Italian Recipes
Uncorking a bottle of wine is a fascinating experience for everybody and becomes even an heartbeating event in the case of a masterpiece wine to be shared with friends and relatives.
Matching wine & food in a comfortable kitchen soothes one's own spirit after a tiring day at work, though someone has transformed it in an exciting and creative job that transcend in absolute art.
Within this pages we'd love sharing with you our personal experiences on wines & food, proposing some original recipe mostly coming from Piedmont tradition, along with wines able to enrich the matching.
Indeed, our goal would be to enlarge your and our knowledge about other countries traditional recipes and wines coming with, thus your comments and advices are strongly appreciated.
Buon Appetito!
Gnocchi alla 'bava' - Gnocchi potato dumplings in cheese filaments
Barolo Cerequio 2003 of Roberto Voerzio
Cognà - Grape pickle
Tocai, Borgo del Tiglio, 1999
Coniglio con peperoni - Rabbit with capsicums
Josko Gravner, Anfora 2003
Bue brasato al Barolo - Ox braised in Barolo wine
Cascina Francia 2001 Giacomo Conterno, Barbaresco Gallina 1988 Giacosa
Bonet - Baked custard
Barolo Chinato, Porto, Pocas Junior - vintage 1964
Beccaccia su crostone di polenta - Woodcock on a polenta crust
Montelispida 2002 (Merlot) "Castello di Lispida"
Bagna Càuda - Hot Anchovy and Garlic Dip
Dolcetto di Dogliani
Capretto con i carciofi - Kid goat with artichokes
Riserva Ruffino Riserva Il Magnifico 1965
Capretto arrosto - Roast Kid goat
Barbaresco Sorì Tildin Gaja 1998, Brunello di Montalcino 1999, La Cerbaiona
Carpaccio di carne cruda all'albese - Raw meat entrée, Alba style
Barbera, Grignolino, Barbaresco Montestefano of Serafino Rivella 2004
Capretto al Barolo - Kid goat in Barolo wine
Barolo Monprivato 1995
Anitra di Palmina - Palmina Duck
Chambertin Clos de Beze Dominique Laurent, Breg
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