​I believe that I have a fairly good knowledge of Italian food, the foods of Italy.  I’ve studied the subject for a while – yes, studied in addition to eating nearly as much of it as I possibly could – and been to a fair swath of the country during ten trips or so.  But, with the Italian lands home to over 60 million people and an amazingly diverse range of geographies and deep regional and local histories and traditions, especially culinary, there are number of dishes and foodstuffs I hadn’t experienced.  Piadina was one of them. 
 
I had heard of piadina and was intrigued mostly since I thought it was the precursor to the grilled pizza in this country, created by the lauded and oft-televised Al Forno restaurant in Providence, Rhode Island during the 1980s.  But, I had never had one, nor seen one, for that matter.  I had never been to Romagna, the eastern portion of the Emilia-Romagna region – where the piadina hails – and only very briefly to Emilia, the western part of the Emilia-Romagna region.  The piadina is also found in northern parts of neighboring Marche, though I did not spot any while there some years ago.
 
So, while in Parma recently as we were wandering around the busy pedestrian streets near the city’s touristy heart, Piazza GaribaldiI on the first afternoon, I was actually excited when I espied the fairly tiny, tidy storefront called La Piadineria that serves inexpensive piadina. 
 
I had expected that the piadina was a flatbread-like pizza, sort of like the ones at Al Forno, but an Italian quesadilla was the apt description for how it looked.  Featuring a (very) flat bread that looked just like a flour tortilla and is folded in half over ingredients that seemingly always include some type of cheese, the piadinas served at La Piadiniera, part of a chain of nearly 200 restaurants mostly in northern Italy, looked a whole lot like an Italian quesadilla. 
 
When we returned for a meal the next day, I found that the flatbread portions of the piadinas, technically the piadinas, tasted similar to a flour tortilla to me.  That is not too surprising, as these are made with white flour, water, salt and wonderful lard, just like tasty flour tortillas are, and cooked on a flat griddle.  Among the thirty or so choices at La Piadiniera, I ordered The Legend that was filed with prosciutto crudo, arugula and something called squacquerone, another Italian foodstuff about which I was not familiar.  In fact, I had never even heard of it, nor was comfortable trying to pronounce it.  I had kind of figured that it was likely a cheese, and it is, a soft, spreadable mild, but a bit tart, cow’s milk cheese that is a common filling in a piadina.  Overall, not just in appearance, the piadina I ordered reminded me of a quesadilla done in a lighter, fresh-tasting Italian-style.  I really enjoyed it.  And, it was just €4.20 or so, tough to pass up when you are in that part of Parma when you want a cheap lunch or are in the need for some sustenance when it’s been a long time between meals.
 
My brother thought so much of it that he returned before we left Parma for a post-meal meal.

​Sometimes you get lucky, though in Parma it might not really be luck in finding a good meal in a restaurant.  There are numerous quality dining destinations in this the first Italian city to be named UNESCO Creative City for Gastronomy in 2015, and one renowned for its prosciutto di Parma, Parmigiano, and the fresh stuffed pastas that are staples of nearly every restaurant in the city. 
 
On our first evening in Parma I needed find a restaurant for our group quickly not far from the main Piazza Garibaldi, as some had been quite hungry well before the restaurants reopened for dinner service, and one nearby, since my mom was having difficulty walking due to a painful episode of stenosis.  My initial suggestion for a Michelin-recommended seafood restaurant around the corner didn’t gain any traction.  But, thankfully, not far was restaurant signage with the subtitle, “cucina pontremolino” or the like, the cuisine of Potremoli. 
 
Potremoli is a town in the gloomy northwest area of Tuscany called Lunigiana near the border of Liguria where I had my very first meal in Italy a couple of decades earlier.  It was memorable in that was both delicious and unusual.  The first course, well, the primo, was the very unique pasta served with pesto, testaroli al pesto, which was the reason why my friend’s father stopped in Petremoli in the first place, which happened to be en route from picking us up at the Milan’s Malpensa airport to points further south in Tuscany.
 
