Focaccia with peppers and mozzarella Focaccia con peperoni e mozzarella STARTER ➤ SERVES 4 ➤ PREPARATION 10 minutes (plus resting and rising) ➤ BAKING 20 minutes This is a recipe that we use in the restaurant which takes much of the hard work out of making focaccia. It’s really foolproof and the result is a crispy crust and an airy, soft crumb. The dough takes literally a few minutes to make and then it’s immediately thrown into the fridge to be used a day, or even two, later. Use plenty of good extra-virgin olive oil when you make this, and, if you like, sprinkle some fresh rosemary over the top of the focaccia just before baking. FOR THE FOCACCIA • 510g strong bread flour • 10g salt • 450g lukewarm water • 8g instant yeast • extra-virgin olive oil FOR THE TOPPING • 2 medium-sized red peppers • 2 medium-sized yellow peppers • 1 garlic clove • extra-virgin olive oil • 2 balls of mozzarella • salt and pepper designed to make the cook’s 1 Put the flour, salt and yeast into a bowl. Pour in the life simple. The focaccia water and stir with a spatula until all the ingredients recipe doesn’t require any are well amalgamated. Pour a few tablespoons of kneading. It does have to be extra-virgin olive oil over the top of the dough, cover prepared well in advance, tightly with a lid or clingfilm and place the bowl in the but with that comes the refrigerator for at least 18 hours and up to 48. This is advantage that you have all the work you need to do in advance. plenty of time to do most of the hard work. 2 When you come to make the focaccia, first drizzle a few tablespoons of extra-virgin olive oil over a large baking All three dishes can be tray. Wet your fingers slightly and scoop the dough served directly from the onto the tray. It will be very wet, sticky and bubbly. middle of the table, allowing your Gently with your fingers, press the dough out onto the guests to help themselves. And if tray to form a large rectangle shape. It doesn’t have to you clean your fish in advance, the be perfect. In fact, it’s better if it isn’t. Leave the tray seafood soup only takes 15 minutes in a warm environment and allow the dough to rise for to cook, leaving just enough time about 90 minutes. between courses to open an extra bottle of wine and convince your 3 While the dough is rising, peel your clove of garlic and guests that you did indeed make slice the peppers thinly. Then add two tablespoons of the focaccia from scratch. olive oil to a frying pan. Add the garlic and the peppers and gently fry until the peppers have a little colour. Turn the page for the seafood soup Season with salt and pepper, add a few tablespoons of and fruit salad, pictured right, that water, cover and continue to cook until tender. will join our focaccia on the table 4 Preheat the oven to 200˚C/Gas Mark 6. Wet your fingers and dab dimples roughly into the dough. Sprinkle over salt and a good drizzle of extra-virgin olive oil. Place in the oven immediately and bake for between 15 and 20 minutes until crisp and golden. Allow to cool for a few minutes, then cut into squares and serve with slices of mozzarella and a forkful of peppers. April/May 2023 ITALIA!
C O O K I TA L I A ! This seafood soup looks more complicated than it is ITALIA! April/May 2023
Seafood soup Fruit salad with Italian Chantilly cream Zuppa di pesce Macedonia con crema chantilly all’italiana ➤ SERVES 4 MAIN ➤ SERVES 4 ➤ PREPARATION 15 minutes ➤ COOKING 15 minutes DESSERT ➤ PREPARATION 20 minutes Over the summer, it pays to take advantage of the wonderful supply ➤ COOKING 25 minutes of fresh seasonal fruits. One of my favourite desserts has always been a simple bowl of There’s something about fish soup that gives it the fresh strawberries with a generous dollop of Chantilly cream. But I also love Italian crema ‘wow’ factor. The key is good quality fresh fish and adding them according to their respective cooking pasticcera (their version of custard, you could say). So this recipe is what you could call a times. One of the sheer joys of this dish is that not only does it look spectacular but it’s a dish you can dig in cook’s compromise. Why choose one or the other when you can have both? and eat either with a spoon or with your hands. Perfect