
Course: second
Difficulty: easy
Serves: 4
Time: 5′ prep + 25′ cooking
INGREDIENTS
1 Shallot
Chicken stock
Cream
TRITTICO 1898 Vermut ros
Butter
Grilled chicken
Salt
Pepper
DIRECTIONS
Step 1

Step 2

Step 3

Course: second
Difficulty: easy
Serves: 4
Time: 5′ prep + 25′ cooking
INGREDIENTS
1 Shallot
Chicken stock
Cream
TRITTICO 1898 Vermut ros
Butter
Grilled chicken
Salt
Pepper
Course: dessert
Difficulty: easy
Serves: 4
Time: 25′ prep + 12h rest
INGREDIENTS
250 g ricotta cheese
400 g mascarpone cheese
1 pack Ladyfingers biscuits
Half lemon juice
20 cl TRITTICO Bergamot
5 tbsp Sugar
Salt
Milk
Course: first
Difficulty: easy
Serves: 4
Time: 10′ prep + 20′ cooking
INGREDIENTS
350 gr Mushroom Ravioli
1 oz. raw hazelnuts
2 tbsp. butter
1 shallot, minced
2 oz. Vegan Hazel
1/2 cup heavy cream
1 tbsp chestnut honey
1-2 oz. grated Parmigiano
Salt
Curly parsley
Course: appetizer
Difficulty: easy
Serves: 4
Time: 50′ prep + 25′ cooking
INGREDIENTS
300 gr flour
150 gr diced butter
water
100 ml Storica Nera grappa
150 gr grated Montasio DOP cheese (two months aged)
50 gr grated medium-mature Montasio DOP cheese
100 gr Parma ham strips
100 gr ricotta cheese
2 eggs
Pepper
Salt
Course: second
Difficulty: easy
Serves: 4
Time: 15′ prep + 10′ cooking
INGREDIENTS
For the fillet
4 medallions of beef fillet approx. 700 g
1 sprig rosemary
Garlic
Salt
Black pepper
Extra virgin olive oil
For the sauce
TRITTICO Queen Mary 60 g
Soy sauce 60 g
For the side dish
400 g of baby carrots
40 g of butter
Sugar
Salt
Pepper
Course: dessert
Difficulty: easy
Serves: 20
Time: 35′ prep + 25′ cooking
INGREDIENTS
For the pink frosting
160 g Mascarpone cheese
50 g light cream cheese
50 g powdered sugar
10 g TRITTICO 1898 Vermut rosé
For the muffins dough
2 eggs
125ml vegetable oil
250ml semi-skimmed milk
250g golden caster sugar
400g flour
3 tsp baking powder
1 tsp salt
Course: appetizer
Difficulty: easy
Serves: 2
Time: 25′ prep + 5′ cooking
INGREDIENTS
6 bacon slices
3 cl Luce di Uve Prosecco grappa
12 wholemeal baguette slices
2 Burrata cheese
Half lemon
Salt
Pepper
Fennel
Fennel seeds
Extra virgin olive oil
Course: first
Difficulty: easy
Serves: 5
Time: 50′ prep + 8′ cooking
INGREDIENTS
700 g boiled potatoes
300 g flour
1 egg
2 cl Storica Riserva
80 g butter
Sage
Grated Grana Padano cheese
Salt
Portata: secondo
Difficoltà: media
Porzioni: 6
Tempo: 10 ‘prep + 1 h cottura
INGREDIENTI
1 kg di roast beef di manzo
150 g di porro a dadini
150 g di carote a dadini
150 g di sedano a dadini
360 g di patate novelle
3 cipolle a pezzi
6cl FUTURA36
400 ml di brodo vegetale
Sale
Pepe
Aglio
Timo
Maggiorana
Burro
Amido di mais
Olio di semi di girasole
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
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
Course: end of meal
Difficulty: easy
Serves: 4
Time: 25′ prep + 4 h freezing
INGREDIENTS
150 g sugar
60 ml sparkling mineral water
40 ml Neri Cabernet grappa
150 ml Prosecco Duca Orso
2 tbsp lime juice
300 g raspberries
Mint leaves
Orange zest twist