Looking somewhat like small pockmarked brown and beige rags slathered with the green pesto, this dish might not have been the most attractively served pasta, but it proved to be absolutely delectable, and different.  Not only did it look different, but the pasta itself was soft, with its texture reminding me of the Ethiopian injera.  That softness was perfect for absorbing the flavor and oil of the bright pesto, providing a wonderful melding of freshly made pasta and the vibrant and nutty basil-laden sauce.  It provided for a notable first meal in Italy – a very pleasant preparation of sautéed tender veal followed the testaroli – and an experience with dish I was not to see again until this serendipitous stop in Parma.
 
Testaroli is unusual not only in its texture and appearance but also how it is made and its lineage.  It might be the most ancient of the pasta dishes, possibly originating with the Etruscans before Roman times.  It takes its name from the cooking apparatus, a testo, originally a stone disk that was kept in the embers of the fireplace, which has come to mean a two-piece cast-iron griddle.  To make testaroli both pieces of the testo are placed on a wood-burning fire until they become very hot. When the bottom piece is sufficiently heated, the batter for the testaroli – just all-purpose flour, warm water and a little salt – is poured on it and it is closed with the top.  After cooking in the testo, the pasta is traditionally cut into diamond shapes and cooked in a pot of boiling water that has been taken off the heat for a few minutes.  It is then typically dressed with pesto.
 
Testatroli is also unusual in that it is rarely found outside of its home area, unlike many Italian dishes that have traveled far from their place of origins.  So, I was surprised to find it at a restaurant in Parma.  But, as it turns out, Potremoli is just 50 miles distant, a shade over an hour drive.  Lucky for me.  And, the restaurant, Oenopolium – actually, with a much more pretentious full name: Oenopolium, vino, cucina, scienza – did an excellent job with the testaroli.  It was delicious and tasted exactly what I had remembered it did many years earlier and what had made such an impression.  In fact, my entire meal was excellent, from the fried polenta topped with thin slices of lardo to start to the stewed rabbit with capers and innumerable and varied olives for the secondo.  Even our brusque, rude and painfully slow waiter, providing the very worst service of my two weeks in Italy, and who also snuck an extra bottle of wine onto our bill, could not come close to ruining the meal.
 
Oenopolium
Via Nazario Sauro 13 B 43121 (a few blocks south of Piazza Garibaldi) Parma, Italy, +39 0521 571288
No website

​As the it was quite warm during a trip to Umbria in June, white wines were very much welcome, especially so since our villa did not have the air conditioning as was advertised.  Thankfully, the white wines of Italy have gotten so much better in the past couple of decades, it’s gotten easy to find a palatable one for a comparative song in much of the country.  And Umbria has been known for years for Orvieto that’s produced around the town in the southern part of the region.  It’s made with at least 40% Grechetto, which gives it most of its character.  About which, the useful Wine Folly website opines about Umbria: “Find yourself an Orvieto, or better yet, a wine made with the region’s star white grape: Grechetto.”
 
We did.  Very nicely, the Chiorri Winery was essentially across the street from the property we were renting and we made good use of the proximity.  Among our first purchases were a couple of 5-liter boxes of Grechetto for the astoundingly low price of €2.10 per liter.  This was a ridiculously low price for a quality wine and a nice expression of the Grechetto grape, made simply with fermentation and a brief amount of aging in stainless steel.  Medium-bodied, dry, and featuring pleasant aromas of tropical fruit, it had a welcome balance of fruit and acidity on the palate and a longer finish than might be expected for something dispensed from a cardboard box.  It was very easy to drink alone, a nice pairing to the heat and humidity, and also complemented most of the lighter fare we had before dinner.  We ended up splurging another $15 or so for five more liters before the week was out.  Even my brother, who usually only drinks whites with fish and other foods when necessary, really enjoyed the Grechetto during our stay in Umbria.
 
