Repubblica is excellent, and right between Monforte and Serralunga.
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Grilled heart is simply too much muscle! I’ve got most of my teeth and don’t mind chewing, but that is really a little much.
But when you had the sheep intestine sandwich, why didn’t your order that funky Syrah? Should be readily available in Istanbul; peppery (or any) Zinfandel, not so much.
If not overcooked, heart is actually quite tender.
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Repubblica di Perno do a stupendously good version of Finanziera. I shouldn’t ‘toss on’ about it too much, as it is also the only version of Finanziera that I have had.
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I find that Barolo is one of the few great red wines in the world that go well with dishes flavored with extra virgin olive oil.
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Reporting back about the pairing. I cooked a big pot of duroc pork bolognese and it was great with the wine! Wife loved the meal but was not a fan of the 14 year old Barolo. More for me!
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I would agree with the two above references that la repubblica’s finanziera is terrific and also a terrific pairing for barolo.
I think it often depends on the age and vinyard -house style.
I love simple pasta with truffle or risotto with mushroom or truffle or roasted bird with aged nebbiolo but prefer braised meat with younger wines.
In general I most often pair it (when I am cooking) with braised beef short ribs and polenta. I tend to braise with a more acidic grape often a white as imo (and it may be heresy) Barolo is not the best braising wine.
Sometimes with some braised spinach on the side for Bussia or other similar savory- herbal leaning vineyards.
Braised pork shoulder I think works well also.
I find that many baked or braised root vegetables go well.
I’d never turn down tajarin or agnolotti either.
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