GourmetRecipe of the Week

Hasselback potatoes with provolone fondue and streaky bacon

Stefania Vinciguerra
This recipe is an evolution of the Hasselbackspotatis, enriched with cheese and bacon. We pair them with the Verdicchio di Matelica Del Cerro 2021 Cantine Belisario. Hasselbackspotatis are a typical Swedish dish made from thinly sliced baked potatoes with butter...
DegustazioniIn giro per cantine

Introducing Vigna Montosoli, the new cru from Canalicchio di Sopra

Riccardo Viscardi
On a freezing, snowy winter day, the Ripaccioli brothers unveiled their new Brunello di Montalcino, which comes from the dedicated vineyard on the Montosoli hill. After passing through a heavy snowfall, we finally arrive at Canalicchio di Sopra remarkably unscathed...
GourmetRecipe of the Week

Lasagnette with porcini mushrooms and ragù sauce

Iolanda Maggio
Gustosa quanto classica preparazione dello chef Matteo Giudici, la abbiniamo al Chianti Classico Contessa di Radda 2019 Geografico. Ingredients for 4 persons: For the dough: 150 g whole wheat flour; 50 g wheat flour; 20 g evo oil; 2 whole...