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 DIRECTIONSStep 1 Mash the biscuits in a freezer bag with a meat mallet. Do not crumble but keep them in small pieces. Whip the cream until stiff, add sugar to…
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…
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 DIRECTIONStep 1 Take the veal slices and beat them with a meat mallet until they…
FONTE: Messaggero Veneto del 20 Agosto 2021