NATIONAL CHIANTI DAY | First Friday in September | NATIONAL CHEESE PIZZA DAY

The first Friday in September each year ushers in a celebration worthy of a toast. National Chianti Day recognizes the most-recognized red wines from the Tuscany region of Italy.

Always leading with the Sangiovese grape, the ruby red wine is famous worldwide. The iconic Gallo Nero log and a black rooster inside a red circle represent Chianti Classico. While Chianti is most associated with Tuscany, the smaller Chianti Classico region, located between Florence in the north and Siena in the south, is the historical heartland and most-respected area for red wines.

As essential to Italian cuisine as olive oil, Chianti Classico is a dry red wine that is medium to full-bodied. It shows red cherry and herbaceous notes, making it flexible with many cuisines and pairing particularly well with robust dishes like barbeque and grilled meats. And because Chianti Classico is the authentic taste of Tuscany and the ultimate expression of the region, the wines have a natural affinity to Italian dishes like pasta, carbonara, or pizza.

For a more savory and earthy expression, look for the word Riserva. Chianti Classico Riserva demands that the wine be aged an additional two years and will develop subtle balsamic and espresso notes during that time. These hedonistic wines work brilliantly with stews and braised dishes.

HOW TO OBSERVE NATIONAL CHIANTI DAY Pick up a bottle of Chianti Classico to serve with dinner. To elevate your meal, consider an aged bottle of Chianti Classico Riserva. While exploring the wine aisle, be sure to plan your meal. May we suggest a charcuterie board with a selection of Italian meats and cheeses? Chianti Classico will also go well with a thick-cut porterhouse steak. But don't stop there. The tangy acidity of Chianti Classico cuts through the richness on your plate, so explore all the ways this Italian wine complements a meal.

While you enjoy your wine, be sure to share your favorite pairings by using #NationalChiantiDay on social media.

Santa Margherita USA founded National Chianti Day to honor our Chianti Classico Riserva, a wine that embodies the traditions of Tuscany and the Chianti Classico region. Our Santa Margherita Chianti Classico Riserva is from a single vineyard called Salentino located just outside of the town of Panzano. Dry, rich, and rewarding, the wine has complex aromas of red cherries and plums with a palate that unfolds to berry fruits and licorice, framed by light toasty notes of oak and finishes with a firm structure.

The Registrar at National Day Calendar proclaimed National Chianti Day to be observed on the first Friday in September, annually.

Santa Margherita USA is a fine wine import company representing premium and ultra-premium wine estates from Italy. Since our founding in 1935, Count Gaetano Marzotto dedicated his life to establishing Santa Margherita and its estates as one of the leading ambassadors of Italian wine excellence worldwide. With the establishment of Santa Margherita USA in 2016, we proudly carry on his vision in the United States.

A. Letting wine breathe exposes the wine to the air after opening the bottle and before enjoying it. Exposure to the air enhances the wine's qualities. The type of wine will determine how long you should let it breathe, too. If you're in a hurry, a decanter speeds up the process by aerating the wine. Decanting is probably more beneficial than just opening the bottle and letting it sit.

A. Yes, but only slightly. Serve Chianti at slightly below room temperature - between 60-65°F.

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On September 5th, National Cheese Pizza Day says, "Hold the toppings!" That's right, cheese is all you need when celebrating this pizza holiday. Whether the pie is homemade or ordered in, make it cheese only.

Add a variety of cheeses to your pie to celebrate. Smokey gouda or a little gorgonzola might mix it up. If you like a little cheddar, mild or sharp shredded across the top will do. Debates prevail over thin or thick crust. However, that debate is for another day. The cheese holds the spotlight on this occasion. In fact, thin-crust doesn't even have a day. How did that happen? However, deep-dish does.

We do know a few things about pizza in general, though. In ancient Greece, they covered their bread with oils, herbs and cheese. Many believe this to be the beginning of the pizza. In Byzantine Greek the word was spelled πίτα, or pita, meaning pie. The Romans also developed a version of the pizza pie. Using bay leaves for flavoring, the Romans topped the dough with cheese and honey.

When it comes to the modern pizza, we turn to Italy. Their Neapolitan flatbread created the beginnings of the pizza we know and love today. It was topped with mozzarella cheese made from high-quality buffalo milk.

In the United States, we love our pizzas, especially cheese pizza. In 1997, it's estimated the United States produced more than 2 billion pounds of pizza cheese. That's a lot of cheese! Our passion for pizza began in 1905 when the first pizza eaty oped in New York's Little Italy. It's been a cheese love affair ever since.

Order up or bake up your own cheese pizza to celebrate! Take a pizza poll to find out who makes the best cheese pizza in your state. Test out a new recipe or try one of these below. Have a cheese pizza party. Invite friends over to make their favorite cheese pizzas and enjoy each other's company. You can even try to break a world record. Make the largest cheese pizza or the thinnest. While you can make the pizza at home (we have recipes, too), don't forget to give a shout out to your favorite pizzeria. Whether they service it by the slice or you order up a whole pizza, you know they make it with love.

We were unable to find the creator of National Cheese Pizza Day. However, there are several pizza days on the calendar. Be sure to explore them all!