What he liked even more was a more serious, and expensive, version from nearby Terre di Margaritelli winey, their Greco di Renabianca, made from 100% Grechetto and seeing some time in French barriques, an unusual treatment for this varietal. Fuller-bodied than the other Grechettos we had, it still had the pleasant fruitiness and good acidity but a deeper and richer flavorful though still balanced.  The oak aging seemed to provide more character than it took from the natural fruit flavors and the acid.  Though it similarly utilized small oak barrels common with many of the New World chardonnays, this wine did not have rich buttery and brioche notes and muted acidity that I find in too many of those.  As I was enjoying in their tasting room, an early thought was how well it would go with roast chicken.  And that it would be an excellent choice for Thanksgiving, too, helping out that inevitably dry turkey meat.  At around €15-20 per bottle, I thought it was a wise purchase – and I should have a few bottles coming my way if the winery every fulfills my order from June.
 
The wines of Chiorri and Terre di Margaritelli are available in a few states, though, unfortunately not yet in Texas.  And Grechetto can be tough to find here.  It’s worth keeping it in mind, though.


A bunch of Grecchetto grapes in Umbria.  By marco valerio - originally posted to Flickr as uva, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=4170841

Tacos are fun, and the new breed of taco places are meant to capitalize on that.  What I mean with Tacos 2.0 are both the tacos – which often go well beyond traditional Mexican and familiar Tex-Mex fillings – and the restaurants, which are fast-casual concepts.  Concepts that are ripe for replication, roughly similar to the burrito chains that have sprung up in the past couple of decades, and featuring soft tortilla tacos in tacos that are cooked or assembled to order, without a steam table in site.  Some of these taco purveyors, like Torchy’s Tacos, have scores of locations throughout the state, and even the mediocre Fuzzy’s Tacos has nearly a hundred restaurants.  Texans like tacos.
 
Most of these new style tacos have begun in the wake of chef Roy Choi’s ground-breaking food truck in Los Angeles almost a decade ago dispensing Korean-infused tacos to ravenous crowds and rave reviews, and which began to get national attention by 2010.  This helped inspire a new range of tacos wherever tacos are sold in this country.  Fusion Taco here was one of the first locally to jump onto this trend, with a well-regarded taco truck in 2013, and then stand-alone restaurants.
 
I found nine different taco places that I thought fit my definition of Tacos 2.0, and visited each at least a couple of times, and for some, several times.  I’ve eaten a lot of tacos recently.  What I found is that you are likely to never have a great taco at one of these places, but you can possibly have an enjoyable and possibly even a pretty funky one.  More so, nothing I ate was as good as at some of my favorite places for tacos like 100% Taquito, Laredo Taqueria on Patton, and Eight Row Flint – especially their amazing beef tacos.  This is due in part to the fact that the tortillas at the Tacos 2.0 spots generally don’t taste as good as at these other places, which are more likely making them onsite.  Interestingly, local La Ranchera supplies a number of the local Tacos 2.0 places, some with seemingly better tortillas than others.  Another factor is that the newer fangled combinations often just don’t work as well as the more straightforward, tried and true ones.  Then each of the Tacos 2.0 joints feel compelled to have a fish or shrimp taco on the menu, for some reason.  These rarely work well, as the quality of the seafood is usually disappointing.  There are notable exceptions, though, like Cabo.  Ordering the seafood fried is usually a safer option, if a seafood or fish taco is a must.
 
These newer-fangled taco joints also cost quite a bit more than any taco at a taqueria or humble taco joint serving the migrant and immigrant communities.  With tax and tip, the tacos I consumed for this piece averaged over $4.30 each, not terribly cheap for a taco that is often on the smaller side.  Though a little more expensive than the traditional taco joint, these newer places offer a nicer setting and other items – chips and queso to start, vegetarian items and salads for the healthier eaters – to entice all of your co-workers to lunch.
 
Below are the Tacos 2.0 chains – and hopeful chains – in order of preference, broken up among three categories: Worth an Occasional Detour; Often Interesting and Usually Enjoyable; and Don’t Bother, as there are Definitely Much Better Options.  The top purveyors were home grown, not surprisingly.  The restaurants are pretty good in Houston.
 