for an informal meal with friends. Just make sure you FOR THE CREAM FOR THE FRUIT SALAD have a plentiful supply of napkins to hand! • 500g milk • A mixture of in-season fruit (apples, • 1 garlic clove and 1 chilli pepper • 6 large free-range egg yolks raspberries, strawberries, banana, • olive oil • 200g sugar pears, melon, plums) • 250g baby plum or cherry tomatoes • 1 tsp vanilla essence • 200g tomato sauce • 40g cornflour • 1 lemon • 100g peeled medium-sized prawns • 200ml double cream • 50ml dry white wine • 200g fresh tuna, cut into 8 pieces • 50g granulated sugar • 200g swordfish, cut into 8 pieces • 4 large jumbo prawns 1 To make the cream, heat the milk in a heavy-based saucepan. In a separate bowl, whisk the • 8 scampi eggs and 150g sugar until you have a thick, creamy consistency. Add the vanilla and the • 1kg mussels (discard any that are open) cornflour and whisk for a further minute. Once the milk has almost come to the boil, take it • 500g clams (discard any that are open) off the heat and pour it slowly into the egg mixture, continuously stirring to ensure no • bunch of fresh parsley lumps form. Pour the mixture back into the pan and bring it gently to the boil, stirring all • salt and pepper the time. Once it thickens, pour the cream into a bowl and gently cover it with clingfilm so that it touches and does not form a skin. Refrigerate until cool. 1 You will need a heavy-based pan plenty large enough to fit all the fish, and to have all the fish prepared and 2 In the meantime, pour the double cream into a bowl and add the remaining 50g of sugar. ready to go. Fry the chopped garlic and the chilli Whisk with an electric beater until thick. Once the first cream has cooled, use a spatula to pepper in a couple of tablespoons of olive oil. Chop the combine it with the double cream. You should end up with a thick, almost mousse-like tomatoes in half and add to the pan along with the consistency. Refrigerate for up to a few hours until ready to use. tomato sauce. Bring gently to the boil and cook for a couple of minutes until the tomatoes have softened. 3 To make the fruit salad, wash, peel and chop the fruit. Mix it all together in a large bowl and squeeze over the juice of a lemon. Add the white wine and sugar, give everything a good mix 2 Add the tuna, swordfish, prawns and scampi, cover and and refrigerate for about 30 minutes. continue cooking for about 5 minutes. Finally, add the mussels and the clams, and a handful of finely chopped 4 To serve, spoon the fruit into individual serving bowls, making sure you add a few parsley. Season, cover and continue cooking for 5 to 7 tablespoons of the liquid. Add a couple of tablespoons of the cream and enjoy! minutes until all the mussels have opened. The ingredients for this will 3 Turn off the heat and allow to cool, covered, for at least vary as the summer goes on 5 minutes before you serve. Moncaro Verdicchio dei Castelli di Jesi Classico, FINISHING TOUCHES… £6.99, www.waitrose.com ➤ THE WINE Any of the crisp white wines from our Drink Italia! feature are a perfect match for Mario’s sharing supper – plus this budget-busting bottle! ➤ THE TABLE This is a meal where the focaccia and the fish soup can be laid out in the centre of the table for everyone to help themselves to. ➤ THE MUSIC An informal meal like this calls for something upbeat and rocky. Try a little Luciano Ligabue. April/May 2023 ITALIA!
BU Y I TA L I A ! PORLEIVMEIUOMIL Find out why you should always buy the very best Italian extra-virgin olive oil you can afford – it really is worth it! Extra-virgin olive oil is a well-known term, but did you know what it actually means? EVOO – as it is often referred to – denotes a cold-pressed olive oil of the highest quality. Yes, it will have a price tag to match, but this is the most flavourful oil you can have – and a little goes a very long way. In these days of counting costs, splashing out on a costly bottle of olive oil might not seem the most thrifty option, but let us assure you this outlay will be worth every penny. Just a drizzle or a dash will elevate almost every dish from breads, simple ALIA!A2EPD0RI/T2MO3ARY ’S CHO soups and salads to meat, fish and vegetables. ICE IT Whether you