Matching Italian Food and Wine: Cream of Asparagus with Poached Egg – La Gioiosa Prosecco Brut DOC Treviso Sparking Wine*

This week’s wine is a Prosecco white wine produced from the Glera grapes in the wonderful hillside vineyards of Veneto and Friuli Venezia Giulia (Northeastern Italian regions). Within the vast area of DOC Prosecco, including nine provinces between Veneto and Friuli Venezia Giulia, lies the historic area of the Province of Treviso where La Gioiosa has its headquarters and has been producing its wines since generations.

This sparkling wine is a good pairing either for an appetizer or to accompany a dinner. We tried it paired with a Cream of Asparagus and Poached Egg. We hope that you’ll also enjoy the creaminess of this delicate soup-er dish enhanced by the freshness of this lovely Prosecco. Cin Cin! 🍷

*This wine is imported to Denmark by Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.

In Denmark you can buy this Prosecco La Gioiosa here: Nemlig

🍷Francesca & Marinella🍴

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Matching Food and Wine: Cannelloni with Spinach and Ricotta – Barbera d`Asti DOCG Superiore 2014 Enzo Bartoli, Red Wine*

This week’s wine and food match is between the Enzo Bartoli- Barbera d’Asti Superiore and one of the most traditional dish of the Italian cuisine: the cannelloni with spinach and ricotta cheese. This Barbera d’Asti is a fruity wine with a fresh acidity and with tones of red berries, cherry, spices, and a touch of vanilla and liquorice. Enzo Bartoli Barbera d’Asti is from Nizza, an area in the Piemonte region that is considered the best for the grape variety Barbera

*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.

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A Soft and Scented Carnival Cake from Florence: La Schiacciata Dolce

This Schiacciata Dolce, called Schiacciata Fiorentina, is a typical cake from Florence. It is very popular and appreciated during the Carnival season. In Italy, Carnival is celebrated all over the Peninsula, from the big cities to the small villages, organizing  parades and masquerade balls in a cheerful and carefree atmosphere. This period culminates in the Mardi Gras, baking as much as possible before Lent begins on Ash Wednesday. You then have one more day to eat as much as you want, so let’s go and bake our Schiacciata Fiorentina!

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Matching Food and Wine: Pappardelle Pasta and Meat Ragù – Noelia Ricci, Godenza Romagna DOC Sangiovese Predappio – Red Wine*

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.

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Orecchiette Pasta and Homemade Sweet Ricotta Calzoni from Matera – European Capital of Culture 2019

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.

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Let’s Celebrate the Upcoming 2019 with a Free Interpretation of the Neapolitan Pastiera!

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!

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Red Beetroot Homemade Tagliolini Pasta with Gorgonzola and Walnuts

One of the most colourful vegetables that can be found, and that is widely used in the Nordic cuisine, is the red beetroot.

As the countdown to Christmas has started, we’ve tried out a few recipes with this ingredient. We have come to a conclusion, so today we are pleased to present to you all the one we like the most.
So here we are with our colourful dish: Red Beetroot Tagliolini that will cheer up the guests gathered around your Christmas table.

The week’s seasoning will be up to you: you are going to be able to decide wether preparing the seasoning with Gorgonzola Dolce (Sweet Gorgonzola), or Gorgonzola Piccante (Spicy Gorgonzola).

Whether you decide for one or the other, you might have to choose a wine to pair. A bold and structured Italian red wine (like a Chianti Classico Riserva or a Barolo) is always a good choice to pair with the Gorgonzola Piccante, while a Riesling or a Pinot Bianco go nicely with the Gorgonzola Dolce.

The best you can do now is to roll up your sleeves and start kneading. Have fun!

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All Souls’s Day Hazelnut Chocolate Torrone

The All Souls’s day is a Catholic festivity occurring on November 2nd, right after All Saints’ Day. Processions and recurrences occur and gifts are donated to so called “good children” the night between 1 and 2 November all over Italy. This is all done in memory of the dead, which are honoured by their relatives on the 2nd of November.

In Naples, the people use to prepare edible offerings, such as this Hazelnut Chocolate Torrone. Translated from Italian, this is called “Torrone of The Dead”. What a spooky name! This Torrone is made by layering chocolate,  to create a crunchy crust, filled with a satisfying cream of chocolate and hazelnut. This is just perfect to cheer you up during these sad days of remembrance.

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Savoury Mediterranean Fish Stew

Seafood soup (zuppa di Pesce) is a typical Italian dish, mainly made along the Italian coasts. Every region facing the sea has its own recipe. The recipe changes according to the type of fish fished in the area. One of the most popular recipes is called the Il Caciucco alla Livornese from the Tirreno sea (Tuscany). This recipe was introduced a few centuries ago by coastal fishermen. They discovered a way to use the unsold fishing catch. The tradition states that, to prepare a good Cacciucco, you should have at least 5 different types of fish (of for each letter c in Cacciucco).

Here is our version of the fish stew. We prepared it with the seafood we found at our trusted fishmonger in Copenhagen.

With this recipe, we brought a taste of Mediterranean food on our table, to feel the longing of a summer which is unfortunately almost gone.

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