CANNONAU OF SARDEGNA - SARDINIA - ITALY

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CANNONAU OF SARDINIA - NUORO - ITALY
Wine produced in virtually the entire region and especially in the province of Cagliari and Nuoro.
The color is ruby red more or less intense, tending to orange during aging, pleasant aroma, savory taste. The minimum alcohol content is 12.5% volume.
The grapes used are 90% Cannonau with the remaining 10% of other local grapes.
As regards the types of liqueur, must be responsive to conditions provided for that of the reserve.
The reserve is subject to mandatory aging of 2 years (of which at least 6 in wooden barrels) and the minimum alcoholic strength of 13% volume.
The service temperature should be between 18 and 22 degrees.
Recommended combinations with lamb, cheese Sardinian sheep of some importance, pork and game.





Link to some producer:

http://www.perdarubia.it/it/index.php

http://www.argiolas.it/it/vini/linea-tradizione/costera.html

http://www.santamarialapalma.it/

http://www.sellaemosca.it/

http://www.jerzuantichipoderi.it/scheda_josto_miglior.htm

SOME PHOTO OF NUORO

                                                                       Orgosolo - Nuoro

CAMPIDANO DI TERRALBA - ORISTANO - ITALY

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CAMPIDANO DI TERRALBA - ORISTANO - ITALY
Wine produced in the flat area of the provinces of Oristano, Terralba, Mogo and Siris.
More or less ruby red color, vinous, full-bodied and dry.
Minimum alcohol content: 11.5% volume.
The grapes used are mainly Bovale Sardinian and Pascale of Cagliari. The service temperature must be between 16 and 18 degrees.
Do you prefer to consume it before 3 years.
It goes well with meats, pasta dishes, meat mixed.

SOME PHOTOS OF ORISTANO

ROLLS OF PRICKLY LETTUCE WITH SAUSAGE - ROLLINO DI SCAROLA CON SALSICCIA

Ingredients for 4 people:

2 heads of escarole large enough
300 grams of pork sausage
half a liter of broth
4 sprigs of fresh thyme
40 grams of butter
20 chives
1 clove of garlic
green pepper



preparation:
Peel and wash the escarole . Put to boil in a pot plenty of water. When it is ready , drain and keep aside.
Take a pan and put the butter in a pan with a clove of garlic.
Add the sausage without skin and divided into pieces not very big.
Put a little thyme and a few teaspoons of dried marjoram .
Take the whole season and cook until the pork sausage will not have acquired color.
Take now the escarole leaves , arrange them on a plane, then put on a little of the mixture of sausage. Roll them and then bind them with the leaves of chives for both the long and for the off in such a way as not to spill the filling.
Put in an oiled dish and bake at 180 degrees for 20 minutes.

BAKED FENNELS WITH FONTINA AND HAM - FINOCCHI AL FORNO CON FONTINA E PROSCIUTTO

Ingredients for 4 people:

2 fennel
200 grams of fontina
200 grams of cooked ham
80 grams of grated sheep cheese
oregano
salt and pepper

preparation:
Clean and wash the fennel removing the first leaves, generally tougher. Cut it into wedges and arrange on top of a slice of fontina cheese covered with a slice of ham that he should go to completely coat the whole thing. Procede so until at the exauriment of all the products.
Now take the sheets of parchment paper, cut more or less three times the volume of the fennels. Arrange each fennel on each sheet with parchment paper and then sprinkle over the grated sheep cheese and oregano. Close everything well then arrange in a baking dish and cook at 180 degrees for 20 minutes.
Serve warm.

WIEN'S CREAM - CREMA VIENNESE

Ingredients for 4 people

100 grams of brown sugar
100 grams of meringue
100 grams of flour
2 eggs
1 sachet of vanilla
600 ml of milk

Preparation.
Heat the milk in a saucepan until it come to a boil. Remove from heat and put the vanilla. Cover and let rest for about 45 minutes.
In a bowl, beat the red egg with sugar until they are creamy.
add the sifted flour and milk diluted with hot, but not boiling.
Pour the mixture into another saucepan and cook over medium heat until the cream begins to thicken completely.
As soon as it is ready, let it cool and then pour into a chilled dessert. Distribuit over the meringue and then refrigerate until u are ready to serve.