prefer the lighter, grassy oils or the peppery, robust varieties that really pack a flavour punch, that bottle of premium olive oil is sure to become your culinary superpower. Here are seven of our favourites to try. EDITOR’S CHOICE O1LIGOUDGILPIEULGMLIIA IGP VO2ELRGIOGAIELNXAETNRDTA’IONLOIVA VZEARMGMINAERAD’OOLLIIOVAEXTRA From Saclà From Sous Chef www.sacla.co.uk www.souschef.co.uk From Feast Italy Price £20 for 500ml Price £9.99 for 500ml www.feastitaly.com This is family-run Guglielmi’s Third-generation oil Price £18.95 for 500ml new season oil from their producers Galantino are More than 70 years ago, Giuseppe Russo own Coratina olives, cold- based in Bisceglie, Puglia. built an oil mill in Belpasso, a town near pressed straight from the This light oil is cold- the slopes of Mount Etna, in order to fulfil harvest. Golden-green, it extracted using traditional his dream of making beautiful oils from tastes of fresh-cut grass, stone mills, which has the local Nocellara olives. This family artichoke and tomato, with captured the freshness with business is now run by his daughter Giusi just a hint of bitterness and a mild and balanced flavour. and produces a range of premium olive peppery spice in the finish. oils. A blend of organic Nocellara di Belice and Nocellara Etnea olives, this extra- VERDICT ★★★★ VERDICT ★★★★ virgin olive oil has a rich herbaceous, medium-fruity flavour and a creamy This definitely brings Puglia is the largest texture. Green and glistening, it is smooth the bling to your table! producer of olive oil, but on the palate with hints of fresh herbs and But it is not style over no quality is sacrificed in a pleasing peppery tingle that stays on substance, as the this premium oil. Drizzle the tongue. Bursting with antioxidants, delicious oil is just as over pasta and salads, or this beautifully rounded organic olive oil is fabulous as its bottle. freshly seared scallops. definitely a healthy addition to your diet as well as a treat for your taste buds! VERDICT ★★★★★ This Sicilian organic olive oil is a winner all-round with its deliciously fresh flavour profile and is just perfect with salads, raw vegetables and grilled meats. ITALIA! April/May 2023
Just a drizzle or a dash will elevate almost every dish from breads, simple soups and salads to meat, sh and vegetables ES3IVNORGOILBEUESSUTOALTIE TO4OLSFIOCILADINPEOPLLOIAGBPVEIRLILOA OI5TRACGLLAIEANANIRCESVPOROI%NG VM6IURFRGRAIANGNLOTILAOIIVEOEXTORILA From The Tuscan Farm Shop From Filippo Berio From Clearspring From Sous Chef www.tuscanfarmshop.com www.filippoberio.co.uk www.clearspring.co.uk www.souschef.co.uk Price £22.55 for 500ml Price £15.99 for 500ml Price £9.39 for 500ml Price £8.99 for 250ml The Ribusuoli tenuta is in This is Filippo Berio’s first Unrefined and cold-pressed, Definitely a tin to keep on Montalcino, Tuscany, with single estate EVOO from a careful blend of mild and show! Puglian Coratina olives nothing but local varietals olives at Villa Filippo Berio fruity Dolce di Rossano contain three times more in their olive grove. This in Tuscany. Golden-green in olives from Calabria and antioxidant polyphenols well-rounded olive oil is colour, this fragrant olive punchy Coratina olives from than any other Italian olive robust and fruity with a oil has an intensely fruity Puglia produces this robust variety, giving this oil its bitter freshness and tangy flavour with hints of almond organic oil packed with intense flavour, with a spicy hot-spice aftertaste. and artichoke on the palate. fresh, grassy flavour. punch and astringent notes. VERDICT ★★★★ VERDICT ★★★★ VERDICT ★★★★ VERDICT ★★★★ This single estate oil is Ideal for your antipasti A good all-rounder of Great with Puglian pane just as it should be – as well as fish, soups, an organic olive oil, all’acquasale (saltwater every year the flavour vegetables and crisp vibrant in colour, texture bread) – stale bread profile is different but salads, Olio Della Villa and taste to finish your soaked in cold water and always delicious. A treat is also delicious served dishes with the flourish salt, with fresh vegetables from this small producer. with fresh crusty bread. they deserve. and a glug of this olive oil. April/May 2023 ITALIA!
