Tag: mountains

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.

The raspberries of the Cimini Mountains. And two recipes – Italian Cuisine

The raspberries of the Cimini Mountains. And two recipes

One to eat and one to drink: two recipes with raspberries that are "raised" in upper Lazio

It is said that the Rubus Idaeus, bramble of Mount Ida on the windy island of Crete, was appreciated by Venus both for the fruit of the raspberry and for the drink obtained from the leaves.

The ancient Romans, great consumers of raspberries, imported them to the continent and today in an area of ​​northern Lazio, that of Monti Cimini, excellent quality fruits are bred (just like animals): healthy, tasty, rich in antioxidants, fibers, iron, magnesium, potassium , zinc.

"The raspberry prefers arid / sub-acid fresh, draining and organic soils which, combined with the altitude (800m), create a perfect mix", he explains Massimiliano Biaggioli, entrepreneur who started his adventure in his home garden and today has over 3 thousand plants.
"The cultivars are divided into humiferous and flowering plants, that is, capable of fruiting once or twice a year, between May and October. The breeding is carried out on double espaliers, similar to those of the vine, but wider, where raspberries are tied because they are not climbers ".
For some years, Biaggioli has been marketing under the brand Raspberries from the Cimini Mountains compotes and herbal teas, sugar and salt as well as a herbal tea of ​​raspberry leaves ready to drink, cold or hot, called Lamponella®. The passion for the red fruit led him to create a Lamponario (the proceeds from sales will go to charity) which involved dozens of chefs, cooking enthusiasts, bartenders, students, from which we have drawn two recipes in preview for “La Cucina Italiana ".

Bavarian Raspberry from Monti Cimini – Recipe by Tiziana Favi, chef of “Namo Ristobottega”, Tarquinia


For the Bavarian
50 g of fresh milk
450 g of fresh cream
Grated zest of half an untreated lemon
12 g of gelatine sheets
120 g of granulated sugar
20 g of raspberry powder
100 g of raspberry compote

For the sauce
100 g of water
150 g of sugar
100 g of raspberry and lemon compote

To decorate
Fresh raspberries
Fresh mint leaves
Raspberry sugar crystals


Prepare the lemon raspberry syrup. Put the water and sugar in a saucepan, cook until a syrup is obtained, remove from the heat and leave to cool. Add the raspberry and lemon compote, whisk with the mixer and set aside. Prepare the Bavarian. Soak the gelatin sheets in cold water for 5 minutes. In a bowl put the milk at room temperature and dissolve the raspberry powder mixing well to avoid lumps. In a saucepan, heat the cream with the sugar and lemon zest. Before reaching the boil, remove from the heat, add the squeezed gelatin and the raspberry compote. Add the milk mixed with the raspberry powder and pass all through a fine mesh strainer. Pour in round molds and refrigerate for at least 3 hours. To decorate.

Cocktail: Golden sweet treat – Recipe by Cristiana Curri, Rome


0.5 oz of lime juice
1.5 oz of Mezcal
1 oz of Lamponella
0.5 oz of ginger syrup
Raspberries for garnish


Squeeze the lime inside the shaker. Add the Mezcal, the Lamponella and the ginger syrup. Shake everything with ice and strain into the glass. Decorate with a fresh raspberry.

The menu for the mountains: nutritious recipes – Italian Cuisine

Delicious sandwiches, rich and nutritious dishes and even some sweets: for those who go to the mountains the menu must be super!

Who has decided to spend his holidays in the mountains he will spend his time walking among the refuges, mountain biking, horseback riding, climbing: all outdoor activities, extremely expensive from an energy point of view. For this reason, the menu for the mountains it must be rich in nutrients, dried fruit and vitamins; but also some "sweetness", which will soon be disposed of! So meals rich in vitamins, sugars and proteins to have enough strength to use in sports and walks, starting from breakfast!

Bread, butter and jam to start

You always deny them the beautiful slices of bread filled with butter and jam homemade (maybe without added sugar). In the mountains, before facing an entire day outdoors, go-ahead for carbohydrates, for an energy boost from early morning. Alternatively fine fresh yogurt with the addition of cereals, dried fruit or mixed fruit salads made of many berries, which contain many anthocyanidins, a pigment useful in slowing down the tumor formations of the skin.

menu for the mountains
menu for the mountains

For lunch, rich and delicious sandwiches

Backpacking and all ready for the trip to the refuge: all day walking on the path and under the sun. In better than a nice sandwich for lunch, stuffed with carne salada, with typical salami, or with grilled vegetables and mountain cheeses. To drink fresh water flavored with lemon or centrifuged fruit and vegetables. Avoid alcohol that in the heat causes excessive dilation of the veins and can lead to collapse. Fruit, freeze-dried or dried, to conclude, before resuming the path of descent.

The snack with the dessert? Well deserved!

Once back at the base, shower and a healthy snack to make up for the energy spent. Fresh juices to rebalance the lost liquids, and then go ahead for a dessert, be it a slice of jam tart, a chocolate cake or one apple strudel. Don't let the anxiety of lurking calories take you: keep in mind that a 3-hour walk at altitude will make you burn almost 2000 calories. So rest assured!

At dinner delicious first courses or succulent second courses

Even for the third most important meal of the day let yourself be tempted by dishes that you would not normally eat except on special occasions! A day in the open air carrying out demanding physical activity made you consume more calories than you could imagine .. So take advantage of first courses of lasagna or second courses based on meat, such as a roast, a stew or even polenta with cheeses: the evening temperatures in the mountains allow it!

In the tutorial some suggestions for refueling for long walks

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