A second course with fish: fast, healthy and tasty. For its characteristics we suggest matching it to Bine Longhe, late harvest. Ingredients • 400 g fresh anchovies • 4/5 tomatoes • breadcrumbs • garlic • parsley • oil • salt • pepper •white wine To prepare the baked anchovies first clean them removing head, fish bone and
Salmon is a very delicate and nutritious fish: simple, quick to prepare and always tasty, but how to marinate salmon to enhance its flavor? Marinating fish is a very important task to make your recipes always tasty and to celebrate the natural taste of the raw material better. To make a perfect marinade, you will
Busy morning: after a year in steal tank, we bottled Bine Longhe 2016, now we let it refine in our winery #cantinatessari
At first glance, a restaurant’s wine list may seem like a humbling experience. But fear not, there are ways to decipher this puzzle. The easy answer? Ask a sommelier. The days of the intimidating, dismissive sommelier are long past. If you know your preferences and price range, the restaurant staff should be able to take
The question of how long you can keep an open bottle of wine before it’s past its prime elicits one of two answers: “What? Open bottles? You should drink the stuff!” Or, “Yes, I’ve often wondered!” Here’s a practical guide to know when it’s time to say when. Still Wines John Belsham, an international consultant
Wine should be simple. Here are some tips from Wine Enthusiast on finding great bottles on a budget, and how to kick start your education when it comes to drinking well. 1. Invest in decent stemware. Look for glasses with medium-sized bowls, which are versatile enough for all wines, and thin rims, which always make wine
Calamari’s meatballs are a great idea for as appetizer or a second dish: delicious and very tasty. We recommend tasting this recipe with Avus Garganega Sur Lie. Ingredients for 4 people: 600 gr of calamari 2 eggs 50 gr grated Parmesan cheese Grated scallops of a small lemon 2 slices of stale bread Milk Grated
Over 50 selected cellars with more than 200 fine references, taste craftsmen, great chefs, communicators and artists. All this is Soave Versus. An original and lucky format where wine becomes the ideal access point to the most innovative worlds of knowledge. Wine, as a synthesis of history and innovation, past and future, beauty and love
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