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Einreffend ist die Storica Nera Special Edition!

Einreffend ist die Storica Nera Special Edition!

"Enoteca Collection by Romina Dorigo" kommt bald! Storica Nera, die zeitlose Exzellenz, in einer limitierten Sonderedition, signiert von der bekannten friaulischen Designerin Romina Dorigo. Die grafische Umsetzung Ihrer Definition von Schönheit, Zeitlosigkeit und Wert in einer harmonischen Kombination von Grappa und Mode: Geruch, Geschmack und Anblick verflechten sich zu einem einzigartigen Geschmackserlebnis. Sechs Flaschen, sechs Werke, in einem nummerierten Set,…
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…
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…
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…

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