The freshness of the Trentino mountains – Italian Cuisine

This is what is found in the glass, uncorking the Classic Method of Rotari, perfect for party toasts and to accompany your gourmet recipes

What is the secret of the fragrance of the Classic Method of Rotari? Vineyards at high altitude, alpine climate with strong temperature ranges, cutting-edge technology and people passionate about their territory and their work. The winegrowing members take care of the pergola-planted vines with dedication, as impeccable as gardens, and the staff of agronomists of the group Mezzacrona he supports them in every decision, up to the harvest of the Chardonnay and Pinot Noir grapes destined for the production of the famous Trentodoc. The range includes the Brut and the Brut Rosé, the entry cuvées suitable for every occasion, with an excellent relationship between quality and price; there Cuvée 28, a refined pure chardonnay that ages in the bottle for over three years; the line Alpe Regis, with the Brut, the Rose and the Pas Dosé, characterized by long aging on the lees to best express the excellence of Trentino grapes; the Rotari 40, created to celebrate the first forty years of the company and produced using the original recipe for the liqueur d'expédition, and the Flavio, the most prestigious label of Rotari, a pure chardonnay that ages for at least five years on the lees.

Taste in purity

To better understand the characteristics of Trentino grapes and Rotari's expertise in the sparkling process, just uncork theAlpe Regis Pas Dosé Millesimato 2014, a 100% Chardonnay produced with grapes from the hilly vineyards that surround the Piana Rotaliana. After an aging of over 60 months on the lees, it is put on the market without dosage: in the bottle, only the flavor and fragrance of mountain bubbles are found. Its fruity aromas of peach, apricot and yellow apple, combined with nuances reminiscent of hazelnuts and dried fruit, make it the ideal companion for fish cuisine. Try it with our croaker, but also with crustaceans and raw seafood.

The recipe: Ombrina with winter vegetables and toasted almond sauce

Ingredients for 4 people

1.2 kg croaker
600 g butternut squash
250 g Roman broccoli
40 g sliced ​​almonds
4 shallots
extra virgin olive oil
salt and pepper


Cut the pumpkin into slices about 3 cm thick; divide the shallots in half and arrange everything on a baking sheet lined with baking paper; season with oil, salt, pepper and a few sprigs of thyme and bake in a preheated oven at 160 ° C for 20-25 minutes.
Scaled, filleted and pinned the umbrella, so as to obtain 8 slices of equal size; season with oil, pepper and a few sprigs of thyme.

Divide the broccoli into about twenty florets, cook them in boiling salted water for 3 minutes, then dip them in water and ice.
Toast the almonds in a pan over low heat for 5 minutes. Set aside 1/3 of the almonds as a garnish and leave the others in the pan, adding 60 g of water and a pinch of salt; bring to a boil, then blend everything with a tablespoon of oil.

Heat a non-stick pan, lay the croaker fillets on the skin side and cook over low heat for 3-4 minutes; add the sprigs of thyme and season with salt; turn the fillets and add the broccoli florets and a drizzle of oil and continue cooking for another minute.

Arrange the pumpkin and shallots on the plates, a tablespoon of almond sauce, the croaker fillets and the broccoli florets; garnish with toasted almond slices and serve.

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