PUDDING LIME AND WHITE CHOCOLATE - BUDINO LIME E CIOCCOLATO BIANCO

Ingredients for 4 people

For the chocolate cream :
100 grams of white chocolate
50 grams of flour
70 grams of sugar
200 ml of milk

For the cream with lime :
70 grams of flour
2 eggs
2 lime organic and non- treated
200 grams of brown sugar

Preparation .
Melt the chocolate in a double boiler with the butter , flour and milk until it has melted evenly. When everything will be perfectly melted turn off the heat and switch to make the cream of lime.
In a bowl , beat the eggs with the sugar , flour, lime juice and a little grated of the same. Diluted with about 100 ml of milk, then bake in a water bath also this cream until it thicken .
When you have reached the right density turn off the heat and let cool .
Take now a mold , imburratelo and pour in a layer of cream of lime, alternating with a layer of chocolate cream .
Leveled and bake at 160 degrees for 25 minutes (or so it works with my oven ) .
Finished the cooking time , the oven and refrigerate for at least 2 hours.

PASTA AND BROAD BEANS - PASTA E FAVE

Ingredients for 4 people:

150 grams of dried beans
half yellow onion
1 clove of garlic
80 grams of spaghetti
20 grams of butter
oil, salt and pepper.

Preparation.
In a terracotta pot, make a sauce with garlic sliced​​, half finely chopped onion, butter and oil.

When they are golden, remove the garlic and add the beans that you have first washed.  Then add the concentrated of tomato and an half liter of water. Cook for 50 minutes with the lid.

About 10 minutes before finishing the cooking, add the spaghetti.
Check obviously they are cooked as you like it.
Serve hot with a little oil.

COTEAUX D'ANCENIS - LOIRE ATLANTIQUE - FRANCE

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COTEAUX D'ANCENIS - LOIRE ATLANTIQUE - FRANCE
Wine produced in the municipalities of Ancenis , Carquefor , Varedes in the Loire Atlantique. As for the Maine et Loire, the production takes place in the municipalities of La Chapelle Saint Florent Saint Florent and the Vieil .
As there are 2 names of wine, red and white, the grapes used are of course different .
Are used for the white Chenin and Pinot gris , for the red Cabernet and Gamay black .
The grapes are harvested very ripe and crushed in wooden presses . The average duration of the fermentation should be around 10 degrees.

COTEAUX D' ANCENIS WHITE :
Light straw color with golden reflections at times . Fruity, balanced flavor , sometimes rough, lively . The optimal serving temperature is about 9 degrees . It goes perfectly with seafood and , of course , with oysters .

COTEAUX D' ANCENIS RED:
Carmine color , fruity scent, well structured and balanced . It should be served at a temperature of 13 degrees and goes well with venison and pork meat such as sausages and salami

Link to some producers:

http://www.lacaveserebiffe.eu/vin-rouge/137-coteaux-d-ancenis.html

http://wondercave.over-blog.com/article-coteaux-d-ancenis-2010-84415618.html



SOME PHOTO OF NANTES

Cathedral Saint Pierre - Nantes

Nantes  - View

GROS PLANT DU PAYS NANTAIS - LOIRE - FRANCE

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GROS PLANT DU PAYS NANTAIS - LOIRE ATLANTIQUE - FRANCE 

Wine produced in the municipalities of Aigrefeuille, Bourgneuf en Retz, Carquefou, Le Pellerin. In the region of Maine et Loire instead we can find them in the municipalities of Champtocheaux and St. Florent le Vieil. The grapes used for this wine are Folle Blanche grapes.
The wine is made immediately freshly picked grapes.
The color is pale yellow with green highlights. Fruity scent, enough acid but well built. It goes well with shellfish or mollusks of the Atlantic coast.

Link to some producers:

http://www.proxilivre.fr/blancs/1930-gros-plant-du-pays-nantais-sur-lie-cave-de-la-garenne-blancs.html

http://www.lacavedupalus.fr/valdeloire/index.html















SOME PHOTO OF TOULOUSE:

Le Capitole de Tolouse.