A. The most common type of cheese on cheese pizza is mozzarella. This meltable, flexible cheese gives cheese pizza stretchy awesomeness. Cheddar cheese also makes for fabulous pizzas. The sharpness adds a punch of flavor. Provolone offers a subtle flavor. Choose smoked provolone to enhance the taste experience. Another option for cheese pizza is adding cheese blends. Add parmesan to mozzarella. Top the mozzarella with goat cheese, also known as Chevre'. Combine cheddar, mozzarella, and Pecorino-Romano for a flavor explosion.

A. You bet there is! Pepperoni Pizza Day, National Pizza Day, National Deep Dish Pizza Day, and National Detroit Pizza Day are just a few.

A. The calendar is full of cheese days. National Cheddar Day, National Cheese Lover's Day, National Cheesesteak Day, National Grilled Cheese Sandwich Day, National Cheddar Fries Day, and many more grace the calendar.

Lester Allan Pelton (1829-1908) - American inventor of the Pelton Water Wheel (hydroelectric water wheel).

Amy Beach (1867-1944) - The first successful female composer of large-scale art music in America.

Arthur Nielsen (1897-1980) - Founder of the A.C. Nielsen Company (Nielsen ratings).

Bob Newhart (1929-2024) - Multi-award winning actor and comedian fondly remembered as the star of the Bob Newhart Show.

Claudette Colvin (1939-Still Living) - Civil rights activist arrested at 15 for refusing to give her seat on a bus to a white woman (nine months before Rosa Parks).

Michael Keaton (1951-Still Living) - Actor with many leading accolades in movies, such as Mr. Mom, Beetlejuice, Batman, and Jack Frost.

1877 - A U.S. soldier bayonets Oglala Sioux Chief Crazy Horse at Fort Robinson, NE.

Pan-fried liver with fava beans and butter sauce

This recipe is a straightforward approach for a flavorful and tender meal.

Ingredients

Fresh fava beans (broad beans)
2 knobs of butter, divided
Cooking oil (such as vegetable or olive oil)
Lamb’s liver, thinly sliced
Salt and pepper to taste
Optional: a splash of red wine (like Chianti) for a pan sauce

Instructions

Prepare the fava beans: Bring a pot of unsalted water to a boil. Blanch the beans for 2–3 minutes, then immediately transfer them to a bowl of iced water to stop the cooking process. This preserves their vibrant green color.

Peel the beans: Once cool, slip the beans out of their tough, outer skins. Nicking the skins with a sharp knife may help.

Cook the liver: Heat a frying pan until hot and add cooking oil. Season the liver slices with salt and pepper and briefly cook them over high heat, turning to cook both sides. The outside should be slightly crisp, but the inside should remain pink.

Create the sauce: Add one knob of butter to the hot pan, coating the liver as it melts. Remove the liver from the pan and place it on a warm plate to rest.

Warm the beans: Add the second knob of butter to the same pan. Once melted, toss in the shelled fava beans and warm them through, combining them with the liver juices.

Deglaze the pan (optional): To make a red wine sauce, deglaze the pan with a little Chianti and another knob of butter. Reduce it rapidly.

Serve: Plate the rested liver with the warm fava beans. Drizzle with the pan sauce, if using, and serve immediately.

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Liver and fava bean risotto

For a more complete meal, you can combine the ingredients into a rich risotto.

Ingredients

Lamb’s liver, salted and dusted with flour
1–2 tablespoons butter, divided
1–2 tablespoons olive oil, divided
1–2 spring onions, chopped
1 cup risotto rice (e.g., Arborio)
1/2 cup white wine
4–6 cups simmering chicken stock
Fresh fava beans, blanched and peeled
Parmesan cheese, grated
Fried garlic and saffron pickled onions for garnish (optional)

Instructions

Cook the liver: Fry the liver in butter and olive oil until cooked to your liking. Remove from the pan and set aside.
Sauté the onions: In the same pan, sauté the chopped spring onions in butter and olive oil until soft.

Start the risotto: Add the risotto rice to the pan and stir to coat each grain. Add the white wine to deglaze the pan and cook until it is absorbed.

Cook the rice: Begin adding the simmering chicken stock, one ladleful at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle.

Combine ingredients: When the risotto is almost done, stir in the fava beans and the cooked liver.

Finish the risotto: Mix in the parmesan cheese and a final knob of butter until the risotto is creamy. Season to taste.

Serve: Garnish with fried garlic, saffron pickled onions, or fresh parsley before serving.

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Egyptian-style fava beans (Ful Medames) with liver

In this variation, the liver is cooked separately and served with a flavorful, spiced fava bean stew known as Ful Medames.

Ingredients

Beef liver, thinly sliced and marinated with lemon juice, vinegar, and spices
Canned fava beans, peeled
Olive oil
Onion, chopped
Garlic, minced
Tomatoes, peeled and diced
Cumin, salt, and black pepper
Chopped parsley for garnish
Pita bread for serving

Instructions

Sauté vegetables: Sauté the onion and garlic in olive oil until softened. Add the diced tomatoes and cook for 3 minutes.

Add fava beans: Stir in the peeled fava beans and their liquid along with the cumin, salt, and pepper. Let it cook over low heat for a few minutes. You can mash some of the beans with the back of a spoon to create a creamier consistency.

Cook the liver: In a separate pan, heat more olive oil. Pan-fry the marinated liver slices until cooked through.
Serve: Spoon the warm ful medames into a bowl. Place the cooked liver on the side or on top, garnish with fresh parsley, and serve with pita bread for dipping.

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