Worth an Occasional Detour
 
Tacos A Go Go
 
What began as a small storefront next to the Continental Club on Main Street in Midtown in 2006, Tacos A Go Go has gotten better over the years and is the best of the Tacos 2.0 spots, in my opinion.  This fun, intentionally kitschy mini-chain hews closely to Mexico and Texas for its tacos, and doing nearly everything quite well.  Its baker dozen of enticing taco options are divided among three different themes and types of tacos: Street Tacos described as “All Mex…no Tex” featuring stewed meats with piquant salsas and topped in Mexican fashion with diced onions, chopped cilantro and queso fresco along with fillings like carne guisada, lamb barbacoa and pork guisado; Go Go Tacos that are “More Tex than Mex”; and the Texas Tacos that are topped with Monterey Jack cheese, shredded lettuce, chopped tomatoes and a salsa along with your choice of grilled skirt steak, grilled marinated chicken or a grilled white fish.  For any of these, you’ve also got your choice of tortillas among, corn, flour and for a little extra, whole wheat and puffy.  Those puffy tacos, featuring deep-fried corn tortillas, are a nod to the unique style developed in San Antonio and- provide something a little different, if not necessarily heart healthy.  One of the quality four self-serve salsas help make everything taste better, too.
 
Appeal: Very good tacos done in ways that Houstonians appreciate in casual, inviting settings
What to order: Barbacoa, Pastor, Picadillo, Pollo Guisado
Taco price range: $2.59 to $3.79
Taco size: Medio
Number of different PM tacos: 13 plus create-your-own breakfast tacos
Types of tortillas: Flour, corn, whole wheat and puffy
Tortillas: Sourced from La Ranchera; puffy tacos are fried on-premise
Breakfast taco hours: All day; and these are big for breakfast tacos
Dishes other than tacos: chips, queso, burritos, burrito bowls, quesadillas, breakfast plates, nachos and salads
Beer: Yes
Number of locations: 5
Locations in the Houston area: 5
Founded: Houston in 2006
 
Fusion Taco
 
What began as a taco truck five years ago is now two friendly and inviting counter-service locations, one just outside the Heights and the other, a newly opened spot in a food court in Greenway Plaza.  Fusion Taco does the wide-ranging fillings better than any of the other Tacos 2.0 joints found in the area.  Smoked Brisket, Chicken Tikka Masala, Agedashi Tofu, Falafel, Chicken Fried Oyster and Seared Brussels Sprouts are few of the dozen-and-a-half taco options whose inspirations cover a fair amount of the globe, all of which are thoughtfully comprised with quality ingredients and attractively presented.  These are some of the prettiest tacos in town.  More importantly, most taste at least pretty good and usually better.  One is the Lamb Keema featuring cooling pieces of cucumber slice and a greenish tahini for a refreshing ground lamb taco served in a nicely texturally contrasting fried corn tortilla shell.  Unfortunately, the chicken in a couple of the tacos were a little on the dry side.  For some reason, the near-liter-sized white plastic bottle of the unique San Luis brand hot sauce (mild) available to bring back to your table seems to make nearly all the tacos better, including making those two chicken tacos enjoyable.
 
Appeal: A globally inspired array of taco fillings that usually work quite well
What to order: Chicken Fried Oyster, Lamb Keema, Berkshire Pork BBQ
Taco price range: $3.50 to $4.25
Taco size: Medio
Number of different tacos: 16
Types of tortillas: Corn and Flour
House-made tortillas: Corn
Breakfast taco hours: Saturday and Sunday, 11:00 to 4:00
Dishes other than tacos: queso in several varieties, soups, salads, nachos, quesadillas
Beer: Yes
Number of locations: 2
Locations in the Houston area: 2
Founded: Houston in 2013
  
Often Interesting and Usually Enjoyable

Cabo
 
An attractive exterior on Washington Avenue harkens to a bright, if just slightly blemished, taco and burrito joint that true to its name with roots in Cabo on the Pacific coast where appetizing fried fish tacos are to be found.  There are only seven different fillings for the tacos here: fish – both fried and grilled – shrimp, pastor, the rotisserie marinated pork with pineapple, and ones with grilled beef, chicken or nopales, cactus.  Most tacos are worth ordering, with the properly fresh ingredients used in sensible and welcome combinations and helped by one of their several salsas or fresh lime at the condiments bar.  A bit oddly but enjoyably, you can also add grilled mozzarella to any taco for additional buck.
 
