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Traditional Italian Caprese with Vegan Blueberry reduced sauce

Traditional Italian Caprese with Vegan Blueberry reduced sauce

Course: SECOND Difficulty: EASY Serves: 2 Time: 30' prep + 30' cooking INGREDIENTS For the caprese: 4 ripe tomatoes 200g no watery Mass-Produced Mozzarella 200g Mozzarella cheese Basil leaves. Extra virgin olive oil Salt For the reduced sauce: 2 shallots 50 ml red wine 200 ml Vegan Blueberry 2 tbsp chestnut honey DIRECTIONSStep 1 To prepare the reduced sauce, cut…
Storica Nera Special Edition is coming!

Storica Nera Special Edition is coming!

"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…
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…

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