Category:

Recipes

Veal ossobuco in sauce with mushrooms and polenta

Directions: Soak the mushrooms in hot water for about an hour. Remove the mushrooms from the water, then filter the water and put it in a small saucepan. Bring to a simmer and leave over the lowest flame possible while the meat is cooking. Quickly wash the mushrooms under running water. Finely chop the celery […]

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Thyme-scented sea bass roulades

Directions: Pre-heat the oven to 180°C. Mince all the herbs, dress the mixture with the lemon juice, grated lemon zest and a pinch of salt. De-bone the sea bass fillets and remove all the scales. Arrange the fillets skin-down and dress with the chopped herbs. Wrap the fillets around themselves to create a sort of […]

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Blueberry tagliolini with venison sauce

Directions: Cook the blueberries for a few minutes, then blend them with the lukewarm water. Mix the flours together and add the blueberry water a little at a time until uniform. For a fully homogenous, evenly purple-hued mixture, continue kneading for about ten minutes. Wrap the dough in plastic wrap and let rest for about […]

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Coffee-scented Gorgonzola and honey risotto

Instructions: Place a pot of broth on the stove and bring to a boil. In the meantime, cut the Gorgonzola into small pieces and mince the thyme. Mix the thyme with the honey until uniform. Finely chop the onion and cook it in the butter over very low heat, then add the rice. Add 2 […]

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Carpaccio

The perfect food pairing for the “Rosa di Giada” rose is a chilled plate of carpaccio with shaved Grana Padano cheese (aged for 24 months) and black truffle from Norcia.

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Cold cuts and cheese

A platter of cold cuts and cheese completed by appetisers is the perfect accompaniment to the fruity aromas of this wine.

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8
ettari
70.000
bottiglie all'anno
5
uvaggi