Journal

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    VEGAN WINE: WHAT IS IT AND HOW TO RECOGNIZE IT

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    The vegan culture also conquers the renowned world of Italian wine: when a wine can be defined as vegan and how to recognize it correctly In…

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    PASTA ROLL WITH SPINACH AND RICOTTA: FIRST COURSE FROM FRIULI VENEZIA GIULIA

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                                                       …

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    VENETO BETWEEN VINEYARDS AND CUISINE…

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    The Territory and the wines in Veneto Veneto is a region where there are large mountain ranges, alpine and pre-Alpine, extensive hilly areas and an extensive…

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    PROSECCO AND FRANCIACORTA: THE MOST FAMOUS ITALIAN BOLLICINE

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    Franciacorta and prosecco are both sparkling wines, that is produced through the process of sparkling wine, which differ however in smell and taste, reflecting those that…

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    THE TRADITIONAL RECIPE OF BEEF WITH BALSAMIC VINEGAR

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    This dish is typical of Reggio Emilia.                                      …

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    FRIULI VENEZIA GIULIA: THE WINE REGION!

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    The Territory and the wine of Friuli-Venezia Giulia Friuli-Venezia Giulia has always been the land of great white wines. The fame of these wines, although with…

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    LOMBARDIA: TERRITORY, WINE AND KITCHEN

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    Lombardy is a very large region (about 24,000 square kilometers), therefore it has areas with very different characteristics both from the climatic point of view and…

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    TROFIE AL PESTO: A CLASSIC, TRADITIONAL AND TASTY FIRST COURSE

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    Ingredients for 4 people 50g Leaves Basil (about 60/65 leaves) 1/2 cup Extra Virgin Olive Oil 70g Parmigiano Reggiano (about 6 tablespoons) 30g Pecorino Fiore Sardo…

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    WINE AND ENOGASTRONOMY OF SARDINIA

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    The cultivation of grapevines in Sardinia dates back to the Phoenician times, but evidence of Greek, Roman and Carthaginian presence left its mark in the following…

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    GUIDE TO SICILIAN WINE

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    Sicily is one of the most vital regions of Italy from an enological point of view. Different historical and cultural legacies coexist in a single territory,…

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    TYPICAL FISH DISH FROM CALABRIA: PESCE SPADA ALLA GHIOTTA OR SWORDFISH ROLL-UPS

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    This dish is typical of Reggio Calabria. Any remaining sauce can be used do dress spaghetti.   Ingredients for 4 people         230…

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    THE 5 BEST WINES OF APULIA

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    Although they have always been appreciated and consumed locally, the Apulian red wines have in the past been considered suitable only to enrich the alcohol content…

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    TRADITIONAL OF BASILICATA: EGGPLANT BOATS

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    Ingredients for 4 people         3 Eggplants 2 tbsp. Breadcrumbs 4 tbsp. Chopped flat-leaf parsley 250 gr Salame, diced 250 gr Provola, diced…

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    CLIFFS, GOLDEN BEACHES, CLEAR SEA, PLANTS OF LEMONS AND ORANGES AND…. VINEYARD!!

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    Campania intoxicates the visitor with the scents of the Mediterranean released by pines, orange and lemon trees. The cliffs overlooking the sea, the golden beaches, the…

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    THE WINES OF THE SUMMER REGION BY REGION

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    Drinking wine when it’s hot? Certainly. There is no better drink than a glass of fresh, light and lively wine to dispel the torpor of a…

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    MOLISE’S RECIPE: CROSTINI CON LE COZZE (CROSTINI WITH MUSSELS)

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    Ingredients for 4 people                                            …

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