Sometimes we like to experiment new dishes and new pairings. This is exactly like the following recipe. In Denmark, the season of fresh lumpfish roe has arrived, and you can find it in every fish department. If you are thinking about bringing a taste of Italy on your table, while still emphasising the Danish lumpfish season, we suggest you to pair lumpfish roe with an Italian burrata. We believe this match is a winning choice, isn’t it?
When spring is in the air, treat yourself with this soft ricotta mousse and strawberry sauce. Light and delicate, this recipe doesn’t require any cooking, so it’s perfect to prepare when you are short in time but still wish to impress your guests with a seasonal dessert.Read more
While we were planning this recipe, we realised that we had the task to pair not only the right wine, but also the best type of pasta for the meat-based sauce. There are countless shapes of pasta but not each of them matches well with every kind of sauce: Pappardelle is one of the best choice when it comes to the meat ragù. On the contrary, planning the choice of wine wasn’t that difficult.
With no doubt a bottle (or more) of Noelia Ricci, Godenza Romagna DOC Sangiovese Predappio, is one of the best wines to greater appreciate this hearty dish. This red wine, from sustainable farming, features a soft and savory flavor showing full ripe fruits, tobacco, and balsamico.
*This wine is imported to Denmark from Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.Continue reading “Matching Food and Wine: Pappardelle Pasta and Meat Ragù – Noelia Ricci, Godenza Romagna DOC Sangiovese Predappio – Red Wine*”
Are you short in time and looking for a simple, fast and original recipe to prepare tonight? We have one which is right up your alley. Enough talking, it’s time to start cooking!Continue reading “Aromatic Roasted Belgian Endive”
Thanks to Riccardo Casarico Photo for this scenic view of Matera – Italy
With this recipe we would like to celebrate the unique and appealing city of Matera, well known as the Stone City, and located in the Basilicata region – Southern Italy. This year Matera was awarded as the European Capital of Culture 2019, thanks to its unique beauty and history. Matera is famous worldwide for its Sassi: stone houses carved out of the caves and cliffs, dating back 7000 years ago. The best way to enjoy this surprising city is to get lost in the many alleys of this ancient part of the town. You will be surprised by the amount of churches, historical buildings and houses carved into the rock.
Thanks Rosanna and her sweet Mamma for giving us this delicious recipe from Matera. Traditionally, this dish is seasoned with a succulent pork meat tomato ragout and it’s prepared to celebrate the Mardi Gras lunch. In our version we made it easier to prepare, but not less tasty, as we seasoned it with a tomato sauce.Continue reading “Orecchiette Pasta and Homemade Sweet Ricotta Calzoni from Matera – European Capital of Culture 2019”
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.
This milk slices send me back in time when I was a schoolgirl and my mum stuffed a so called “Merendina” in my backpack. In Italy it is very common to go to the store and pick up a pack of Merendine, which is the word to name sweet snacks. Now that it’s my turn to stuff my girl’s backpacks, I have to regretfully admit that I can’t do as my mom did, as the Merendine are not very common abroad. So to fill this lack I decided to find out a recipe as close as possible to the milk slice I’ve always adored to find once I opened my backpack. And here it is!💕
The Lupi Reali Appassimento is a Montepulciano-based red wine from the Italian region Abruzzo. The use of the appassimento process creates a wonderfully pleasing fruity wine with elements of dark cherries, spices and herbs. The aftertaste brings elements of ripe grape sweetness.
This wine is often served with potato-based dishes and pizzas but it also perfectly matches with different combinations of pasta.
We prepared a potato focaccia to better savour this wine and enhance its characteristics. You should believe us when we say that this was a rather apt combination!
This wine is imported to Denmark from Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.
With this week’s post we want you to enhance your dining experience by pairing a perfect wine to the recipe we will be presenting.
Pasta with extra virgin olive oil, parsley and breadcrumbs comes from the Mediterranean diet. This is a light but at the same time a tasteful dish which we paired with the white wine Noelia Ricci “Brò” Bianco Forlì.
Noelia Ricci is a family winery from the Emilia Romagna region, established in 2010 and located near the Sangiovese wine-growing area of Predappio. This wine, featuring a strong minerality, a salty juiciness and citrus notes, is produced from Trebbiano grapes and is vinified with the skins of Pagadebit grapes.
This 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.
For more details about the wine and the wholesaler: https://vinimondo.dk.
2018 is coming to an end and we are now ready to welcome the upcoming new year by celebrating New Year’s Eve together with our friends and dear ones.
To go out with a bang we’ve prepared a free interpretation of the Neapolitan Pastiera. This is not the classical version (for that please be patient until Easter 😉 ), but a deconstructed Pastiera. It brings the flavour of the traditional cake but it’s quicker to prepare as we used ready-made butter cookies instead of making the shortcrust pastry.
We have to thank our friend Francesca from Naples whom we prepared the traditional Pastiera with and who shared all the little secrets of this delectable cake.
We wish you all 365 days full of joy and…good food!