Nebbiolo d’Alba DOC recipe
The dressing has as ingredients Nebbiolo cooked grape must, vinegar and wine of “Nebbiolo d’Alba DOC”.
The product has a delicate and delicate fragrance reminiscent of violets with tannic notes coming from the selected wine.
We imagined and tested it on an excellent Fassona “Tartare” with the addition of its seasonings such as salt, anchovies, pepper, egg and onion as you like. A few drops on top of the meat gives a particular taste with really unique sweet and sour notes and flavours
Moscato wine recipe
We have combined Moscato dressing with cheese, fruit or mixed salads, apple pecorino and nuts for example.
Its composition made of cooked must of Moscato and vinegar makes it very fragrant and strong with floral notes such as wisteria and lime and of fruit such as peach, grapefruit and cedar.
The “Moscato” dressing is suitable for both soft and hard cheeses such as French Brie or Camembert or some freshly matured Pecorino cheeses. Try two drops also on fruit or ice cream.
Barolo DOCG recipe
The “Barolo DOCG” dressing, obtained from Nebbiolo grapes in purity, has hints of spices such as cinnamon, pepper, nutmeg, vanilla and liquorice.
Its right combination is with roasted red meat, braised meats, hard and aged cheeses. In the picture, we have chosen some Piedmonts cheeses such as Fontina or a tasty “Tomino” where, once cooked, two drops of dressing enhance its flavour.
Then we have added a nice piece of red meat which recalls a roast or braised meat where the addition of the “Barolo DOCG” seasoning, once cooked, matches very well with its strong sweet and sour taste.
Vin Santo del Chianti DOC recipe
“Vin Santo del Chianti DOC” wine dressing has as main ingredients Trebbiano and Malvasia cooked grape musts and “Vin Santo del Chianti DOC”: Vin Santo strongly aromatizes the dressing taste with hints of wood driving from the long storage in the “caratelli” (generally oak barrels).
The recipe was suggested by one of our customers who combined it with cow’s milk ricotta and dried figs and we felt it was a tasty combination.
Our daughters, two real gourmand sisters, add two drops of “Vin Santo del Chianti DOC” wine dressing on the ricotta cheese with cocoa, chocolate chip and sugar.
Vino Chianti DOCG wine dressing recipe
The sweet taste of the Sangiovese cooked must and the Chianti wine vinegar, blend in a pleasantly woody aftertaste that gives to the palate a harmonious sensation.
It is ideal with savoury pies, to enrich red meat such as “tagliata” and fillets and on vegetables both cooked and as “pinzimonio”.
Our recipe shows a nice piece of fillet that could also become a “tagliata” (slices of red meat with Parmesan and rocket salad). It is recommended to always use the dressing at the end of cooking adding few drops on the dish.
Gewurztraminer Trentino wine dressing recipe
Gewürztraminer is a straw-yellow wine illuminated by golden reflections. The nose opens to a fruity bouquet with intense floral aromas and hints of tropical fruit, pineapple, mango and maracuja followed by imperceptible hints of spices, cloves, white pepper and star anise.
Gewürztraminer Trentino DOC wine dressing is ideal with white meat or fish dishes.
In our recipes, and on your advice, we have combined it with not too mature cheeses and vegetables such as Belgian salad with Pecorino cheese and pear with the addition of some toasted walnuts.
Lagrein Trentino DOC recipe
Lagrein Trentino DOC dressing is ideal in combination with meat dishes such as roast beef, roast veal and two drops on “canederli” with butter give the dish a special aroma.
We have imagined and tasted it also on vegetables either raw as in a nice “pinzimonio” or boiled as tasty beans with a little oil and salt and pepper to taste.
Rosso Conero DOC recipe
The single grape variety “Rosso Conero DOC” wine dressing consists of all organic and certified ingredients such as “Rosso Conero DOC” wine, cooked must of Montepulciano grapes and Rosso Conero wine vinegar.
The taste is harmonious on the palate and recalls dried red fruits and flowers.
We have always considered it, and our customers too, our most balanced and versatile dressing. We like to enjoy it with salads, cooked vegetables and aged cheeses like Pecorino or a good Parmigiano Reggiano aged 24 months.
Best Lambrusco recipe
Lambrusco wine dressing has a ruby red colour and a fresh, pronounced perfume with hints of violet.
It is suitable with aged cheeses such as Parmigiano Reggiano and with roasts and boiled meats such as “zampone” or “cotechino” (Italian pork dish).
We particularly appreciate it on radicchio (chicory) or pumpkin risottos, a raw material that in Emilia is very common on our tables.
It must be used raw and few drops on a creamy Risotto add a very intense and pleasantly sweet and sour taste to the dish.
Ribolla Gialla wine recipe
The colour is straw yellow with a fragrant, floral and elegant scent. Light and delicate product with attenuated aciditỳ, ideal dressing for salads, white meats such as chicken and turkey and fish dishes.
We always suggest our customers a simple and effective recipe: a good slice of toasted bread, slices of ripe avocado and smoked fish such as swordfish or tuna. Two drops on this tasty “sandwich” enhance its characteristics and make it unforgettable.