Cathedral of Toulose

LIVER OF BEEF AT THE VENETIAN - FEGATO ALLA VENEZIANA

Ingredients for 4 people:

400 grams of beef liver
2 white onions
1 clove of garlic
1 bunch of parsley
100 grams of fresh tomato sauce
1 glass of white wine
oil, salt and pepper

preparation:
On a cutting board, chop the onions, garlic and fry in 2 tablespoons of oil.
Now cut the liver to "triangles", put it in the pan with the sauce. Browned, then add the wine. Pour and add the tomato sauce.
Add salt and pepper and cook for 20 minutes over low heat and without cover.
Serve with chopped parsley sprinkled over.

SALMON AT THE VODKA - SALMONE ALLA VODKA

Ingredients for 4 people:
4 fillets of Norwegian salmon 200 grams
2 files
2 small glasses of vodka
50 grams of butter
100 ml cream
1 clove of garlic
parsley, tarragon
oil

preparation:
In a saucepan, put the butter, the juice of 2 limes, cream, vodka and a tablespoon of flour. Shake well with a whisk. Let the alcohol evaporate the vodka and let thicken everything.
Turn off the heat, when it's ready.
Clean the salmon carefully removing the bones in excess (the ones near the back).
Grease a baking dish and place the fish inside.
Now add tarragon, parsley and olive oil (2 / spoons).
Brush the top of the fish with the sauce created with vodka etc.
Pour into a glass of water. Bake at 180 degrees for 20 minutes.
Check for doneness. When you're ready, out of the oven and sprinkle with vodka sauce, maybe hot.

MILLER - MILWAUKEE - WISCONSIN - USA

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MILLER - MILWAUKEE - WISCONSIN - USA
Brewery founded in Milwaukee , Wisconsin in 1855. Built on the ashes of another brewery went into disuse by the German Frederick Miller, this beer has become one of the most sold in America and around the world . The historical particularity of this brewery and this beer in particular, is still in the fact that the leadership from Miller Co. decided to market it in bottles instead of casks and then bulk .
The type of beer is Lager and is categorized as light as degrees of alcoholic strength by volume of 4.7 % .
The peculiarity of this lager is that gradation is filtered to below 0 degrees. The cold filtration avoids the need to pasteurize the product and allows to have a taste similar to that of beer.
The color is golden , the taste is of grain and the foam is persistent.
The service temperature should be around 6 degrees.
It goes well with chicken , cheese and , in my humble opinion, also with white meats such as chicken or turkey.



SOME PHOTO OF MILWAUKEE

The river Milwaukee

The botanical gardens

OREGON BEER - PORTLAND - USA

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OREGON BEER - PORTLAND - USA

Produced by Portland Brewing since 1986, the Oregon beer is a beer "ale" aromatic and this, in this case, is a flavored honey. The name of the beer is nevertheless indicative because, depending on the country in which it is marketed, assumes a different name: The most common name, however, for this beer, it is McTarnahans.
With regard to technical characteristics, the Oregon has 4 percent alcohol and is of low fermentation. Concerning the use of honey to sweeten the beer you can say that it is a system acquired by the Belgian brewers who use it today.
The color is blond and the taste is obviously of honey and malt with a hint of hops. The foam is very fine and slightly persistent. The service temperature should be around 6 degrees. It goes well with desserts and puddings in general.




SOME PHOTO OF PORTLAND:

Lighthouse of Portland

LASAGNA WITH FAGIOLI - LASAGNA CON FAGIOLI

Ingredients for 4 people:

400 grams of homemade lasagna
400 grams of fresh beans
30 grams of butter
300 ml of sauce bechamelle prepared before
1 clove of garlic
80 grams of bacon cut into large ( 2/3 mm thick )
oil
salt and pepper green

preparation:
Take the lasagna dough with a rolling pin and roll it out is not very fine .
Flour it well and then pass it into the pasta machine , so as to obtain a thin sheet.
With a pizza cutter wheel made ​​of rectangles 20 cm long and 8 cm wide .
Now put them to boil the beans .
In the meantime, take a pan and let brown the garlic and butter with the oil .
Put in the bacon and beans and cook for 5 minutes over low heat .
Now Grease a baking sheet and lying on a layer of pasta. Put over a layer of sauce and then the beans and bacon browned .
Continue this until you finish the ingredients.
Sprinkle with the Parmesan cheese and some butter to brown .
Preheat the oven to and bake at 200 degrees for around 25/30 minutes

SPICED JERUSALEM ARTICHOKE AND PUMPKIN - TOPINAMBUR E ZUCCA SPEZIATI

Ingredients for 2 people:

100 grams of pumpkin orange
4 Jerusalem artichokes large enough
2 tsp Garam Masala
1 tablespoon paprika
1 tablespoon soy sauce
1 clove of garlic
oil
20 grams of butter
salt and pepper

preparation:
Blanch slightly Jerusalem artichokes and squash.

Finely chop the garlic and put it in a pan with oil and butter to fry.

Take the vegetables and cut them into thin now. Put them in the pan and fry for about 4/5 minutes. Now add the garam masala, paprika and soy sauce. Mix well and serve as a side dish or as an appetizer if you want.
The appearance, as well as presentation, are horrendous, I realize, but the taste is great!

PEASES AT THE FRENCH - PISELLI ALLA FRANCESE

 

ingredients:

500 grams of peas

2 spring onions

1 bunch of parsley

30 grams of butter

300 grams of tomato sauce

1 lettuce

2 egg yolks

200 ml vegetable stock

preparation:

Take a pot large enough and put in peas, onion cut into 2 parts and chopped parsley very fine.

Add the butter and fry lightly the whole. After a few minutes add the broth. When the onions are almost pulped, pull them out and put them in a potato masher. Add them now back in the pot. Place the leaves of lettuce cut into 3 parts and then season with salt and pepper. Cook for a few minutes, then add the red egg and mix well together.

ALGHERO DOC - ALGHERO - ITALY

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ALGHERO DOC - ALGHERO - ITALY
Wine produced in the municipalities of Alghero, Olmedo, and Tissi Ittiri in the province of Sassari.
Ruby red color, pleasant aroma and tangy, dry and full-bodied flavor. The minimum alcohol content is 11 degrees. The grapes used are mainly local ones without prevailing or dominant types. The service temperature must be between 16 and 18 degrees. It goes perfectly with meats and cheeses, soups but also not too important.

SOME IMAGES OF ALGHERO:

SICILIAN SALADE - INSALATA SICILIANA

Ingredients for 1 person

1 very large orange Palagonia

3 salted anchovies

1 small onion

3/4 black olives Greek

8 salted capers.

Olive Oil

1 lemon

Peel the orange.

Take the slices and cut each slice into 4 crazy, cut the onion into strips.

Put in a bowl and add the anchovies cut into pieces of varying sizes, olives and capers. Add the lemon juice, olive oil, salt and turn until all the seasoning you will not be blended.

Enjoy it with a "Contessa Entellina" red.

SCIACCA DOC - SCIACCA - ITALY

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Wine produced in the municipalities of Caltabellotta Sciacca and in the province of Agrigento.
Ruby red color, vinous with hints of fruit, tannic flavor though not pronounced. The minimum alcohol content of 11.5% must be volumes.
The grapes for this wine are mainly used: Merlot, Sangiovese and Nero d'Avola. The service temperature must be between 16 and 18 degrees. The main pairings are with tasty dishes and seasoned cheeses enough.

Link to some producer:

• http://www.cantineriunitesciaccaterme.com/luna-clara-nero-d-avola-doc-igp-sicilia.html

SOME PHOTO OF SCIACCA - SCIACCA - ITALY

SAMBUCA DI SICILIA - AGRIGENTO - ITALY

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Wine produced in the town of Sambuca di Sicilia in the province of Agrigento. There are 4 main categories of wine Sambuca: Red, white, sweet and Rosato.

