Storica Nera Special Edition is coming!

Storica Nera Special Edition is coming!

COMING SOON Enoteca Collection6x

"Enoteca Collection by Romina Dorigo" is coming!

Storica Nera, timeless excellence, in a special and limited edition signed by the renowned Friulian designer Romina Dorigo.
The graphic transposition of her definition of Beauty, Temporality and Value in a harmonious combination of grappa and fashion: smell, taste and sight are intertwined for a unique tasting experience.
Six bottles, six masterpieces, in a numbered set, to be collected and appreciated, with taste but also with sight.

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    STUFFED MUSHROOMS WITH TRITTICO 1898 VERMUT ROS

    STUFFED MUSHROOMS WITH TRITTICO 1898 VERMUT ROS

    TYPE

    Course: appetizer

    Difficulty: easy

    Serves: 7

    Time: 15′ prep + 30′ cooking

    INGREDIENTS
    500 gr  Portobello mushrooms
    2 tbsp. butter
    30 ml Vermut Ros
    2 cloves garlic, minced
    30 gr breadcrumbs
    Salt
    Black pepper
    30 gr grated Parmesan cheese
    100 gr cream cheese, softened
    2 tbsp. chopped parsley, plus more for garnish
    1 tbsp. chopped thyme

    STEP 1 – Remove stems from mushrooms and roughly chop them. Place mushroom caps in a baking tray on a baking sheet. Preheat oven to 356 °F.

    STEP 2 – In a pan over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out 5 minutes. Then, simmer with Trittico 1898 Vermut Ros and after, add garlic and cook until fragrant. Add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.  In a large bowl mix together the mushroom mixture, Parmesan cheese, cream cheese, parsley, and thyme. Season with salt and pepper.

    STEP 3 – Fill mushroom caps with filling and sprinkle with more Parmesan.  Bake until mushrooms are soft and the tops are golden, 20 minutes. Serve moderately warm.

    Fresh pumpkin pappardelle with taleggio cheese and Futura Sambuca

    Fresh pumpkin pappardelle with taleggio cheese and Futura Sambuca

    TYPE

    Course: first

    Difficulty: medium

    Serves: 4

    Time: 60′ prep + 15′ cooking

    INGREDIENTS
    FOR THE FRESH PASTA
    300 g whole wheat flour
    2-3 eggs
    300 g cleaned pumpkin
    saltFOR THE SAUCE
    150 ml fresh milk
    200 gr taleggio cheese
    30 ml FUTURA Sambuca

    STEP 1: Dice the pumpkin and steam it. Drain it well and blend it.
    Pour the purée into a pan and put it on the stove to dry it as much as possible.
    Place the flour to form the classic fountain and add a pinch of salt. Pour the pumpkin and a beaten egg into the centre.
    Knead, being careful not to make the dough too wet, therefore add the eggs one at a time. Continue kneading for ten minutes, until the dough is firm and elastic. Let it rest, covered with a napkin, for 30 minutes.

    STEP 2: Then, roll out the dough with a rolling pin, after having sprinkled the board with flour.
    Once the thickness of three millimetres is obtained, roll the dough and cut out strips of 15 millimetres wide.
    Place them on a floured surface without overlapping them to prevent them from sticking. Let them dry for at least 60 minutes.

    STEP 3: While the water to cook the pappardelle is on the fire to reach the boiling temperature, put the milk and the Taleggio cut into small pieces in a bain-marie. Let the cheese melt slowly, stirring occasionally. Then add the sambuca.

    STEP 4: Cook the fresh pasta in the previously salted water, drain and serve with the creamy taleggio sauce.

    Rambasicci del Secolo

    Rambasicci del Secolo

    TYPE

    Course: second

    Difficulty: easy

    Serves: 4

    Time: 20′ cooking

    INGREDIENTS
    100 g ground pork
    200 g ground beef
    20 g grated Parmesan cheese
    5 cl Secolo grappa
    half white onion
    8 savoy cabbage leaves
    Vegetable broth
    Butter
    Extra virgin olive oil

    STEP 1: Wash the cabbage leaves and blanch for about three minutes, in this way they will become adapted to be bent. Once ready they will be drained and dried.

    STEP 2: In a bowl, put together the ground meats and season with salt and pepper. Distribute this filling on each cabbage leaf which will then be rolled up on itself fixing it with a toothpick.

