The August issue of China Food Magazine, the renowned magazine of food, wine and lifestyle, matches this real delicacy with Piana del Pozzo 2007, a savory and aromatic Chardonnay that is enjoying a tremendous success in combination with the flavors of the Chinese cuisine.
Here is the recipe, a must try.
My father used to have dinner with big and juicy Ribera DOP oranges: he loved to eat them - four or five of them - in a salad.
We have many different types of orange salads in Sicily: my family recipe goes with prikly artichokes (aka "carciofo spinoso di Menfi" Slow Food presidium), and with the preserved anchovies made in Sciacca: no pistachios, that are grown in the Catania area, no fennels because they doesn't balance enough the orange's sweetness.
Pork ribs are considered to be the US national recipe, but they are not exclusively made to America. In Sicily they are called "pittinicchi" and cooked in tomato sauce: the result is a fantastic second course, and a very tasty sauce that can season a nice pasta dish or a slice of polenta.
My favorite pairing is with La Vota, a juicy Cabernet Sauvignon that does not overpower the delicate flavor of the pork ribs and is perfect for rinsing its fattiness off your mouth, sip by sip.