Walkingwine: a street-wineshop

Walkingwine: an unconventional catering, the wine where you want it.

Last summer we randomly came across the inventors of a quite unusual way to taste and enjoy wine: a street wine – shop. Graziana and Giorgio, two Apulian business owners, a few months ago started their activity with the idea of bringing top quality local wine into the streets of Puglia with an equipped 3-wheeler.

“We are at our best in lonely places: nature, country side, cliffs, view points… where there’s nothing, we come, we bring the party, we go. Leaving the “nothing” in its own place” is their motto. Check their website.

We kept contact, and they offered to present a guest post with a pairing between a wine produced with grapes from the Apulian vineyards and a dish suggested by a local chef, whose flavours are enhanced by the characteristics of the wine.

The first column presents a white wine, Fiano – Salento IGT from I buongiorno, a fine wine collection created by the refined sommelier Teodosio Buongiorno, and made from ones of the best Apulian vineyards according to the age and characteristics of the land.

Teresa Buongiorno, the owner with Teodosio, of the Osteria Già sotto l’arco restaurant prepared a dish, “Steamed squilla mantis on chickpea cream” (the recipe below), which pairs with this wine the best.

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Easy steamed artichokes

If you are looking for a healthy yet delicious Christmas meal, Mercatino delle verdure (Ca’- Cucina, Rebekkavej 49 – Hellerup), is the best place to find fresh vegetables and vigorous fruit.

This week we bought fresh artichokes to prepare a dish which is sophisticated in its semplicity. The only thing that is necessary to make this dish perfect is fresh artichokes of high quality, like the ones we found at Mercatino delle verdure.

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Pasta with Black Cabbage Pesto

The black cabbage is a vegetable rich of antioxidants and anti-inflammatories. Therefore, this weekly recipe is not only quick but also healthy.

We are aware that black cabbage is not a common vegetable, especially out of Italy, but we’ve been lucky to find it at Mercatino delle verdure (Ca’- Cucina, Rebekkavej 49 – Hellerup).

If you are looking for some fresh products, imported from Italy, go visit the Mercatino delle verdure. We are sure you’ll find something to give an Italian twist to your table!

 

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El Bicerin – from Turin

Perk up your lazy Monday with El Bicerin (which means small glass in Piedmontese language). This is a drink born in Turin (in Northern Italy) in the 18th century, in the historical cafe’, which no wonder  is still named El Bicerin.

El Bicerin is a heavenly combination of hot chocolate, espresso coffee and cream layered in a small glass. The best way to savour El Bicerin is to not mix the layers. The secret is to sip the drink leaving its components to melt on the palate, with their different taste, density and temperature.

Try it and you’ll get addicted!

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Italian fennel, orange and walnut salad

The fennel and orange salad is a traditional Sicilian recipe. It’s a very light and easy recipe, and a good result is only due to the freshness and taste of the ingredients.

We bought fennels and oranges at Mercatino di verdure (vegetable market) – Ca’ Cucina (Rebekkavej 49, Hellerup), as they import fresh vegetables and fruit grown in Italy every week.

If you are in Denmark don’t forget to take a look at the Mercatino di verdure and if you  are interested in order a box with a mix of selected products email to here.

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Puntarelle chicory with anchovy sauce

Despite being native of Apulia, the puntarelle chicory are a typical dish of Roman cuisine.

If you pass by Campo dei Fiori market in Rome, take a look at how the greengrocer prepare them. Thanks to Davide and Diego, with a big surprise, at Ca’ – Cucina  (Rebekkavej 49Hellerup) we found Italian puntarelle, and we couldn’t miss to buy them.

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Scampi alla busara

Despite its controversial origin (Croatia? Venetian Laguna? Trieste?), “Scampi alla busara” is nowadays one of the most appreciated dishes of the Triestine cuisine and of the gastronomic tradition of the High Adriatic.

The origin of the name buzara or busara is unclear.  For some people, the dialect Venetian word  “busiaro” means “liar”, because the Venetian fishermen cooked crayfishes scraps with tomatoes and wine pretending it to be a delicious soup. Others think that the term derives from the iron pot used to prepare it.

 Keep reading and get ready for plenty of crusty bread to clean up the sauce!

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Cuttlefish ink black linguine with squid

This very tasty dish is quick to prepare and it will surprise your guests with its colors. The black pasta (we found it at the Eataly store in Copenhagen) is made by mixing cuttlefish ink in the pasta dough and its delicate flavour complements light sauces and seafood.

We followed the traditional Venetian recipe based on a light white sauce (no tomatoes).

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Pasta estiva – summer pasta

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With temperatures dropping and the sun dimming slowly, this is the kind of pasta to prepare before summer turns into fall.

We want to thank the artist and our dear friend Giulio Fornarelli for realising the background of our pictures using only cardboard.

See his masterpieces on Instagram: Giulio Fornarelli

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Liptauer canapés

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Liptauer is a creamy and tangy cheese quite popular across multiple countries. It is no surprise that there are many variations on the spread. We find Liptauer in many groceries in Trieste (the main city in the Region of Friuli Venezia Giulia) as this cheese is very appreciated in the north east of Italy. We opted to make Liptauer using ricotta and mascarpone cheese instead of sheep cheese, and sweet paprika instead of hot paprika.  Our version is sweeter and delicate, perfect to be garnished with pecan nuts.

If you want to know where you can taste Liptauer canapé’ during your trip in Italy, try this newborn and useful service: www.lastaurant.com. Just send a message via Messenger to Lastaurant and ask for any kind of information and tips on restaurants that are in an area between 0.5 and 20 km from you.  It’s worth trying it!

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