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🍴

Continue reading “Canederli: Traditional Bread Dumplings from North-East of Italy – by Mariella”

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

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

Matching Food and Wine: Pork Loin Braised in Milk and Red Wine Primitivo di Manduria Dop

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), Pork Loin Braised in Milk, 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.

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”

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