Tag: drink

10 wines to drink with lasagna – Italian Cuisine

10 wines to drink with lasagna


The perfect pairings for Bolognese lasagna, but also for fish and vegetarian variants

What could be nicer than taking a pan of lasagna out of the oven in the coldest months of winter? With that crispy crust that still sizzles, the scent of ragù that spreads around the house, the table set with many covers, because lasagna is a dish to share, with family or friends, perhaps during Sunday lunch, when there is more time to cook and be together.

What are the wines to pair with lasagna? If it is the Bolognese version, with bechamel and ragù, the answer is only one: the wine must be red, with good acidity, a medium body and a soft and fruity flavor.

The vegetarian or fish variants instead ask for white, rosé, or even bubbles.

Here are our suggestions.

Lasagna Bolognese

Lambrusco di Sorbara Removed 2018 Cantina della Volta

Let's start with a regional combination that cannot be more classic: the liveliness of Lambrusco helps to cleanse the palate of the creaminess of the béchamel sauce and the Rimosso di Cantina della Volta, with its aromas of wild strawberries, goes well with ragù.
15 euros.

Romagna Sangiovese Superiore Crepe 2018 Ca ’di Sopra

We remain within the regional combinations with a juicy and savory Sangiovese, with an overwhelming drink. It ferments in steel and ages in cement, with a small percentage of the wine (10%) making a quick passage in wood, acquiring light spicy hints that recall the nutmeg of the bechamel.
10 euros.

Barbera d'Alba 2018 Cordero di Montezemolo

When you look for freshness and ease of pairing at the table, you can't help but think of a Barbera. That of Cordero di Montezemolo smells of blackberries, plums and cocoa and has soft tannins and a smooth sip.
14 euros.

Valpolicella Ripasso Superiore 2017 Easter Family

A rich, warm and soft wine like Valpolicella Ripasso goes very well with structured first courses such as Bolognese lasagna. We also like the Easter one for the intriguing aromas of morello cherry and blueberry.
15 euros.

Sicily Nero d’Avola Lagnùsa 2017 Feudo Montoni

Fruity and fresh, this Nero d'Avola comes from a very old vine planted in a remote corner of Sicily at an altitude of 600 meters. Its soft and enveloping character and the spicy notes typical of the grape make it a perfect companion for lasagna with meat sauce.
17 euros.

Lasagna with fish

Franciacorta Brut Alma Bellavista

A new classic, fast and tasty, are white lasagna with smoked salmon. The creaminess of the béchamel, combined with an intense-flavored fish, goes well with a Classic Method sparkling wine, such as Bellavista's Frnciacorta Brut Alma, fresh and savory, with aromas reminiscent of ripe fruit and vanilla.
25 euros.

Negroamaro Kreos 2018 Castello Monaci

If the lasagna with fish instead provides a tomato sauce, the right choice is an Apulian rosé. Those produced with Negroamaro grapes, such as Kreos di Castello Monaci, are fruity, intense, with aromas reminiscent of the Mediterranean scrub and a great pleasantness to drink.
10 euros.

Vegetarian lasagna

Western Ligurian Riviera Pigato 2018 Maria Donata Bianchi

One of the most famous versions of vegetarian lasagna is the one with pesto, which goes very well with a Ligurian white, such as Pigato. That of Maria Donata Bianchi is citrus and complex, with the right intensity for the flavor of the pesto and the creaminess of the bechamel.
15 euros.

Chianti Classico 2016 Tenuta Perano Frescobaldi

For the lasagne in white with mushrooms you can choose the combination with a young red and friendly drink, like a Chianti Classico. Tenuta Perano has intriguing aromas of raspberry, blackberry and cherry with flavors of balsamic herbs and spices.
14 euros.

Nosiola 2018 Pojer & Sandri

In combination with the exquisite lasagna with artichokes, a light wine is needed, which can go well with the particular flavor of the vegetables. A Trentino white wine, based on nosiola, works well with the right acidity and low alcohol content.

