Hard to beat authentic Italian fare anytime of the year. Italians love to cook it up with their families. So give these traditional courses from

Cucina Italina a spin for some rave reviews.

Wine suggestions follow each course.

                           Roast Pork with Figs

4 Tablespoons  extra-virgin olive oil

3 cloves garlic minced

2 pounds pork loin 1/2 pound bacon strips

1 green apple,sliced

6 fresh or dried figs

1/2 cup Marsala

3 tablespoons flour

3 tablespoons butter

Rosemary sprigs for garnish

-Preheat oven to 375

-combine the olive oil and garlic in a large roasting pan

-Wrap the pork loin with bacon strips

-Place in the oven for 15 minutes or until golden brown

-Remove from the oven;add the apple and figs,saving some for garnish

-Baste with Marsala and return to the oven for 40 min or until the desired doneness

-Transfer the pork to a carving board and let it rest for 10-15 minutes to let the juices redistribute

-Immediately add the flour and butter to the roasting pan and stir continuously until the sauce thickens.

-To serve, slice the roast and drizzle with the reduced sauce; garnish with the remaining figs, apples and rosemary sprigs.

Warm dinner plates lightly in the oven before plating.

Wine:  Spanish Rioja (Tempranillo). French Beaujolias from Brouilly or the first course Chianti

Acid is key in paring this heavy fruited sauce.  The acid will cut through the fat components and freshen the mouth for that next bite.  The Rioja will be dusty dry, the Beaujolais full or raspberries and the Chianti with its acidity and red fruit notes is a super match for this pork dish. 

                              Penne (Pasta) All'Arrabiatta with Olives

1/3 cup extra virgin olive oil

2 cups canned tomatoes,crushed

salt

1 clove garlic minced

1 tablespoon minced Italian parsley

2 tablespoons dry white wine

1 1/4 teaspoon red pepper flakes

1 cup black olives,pitted

1 pound penne pasta

-Warm 2 tablespoons of olive oil over medium-high heat    

-Add the tomatoes and a pinch of salt, cook for 20 min.

-Heat the remaining olive oil in large skillet and add the garlic and parsley until the garlic is just turning golden brown.  Deglaze the pan with the wine.

-When the wine has evaporated, stir in the tomato mixture, red pepper flakes and olives.  Turn off the heat.

-Bring a pot of water to a boil and cook the pasta until aldente.

-Drain the pasta and toss well in the tomato sauce and transfer to a serving platter.

Wine-Italian Chianti or California Sangiovese

Paring local wine with local cuisine is usually a good rule of thumb to follow, and it certainly applies to pasta:  Italian tomato-based dishes work beautifully with Italian reds.  Note that tomatoes are high in acidity, so a wine must have enough acidity to match or the tomatoes will overwhelm the palate and make the wine taste flat and dull.