fresh ricotta cheese and plum tomatoes. More Italian Recipes
The involtini can be refrigerated overnight. Return to room temperature before serving.
The Marchese di Grésy poured his flagship Martinenga Barbaresco on the cruise. This Piedmontese red, made entirely from Nebbiolo grapes, has enough acidity to balance the rich ricotta cheese in these involtini. Di Grésy's Dolcetto d'Alba, a lighter red, would also be a good match.