wine from central italy made using sangiovese grapes
Sangiovese Sangiovese (/ˌsændʒioʊˈveɪzi, -dʒiə-, -dʒoʊ-, -ˈveɪzeɪ, ˈviːz, -ˈviːs/;[1][2] Italian: [sandʒoˈveːze]) is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, "the blood of Jupiter".[3] Though it is the grape of most of central Italy from Romagna down to Lazio, Campania and Sicily, outside Italy it is most famous as the only component of Brunello di Montalcino and Rosso di Montalcino and the main component of the blend Chianti, Carmignano, Vino Nobile di Montepulciano and Morellino di Scansano, although it can also be used to make varietal wines such as Sangiovese di Romagna and the modern "Super Tuscan" wines like Tignanello.[4]
Ossobuco Ossobuco (pronounced [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔzˈbyːs]) is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation.