Tag: combine

New Year's Eve in bubbles: what to choose and what to combine – Italian Cuisine

Sparkling wine or champagne? Here are ten proposals to celebrate the last of the year and as many recipes to combine for your dinner

There is no party without it bubbles. But which ones to choose? Wine shops and supermarkets are overflowing with labels, not to mention the almost infinite variety that e-commerce offers with wineries and specialized platforms, now able to deliver your favorite or desired bottles home in a few days. Finding your way around the selection is not easy, especially if you want to try something new. The winemakers of the Bel Paese offer a very wide choice of sparkling wines both classic method (that of champagne and Franciacorta, with refermentation in the bottle) and Martinotti (that of prosecco, with refermentation in steel tanks). But for those who want to broaden the borders, it is Champagne it is an excellent alternative, especially with this year's vintage wines and rosés. During the holidays, according to the observatory forecasts Ovse (Economic Observatory for wines and sparkling wines), almost 70 million bottles made in Italy will be uncorked in Italy, at a cost of 610-620 million euros. Lower expenditure for bottles from beyond the Alps.
Here are the 10 bottles of prosecco, classic method sparkling wine and champagne with the comment of Enrico Mazza of Sommelier Coach, and our advice on bottles and combinations for a last year with a bang … at least for the palate, which he will thank.

New Year's

A Prosecco? Yes please!

"For the appetizer, choose a Brut or Extra-dry type, so that it is not too sugary, even better if in the Prosecco Superiore DOCG version, where the taste notes are even more complex and interesting".

Masottina R.D.O. Ponente 2020 Brut – Conegliano Valdobbiadene Prosecco Superiore Rive di Ogliano DOCG
Fresh and varied bouquet with notes of bergamot, white pulp fruit and acacia flowers. The palate offers fresh and delicate floral fragrances enhanced by pleasant mineral nuances. Pairing: cold appetizers.

The Cuvèe of the Founder Graziano MerottoValdobbiadene Prosecco Superiore DOCG Brut Millesimato 2020 50th Edition
A bottle homage to the founder for the first 50 years of activity: it releases on the nose immediate notes of white fruit and citrus, pleasant floral sensations accompanied by a mineral verve. Savory and fresh, it is perfect for an aperitif, but also suitable for the whole meal. Pairing: polenta and cod.

Italians do It Better

«The classic method differs from Prosecco due to the refermentation in the bottle rather than in the autoclave. This method gives bubbles that can also be many fine, numerous and that never seem to end .

Rotari AlpeRegis Rosé 2015 – Trento Doc
Millesimato produced from selections of Pinot Nero and Chardonnay grapes with maturation on the lees for at least 36 months. With a pink color, tending to coppery, it has a fine and persistent perlage. Its aroma is intense and fragrant of raspberry and cherry, with light notes of biscuit and yeast. Pairing: theoctopus and potato salad.

Puiatti – Yellow Ribolla
Persistent perlage and intriguing nose, with notes of broom, pear and Golden apple, aromatic herbs. Mouth biting and crunchy, fresh, with a long finish. Food matching: fried fish.

Enrico Serafino – Zero Riserva Pas dosé
It is the sparkling wine that best represents Enrico Serafino Alta Langa. Complex, multifaceted, full-bodied, elegant and intense, with a vibrant structure and a very long mineral aftertaste. Pairing: tagliolin with fake truffle (by Antonino Cannavacciuolo).

Banfi Cuvée Aurora Extra Brut – Alta Langa DOCG – 2017
From Pinot Noir and Chardonnay, it has a straw yellow color, fine and very persistent perlage. Intense and fragrant aroma, with hints of candied citrus peel, acacia honey and toasted hazelnut. Fresh and savory, it goes well with oysters, raw and cooked seafood and shellfish. Pairing: char roll with prawns.

His majesty, the champagne

"Choose a Blanc de Blancs made from 100% Chardonnay, which with its delicate, light scents, with vegetal and citrus notes, will be able to enhance and accompany a great first course of traditional Italian cuisine. Or ideal for the "midnight bang" an excellent vintage (a single vintage), perhaps even aged, which will help us meditate on the year just past and better face what is coming ".

Hopefully, Rosé in the evening

Dom Pérignon x Lady Gaga Limited Edition 2006
The design of the bottle alone is a prelude to a "limited" experience, just like this bottle. The bouquet has notes of spices and cocoa. On the palate, the silky texture blends into a dense, vigorous texture with a vegetal and lymphatic lightness. Food matching: shellfish medallions.

Moët & Chandon – Grand Vintage Rosé 2013
From a late harvest, it embodies a year of anticipation, of trepidation. The nose has intense fruity notes, the palate is refined, with a fruity expression of autumnal notes. Pairing: citrus risotto with smoked sturgeon.

Until the end

Veuve Clicquot – Madame Clicquot Grande Dame 2012
A tribute to "La Grande Dame de la Champagne" which this year has changed its look relying on the creativity of Yayoi Kusama: the Japanese artist, famous for his universe dotted with wavy shapes and imaginative polychromies, has decorated with his own iconic motifs the packaging and the bottle of La Grande Dame 2012, invariably based on Pinot Noir (90%). A precise and delicate wine, playful, lively and cheerful. Just like his image. Pairing: sea urchin yolk and burrata.

Perrier-Jouët Belle Epoque 2013
From 50% Chardonnay, 45% Pinot Noir, 5% Meunier grapes "it stands out for its harmony", says Séverine Frerson, chef de cave of the Maison. «Harmony in the proportions that combine Chardonnay and Pinot Noir in almost equal parts, but also harmony over time. This is «a majestic cuvée that maintains its style and philosophy as it matures. Perfect for the midnight toast. Pairing: legumes.

Cabbage salad: 5 creative ideas to make and combine it – Italian Cuisine

Cabbage salad: 5 creative ideas to make and combine it

Cabbage salad is a light and nutritious dish, perfect for low-calorie diets. Let's discover 5 creative and tasty recipes to bring it to the table

The cabbage salad is one way smart and tasty to eat this precious vegetable, rich in nutrients that are good for the body, light, diuretic and perfect for low calorie diets.

Before discovering any creative ideas to match the cabbage salad it is important to know this vegetable and immediately debunk one of the false myths that involve it: there is a difference between cabbage and savoy cabbage? The answer – not too obvious – is absolutely no! The cabbage it is none other than it is a dark, wrinkled-leaved cabbage, with showy ribs and a curly surface e wavy.

On the benches of the vegetables it can be found in the shape of a "rose" with the outer leaves well open and explained or without the outer leaves and ball-shaped.
This type of cabbage is also called cabbage of Milan or Savoy is the basis of many recipes of the Lombard culinary tradition such as cassoeula, pizzoccheri or rolls.

Here are 5 creative ideas for preparing cabbage salad

Piedmont style cabbage salad with anchovies

This salad typical of Piedmontese cuisine, it is prepared with 1 savoy cabbage of medium size, a jar of fillets of anchovy in salt, pitted black olives, extra virgin olive oil, vinegar, salt and pepper.

Just wash it carefully cabbage, cut it into thin strips and then dress it with all the others ingrediants, for a second or a light and tasty side dish.

Cabbage salad with apples and walnuts

This plate it is prepared with washed and cut vegetables (1 medium sized cabbage is always enough), two apples Fuji quality, perfect for pairing with cabbage because they are very crunchy, compact, juicy and with a particularly sweet and aromatic taste and nuts (or almonds) chopped. It can be seasoned with one Yogurt Dressing, to be prepared at home following our recipe.

Salad with cabbage, pears, feta and tomatoes

Those who particularly want a salad rich in taste (although not too light) can opt with this with cabbage, pears and feta. Just wash and cut the cabbage, add two chopped pears, a handful of kernels of nuts, 50 g of feta and a tomato cut into slices. The dish can be seasoned with extra virgin olive oil, salt and pepper. Anyone who wants can also add some lemon juice, for a slightly more acrid taste.