    STEP 3: In a pan heat the butter with a drizzle of oil and brown the sliced ​​onion simmering with Secolo grappa. When it is golden brown, remove the onion from the pan and put the rolls in its place. Moisten by adding the hot vegetable broth little by little. Season with salt and pepper and cook over moderate heat.
    When the rambasicci are almost ready, sprinkle with grated Parmesan.
    Serve and serve instantly, adding the cooking sauce.

    Cremoso with Luce di Uve and Amaretti biscuits and crumbles

    Cremoso with Luce di Uve and Amaretti biscuits and crumbles

    TYPE

    Course: dessert

    Difficulty: easy

    Serves: 4

    Time: 30′ prep + 1h for cooling

    INGREDIENTS
    200 gr Amaretti biscuits
    250 gr Mascarpone cheese
    250 gr Quark with low-fat content
    250 gr Yoghurt
    150 gr Cheese crème fraîche
    150 gr Sugar
    100 ml Luce di Uve Malvasia Grappa
    250 gr Cream

    STEP 1: Set aside some whole amaretti to decorate. Pack the remaining biscuits in a freezer bag, seal up and reduce to crumbs with a rolling pin. Pour into a bowl and sprinkle with a little Luce di Uve Malvasia.

    STEP 2: Mix mascarpone cheese, low-fat quark, yoghurt, crème fraîche, sugar and grappa until obtaining a creamy texture. Whip the cream and incorporate it.

    STEP 3: Now, first pour a layer of cream into a large bowl and spread the soaked amaretti crumbs to create a thin layer. Repeat this operation alternately until all ingredients are over. The last layer should be cream. Decorate with the amaretti left just before serving, otherwise, they will become mushy. Serve the cream after having cooled it in the fridge.

    Prawn Risotto with Blanc Moscato

    Prawn Risotto with Blanc Moscato

    TYPE

    Course: first

    Difficulty: easy

    Serves: 4

    Time: 30′ cooking

    INGREDIENTS
    50 g butter
    320 g Carnaroli type rice
    half onion
    16 red Sicilian prawns
    5 cl Blanc Moscato Grappa
    1,5 lt vegetable stock
    Chopped thyme

    STEP 1: First of all clean the prawns without throwing away the heads. Put the cleaned prawn tails between two baking paper sheets. Gently flatten them with the use of a meat mallet. Chop and blonde the onion in a pan with a little butter. Add the Carnaroli rice and toast it.

    STEP 2: Simmer with the grappa, leave it to evaporate and add the hot vegetable stock until the rice will be covered. Squash the prawn heads and add the liquid that will go out into the stock.

    STEP 3: When the rice will be ready add the flatten prawn tails and serve in the centre of a dish. Complete with chopped thyme and a few drops of Blanc e Neri Moscato.

    Il Conte Aneto

    Il Conte Aneto

    conte aneto

    For an elegant aperitif, an idea by mixologists Mauro Uva and Michele Dal Bon from Fucina del Bere.

    INGREDIENTS:
    3 cl D_OMEN DOMENIS1898
    4 cl  italian Vermouth
    2,5 cl Storica Riserva
    dehydrated dill

    METHOD:
    pour the ingredients into a previously cooled Old Fashioned glass, add ice and mix gently with a bar spoon. Add the dehydrated dill as a garnish.

     

    FOOD PAIRING: Baccalà ALLA CAPPUCCINA SU POLENTA FIORETTO NERO

    Point of View Punch

    Point of View Punch

    Point of View Punch

    GIN NERO – Produced with an intense juniper alcoholate and botanicals carefully selected, which perfectly blend with pure alcohol. Citruses stand out the most in the form of essential oils, including sweet orange, tangerine and lemon. On the other hand, the pleasant spicy notes are provided by angelica and coriander fruits. Particularly suitable for mixing.

    Perfect for the best Halloween Party ever!

    INGREDIENTS
    3 cups blackberries
    18 canned lychees plus 3/4 cup syrup from the can
    1/4 cup fresh lemon juice
    2 cups sweetened acai juice
    1 cup blueberry juice cocktail
    18 large blueberries
    3 cups lemon-lime soda
    1 cup Gin Nero

    DECORATION:
    Eyeballs

    DIRECTIONS:
    Puree the blackberries, lychee syrup and lemon juice in a blender. Strain through a fine-mesh sieve into a pitcher, pressing on the solids with a rubber spatula. Add the acai juice and blueberry juice. Refrigerate until chilled, at least 2 hours.
    Gently push a blueberry into the cavity of each lychee. Transfer the punch to a punch bowl or pitcher and add the stuffed lychees, then gently stir in the lemon-lime soda and Gin Nero, if using. Serve over ice.

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