Tag: wine

Wine delivery: what and where to order alcohol at home – Italian Cuisine


Wine, spirits, beers and cocktails arrive directly at home. E-commerce and specialized deliveries are working, wine bars have opened their cellars and for restaurants this could be the right way to survive. Even if that figure of + 250% is not true ….

The growth of alcohol in March in the United States will be, according to Nielsen estimates, of 55%. During the Coronavirus emergency, it was a real boom, especially for spirits such as gin, tequila and cocktail kits which recorded + 75% compared to the same period last year. Consumption of wine and beer also grew, respectively with + 66% and + 42%. The Americans have decided to have a drink on it and in New York the alcohol shops are open, considered essential activities by Governor Andrew Cuomo. But online has won and sales on digital channels have increased by 243% nationally, far exceeding sales in stores. In Russia, sales of vodka and cognac have taken off: + 20% according to data released by the National Consumer Union. Even there you go out less, but not for this you stop drinking or using vodka as a panacea for all ills, including disinfectant use: there it costs less than a sanitizing gel. In Italy it was not so, but something moved.

It was not true!

While Senator Domenico Scilipoti proposed to ban the sale of alcohol until the end of the rules of containment of the law decrees – to avoid parties – the word of a surge in alcoholism had spread: + 250% is a figure that has circulated in the newspapers concerning our country. Wrong because partial. These are the statistics that concern the crazy performance of Winelivery only, the home delivery service of alcoholic beverages, and concern the end of March. On their platform, alcohol orders have increased by 250%. And the others?

Cooking is done at home

Home alcohol worked, while statistics are expected on the kitchen. However, it is clear that it did not work the same way. Food orders via delivery apps have plummeted in recent weeks, especially in Milan. Daniele Contini, JustEat's country manager for Italy, explained to Linkiesta: "There is no doubt that in recent weeks there has been a setback in consumption and volumes, which have also fallen in the food delivery sector. For us this is attributable to two phenomena: people went to supermarkets to buy supplies, they had more food to dispose of and this slowed down consumption outside the home and also delivery. " Hopefully better, because with at least another month ahead to spend at home, or almost, maybe you will want to treat yourself to something different.

Wine bars and restaurants open their own specialized cellars

You can not go out, no aperitifs and no evenings in the brewery, but not for this the Italians have actually decided to lower the elbow, indeed. Consumption of wine and beer has grown in supermarkets, but above all online, because if not everything is found in large retailers, the choice is potentially infinite online: from natural wines to bottles of small producers. Consortia, wine bars and individual companies took to the field and, having suddenly found themselves at zero sales, they worked hard. The result, encouraging. Even for restaurants it was a winning choice: if the kitchen doesn't work, the cellar is turned. For those with a unique selection of bottles, requests have arrived. The case of Tipografia Alimentare in Milan is an example: delivery after delivery they emptied the warehouse and made new orders, thus also allowing the winemakers to continue working and supporting an entire supply chain. Here in the gallery who delivers, how and where.

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Lo snake, the traditional recipe of Molise based on pasta and red wine – Italian Cuisine


The snap is an ancient regional recipe from Molise, simple and genuine; a poor but tasty dish made with fresh pasta, cooking water and red wine

One of the hidden pearls of the regional Italian cuisine which is worthy of being rediscovered is the snake, originally from Alto Molise and in particular in rural areas. This flat, healthy and genuine, is made with simple and local ingredients and its recipe has been handed down for generations.

The history of the Molise aperitif based on pasta and wine

The snake was born in the hinterland of Molise, and in particular the authorship of the municipalities of Torella del Sannio, Poggio Sannita and Bagnoli del Trigno. Today's grandmothers pass on the history and uses of the past, as well as the easy and authentic preparation. Although the classic recipe provides for basic ingredients fresh pasta with its hot cooking water and a little red wine, depending on the countries and families there are many variations. The name seems to derive from the Germanic term skaitho, which means ladle, or the kitchen tool used during the preparation. In the past, the snake, because of its genuine and energizing nature, came consumed especially in the middle of winter by those who returned home after a day's work in the countryside, or were prepared to fight the cold. Today as then, this hot dish is consumed just before meals, for "apr lu stommc" as older people say. The tradition of this dish is carried on by young Molisans, both in winter and summer versions, and every 16th August the big shot is celebrated with a festival held in Torella del Sannio, in the province of Campobasso.

How to prepare the snake

To prepare the snap, start by cooking some tagliolini or one in abundant salted water fresh pasta typical of Molise, Marche and Abruzzo, called sagne. This pasta, generally homemade, has a shape of small rhombuses or long rectangles, is a few millimeters thick and is based on semolina and water. Just before the pasta is completely cooked it must be removed a little with a ladle, together with the cooking water (called "washing" in Molise), and everything must be poured into a bowl, in which a red wine, possibly full-bodied and Molise, and wanting a sprinkling of pepper or a pinch of chilli.