Appeal: Good quality Cabo-inspired tacos
What to order: Baja (Fish), Camaron
Taco price range: $3.50 to $3.85
Taco size: Medio
Breakfast taco hours: all the time
Number of different tacos: 7
Types of tortillas: Corn, Flour
House-made tortillas: Corn; Flour tortillas are from La Ranchera
Dishes other than tacos: chips, queso, burritos, burrito bowls, quesadilla, tostadas, carne asada fries, elote, churros
Beer: Yes
Number of locations: 2, I think
Locations in the Houston area: 2
Founded: 2015 in The Woodlands
 
Dream Tacos, Tx
 
What was a Jenni’s Noodles was transformed in the spring of 2018 into this modern taco restaurant set invitingly in a newish development on Richmond near Greenway Plaza.  More than a pretty face, this approachable spot an serves a number of enticing tacos, several with slight refinements on the familiar fillings like beef fajitas, barbacoa and pastor that will appeal to most.  Most are served on the slightly doughy flour tortillas that are made in house.  The tacos can be complemented with one of the six salsa made in house; just tell your server.  There is more service here than at other places.  In case you are feeling guilty about tacos for lunch – which you don’t have to be here, as the tacos are fairly small – a half-dozen of the tacos are vegetarian.  These can be pretty good, too.  Among the three seafood options, stick with The Fried Shrimp, served with cabbage, pickled onions and jalapeños and a creamy cilantro ranch dressing.  Conversely, the North Shore Garlic Shrimp, with its not-so-appetizing small grilled shrimp, was the only significant demerit encountered.
 
Appeal: Bright and cheery place with fun and usually well-done tacos
What to order: Hot’lanta (fried chicken tenders in Buffalo sauce), Fried Shrimp, Rodeo Barbacoa
Taco price range: $2.25 to $4.00
Taco size: Pequeño
Number of different PM tacos: 16
Breakfast taco hours: All the time
Types of tortillas: Corn, Flour
House-made tortillas: Flour, the Corn tortillas are from La Ranchera
Dishes other than tacos: chips, queso, nachos, salads, soups, meat and seafood plates
Beer: No
Number of locations: 1
Locations in the Houston area: 1
Founded: Houston in 2018
 
Torchy’s Tacos
 
The most popular and well-known of the Tacos 2.0 purveyors – there is even one in centerfield in MinuteMaid announced by two big Torchy’s signs facing most of the seats.  Especially popular among teenagers and those who studied in Austin, Torchy’s provides a slew of fun and sloppy tacos that are fairly unique.  Tex-Mex 2000, maybe.  Big and messy and better with plenty of extra salsa that’s usually mild, but flavorful and often viscous, these can be a guilty pleasure.  But, as I overheard at another taco joint, “Torchy’s, it’s like they are trying too hard.”  Often too many disparate things go into a taco for my taste.  Most work, but sometimes barely.  And, on tacos are on the pricey side, too.  But, there is seemingly always a line; Torchy’s has a following.
 
