All recipes written by Gordon Ramsay
Prepare i Valtellina pizzoccheri with cabbage and Valtellina cheese it’s like tasting an authentic piece of this fascinating mountainous region. This dish, rooted in tradition, offers the warmth and goodness you expect from Italian mountain cuisine. The combination of pizzoccheri, a homemade pasta made with buckwheat, fresh cabbage and Valtellina cheese creates a harmony of flavors and textures that will win you over from the first bite.
Trout and char: mountain fish. It often happens that the freshwater fish is a little undervalued compared to the sea one. And it’s a shame, because in Italian rivers and lakes there are species that, if treated with the right attention, become delicious food. Precisely the desire to bring these fish into vogue is what is passionate about Daniele Leonardi, running the Trota Oro company with his familyfounded in the late 1980s by his parents in Preore, on the outskirts of Adamello Brenta Natural Park, in Trentino. They work trout, arctic char and whitefish, taking care of them from the breeding phase to processing. «The most important thing, to have a good product, is the raw material explains Daniele who, like his brother and sister, grew up here and since he was a boy spent the summer seasons working with the family, and knows every detail well. phase of life and transformation of fish.
«At Trota Oro we work with farmed specimens in very cold waters, daughters of the Alpine glaciers: here, they are left to grow, slowly, without any food forcing, so that they maintain perfect health and firm, tasty meat and a character closely linked to the territory. The breeding is very naturalfrom low density to respect for the environment. The company closely follows the farms from which the fish come which, until the moment of fishing, swim in tanks with optimal temperatures and characteristics.”
The cold is getting more bitter, it’s time to warm up with something warm, like mulled wine. Preparing it is simple, but what wine to use for mulled wine? A widespread custom throughout continental Europe, it is prepared with wine, spices and aromatic herbs that mainly follow the traditional recipes of the place where you find yourself tasting it. However, if someone wanted to prepare it independently, what requirements should they follow for selecting the most important ingredient? In short, which wine is most suitable?
The final result, as regards the overall quality of the product, necessarily depends on the wine you choose. So what is the best wine for mulled wine? Leave the cheaper offers on the shelf brick table wines, instead opt for labels from your territory of origin or typical of the place you are in at the moment. Keep in mind that mulled wine must smell, seduce those who taste and invite you to sip with its steam: favor soft wines, rich in aromas and structure, possibly with a good residual sugar if you prefer a sweeter taste. The rule, perhaps you have already understood, is very simple: to have a good result, you must start from a good raw material! So, don’t save on the product that will prove decisive in your mulled wine.
If you are in central Italy, or in Romagna, the best wine for mulled wine is Sangiovese, to be preferred for its strong character, while Emilia, land of Lambrusco, will be able to give you very persuasive aromas: the Grasparossa, Salamino varieties are preferable and Masters for their color charge. In Veneto, however, the color changes and tradition sees the prevalent use of white wines such as international ones Sauvignon Blanc and Chardonnay (on the red front, if desired, you can also use Cabernet Sauvignon). These varieties are not lacking in South Tyrol, but the local populations appreciate Pinot Noir and Schiava more which, among those who speak the German language, is known by the name of Vernatsch. In Langhethose who are particularly demanding do not hesitate to use Barolo as a base for their mulled wine: if you have another budget available, you can always rely on an excellent Nebbiolo or a rubescent Barbera.
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