Sambuca di Sicilia RED: 
The color is ruby ​​red, vinous, intense flavor. The minimum alcohol content is 12 degrees. The blend is the main Nero d'Avola with the addition of other local grapes. The service temperature must be between 16 and 18 degrees. The main pairings are white meat and / or red also consistent.

Sambuca di Sicilia WHITE: 
More or less intense straw-colored, delicate, dry and fresh.
The minimum alcohol content is 11% volume. The grapes used are half Ansonica and other local grapes for the remaining half. The service temperature should be between 10 and 12 degrees. It goes well with seafood appetizers and seafood dishes.

Sambuca di Sicilia ROSE: 
Pinkish color, intense aroma, dry place. The minimum alcohol content of 11.5% must be volumes. The service temperature must be between 13 and 15 degrees. The grapes used are Nero d'Avola and other local grapes for the remainder.
It goes well with soups and dishes based on fish and shellfish.

Sambuca di Sicilia PASSITO: 
Golden color and amber color, intense aroma, dry place. The minimum alcohol content is 16 degrees. The grapes used are Ansonica and Sauvignon. The service temperature must be between 14 and 15 degrees. It goes well with cakes, cookies and cream cheeses tend to dessert.

Link to some producer:

• http://www.cantinenicosia.it/TerritorioSiciliaBere.aspx
• 
  
• http://www.vinicorvo.it/vinosicilia/siciliani/vinosicilia_siciliani.htm

SOME PHOTO OF AGRIGENTO:

Temple of Concordia - Agrigento

Agrigento town 

The ruins of the temple of Castore and Polluce the Dioscuri's twins.

SALAPARUTA DOC - TRAPANI - ITALY

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Wine produced in the territories of the province of Trapani and especially, in the municipality of Salaparuta.
Of this wine there are 2 names: white and red.

SALAPARUTA RED:
Intense ruby ​​red color, pleasant aroma, full-bodied and spicy. The Nero d'Avola grapes used are mainly local grapes and for the remainder.
The minimum alcohol content must be 12.5% volume. It should be served at a temperature between 18 and 20 degrees. It goes well with red meat dishes and aged cheeses.

SALAPARUTA WHITE:
The color is straw yellow, more or less intense, elegant bouquet, delicate flavor. The minimum alcohol content is 12 degrees.
The grapes are Cataratto in prevalence and with the addition of other local grapes for the remainder. The service temperature should be at 10/12 degrees. It goes well with appetizers, soups and white meats.

SOME PHOTO OF TRAPANI:

MOSCATO DI SIRACUSA - SIRACUSA - ITALY

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MOSCATO DI SIRACUSA - SIRACUSA - ITALY
Wine produced in practically the whole province of Syracuse
Yellow pore, delicate and full-bodied, sweet and velvety flavor.
The minimum alcohol content is 16.5%
The blend used is Moscato grapes. The service temperature should be around 12/14 degrees. It goes perfectly with the sweet and some tasty cheeses.

Link to some producer:

• http://www.moscatiblundo.it/

SOME PHOTOS OF SIRACUSA:

NOTO DOC - NOTO - ITALY

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NOTO DOC - NOTO - ITALY
Wine produced in the area of Noto, Rosolini, Avola and Pachino in the province of Siracusa and Ragusa.
The wine has a ruby red color more or less understood, frank and delicate scent. Strong flavor with a delicate aftertaste. The minimum alcohol content is 12.5% volume.
The grapes used are Black of Avola and local vineyards. The service temperature must be between 16 and 18 degrees.
The combinations are main with red meats, grilled and seasoned cheeses

Link to some producer:

• http://www.marabino.it/
• http://www.vinivittoria.it/catalog/moscato-di-noto-doc-147719
• http://www.elorina.it/moscato_noto_liquoroso.php

SOME PHOTO OF NOTO

MOSCATO DI PANTELLERIA - PANTELLERIA - ITALY

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MOSCATO DI PANTELLERIA - PANTELLERIA - ITALY
Wine produced in the island of Pantelleria, in the province of Trapani.
Tending to amber yellow color, rich aroma, aromatic, sweet flavor and delicato.La minimum alcohol content is 15% volume. The blend is used in Zibibbo purity. The service temperature should be 13 degrees.
It combines naturally with sweets but it is also great with creamy cheeses and rich in flavor.