Appeal: Fun, bold-flavored and often gloppy tacos
What to order: Fried Avocado, Green Chile Pork, Trailer Park
Taco price range: $3.75 to $5.25
Taco size: Gordo
Number of different PM tacos: 16
Breakfast taco hours: All the time
Types of tortillas: Corn and Flour
House-made tortillas: No
Dishes other than tacos: chips, queso, salad, burritos, quesadillas for the kids
Beer: Yes
Number of locations: 59
Locations in the Houston area: 13
Founded: Austin in 2006
 
Tacodeli
 
The slick counter-service spot on Washington Avenue serve a large array of good-looking, small tacos mostly hewing to Mexican traditions, from Mexico City specifically.  The chain feature proteins that are humanely raised ethically or more expensively sourced.  This does not necessarily translate into a tastier taco, though.  The tortillas don’t help; these aren’t bad, just below par for a local Mexican restaurant.  The proteins and sourcing might have menu claims to be better than most, but it’s not really noticeable, and sometimes the kitchen doesn’t really do its job, as with my taco that included rajas.  The supposedly sautéed onions and poblano strips were pretty much uncooked and not adding much to the dry chicken.  The tacos here are on the small side; the smallest of the nine places surveyed.  Most adults will need three, and ordering four won’t make you gluttonous, though a quartet with drink can run you to $20 or more.  Important to note, Tacodeli closes at 3:00 in the afternoon each day.
 
Appeal: A number of different tacos from which to choose, most traditionally Mexican
What to order: Chicken Mole, Conchinita Pibil
Taco price range: $2.85 to $4.50
Taco size: Pequeño
Number of different PM tacos: 26 plus 1 to 3 daily lunch specials
Breakfast taco hours: Monday through Friday until 11 AM; all day on weekends
Types of tortillas: Flour, corn and wheat, plus you can order the taco fillings without a tortilla
House-made tortillas: No
Dishes other than tacos: chips, salads, soups and plates
Beer: No
Number of locations: 10
Locations in the Houston area: 1
Founded: Austin in 1999
 
Velvet Tacos
 
Offering the biggest array of cuisines stuffed into a tortilla among any local taco joint, it might take longer to digest the menu at Velvet Tacos than elsewhere if you are a newbie.  The helpful counter staff can help guide you among the Cuban Pig, Fish and Chips, Nashville Hot Tofu, Shrimp and Grits and Texas Akaushi Bacon Burger, which are a few of twenty taco choices.  Yes, still tacos.  These names, and fillings, can be a bit unusual, but most seem to work, though not the bland Fried Paneer, Grilled Flank Steak or Picnic Chicken tacos that generous amounts of the hot sauce from a squeeze bottle could not quite rectify.  Though these tacos can be pricey, a hungry adult will need three to be nearly satiated.  Decent beer on tap and inviting, laid-back settings help make a visit here a bit easier.
 
Appeal: An array of adventurously laden tacos
What to order: Buffalo Chicken Taco, Cuban Pig Taco, Fish and Chips
Taco price range: $3.50 to $6.75
Taco size: Medio
Number of different PM tacos: 17
Breakfast taco hours: All the time
Types of tortillas: Corn and Flour
House-made tortillas: No
Dishes other than tacos: queso, elote, tater tots and egg, red velvet cake (of course)
Beer: Yes
Number of locations: 10
Locations in the Houston area: 2
Founded: 2011 in Dallas
 
Don’t Bother, as there are Definitely Much Better Options
 
Liberty Tacos
 
After a couple of visits, I got the impression that when creating the menu, Liberty Taco just threw things into a tortilla and hoped it works.  Though there are some familiar tacos like the carnitas, this doesn’t adhere to Mexican sensibilities like many of the tacos Tacos A Go Go and Tacodeli nor the fun, kitschy Tex-Mex like Torchy’s.  The tacos are not nearly as well thought out as at other places and the ingredients generally as not good; a big piece of gristle in a Kogi Beef Taco was the most annoying example of that.  The mushy and tasteless fish in the heart of Grilled Fish taco highlighted a cheap-tasting ingredient that was also cooked poorly.  Their barbacoa taco wasn’t bad, though it was the easily the lamest barbacoa I believe I’ve ever had.  And the Cali Club taco featured a large, stiff chicken tender at its heart.  On the plus side, there are several self-serve salsas from which to choose, which help out with everything, and the tacos are larger than most, though pricier averaging over $4.00 each.  There are also eighteen tacos from which to choose among beef, chicken, pork, seafood and vegetarian headings, so maybe you can find something satisfying.
 