Cabbage salad with sour cream and pomegranate and cucumber

A cabbage salad very particular and with a really interesting taste is the one with the sour cream and pomegranate. It can be presented as side dish to fish dishes or as a main course. It is prepared with 600 g clean cabbage and cut into thin slices, 200 g sour cream (or creme fraiche), 100 g almonds without peel, some lemon juice, the kernels of a pomegranate it's a cucumber cut into slices. It can be seasoned with salt and a sprinkle of black pepper.

Savoy cabbage salad with onion, pumpkin and bean sprouts

For a salad from oriental and sweet and sour flavor you can use 1 savoy cabbage, 1 onion and 150 g of pumpkin, 100 g of bean sprouts, vinegar, extra virgin olive oil, sugar, salt and pepper.

To cook the onion and the pumpkin in sweet and sour sauce follow our recipe easy and fast. The two ingredients are then mixed with the cabbage and bean sprouts and then seasoned with salt, pepper, vinegar and oil.

For many other recipes and ideas that can be prepared with cabbage, don't forget to browse our gallery!

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recipe to combine with Franciacorta – Italian Cuisine

Don't call them bubbles. In a direct GI, Silvano Brescianini, president of the Franciacorta Consortium, revealed all the secrets of this wine and the most suitable combinations with holiday dishes, starting with the typical beef in Rovato oil.

Franciacorta: a single word to indicate a wine, a production method and a territory. The president of the Franciacorta Consortium Silvano Brescianini he points this out with pride. We are in Lombardy, in the province of Brescia, but a stone's throw from Milan, in an area overlooking Lake Iseo, which includes 19 municipalities and which has become synonymous with toasts and celebrations. The "biting" wine has been produced here for many centuries, as the book written by Girolamo Conforti in 1570 tells us, but it is at the beginning of the sixties that Franciacorta as we know it today was born, protected with the Doc since 1967 and with the Docg since 1995. The production disciplinary is very strict: just think that the minimum aging on the yeasts must be at least 18 months, which becomes 60 for the Reserves.

Goblets for the whole meal

But how do Franciacorta wines match? "It is a wine that can go well with any meal and there is a type suitable for every occasion," Brescianini tells us. "For the appetizers uncork i Brut he Extra Brut; the appetizers, i first and the ranges of fish are well accompanied by Satèn, while I Rose, i Vintage and the Reserves marry more recipes structured, also based on meat".

And, speaking of meat, during our live IG the chef Massimiliano Aresi de The Four Lands he cooked for us one of the symbolic dishes of Franciacorta, the beef with Rovato oil, which today can be tasted all year round in local restaurants, but which was once intended for important holidays. "Beef was rarely eaten, it was a precious meat, which had to be bought, like the other ingredients in the recipe, oil and salted anchovies" recalls Silvano Brescianini.
Following Massimiliano's recipe, you will have a very soft and flavorful beef in oil, to combine with a Franciacorta Rosé, but also to a great Franciacorta Riserva.

Beef with Rovato oil: recipe

Ingredients for 6 people

1.2 kg priest's hat or cow cover
200 g veal stock
100 g blond onions
100 g carrots
100 g green celery
50 g desalted anchovies
2 cloves of garlic
1 bay leaf
bread crumbs
White wine
extra virgin olive oil


Prepare a fragrant salt, flavoring it with a mixture of sage, thyme and rosemary.
Slightly cut the meat on both sides, tie it with kitchen twine like a roast and season with the fragrant salt.
Heat a pan, add a couple of tablespoons of oil and brown the meat on all sides.
Brown the onion, carrots and celery in a saucepan, cut into not too small pieces, with the garlic cloves, bay leaf and anchovies. Add the meat, blend with a glass of white wine, let it evaporate, then cover with plenty of water, the veal stock and oil.
Cook the meat for 3 to 3 and a half hours, turning it halfway through cooking and checking that it always has plenty of liquid, until it is melting.
Remove the garlic and bay leaves and blend the cooking liquid, adding some breadcrumbs to give it the consistency of a sauce.
Cut the beef in oil into 1 cm thick slices and serve with its sauce, accompanying with polenta.

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