Janaina Medeiros
$LAYYYTER
I'd rather be in outer space 🛸
Alisa U Zemlji Chuda
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DEAR READER
AnasAbdin
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KIROKAZE
occasionally subtle
almost home
let's talk about Bridgerton tea, my ask is open
Origami Around
izzy's playlists!
pixel skylines
Three Goblin Art
祝日 / Permanent Vacation
Keni
seen from Italy
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@100ita
Passito di Pantelleria is a traditional product of the Pantelleria island in Sicily. It can be perfectly paired almonds and pistachio pastry. One very famous passito in Italy is BenRye of the historical winery Donnafugata
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A fantastic place in which you have to go if you are in Rome ... Ristorante ArVolo
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The vineyards from which Batàr originates have been organically farmed since the wine’s first vintage: 1988. A full conversion to biodynamic techniques was later carried out in 2000. The Pinot Blanc and Chardonnay grapes are processed through micro-vinification: pressing, fermentation and élevage are conducted separately, on a lot-by-lot basis. Grapes are picked in 8 kilo crates and juice is gently extracted with a bladder press. Alcoholic fermentation takes place in French barriques, where the separate lots also undergo full malolactic fermentation. Barrel maturation takes 9 to 12 months. Once élevage is complete, lots are selected, through extensive sampling, for the final blend. After blending, the wine is transferred into cement tanks for a period of six months. The wine is then bottled and rests for a further six months before release. It is best to consume Batàr once the wine has reached maturity, approximately three and a half to four years after harvest. The wine’s maturity plateau is four to twelve years after harvest. No animal products or byproducts are used in the production of this wine, making it suitable for vegans and vegetarians. Querciabella
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Silvio Salmoiraghi, Michelin Star Chef of the Ristorante Acquerello in Fagnano Olona creates #amazing dishes that incorporate the richness of the Italian terroir with culinary art influences from other countries, obtaining great results!
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Amatriciana Bucatini (a pasta that is thicker than spaghetti and with a hole in the center, like a small tube) are a typical dish from Amatrice, in the center of Italy! The ingredients that cannot miss in this dish are tomato sauce, guanciale and pecorino cheese!
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Sicilian cannoli have different fillings together with sheep ricotta, not only pistachio, but also chocolate chips, candied orange, candied cherries... or all of these ingredients together!
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Venice, Italy a walk in Piazza San Marco Venezia and then enjoy a fresh Bellini cocktail, some cicchetti and traditional codfish cream.
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Good Sunday! A bite of sweetness for you too today? Enjoy your day!
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Pizza with ricotta and ham! - Morosa, Blackberries Italian Craft beer Via Priula Birrificio di San Pellegrino - Flavio Gioia, Blanche Italian Craft beer Arechi Birra - B.I. Weizen, Weizen Italian Craft beer Il Birri
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Milan, Italy style fried "Cotoletta": in Milan, Italy they are still arguing with Vienna, Austria for who invented this genial dish! Do you know how to make it at best? Veal steak, eggs, flour, bread crumbs and only butter to fry.
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Goodmorning with Tiramisù!! How many ways there are to prepare Tiramisu? In a jar, as a cake, in a glass or classic on the plate! Different shapes but the same delicious taste😋😋😋
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Good Morning!! And Good Labor Day!! Why don't celebrate withe these amazing cappuccino around Italy? 😊😊😊🎉🎉☕☕☕ Caffè Terzi Bologna, Italy Caffè Florian Venice, Italy Rosati Caffè @Roma, Gran Caffè Gambrinus Naples, Italy
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Let's made Gnocchi! This delicious potato dumplings are great with a lot of different sauces, let's discover some! 1. Chestnut gnocchi with mushrooms by Pane&Burro; 2. Spinach and potatoes gnocchi with butter and sage by Le Cafe; 3. Gnocchi with pesto and pomodori pachino! Thanks also to Carmela's Kitchen - Food Writer for the raw gnocchi!
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Pizza Marinara is a traditional pizza made only with tomato sauce (and some basil and garlic too). How to correctly pair its acidity? Here some solution! In Napoli is traditionally eat with Gragnano wine typical of the area (this one by Cantine Federiciane Monteleone)! Remaining in Campania and on red wines you could also try the Lacryma Christi (this one by DeFalcoVini). A Rose wine could also be a great pairing! Here the Etna rosato by Tenuta delle Terre Nere!
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The weekend has finally arrived, time for some bakery! What about a great fruit tarts? Take some inspo here! Thanks to @giocall, Sisters' Bakery, @diana__rizzo and @_lucake_ (on Instagram) and their masterpiece!
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Let's make Tortellini! Tortellini, also known as cappelletti, and tortelloni (bigger) are ring-shaped pasta, sometimes also described as "navel shaped". They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Emilia-Romagna (in particular Bologna and Modena), they are usually served in broth, either of beef, chicken, or both. Here some recipe for tortellini! Tortellini with capon broth, or pecorino goat cheese, mascarpone and ricotta tortelloni with Arrabbiata sauce and parmesan cheese, or pumpkin filled tortelli with clam and scallop.
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