All that remains is to hope that this typical dish, one of the best-known specialties of Molise cuisine, will continue to be celebrated and handed down to the next generations, and that a piece of history of this region, too often forgotten, will be transmitted with it.

Photo: Scattone pasta vino molise_Wikipedia.jpg
Photo: scatone_pasta molise_cciaamatera.jpg

Wine pasta for 5 tasty savory pies – Italian Cuisine

Wine pasta for 5 tasty savory pies


Pasta with wine is an easy-to-fill dough and suitable for appetizers and snacks rich in flavor. But special to prepare savory pies. Here are some recipes: prepare them, eat them and be amazed!

Pasta with wine is a dough that is used in the preparation of many savory pies, especially stuffed. It is not crunchy like a shortcrust pastry, nor crumbly like puff pastry; and it does not contain butter, so it is very light. It is a fairly elastic paste thanks to the presence of wine among the ingredients and therefore easy to work and spread. Preparing it is very simple, it's up to you to invent and create many tasty fillings for your savory pies. Here are our proposals.

The recipe for pasta with wine

To prepare this very soft dough just mix 100 g of still white wine with 80 g of extra virgin olive oil and add 300 g of 00 sifted flour and a pinch of salt. Let the pasta rest with the wine for about twenty minutes and then roll it out.

Perfect savory pies: a few tricks

First of all pay attention to the filling which must never be too liquid. If you use boiled or even cooked vegetables in a pan, drain them very well. Same thing goes for mozzarella. Take it out of the refrigerator a few hours before to make it lose all its fluids.
Attention also to cooking. Savory pies risk never baking well at the base. Cover the cake with aluminum foil after about 30 minutes of cooking and activate the oven function to have the heat only from the bottom. A trick that always works!

Salt cake with Ricotta cheese and spinach

It is a classic that everyone always likes. To prepare the perfect filling, you must smother about 500 g of spinach in a pan with the lid without adding anything else. They will release their water and cook in two minutes. Squeeze them very well and let them cool before mixing them with ricotta (about 250 g), one or two eggs (depending on the size), a handful of grated Parmesan cheese, and a pinch of salt. Spread half of the dough in a cake pan lined with parchment paper and puncture the bottom with a fork. Fill and then cover with the remaining dough always well spread. Try to match all the edges so as to cook the inside well and then also pierce the surface of the cake. Brush with a little milk and bake at 180 degrees for about 35 minutes.

Savory pie with mixed vegetables

A cake that can be made at any time of the year with the vegetables you have at home, but we offer it with a filling of aubergines, courgettes, peppers and onions.
Sauté the vegetables cut into small pieces in a pan with a little oil and a clove of garlic. They must remain quite crunchy. Also add basil and mint to perfume. Mix them with diced fontina cheese or with feta cheese for a more intense taste, a well squeezed mozzarella and, if you want, also canned tuna. Prepare the cake as in the previous recipe.

Sala cake with ricotta and ham

Another combination that everyone always likes and especially children: ricotta and ham. The filling of this cake is the easiest and fastest because nothing needs to be cooked. Just mix 500 g of ricotta with 300 g of diced ham, an egg, salt and pepper and a generous handful of grated Parmesan. You can also add other cured meats and smoked provolone or gruyere cheese.

Savory pie with chicory and sausage

You will be speechless after tasting a slice of this tasty cake. We offer it with chicory, but you can also use turnip greens or beets.
You must first cook the vegetables in a pan with the oil and a clove of garlic. You do not have to boil them previously, but simply cut them after having washed them well and cook them on a low heat in a non-stick pan with the oil and a lid, slowly adding water to prevent them from sticking to the bottom. After about 30 minutes they will be ready. Salt them and let them cool and then mix them with two or three crumbled sausages and diced smoked scamorza cheese.

Savory pie with artichokes and potatoes

Perfect in this season, the savory pie with artichokes and potatoes is an excellent proposal even for vegetarians.
First, clean the artichokes very well, depriving them of the external hard leaves and the internal beard and cut them into thin wedges. Apart from boiling the potatoes. Cook the artichokes in a pan with oil and garlic and adding water to soften them. Keep the heat low and cover them. At the end of cooking add salt and season with chopped fresh parsley and mint. Mix them with the potatoes cut into pieces or mashed and season with salt, parmesan, pepper and cheese to taste among mozzarella, scamorza or ricotta.

Follow our gallery for many tips on preparing delicious savory pies.

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