Matching Italian Food and Wine: Parmigiana Style Tart and “Il Sangiovese” Red Wine – Noelia Ricci

This week we want you to bring to your table the Mediterranean colors and flavours. With this super easy tart you will impress your guests pairing it with a glass of “Il Sangiovese” red wine. This Noelia Ricci wine is well structured with good acidity and a pleasantly lingering finish. It features a light-medium body, fresh fruit notes of blackberry and raspberry. This wine is easy to drink and perfect for accompanying an Apero’, but just be careful because one glass leads to another!

*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.

🍷Francesca & Marinella🍴


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A Truly Italian Recipe: Spaghetti with Peperoni Cruschi and Breadcrumbs

During the recent event named “True Italian Taste” organised by the Italian Chamber of Commerce for Switzerland, we got to know many Italian products which are the feather in the cap of the Italian cuisine, among many excellent wine brands. The first of all, the Cruschi Peppers, also called Peperoni Cruschi or Peperoni di Senise from the Basilicata, the Region they represent. The Peperoni di Senise are sun dried in the late summer and then fried to become Cruschi (which means crunchy). When they are fried, they are very good as a ready-to-eat snack, but also good to add a strong flavour to many dishes.

We have to thank Da Vinzi, an Italian wholesaler who imports many niche products from the Basilicata region to Switzerland, for making us taste his Peperoni Cruschi, the bronze drawn Spaghetti and his extra virgin olive oil. All these high quality products made the following recipe a sophisticated dish, despite its simplicity. To paraphrase the Da Vinzi slogan : “Simplicity is the ultimate sophistication”.

If you want to know more about the Basilicata Region and the European Capital of Culture Matera, follow the links below:

🍷Francesca & Marinella🍴


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A Mid-Week’s Dinner Idea: Tuna Loaf and Salsa Verde

This mid-week’s dinner recipe is mainly prepared with tuna fish. This dish is present all over Italy, but every family has their own traditional recipe. We wanted to give a distinctive touch, deciding to serve it with a salsa verde, a recipe we inherited by one of our Nonne. We do hope that you appreciate our own version. 

🍷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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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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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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Eat the Season: The Gnudi from Tuscany

Spinach is available year round but in this period you find the fall variety characterised by more succulent leaves. Spinach is a good reservoir of minerals and vitamins, as long as it is consumed strictly raw. If you have to cook them as in this recipe, it’s better if you steam the spinach to preserve the nutrients. Now you are all set to prepare this recipe from Tuscany: the Gnudi. This name, in Tuscan dialect, means naked, as they are not covered with dough. The lightness and delicacy of this dish is the strength of the Gnudi, which are best accompanied by a fresh dressing light tomato sauce or butter and sage.

The Gnudi, Spinach and Ricotta based Dish from Tuscany
Tuscan Gnudi

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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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