Link to some producer:

• http://www.carlopellegrino.it/cantina_pantelleria/cantine_pantelleria.php
• http://www.vinivittoria.it/catalog/passito-di-pantelleria-doc-147713

SOME PHOTOS OF PANTELLERIA:

Capers of Pantelleria

SEABASS AT THE CITRUS FRUITS - BRANZINO AGLI AGRUMI

Ingredients for 4 people:

4 fillets of sea bass and clean and unfishboned.
1 Sicilan orange organic and non-treated
1 untreated cedar
1 lime untreated
3 tangerines untreated
1 bunch of cilantro
2 teaspoons anise seeds
salt, green pepper.

preparation:
Grated on a plate a little zest of citrus fruits.
Take a bowl and squeeze in the juice of the oranges, the cedar, the lime and mandarin. Mix well.
Now take a baking dish and grease it with 2 tablespoons of oil. Put inside the sea bass fillets and sprinkle with the juice of citrus fruits sieved.
Bake at 200 degrees for about 15 minutes. Open a moment the oven and place the fish on the rinds of citrus fruits. Close the oven and cook for another 5 minutes.
Serve warm.

TUNA AT THE MALVASIA OF EOLIE ISLAND - TONNO ALLA MALVASIA DELLE EOLIE

Ingredients for 4 people:

4 slices of fresh tuna.
15 pitted black olives Greek
15 capers
1 red onion
100 grams of tomatoes Pachino
1 teaspoon tarragon
1 teaspoon of thyme
half glass of wine Malvasia of Lipari
1 clove of garlic
1 bunch of parsley
oil, salt, pepper

preparation:
Chop the onion and brown in the oil with the garlic.
Then add the tomatoes cut into small pieces, finely chopped onion and olives.
Cook for about 15 minutes
Now put in the tuna. Pour the Malvasia wine. Make evaporate all the alcool and then add the thyme, tarragon, black olives and capers desalted.
Cook over medium heat and cook the steaks 7 minutes per side. Make sure, however, spent the time, cooking is ok.
Serve warm.

SPAGHETTI SAUSAGE, ONIONS AND MUSTARD - SPAGHETTI CIPOLLE, SALSICCIA E SENAPE

Ingredients for 4 people:

300 grams of spaghetti
100 grams of sausage
1 yellow onion
1 tablespoon Dijon mustard
1 tablespoon curry
1 glass of red wine
30 grams of butter

preparation:
Skin the sausages keeping only the pasta.
Put a pan on the stove and fry the oil with the butter and the onion cut into thin slices. cook over low heat for a few minutes then place the sausage and brown well on all sides .
Pour the wine, let it evaporate and then add the curry. Mix and then turn off the heat and let rest .
Meanwhile, put the water on the fire for spaghetti. When they are cooked, put them in the pan with a slotted spoon , add the mustard and a ladle of cooking water is still warm . Jump up , put the parsley , salt and pepper and serve hot .

Spaghetti : Euro 0.80
Sausage : Euro 0.84
Onion: Euro 0.20
Mustard € 0.30
Wine Euro 0,80
Curry € 0.10
butter € 0.30

Total cost of the recipe for 4 persons: Euro 3,34



Ingredienti per 4 persone:

300 grammi di spaghetti
100 grammi di salsiccia 
1 cipolla bionda
1 cucchiaio di senape di Digione
1 cucchiaio di curry
1 bicchiere di vino rosso
30 grammi di burro

Preparazione:
Spellate le salsicce tenendo solo la pasta. 
Mettete una padella sul fuoco e soffriggete l'olio con il burro e la cipolla tagliata a fettine sottili. cuocete a fuoco basso per qualche minuto poi inserite la salsiccia e fatela rosolare bene da tutti i lati. 
Versate il vino, fate evaporare poi aggiungete il curry. Amalgamate e poi spegnete il fuoco e fate riposare.
Nel frattempo mettete sul fuoco l'acqua per gli spaghetti. Quando saranno cotti metteteli con una schiumarola nella padella, aggiungete la senape e un mestolo di acqua di cottura ancora calda. Saltate, mettete il prezzemolo, salate pepate e servite caldo.   


