Mondeghili are a dish of the tradition of old Milan and are prepared with mixed boiled meat and fried in butter. Today they are often served as an aperitif or as a second dish with vegetables and potatoes. It is a legacy that Milan retains from the Spanish domination: ‘albondiga’ is the term that in Spain generally identifies
“The starting point is always tradition that is then de-structured, rebuilt, updated.” Fernanda Gattinoni Located at the foot of the hills of Monteforte d’Alpone, the cellar of the Tessari family has been operating since 2007. The structure is an ideal blend between functionality and tradition. Spread over three floors, the cellar welcomes all the production
What has become clear is the rise in food technology. Innovations that work well in the food sector quickly spread to many other industries, from fashion to home. The ideas explored in food are today influencer for interiors and lifestyles in the near future. Choosing the top 10 food apps is part of current and new
A winery tour it’s a unique chance to discover the beauty of the land you are visiting. Soave Classico, placed between the beautiful cities of Verona and Vicenza, presents many cultural and culinary highlights. With the guided tour you could meet the Tessari winemakers family, see how we work, what we do, walk through our vines
Tiramisù with chestnuts is a dessert that matches very well with our Recioto di Soave. Following we publish the recipe. Ingredients: 2 sponge cake of 24 cm; 500 grams of chestnuts already boiled; 300 grams of mascarpone cheese; 160 grams of sugar; some coffee already sugared; 1 small glass of rum ; 15 marron glacè; 150 grams of dark chocolate; some cocoa.
Our harvest this year began towards the beginning of September, with an excellent weather, we started the harvest of grapes for sparkling wine base. The grapes for the production of Grisela were collected starting from 25th September. Around September 20th in Costalta area we selected the suitable grapes for the production of Soave Classico Bine
“And if the horizon could talk, it would say that it’s tired of those gazes incapable of reaching it.”
Beef tartare is a meat dish made from finely chopped or minced raw beef or horsemeat. It is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), sometimes with a raw egg yolk, and often on rye bread. The name is a shortening of the original “à la tartare” or “served
Ingredients 1 pinch of salt 1 medium-large egg 125 gr 00 flour 30 ml warm water 1 tablespoon extra virgin olive oil 750 g apples 60 g sugar 1 teaspoon cinnamon 25 g pine nuts 50 g raisins 1 lemon zest 100g Butter 75 g breadcrumbs For the preparation of Apple and Dried Fruit Tart,
Made from Garganega grapes, re-fermented in the bottle ‘col fondo’, as our grand parents used to do, before modern sparkling techniques. A pleasant wine, easy to drink, produced from a blend of our Soave Classico with a slight addition of Recioto must. The wine is unfiltered and may show a slight deposit in the bottle, due