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Sparkling Rosè “Semi Croma” Mossi 1558
- Wines and Food Blog
- 11 May 2021
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The pairing of a wine almost always concerns the gastronomic field since, sometimes, also the context of the tasting, or the music we are listening to, influences the choice of the bottle, Mossi winery combines the “wines in the showcase” selection with a musical style that depicts the character of the label as for the […]
Garlic and onions are ideal allies for a healthy diet
- Wines and Food Blog
- 6 May 2021
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In garlic we find vitamin B6 and C in addition to selenium and sulfur compounds, which is why it contains numerous qualities which, if taken in the right quantities, provide important benefits for our health and promote a healthy diet. In summary, a real cure-all for your body! In particular, eating garlic allows you to […]
Sparkling Ortrugo white wine DOC Cantina di Vicobarone
- Wines and Food Blog
- 3 May 2021
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In the selection of wines that adhere to the V.I.V.A. of the Cantina di Vicobarone there is one of the most historic varieties of the Piacenza ampelographic panorama, the sparkling Ortrugo.Appeared in documents for the first time in 1818 it was called “altruga”, that is “other grape” because it was not vinified in purity but […]
Chickpea flour and its many uses
- Wines and Food Blog
- 27 April 2021
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Nowadays it is often discussed to replace the classic white flour with more nutritious and healthy alternatives such as chickpea flour, used since ancient times as it is considered a panacea for body care.Cheaper than wheat which was a luxury in times of war, it was often used in the preparations of the peoples of […]
The sparkling Gutturnio DOC “Lo Spago” Il Poggiarello
- Wines and Food Blog
- 24 April 2021
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In ancient Rome, silver mugs, called Gutturnium, were used to taste wine and some of them were found in the excavations of the ancient city of Veleia not far from the Cantina Poggiarello. For this reason we wanted to pay homage to the traditional Piacenza wine with the name Gutturnio. Poggiarello’s sparkling Gutturnio uses the […]
The Piacenza version of pasta and beans: Pisarei and Fasö
- Wines and Food Blog
- 20 April 2021
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One of the traditional first courses of Piacenza cuisine are undoubtedly the Pisarei and Fasö, a term that translated into Italian from the Piacenza dialect simply means “pasta and beans”. Background The origin is uncertain, but very ancient: it dates back to the Middle Ages, when the pilgrims who traveled the Via Francigena to go […]
The still white wine “Traiano” Cantina Illica
- Wines and Food Blog
- 16 April 2021
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The Illica winery has always been committed to preserving the territory by labeling exclusively organic wines, among which the still white wine called “Traiano” stands out.Traiano is produced near the ancient Roman city of Veleia and, adjacent to the vineyard, the ancient Trajan table from which the wine takes its name was found.The vineyard is […]
Latteria Stallone: Grana Padano from the Verdian lands
- Wines and Food Blog
- 13 April 2021
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Grana Padano PDO is an Italian hard cheese produced in 13 provinces among which Piacenza undoubtedly stands out. It is a cheese with a protected designation of origin (PDO), and this means that all stages of the production chain (breeding and milking of the cows, collection and transformation of milk into cheese, maturing) must necessarily […]
Red wine Emilia IGT “Caravaggio” Cantine Romagnoli
- Wines and Food Blog
- 9 April 2021
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The boy who cleans a fruit, by the famous painter Caravaggio, makes a fine show of himself on the label of Cantina Romagnoli‘s Red Wine Emilia IGT “Caravaggio”, recalling a conviviality that has always linked wine to our tables. We therefore expect a generous, opulent glass, which fills the palate as much as the painting […]
Erbucchio: sustainable agriculture is synonymous of quality
- Wines and Food Blog
- 8 April 2021
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A few kilometers away from Piacenza there is a farm that despite carrying out all the work in an artisanal way, is in step with the times. We are talking about the Erbucchio di Santimento farm, which grows 70 species of vegetables, cereals and an orchard where there are 20 varieties of plants. To these […]
Chocolate donut
The big binge of Easter lunch is behind you but, despite this, you will surely have a lot of leftover chocolate from the eggs that you opened just to see what the surprises inside them were.For a traditional but at the same time fast and tasty reuse, we suggest a recipe that has no equal: […]
Pea, quinoa and lentil soup
Who among us would not like to eat fresh and high quality products but often do not have time to cook? We offer you a recipe where the selection of raw materials is meticulous and does not require preparation because Riverfrut thinks of everything. All you have to do is enjoy this healthy pea, quinoa […]
Pinsa with caciotta and grilled peppers
The Pinsa di Pizza + 1 is made with a unique dough that is different from other types of pizza. The product, obtained without the use of preservatives and completely spread by hand, is the result of a long leavening with mother yeast and cooking on stone, which makes it soft and appetizing even without […]
Tasting of the week: sparkling Gutturnio “Fox Trot” from Mossi 1558
- Wines and Food Blog
- 22 March 2021
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Sparkling red wines are typical of the Piacenza area and differ from what we define sparkling wines for a pressure inside the bottle of around 2.3 bars instead of the more usual 6 bars.We propose you the tasting of sparkling Gutturnio Fox Trot of the Mossi winery composed of 60% Barbera, from vines over 40 […]
Saffron cappelletti stuffed with Cacio del Po
On our site you can find different types of cheeses, among these you cannot absolutely miss the Cacio del Po produced by Caseificio Borgonovo of Monticelli d’Ongina. Find below a recipe to try this tasty cheese, together with saffron, inside the cappelletti, stuffed pasta typical of Emilia-Romagna. INGREDIENTS for 6 PEOPLE:For pasta:• 400 g of […]
The tasting of the week: dried Malvasia di Candia from Cantine Romagnoli
- Wines and Food Blog
- 12 March 2021
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Our trusted sommelier Alessandro Pigliucci today offers us the tasting of the dried Malvasia di Candia. Sweet wines have played an important role in the past years, often overshadowing the most renowned dry DOCGs. However, consumer tastes have changed and today few would choose to combine a cheese platter with a dried Malvasia di Candia […]