Appeal: Not far from the Galleria
What to order: The Carnitas taco wasn’t that bad
Taco price range: $3.85 to $4.50
Taco size: Gordo
Number of different PM tacos: 18
Breakfast taco hours: All the time
Types of tortillas: Flour, with Corn upon request according to the menu
House-made tortillas: No, sourced from La Ranchera
Dishes other than tacos: chips, queso, quesadillas, salad bowls
Beer: Yes
Number of locations: 1
Locations in the Houston area: 1
Founded: Houston in 2017
 
Fuzzy’s Tacos
 
Two locations of Fuzzy’s Tacos near me went out of business, and I don’t believe that either made it a year.  After eating at Fuzzy’s Tacos a couple of times, I can understand why.  Each of their small tacos are unappealingly topped with a plethora of tasteless-at-best shredded iceberg lettuce and, oddly, bits of cheap-tasting feta cheese, which fill the tortilla more so than the relatively small amount of proteins.  Worse, the tacos rarely rise above mediocre in flavor, regardless of their small size.  To complement the tacos, there are only bottled hot sauces, made by Fuzzy’s Tacos with mostly vinegar, ketchup, corn syrup and aged red peppers, the regrettably named Butt Burnin’ Hot Sauce and Butt Burnin’ Hot Sauce - Habanero.  If not nearly as enjoyable as the freshly made salsas at other places, these do help the tacos, which definitely need some help.  On the plus side, the tacos are inexpensive, the cheapest among these nine places surveyed.  
 
Appeal: Cheap tacos, I guess
What to order: I can’t recommend any of the eight different tacos that I’ve eaten there
Taco price range: $2.59 to $3.29
Taco size: Pequeño
Number of different PM tacos: 11
Breakfast taco hours: All day
Types of tortillas: Corn
House-made tortillas: No
Dishes other than tacos: chips, soups, salads, nachos, quesadilla, burritos, burrito bowls, plates
Beer: Yes
Number of locations: 97
Locations in the Houston area: 5
Founded: Fort Worth in 2003

A trio of tacos at a Tacos A Go Go

​I was curious what the favorite wine was during our family’s recent trip to Italy.  Over the course of the two and three weeks we were there, a very laudable amount of wine was consumed.  The one that was like the best, at least the wine that garnered the most emphatic response was the Sauvignon Blanc from Venica & Venica Ronco del Cero Collio Sauvignon.  At least I am pretty sure that it was it.  I ordered it at the excellent Michelin-starred restaurant, Parizzi in Parma – looking for a white from the Collio that I thought would be a good match with a dish my sister and brother were ordering – but didn’t drink it as a red that seemed much more appropriate for meat dish.  I missed out on that but had a few whites from the Collio during the trip, and those were each quite tasty. 
 
The Collio is located in the region of Friuli, the most northeastern region in Italy that abuts the Alps and Slovenia.  “This is the finest white-wine area not only in Friuli but in all of Italy.”  That observation about the Collio is from Italian Wine for Dummies, which is actually a very good resource. The mild climate buttressed by the nearby Adriatic and the protective mountains to the north plus hill-laden vineyards atop unique, mineral-rich soil help provide nearly ideal conditions for several white varietals; and, excellent conditions for several red ones, too.
 
The whites from Collio are generally quite rich and fuller-bodied than the typical Italian whites, often with evident minerality and vibrant acidity. The wines are generally very well-made and approachable for most drinkers while having enough verve to excite an expert. Many have the ability to age. These are serious wines, even including the usually forgettable Pinot Grigio. Winemaker Roberto Felluga of Villa Russiz told my wine industry group when I visited several summers ago that his reserve Pinot Grigio “can keep for a minimum of ten years,” something that you certainly should not try with a Pinot Grigio plucked from the supermarket shelf.
 
