L'impepata di cozze è il piatto di pesce perfetto per l’estate, semplice, veloce e gustosissimo! Seguite la nostra ricetta passo passo e non dimenticate di mettere in frigo una bottiglia di Pinot Grigio Villa Mattielli ;-) Ingredienti: - Cozze 1 kg - Pomodorini datterini  400 gr - Aglio 2 spicchi - Peperoncino fresco - Vino bianco 50 g - Olio extravergine d'oliva - Pepe nero q.b. - Sale fino q.b. - Prezzemolo fresco q.b. - Pane pugliese 8 fette Dopo aver...

Luca Gardini, awarded as the best sommelier in the world, made his personal charts on the 15 best Soave. And we are proud to announce that our Soave Classico Campolungo is part of this charts :-) The basics of Soave wine are summarized in this special issue of Gardini Noted dedicated to Soave. SOAVE, BEHIND THE NAME Soave wine gets its name from the city it was born in, revealing its suavity and in taste. An elegant and well balanced wine with a good sapidity, a characteristic given from the volcanic soil on which our vines grow.   ABOUT...

It’s asparagus time! How to choose the best asparagus? There are different varieties of asparagus, which differentiates according to the area they are cultivated in and to their colour (white, green and purplish). Also, asparagus can be cultivated (Asparagus Officinalis) or wild (Asparagus Acutifolius, in Veneto region known as “bruscandoli”). Did you know that the difference between white and green asparagus is given by sun light exposure? During their growing process, asparagus are white until they come out of the soil. Only when they get the sun light they...

It's spring time and strawberries are almost ready to brighten our days up! So here you are our recipe to prepare a yummy risotto with strawberries. Ingredients: - 350 gr strawberries - 300 gr Vialone Nano rice - 2 shallots - Vegetable stock - 1 bottle of Brut "Giada" Rosè - 30 gr butter - olive oil - salt - Grated Parmigiano It's cooking time! Heat the stock and, in a separate pan, heat the olive oil. Chop the shallots finely and fry it in the oil very slowly until they get slightly translucent. Add the rice, turn up the heat...