The italian restaurant Da Marco has been open for 24 years in Shanghai: Marco came to Shanghai in 1999 and bring the traditional Italian food to China where people could experience the true taste of Italian food .It has been deepl...
Serve them with crusty bread, pita chips, or flatbread for a simple appetizer. Or serve with roasted vegetables, grilled meats, or pasta dishes for a big meal. Here are some recipe ideas to get you started: Italian Panini Recipe Coffee Rubbed Pork Tenderloin Farro Spinach Salad Grilled Salmon...
Wine -- Italian Wines Can Serve as Comfort Foods, TooPAUL GREGUTT
Do you have a particular rule of thumb when it comes to pairing wine with food? I go by the Stone Age rule. “If it tries to eat us, serve with red. If it runs away from us, serve with white.” What wines have you discovered while traveling that are now in our Sourced and Cert...
Italian Fare Cheese Hummus Cashews or Pistachios Wasabi Peas Grapes 1. Chocolate Pin itChocolate is one of the sweetest snacks to serve with wine! Plain dark chocolate is amazing with either white or red wine, and richer truffle varieties are great with drier wines. If you're really in for...
Sgroppino – A Favorite Italian Cocktail by chefbikeski Posted on December 7, 2012 Looking for a festive, different cocktail to serve during the holidays? Try a Sgroppino, one of many beverages that use our favorite sparkling wine, Prosecco. We enjoy a prosecco aperitif pretty much daily on...
In many ways,Bordeauxcould serve as a template for what the New York industry hopes to do. The mild, wet Atlantic climate attracts pests and diseases – including grapevine moths and powdery and downy mildew – that are tough to combat sans chemicals. Plus, you have a region rooted in trad...
If you are holding any, let it warm slightly when you serve it to fully appreciate all its nuance. Amazing. Posted inItaly,OTHER,RED,red wine,ROSE|TaggedAbruzzo,Cantina Diubaldo,Cerasuolo d'Abruzzo,DOC,Italy,red wine,rose,Rose wine,Scappatello|Leave a comment ...
Parmigiano Reggiano is not just a cheese. It is a living and breathing portrait of our Emilian landscape, part of our DNA, and the cornerstone of the Italian kitchen. It is a cheese with enormous potential in the kitchen. The aging process of Parmigiano Reggiano guarantees a great range of...
Wine became Bhatia's passion in 1990, when a 1989 Châteauneuf-du-Pape paired perfectly with his steak. It started a fixation that would help serve as a respite, a way to decompress after work, where, he says, "if you miss by a millimeter, someone dies." ...