C O O K I TA L I A ! ese all-in-one recipes by Jenny Tschiesche and Liz Franklin save energy, taste great – and there’s less washing-up to do a erwards! Cod baked in tomato and olive sauce Baccalà al forno con pomodori e olive ➤ SERVES 4 ➤ PREPARATION 15 minutes ➤ BAKING 15 minutes The sauce in this fish recipe keeps the dish deliciously moist and seeps into the cod fillets, making them even more succulent. A great dish for reluctant fish eaters! • 2 onions, peeled and finely chopped • 1 tsp sea salt • 2 garlic cloves, peeled and finely • 4 medium cod fillets • 2 courgettes, very thinly sliced chopped • 100g pitted green olives • 10g freshly chopped parsley • 2 tsp olive oil • 600g canned chopped tomatoes Photography by Steve Painter 1 Preheat the oven to 200ºC/Gas Mark 6. Put the onion, garlic and parsley in a medium- sized bowl, mix together, then add the chopped tomatoes and salt, and stir to combine. 2 Put the cod fillets on a sheet pan with deep sides. Pour some of the tomato mixture over the top. Add the courgettes (zucchini) and olives to the sheet pan and cover with the remaining tomato mixture. Drizzle over the olive oil. 3 Bake in the preheated oven for 10-15 minutes until the cod fillets are just cooked. Serve with a green salad. ITALIA! April/May 2023
Potato and rosemary pizza Pizza con patate e rosmarino ➤ SERVES 4 ➤ PREPARATION 20 minutes ➤ BAKING 20 minutes This pizza is vegan-friendly, and made from the kind of staples you generally have in the house. And if you use fast-action yeast, it doesn’t take too long from start to finish either. Simplicity at its winning best. If possible, cut and soak the potato slices in cold water for 30 minutes or so before making the pizza bases. This helps the potatoes crisp more efficiently. FOR THE PIZZA BASE • 500g strong plain bread flour • 1 tsp fine sea salt • 1 tsp caster/granulated sugar • 7g sachet fast-action dried yeast • 1 tbsp olive oil • about 300ml hand-hot water FOR THE TOPPING • 600g smallish floury potatoes, soaked and very thinly sliced • 4 tbsp olive oil • 2 tbsp fresh rosemary, finely chopped • sea salt and freshly ground black pepper • large bunch of spring onions, chopped 1 Preheat the oven to 200ºC/Gas Mark 6. Put the flour into a large bowl and stir in the salt and sugar. Add the yeast and mix well. Pour in the olive oil, and add enough hand-hot water to bring the mixture together into a soft, but not sticky, dough. Knead the dough for 5-10 minutes, until smooth. Divide the dough into two and roll each piece into a rectangle to fit the base of two sheet pans. 2 Drain the water from the potatoes and rinse them under running cold water one final time. Dry thoroughly on paper towels or a clean kitchen towel. Toss them in a large bowl with the olive oil, rosemary and a generous sprinkling of salt flakes and black pepper, until all the slices are evenly coated. Scatter the spring onions between the two bases. Top with the potato slices, overlapping the potato edges very slightly, until the bases are covered. 3 Bake the pizzas in the preheated oven for 20 minutes or so, until the potatoes are cooked and crispy golden around the edges. Remove from the oven, cut into squares and serve immediately. April/May 2023 ITALIA!
C O O K I TA L I A ! Fondant tomatoes with basil and burrata Pomodori al forno con burrata e basilico ➤ SERVES 4 ➤ PREPARATION 15 minutes ➤ BAKING 30 minutes Warm, sweet roasted baby plum tomatoes and fridge-cold creamy burrata make a combination that is out-of-this-world irresistible. Be generous with the extra-virgin olive oil, as it will help create the most incredible juices, which marry together with those from the tomatoes and create something magical when they meet the dreamy burrata. • 500g baby plum tomatoes, halved • 2 tsp fresh thyme leaves • 300g baby plum tomatoes on the vine • 400g (drained weight) burrata • 4-5 tbsp extra-virgin olive oil • sea salt and freshly ground black pepper • 2 tsp caster/granulated sugar • fresh basil leaves, to garnish 1 Preheat the oven to 150ºC/Gas Mark 2. Lay the baby plum tomatoes, cut side up, on a large, flat sheet pan. Cut the baby tomatoes on the vine into little clusters of two or three, and arrange them on the sheet pan as well. Drizzle with the olive oil, sprinkle with sugar and season with sea salt and freshly ground black pepper. Scatter over the thyme leaves. Bake for 30 minutes or so, until the tomatoes are meltingly soft and sticky. 2 Remove from the oven and leave to cool slightly. Gently tear the burrata into pieces and arrange it over the tomatoes. Scatter with fresh basil leaves and serve warm with crusty bread for dipping into the juices. ITALIA! April/May 2023