Though the wineries in Collio and Friuli are prouder of wines made from the native (Tocai) Friulano, Ribolla Gialla, and Malvasia grapes and efforts with Sauvignon Blanc and Pinot Bianco, it is Pinot Grigio that helps pay the bills. “Pinot Grigio is what changed the economy here” for grape-growers and wine-makers a few decades ago, I was told by a producer. It was famed food and wine writer Luigi Veronelli who recognized the area’s potential for Pinot Grigio. These wines then began to find popularity in markets around the world.
 
So, if Pinot Grigio is a must, look for Collio or Colli Orientali, a neighboring appellation. Otherwise, you are better served with a Ribolla Gialla, Friuliano or Sauvignon. The Friuliano, indigenous to the region, goes especially well with most seafood dishes and Sauvignon has the heft to stand up with a little heartier fare. Eric Asimov in the New York Times has written about the utility and quality of Friuliano from Friuli. There is also excellent Malvasia, Pinot Bianco and a white blend simply titled “Collio,” whose mix of typically three varietals varies by producer that are almost always very good wines.
 
Another nice thing about the whites from Collio and Friuli, unlike the top reds from Tuscany or Piedmont, these will rarely cost more than €40 at a restaurant in Rome and elsewhere in Italy, and most are much less. That is a little more expensive than a bland longtime Roman trattoria staple Frascati, but the additional tariff is certainly worth it. And, you are on vacation, anyway.  Friuli and especially Collio are also names to keep in mind when back at home.  Also, Brda, which is Slovenian for Collio, as the region straddles both sides of the border.  These laudable wines from Slovenia are increasingly being found on wine lists here and in Italy.


Enjoying some delicious white wines at the Zuani winery several years ago in the Collio, with both the Collio and Brda in the background.

​I have long been a fan of Chianti, at least a fair portion of Chianti production and even a much greater fan of the output of Chianti Classico, the birthplace of Chianti and home to its most acclaimed producers and wines.  I recently went to attend an event sponsored by the Chianti Classico consortium.
 
It was quite enjoyable and informative, focusing on wines from seven producers scattered about the Chianti Classico area.  The event was to highlight the diversity and quality of the region and hopefully score distribution for a few of the wines.  There was a good amount of diversity, just due to the type of soil and altitudes of vineyards in Chianti Classico.  Then there can be the winemaking including the use of oak in the aging that makes the wines more tannic and structured.  Chianti is a generally recognizable taste – the cherry and plum aromas, raspberry and bitter cherry fruit notes, telltale earthiness, sharp acidity and discernible tannins.  But, the wines bearing the Chianti name can accompany a range of styles even within the three broad types of Chianti Classico.
 
At the top, in terms of price and serious is the Gran Selezione, introduced a few years ago, that is meant to showcase the best of the Chianti.  From a single prized vineyard, these wines are aged 30 months before release.  These can be terrific wines.  The middle tier is the Riserva aged 24 months and the base, the Annata, that is aged a year.  You might not know ‘Annata,’ that name is rarely, if ever on the label, but Annata is Chianti that does not have the Riserva or Gran Selezione designation.  This is typically my favorite type of Chianti when it is done with a relative lightness that is paired with ample, pleasing fruit balanced with pleasing acidity and tannins that are minimal and fairly well integrated.  And it's a wine that is not too high in alcohol,  though with are warming planet, it might be tough to find a well-made version for under 13% alcohol these days.
 
That is how I would generally describe my favorite wine at the event, the Chianti Classico Lamole 2015 from I Fabbri in Creve in Chianti.  I found it delicious, and it would likely be even more enjoyable with some food.  And, I imagine that it complements a wide array of preparations as a good Annata Chianti does.  For me, a Riserva Chianti needs something like a steak to properly enjoy and is usually less enjoyable on their own.  “Perfect for a daily consumption, very easy to drink” is how the Lamole was described.  I heartily agree.  It is the type of wine I would enjoy drinking just about every evening.  I Fabbri was looking for a distributor during the event.  Based on my impression of it, I can’t imagine that they did not.