Japan rediscovers the ancient recipe of the fermented rice drink – Italian Cuisine


Not just sake: in Japan, amazake, an ancient fermented drink and "superdrink" made from fermented rice, is rediscovered and marketed

Japan in recent years has rediscovered the ancient recipe for a fermented drink called amazake, a sort of rice porridge with extraordinary nutritional properties. Its recent commercialization and its relative success stem from the growing desire of the Rising Sun to keep alive and enhance the ancient traditions and at the same time contains some of the most popular food trends at the moment in the country, i.e. superfoods, fermented foods and natural energy drinks.

Amazake, the ancient Japanese porridge

Although this drink is non-alcoholic, the name literally means "sweet alcohol", since the process by which it is made is very similar to that of sake.
Amazake is obtained thanks to fermentation of a mixture consisting of water, steamed rice and finally the koji, a filamentous mushroom that in Asia has been used for millennia to ferment both drinks and foods, such as sake or miso. This sort of sweet and non-alcoholic sake it has a milky white color and a texture, similar to that of porridge, remosa and more or less dense depending on the fermentation process. However, amazake is also known to be a superdrink, nutritious, healthy and energetic, and it is not by chance that it is also known with the name of "IV drinkable" (drip); in particular in Japan it is believed to relieve fatigue, help digest, increase concentration, help lose weight and it also seems to have positive effects on skin and hair, as well as being a natural remedy for hangovers.

The superdrink suitable for all seasons

Although the recent rediscovery and commercialization, amazake has ancient origins. According to historical sources, this drink was widespread in the Japanese imperial court during the Heian period (VIII and XII centuries), but according to some its origins date back to the Kofun period (300-538 AD). Although this recipe has been forgotten for a long time, in recent years a sensational one has been revived revival. Currently there are over 400 types of this fermented rice drink on the market and sales are reaching very high peaks from 2016 onwards. If before it was possible to find it especially in specialized shops and during special parties and ceremonies, it is now available at supermarkets, grocery stores, liquor stores and shops that sell fermented products. Amazake can be purchased or prepared at home, and be drunk both cold in summer and hot in winter, with a sprinkling of cinnamon. The Japanese also love to use it as natural sweetener instead of sugar, for recipes such as puddings, pancakes and smoothies, or even as an addition to savory dishes.

Photo: Japanese fermented rice drink amazake.jpg
Photo: amazake_ japanese fermented rice drink_kinpou shuzou flickr.jpg
Photo: hot amazake fermented Japanese drink_Bikkuri06 Flickr.jpg

What else to drink in the fall if not the pumpkin milk? – Italian Cuisine


Pumpkin milk in autumn is the best-selling beverage in American coffee shops. Here's how to prepare it at home (with or without pumpkin!)

When Halloween is approaching, all he has pumpkin, or pumpkin, in the recipe title, try it! So also the pumpkin milk, or pumpkin spice milk, to be precise, or the pumpkin spiced milk, a drink that in autumn period goes strong in American take-away cafes, such as the famous Starbucks.

Rich in beneficial properties, the pumpkin is the autumn vegetable par excellence. But although this preparation has pumpkin in its name, among the ingredients of the original recipe there is no trace. So what would it be like?

We reveal to you this and other mysteries in ours gallery, rich in curiosity on the recipe, while below you will find the procedure to try to make it at home, in this case using instead the pumpkin.

Pumpkin milk: the ingredients

To prepare the pumpkin milk at home, get yourself: coffee, milk (cow's milk, but also soy, rice, almond … what you usually drink, in short), 100 grams of pumpkin, sugar and spices (cinnamon, nutmeg, cloves and ginger) to taste.

Pumpkin milk: the procedure

First of all, prepare the pumpkin puree: wrap the pumpkin pieces in the aluminum and bake them in a preheated oven at 180 ° for 40 minutes. Then whisk them to get a puree. Prepare some coffee (mocha or espresso is indifferent), while boiling the milk in double the amount of coffee, adding the pumpkin puree and sugar. Every so often stir with a spoon to dissolve any lumps. Add the coffee with milk and the pumpkin puree and add the spices.

If you prefer the original recipe, just remove the pumpkin puree from the ingredients … and the drink is served! Find out why in the gallery!

Here, instead, you will find many ways to give warm milk a twist on autumn and winter days!

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