These recipes are taken Pesto mushrooms from Sheet Pan Dinners with sun-dried by Jenny Tschiesche and tomatoes and Liz Franklin, published by capers Ryland Peters & Small Funghi al pesto con (£20). Photography by pomodori secchi e Steve Painter © Ryland capperi Peters & Small ➤ SERVES 4 as a starter ➤ PREPARATION 15 minutes ➤ BAKING 25 minutes A delightful summery vegan dish with meltingly soft mushrooms combined with the classic flavours of pesto, tomatoes and capers. Of course, cooked mushrooms provide an ‘umami’ taste that really so satisfying. • 4 large flat mushrooms • 4 heaped tsp vegan pesto (recipe below) • 3 tbsp sun-dried tomatoes in olive oil, drained • 1 tbsp capers or 2 tbsp black olives • olive oil, for drizzling FOR THE VEGAN PESTO • 40g sunflower seeds • 75g fresh basil leaves • ½ garlic clove, peeled • 1 tsp freshly squeezed lemon juice • 5 tbsp olive oil • sea salt and freshly ground black pepper 1 To make the pesto, put the sunflower seeds into a food processor and whizz to a powder. Add all the other ingredients (except the oil) and whizz until combined. Finally, add the oil, whizz to mix and check the seasoning. 2 Preheat the oven to 180ºC/Gas Mark 4. Wipe the mushrooms clean and remove the stalks. Spread the pesto onto the underside of the mushrooms with the back of a teaspoon. Place the mushrooms on a sheet pan with sides and bake in the preheated oven for 15 minutes. 3 Add the capers or olives and sun-dried tomatoes to the sheet pan and cook for a further 7-10 minutes until everything is the same temperature. Serve immediately. TIP The pesto can be stored in a glass jar with a lid for up to three days in the refrigerator. Pesto is surprisingly simple to prepare and can really elevate a dish. It’s delicious paired with baked mushrooms, courgettes and kale. April/May 2023 ITALIA!
MARKETPLACE MARKETPLACE MARKETPLACE MARKETPLACE MARKETPLACE MARKETPLACE MARKETPLACE MARKETPLACE MARKETPLACE MARKETPLACE MARKETPLACE HOLIDAYS MARKETPLACE MARKETPLACE MARKETPLACE MARKETPLACE MARKETPLACE MARKETPLACE PUGLIA HOLIDAY CREATIVE WRITING RETREAT IN ABRUZZO RENTALS S£A£V£Es 01273 251112 Spend a week in one the DBIOREOCKT Your holiday starts here most scenic regions of Italy from 3-10 September 2023 www.pugliaholidayrentals.com All-inclusive price for Find us on Instagram: @italia_magazine www.sun owerpublishing.com bed & board, tuition Follow us on Twitter: @ItaliaMag Interactive morning workshops on creative SERVICES writing and self-publishing A ernoon critique sessions or your own writing time 1:1 with your tutors to discuss your work Optional excursions Q&A sessions with published authors Sign up for the retreat newsle er and book online All are welcome – come with a project in mind or just an empty page PROPERTY Advertise in UK-BASED ENGLISH/ [email protected] ITALIAN LAW EXPERTS Laura Protti, Italian Avvocato LEGAL SERVICES and English • Real Estate acquisitions in Italy • UK and Italian inheritance Solicitor rules, Italian and International wills, inheritance disputes in Italy • Contractual law and legal assistance with contractual disputes • Translation of legal documents • Credit recovery % +44 (0)20 7193 0290 [email protected] www.leplaw.co.uk LEP Law, Victory House, 99-101 Regent Street, London W1B 4EZ Visit our website: italytravelandlife.com Join us on Facebook, OrdeMr diisrseinctgfarnomissuuset?oday! search for Italia! Fill the gaps in your Italia! Guide collection, by ordering single issues to complete the set. magazine ORDER NOWISSUE32 2022 ISSUE31 2022 ISSUE30 2021 ISSUE29 2020 ISSUE27 2020 ISSUE26 2019 italytravelandlife.com/specials Or call us on +44(0)1371853609 MARKETPLACE MARKETPLACE MARKETPLACE MARKETPLACE MARKETPLACE
D R I N K I TA L I A ! LWEIMNEASROCFHE Blessed with temperate, hot summers and relatively mild winters, and a landscape of great diversity from coast to mountain, Le Marche produces some exceptional wines Le Marche is a region of contrasts. From the beaches south of Ancona, the capital city, through its flat plains and up into the Sibillini mountains that form a formidable gateway into Umbria to the west, this area is topographically diverse. And it’s thanks to those mountains that Le Marche is a superb wine-growing region. Cool breezes L MT aarnckhsetistahsuepemrb wnneinrse,gi drift down from the Apeninnes, hitting warmer winds from the Adriatic, resulting in an equilibrium that creates excellent growing conditions. Cold, bitter winds can rush in from the Balkans to the east, which means that white grape varieties flourish to a greater extent than the reds – although the area around Ancona especially (and around inland Ascoli Piceno) can produce some excellent red wines, such as our examples overleaf, produced mainly from the two predominant red grapes of the region, Montepulciano and Sangiovese. The two centres of Verdicchio – the best-known of the Le Marche wines – are the hill towns around Jesi and the slightly higher and smaller zone around Matelica. We also have a fruity Sauvignon Blanc (from the Jesi zone) and a crisp Pecorino (not cheese!) from Offida in the Ascoli Piceno area. April/May 2023 ITALIA!
