Rossini Cocktail and Homemade Savoury Biscuits

In the Rossini cocktail, as in many other Italian drinks like the Spritz Aperol, Hugo Spritz, Bellini and Negroni sbagliato, the strong alcoholic component is usually the sparkling Prosecco wine.

The Prosecco is a white wine produced from the Glera grapes in the hillside vineyards of Veneto and Friuli Venezia Giulia (Northeast Italian regions). Depending on your taste, you can make the Rossini cocktail with dry Prosecco (17–32 g/l of residual sugar), extra dry (12–17 g/l ) or brut (up to 12 g/l). For an uplifting summer aperitif, we recommend pairing this delicious cocktail with these appetising savoury biscuits.

rossini1

Continue reading “Rossini Cocktail and Homemade Savoury Biscuits”

New Year’s Eve cocktails

In Italy, it is very common to await the arrival of the New Year gathering with friends around a dining table. There is no better occasion than the New Year’s Eve party for giving vent to your creativity by preparing a fizzy and twinkling cocktail!

If you want to pair them with some appetizers, try the followings: bruschette, grilled polenta with baccala mantecato, scallops au gratin, focaccia barese.

Enjoy!

…and now we just have to wish you a sparkling 2017!

 

Continue reading “New Year’s Eve cocktails”

Hugo Spritz cocktail and filled Tomato Appetizers

It’s with a hint of nostalgia that we publish our new post…but we couldn’t not to share with you the recipe of Hugo Spritz, the aperitif that  we’ve been sipping, together with good friends, by the sea, during our hot Italian summer.

Since the weather in Denmark seems to be promising for the next days, why don’t try it out, accompanied by fresh and healthy filled cherry tomatoes?

Continue reading “Hugo Spritz cocktail and filled Tomato Appetizers”

Spritz: how to make the Original Italian Aperitif

During this warm days, anytime is a good to have a Spritz!
The original Spritz is from Veneto region. It is born at the end of the 18th century during the Austrian domination. The soldiers and the merchants who arrived there were not used to the high alcohol content of local wines. So they started to ask the local hosts to spray sparkling water (“spritzen” in German) in the red wine or sparkling white wine.
Today this refreshing and not-too-sweet Spritz, that has spread all over Italy,
is made with Aperol or Campari liqueur (depending on your taste, the Aperol Spritz is sweeter and slightly less tart), Prosecco sparkling wine, un-flowered sparkling water and a slice of fresh orange.

Prosecco La Gioiosa is imported to Denmark by Vinimondo.dk. Drop by the new Vinimondo.dk showroom to taste or buy it.

🍷Francesca & Marinella🍴

Continue reading “Spritz: how to make the Original Italian Aperitif”

Venetian Bellini Cocktail and Grilled Polenta with Baccalà Mantecato (Codfish Mousse)

Do you need ideas for a perfect appetizer? Serve a mousse of salted cod on baked polenta as people use to do in one of the most beautiful cities in the world: VeniceThe Venetians call their appetizers cicchetti (the Venetian version of the danish smørrebrødand they are usually served with a glass of wine known as ombra.
A typical cicchetto is prepared with baccalà mantecato, a mousse of dried and rehydrated codfish, boiled and whipped with olive oil until light and airy. 

Among other classical cicchetti there are: slides of squid ink polenta with baccalà mantecato, white polenta with cuttlefish and sarde in saor.

Baccalà mantecato is one of the most popular method to serve the baccalà  in the North of Italy … let’s see the recipe!

polenta.jpg

Continue reading “Venetian Bellini Cocktail and Grilled Polenta with Baccalà Mantecato (Codfish Mousse)”

Create a website or blog at WordPress.com

Up ↑