adminIFAWaside
VEGAN WINE: WHAT IS IT AND HOW TO RECOGNIZE IT
No CommentsRead moreThe 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…
011
adminIFAWaside
PASTA ROLL WITH SPINACH AND RICOTTA: FIRST COURSE FROM FRIULI VENEZIA GIULIA
No CommentsRead more…
adminIFAWaside
VENETO BETWEEN VINEYARDS AND CUISINE…
No CommentsRead moreThe 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…
adminIFAWaside
PROSECCO AND FRANCIACORTA: THE MOST FAMOUS ITALIAN BOLLICINE
No CommentsRead moreFranciacorta 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…
adminIFAWaside
THE TRADITIONAL RECIPE OF BEEF WITH BALSAMIC VINEGAR
No CommentsRead moreThis dish is typical of Reggio Emilia. …
adminIFAWaside
FRIULI VENEZIA GIULIA: THE WINE REGION!
No CommentsRead moreThe 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…
adminIFAWaside
LOMBARDIA: TERRITORY, WINE AND KITCHEN
No CommentsRead moreLombardy 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…
adminIFAWaside
TROFIE AL PESTO: A CLASSIC, TRADITIONAL AND TASTY FIRST COURSE
No CommentsRead moreIngredients 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…
adminIFAWaside
WINE AND ENOGASTRONOMY OF SARDINIA
No CommentsRead moreThe 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…
adminIFAWaside
GUIDE TO SICILIAN WINE
No CommentsRead moreSicily 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,…
adminIFAWaside
TYPICAL FISH DISH FROM CALABRIA: PESCE SPADA ALLA GHIOTTA OR SWORDFISH ROLL-UPS
No CommentsRead moreThis dish is typical of Reggio Calabria. Any remaining sauce can be used do dress spaghetti. Ingredients for 4 people 230…
adminIFAWaside
THE 5 BEST WINES OF APULIA
No CommentsRead moreAlthough 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…
adminIFAWaside
TRADITIONAL OF BASILICATA: EGGPLANT BOATS
No CommentsRead moreIngredients for 4 people 3 Eggplants 2 tbsp. Breadcrumbs 4 tbsp. Chopped flat-leaf parsley 250 gr Salame, diced 250 gr Provola, diced…
adminIFAWaside
CLIFFS, GOLDEN BEACHES, CLEAR SEA, PLANTS OF LEMONS AND ORANGES AND…. VINEYARD!!
No CommentsRead moreCampania 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…
adminIFAWaside
THE WINES OF THE SUMMER REGION BY REGION
No CommentsRead moreDrinking 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…
adminIFAWaside
MOLISE’S RECIPE: CROSTINI CON LE COZZE (CROSTINI WITH MUSSELS)
No CommentsRead moreIngredients for 4 people …