D R I N K I TA L I A ! Prices correct at time of printing DTIHSCEOMVOERNYTOHF LMMAOANRBCRTHEECCEACIIPGAPTONE DSCOAENNLELSRUIOSPTOORPOASSSSOO DTEENIUCATESTSEALNLSI IDSITJOEVSIERCLDAICSCSHICIOO From Independent Wine From The Great Wine Co. SUPERIORE MASSACCIO www.independent.wine www.greatwine.co.uk Price £22.45 Price £16.65 From Great Wine Co. www.greatwine.co.uk Named La Breccia (‘pebble’) Produced from the thick- Price £22 (£19.80 for 12) like the soil the Sauvignon skinned Montepulciano Produced in the heart of Verdicchio vine country, the Blanc grapes are planted grape, this red wine is also Massaccio from producers Fazi Battaglia is a rich and in near the Montecappone from Tenute San Sisto (see rounded white wine, with an outstanding depth of winery – rich in gravel and Massaccio, left). Ruby-red layered flavour, thanks to several months on the lees. small stones. A delicate in the glass, it has the Brimming with tropical fruit, lime and pears, with pale yellow in the glass, characteristic redcurrant, herbaceous notes and a bitter almond finish. this wine is fragrant with black cherry and cranberry fresh citrus and tropical notes of Montepulciano ISCOVE fruit aromas and a subtle on the nose and a medium herby note too. On the body. In the glass, the dark A2P0R/2M3AY palate, the flavours deepen fruit and cherry flavours with gooseberry and guava are well supported by coming to the fore. Lively, smooth tannins and a vibrant, perfect for spring! balanced acidity. NTH D RY OF THE MO GREAT WITH… GREAT WITH… GREAT WITH… Fish dishes such as sea bream or turbot, and it Serve chilled on its own or Chargrilled root vegetables would also suit roasted white meat and risotti. with a Le Marche brodetto or a hearty dish of braised (fish stew). wild mushrooms. ITALIA! April/May 2023
JDSVMEUEEISRRPIIDEICCZRIALCZISACOITHSR‘EESILEROILCGIOOD’I RTEONSUSOTEPPICIEERNAOL, ISI RDOOFOFCCICGDAASPTEELCLOARINO T s eNEXT MONTH IN From Independent Wine From The Wine Society From Corney & Barrow C www.independent.wine www.thewinesociety.com www.corneyandbarrow.com Price £29.45 Price £9.50 Price £12.55 Cucina di Amal Here’s another distinctive Rosso Piceno DOC zone is Thought to have been extinct Recipes from the sunshine coast Verdicchio from Jesi Classico a large area in the eastern in the mid-20th century, aged in terracotta amphorae part of Le Marche, between the Pecorino grape was Made with Lo e for a year, which delivers a Ascoli Piceno in the south, rediscovered in an overgrown complex, rich white wine. and Senigallia in the north. vineyard in the hills of Food to nourish the soul Its golden hue – thanks to A blend of Montepulciano Le Marche, and since the oxidation in the amphorae and Sangiovese grapes, 1990s new plantings have Saturday Night In – also imparts caramel and you’ll encounter plenty of grown exponentially. This honey tones to fresh apple dark fruit on the nose with wine is crisp and vibrant, Mario’s simple sharing supper and grapefruit flavours. additional aromas of herbs its acidity balanced out by Full-bodied and smooth, its and spice, followed by black an abundance of summer By richness is balanced by a cherries, cinnamon spice stone fruits such as apricot Risotto mixes snap of ginger in the finish. and leather on the palate. and peach – and its flinty Smooth tannins and a minerality. An ‘occasion’ D ink refreshing finish. wine with an everyday price. Wines from the islands GREAT WITH… GREAT WITH… GREAT WITH… Contents may be subject to change An indulgent lobster ravioli A traditional ribollita, Pasta, cheeses, as well as or fresh clams in a light roast lamb, and tasty fish – it would even go with wine and cream sauce. Ascolana olives. roasted squash. April/May 2023 ITALIA!
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