Canederli: Traditional Bread Dumplings from North-East of Italy – by Mariella

Canederli are bread dumplings found only in the mountain ranges of the North-East of Italy (Trentino-Alto Adige, FriuliVenezia Giulia, and part of Veneto), where they are served as a first course or as a main entree. Originally they were made with just leftovers: different kind of salami or cheese. For this reason, the Canederli can be considered part of a ‘Cucina povera’. Today, they are still made of simple and inexpensive ingredients: stale bread moistened with milk and enriched with cheese and Speck (a kind of smoked prosciutto also typical of the north-east regions), or made with vegetables. As there are several variations of this regional dish, the following recipe describes how to prepare the Canederli with yellow beets. Thanks to the cooking lover Mariella of adocchio – blog, for sharing with us his family recipe. Would you like to know more about our friend Mariella? Take a look below!

🍷 Francesca & Marinella🍴

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Matching Food and Wine: Tagliatelle Pasta and Beans and Amarone della Valpolicella DOCG 2014 “Sopra Sasso” Red Wine

Pasta and Beans, or “Pasta e fagioli“,  is a traditional Italian peasant dish of which there are different regional variations, but this one is from the Veneto region.  It is an easy and cheap recipe made just with two main ingredients, precisely pasta and beans. I’m very fond of this recipe as it is one of those I inherited from my mother-in-law and I prepare for my husband  when he wants to feel at home and he wants to eat something other than Apulian dishes… he is from the Veneto region, by the way! 

Last time we ate Pasta and Beans, we uncorked a bottle of Amarone della Valopolicella 2014 DOCG “Sopra Sasso”, thanks to Vinimondo.dk. This robust wine, with dark cherry notes, made our dinner even more sublime.

Marinella
tagliatelle&beans2

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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🍴

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