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
The shape of our gentle hills of Soave Classico, inspired us a name for our Garganega Brut, Arcerus, an ancient toponym bound to the tradition and the history of Brgnoligo. We dressed up the bottle changing the image but keeping the wine making and the product as we always did it: single-grape Garganega, sparkled with
Burrata of Andria with frisella and olives paté by Boutique del Formaggio e Salume (Scandiano, RE). The perfect aperitivo with Garganega Brut. Burrata is a typical product of Apulia in the south of Italy. It is produced from cow’s milk, rennet, and cream. Burrata was probably first made around 1920, but may have origins dating back to about
Vesuvi pasta of Gragnano with lamb and Piccadilly tomato matched to Grisela Soave Classico. Try this recipe at Granpasso Restaurant, Via Velo 68 in Velo d’Astico (VI) http://www.granpasso.it/jgp/ For best results to cook pasta here are some good tips: The amount of water required is to be assessed in relation to the quantity and shape of the
A winery tour it’s a unique chance to discover the beauty of the land you are visiting. Soave Classico presents many cultural and culinary highlights. With the guided tour we could know the Tessari’s family history, see how we work, what we do, walk through our vines and see how grapes are growing, visit all