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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The zeppole of Saint Joseph are the delicious pastries that in Southern Italy, especially in Puglia and in Campania, people make for Father’s day on March 19th. You can bake or fry them, below we will show you the two different procedures, just choose the one you prefer and try it!
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Cooking in salt is a simple and healthy way to prepare fish and shellfish, but also meat and vegetables. We will show you how to bake in salt the sea basses and prawns.
Our favorite shellfish baked in salt are the red shrimps, that live in the Ionian Sea and in the South Seas, and they are slightly sweeter than the normal ones.
If you are planning a trip to Apulia – Puglia, don’t miss out testing the most delicious Gamberi rossi al sale (red shrimps baked in salt) at the Restaurant “La Puritate“, in Gallipoli.
Gallipoli is a small fishing town located by the Ionian sea, on the west coast of the Apulia. The old part, an island connected by a bridge to the mainland, is a medieval village with narrow streets and white buildings, typical of Mediterranean style.
But, in the meantime, try our new tasteful recipe!
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You need only 3 ingredients to make the quick, easy and delicious recipe of the week. Eggs with onions is a peasant dish, very popular in Southern Italy, especially in Apulia (Puglia).
Click here for a nice article about Ostuni – Puglia by Alma Reyes, a writer and editor from Tokyo. She went there and she fell in love with the beautiful place.
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The almond tree and the olive tree are typical of the apulian landscape: strong and hardy plants, they grow easily in this mostly sunny land. The almonds, sweet and crunchy, are the principal ingredients of various types of desserts and biscuits, and also of refreshing drinks during summer.
At this time of the year people start preparing the dolcetti (the small cookies), to be offered, and enjoyed, during Christmas time… we show how to make one of our favourites: almonds dolcetti. These are delicious little cakes, slightly crisp and cracked on the outside with a soft heart inside.
We advise you to pair them with a sip of dessert liquor like Limoncello, Vin Santo or Amaro.
This recipe is very quick and simple; you only need to be careful while baking, but follow our instructions and the result will be spectacular.
If you find yourself in Ostuni – Puglia, go to Dulcis in fundo to have a taste of the original dolcetti di mandorla. Would like know more about Puglia click here
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This week we will show you how to prepare one of the most traditional and popular pasta dish from the southern Italian cuisine: the Orecchiette con le cime di rapa (orecchiette with broccoli rabe).
The broccoli rabe is a bitter green vegetable that grows in autumn-winter season in Italy. But, even though it’s not a typical Danish product, we easily found it in few greengrocers (SuperBrugsen and Meny), and that’s the reason why we decided to prepare this recipe. (See the picture below if you are in doubt on how to recognize the broccoli rabe).
With great surprise, we found also the dry orecchiette pasta (Rummo brand) in SuperBrugsen, Irma and Meny shops, but if you would like to make the fresh ones by yourself, follow the instructions below!
If you are organizing a romantic stay with your beloved, we would suggest to book a few nights at one of the most typical and charming houses in Puglia (Apulia-Italy), called Trullo. Book your stay, at Trullo per due in the countryside just outside Ostuni. And while you are there, don’t miss the most tasteful Orecchiette with cime di rapa of Ostuni at Osteria del tempo perso!
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Hi everyone, hope all is well and you are enjoying these beautiful sunny days.
Today we made this typical Italian bread, the focaccia Barese. But we upgraded it a bit by stuffing each small focaccia with mozzarella and fresh basil and by dipping them in aioli sauce or tomatoes pesto, as a finger food.
We added a touch of originality using whole tomatoes on the top, believe it or not, grown in our Danish garden!
Look here for more info about focaccia.
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