


FONTE: Wine Meridian

FONTE: LMFPRESS


CIACOLADA
Made in collaboration Fucina Del Bere
INGREDIENTS
1½ oz Blanc e Neri Schioppettino
1 oz Garda lemon juice
½ oz Wildflower honey flavoured with lemon
Dehydrated lemon
METHOD
Cool the serving glass. Pour Neri Schioppettino, Garda lemon juice and lemon flavoured wildflower honey into a shaker. Add ice and shake. Pour into the glass and garnish with dehydrated lemon.


Course: dessert
Difficulty: easy
Serves: 4
Time: 20 ‘prep + 12 h rest
INGREDIENTS
10 Speculoos
250 g Mascarpone cheese
200 g Whipping cream
100 ml DOMBAY Choco
Sugar
Cinnamon powder
DIRECTIONS
Step 1

Step 2

Step 3


FONTE: Mytho Marathon

FONTE: La Repubblica Bologna

FONTE: La Repubblica Bologna


STORICO MULO
Made in collaboration with Fucina Del Bere
INGREDIENTS
1½ oz Storica Amaro
½ oz Storica Sambuca
½ oz Lime juice
Ginger Beer
Dehydrated lime and star anise for garnish
METHOD
Into a previously cooled mug pour Storica Amaro, Storica Sambuca and lime juice. Add ice, then fill with ginger beer. Gently mix with the bar spoon and garnish with dehydrated lime and star anise.


Course: second
Difficulty: easy
Serves: 1
Time: 1.5 h + 30′ cooking
INGREDIENTS
1150 gr of sliced veal
6 cl of Storica Nera
6 fresh asparagus
1 tsp of pink pepper
1 clove of garlic
Fresh rosemary
Fresh thyme
Extra virgin olive oil
Salt
Pepper
DIRECTION
Step 1

Step 2

Step 3


FONTE: EgNews

FONTE: Messaggero Veneto del 20 Agosto 2021