Trentino Alto Adige is a beautiful region in northern Italy, well known for the Dolomites mountains, the Garda Lake and its apple orchards. Many recipes which come from this region are made with the huge variety of apples growing there.
This week’s recipe combines pork meat with apples. The ones we used are from my garden in Denmark, not really from Trentino, but they still are crunchy and juicy 😉
If you also decide to make our Pork Tenderloin with Apples, we suggest you to sip along a Primitivo di Manduria DOP “Collezione Bellisario” 2016 – Cantine due Palme. This red wine, made with Primitivo grapes grown in the vineyards of Apulia region has a broad and complex aroma, a full bodied and velvety taste, which is a perfect match with pork meat.
Continue reading “Delicious Pork Tenderloin with Apples”
This week we want to bring you in the Puglia region, and more precisely in Cisternino town, the heart of Itria Valley. We recently had the pleasure of spending a few hours together with Giorgio and Giuseppe, the owners of Il Cucco Cucina Enoteca, eating delectable food and sipping a glass (or more :-)) of “Nero di Troia” red wine gently suggested by Walkingwine.
Continue reading “Nero di Troia di Terre Carsiche Red Wine and Capocollo Tagliata Pork Meat by Walkingwine”
Our dear friends Claudia and Chiara shared this tasty, robust and traditional recipe from Umbria, a region of central Italy with us. The name of this dish comes from Norcia – Nursia, a charming town known for one of the best sausages in Italy, for the black truffle, for Castelluccio di Norcia lentils, for the beautiful scenery of unspoiled nature and historical monuments.
If you happen to be there don’t forget to visit a norcineria, a grocery shop where you can buy or taste pork cured meat made by expert local butchers.
Here in Copenhagen we found fresh Italian sausage from Ca – take away (Rebekkavej 49, Hellerup 2900)
Continue reading “Pasta alla Norcina – pasta with fresh pork sausage”
When I was a child, in my house in Apulia, Sunday wasn’t a respectable Sunday without a succulent dish of pasta al ragù di brasciole. Despite the name the pasta sauce does not contain the brasciole (the meat roll-ups); these are served separately after the pasta (as a secondo piatto in Italian), always accompanied by some good wine, like the well known Salice Salentino or Negroamaro (which at the time I was of course not allowed to drink :))
Thanks to Fabio, a long time friend, for giving us advices about this brasciole dish.
Continue reading “Meat Roll- ups, brasciole from Apulia”
Following our last post about ravioli di fonduta with truffle, we are now going to present you the second dish for your Christmas lunch: pork tenderloin with blueberry sauce.
We have “borrowed” this beautiful and tasty recipe from one of our favourite Italian blog: rossomelograno.
Thanks to Giulia Bellini for the amazing pictures!
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Finally a recipe with pork meat! We are delighted to share the first of our secret “Grandmother’s recipes” (called in Italian Ricette della nonna), that we’ve been lucky to inherited during the recent visit of the Mother – in – law of one of us.
We paired this tasty winter dish with a red wine: Primitivo di Manduria “Collezione Bellisario” 2016 – Cantine due palme. This wine, made from 100% Primitivo grapes in the vineyards in the southern Manduria zone (Salento – Apulia Southern Italy), is characterised by a deep-red color, a juicy scent and lots of dark fruit, blackberries, spices, great mouthfuls and soft shapes.
This Primitivo di Manduria wine is imported to Denmark from Vinimondodk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.
Stay tuned for the other Italian secret Grandmother’s recipes! 🙂
Continue reading “Matching Food and Wine: Pork Loin Braised in Milk and Red Wine Primitivo di Manduria Dop”