Spaghetti:        Euro  0,80
Salsiccia:         Euro  0,84
Cipolla:           Euro  0,20 
Senape            Euro  0,30        
Vino                 Euro  0,80
Curry               Euro  0,10
burro                Euro  0,30

Costo della ricetta per 4 persone: Euro 3,34

                                                   

MONREALE DOC - MONREALE - ITALY

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MONREALE DOC - MONREALE - ITALY
Wine produced within the areas of San Giuseppe Jato and Corleone Roccamena , in the province of Palermo.
The major denomination are 3: Red, white and rosé .

Monreale RED:
Very intense ruby ​​red color , fruity aroma and delicate flavor structured and harmonious . The minimum alcohol content of 12% to be dever volumes.
The grapes used are: Calabrese and Perricone . The service temperature must be between 16 and 18 degrees. It goes well with red meats and mature cheeses .

Monreale WHITE :
Straw yellow color more or less intense , fine fragrance and elegant , delicate flavor. The minimum alcohol content is 11 degrees . The grapes used are Ansonica and Cataratto more possible additions of other indigenous white grapes .
The service temperature must be between 10 and 13 degrees . Combine with seafood appetizers and soups.

Monreale ROSE :
Light pink color , fruity scent, but not too lively . The minimum alcohol content is 11 degrees .
The grapes used Nerello Perricone and Sangiovese . The service temperature must be between 13 and 15 degrees. It goes well with soups and dishes with fish

Link to some producers:

• http://www.cantineinsicilia.it/monreale-doc
• 
  
• http://www.cantinesimonetti.it/index.php?ch03=1&arg03=1&cls03=8
• 
  
• http://cantinagentile.vinoparlante.it/scheda.php?id=25

SOME IMAGES ABOUT MONREALE:

                                                            Monreale - The Cathedral

The apse of the Cathedral

STUFFED FLOWER OF COURGETTES WITH CHEESE AND HAM - FIORI DI ZUCCHINA RIPIENI CON FORMAGGIO E PROSCIUTTO

Ingredienti per 2 persone:

 100 gr di prosciutto cotto

 100 gr di formaggio gouda

 6 fiori di zucca

 100 grammi di farina 00

 1 bottiglia da 33 cl di birra

 olio, sale

 Preparazione

 Cominciate preparando la pastella. Versate in una scodella la farina il sale e la birra e con una frusta abbastanza grande cominciate a lavorarla fino a quando assumerà una consistenza cremosa.



Finita la pastella , preparate i fiori di zucca avendo cura di lavarle con attenzione. Aprite leggermente i fiori, facendo attenzione a non romperli, e inseritevi una fetta di prosciutto e una di formaggio. Proseguite fino a finire tutti i fiori.

 Nel frattempo mettete sul fuoco una pentola con dell'olio di oliva e fate scaldare. Immergete i fiori di zucca nella pastella e ricopriteli completamente. Fermate il ripieno mettendo uno stecchino sull'apertura delle zucchine. Quando l'olio sarà pronto immergete le zucchine qualche minuto poi mettetele su di un piatto con della carta assorbente per togliere l'unto eccessivo e servite caldi.

Ingredients for 2 persons:

3.53 oz ham steak

3.53 of gouda cheese

6 Flowers of zucchina

3.53 of durum wheat "00"

1 little bottle of blonde beer

Oil, salt, pepper

Preparation:

Start preparing the battering pouring in a bowl the wheat the salt and the beer then with a whisk start to work it until it get a creamy compactness. Finished with the battering prepare the flowers being carefull to do not break it, and then put a slice of ham and a slice of cheese. Do so for all the flowers. Close it with a stick for not permit to the ham to go out from the flower. Then immerse it in the battering. In the meantime put the oil in a pot and do get temperature. When it is ready put the flowers battered in for few minutes. When it get a Golden color u are ready to serve it. I Always remember to dry carefully the fried who advance using the paper for fried.