Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
BONARDA DELL’OLTREPÒ PAVESE DOC WINE
Bonarda dell’Oltrepò Pavese DOC “Passo Gaio” red wine by Cavallotti Winery is a very pleasing and enjoyable red wine, a must-have to always keep at home.
Specifically, Bonarda dell’Oltrepò Pavese DOC “Passo Gaio” is perceived as vinous, fruity and delicately fragrant at the same time. In fact, its perfume is similar to wild berries, marascas and cherries. When tasting it, you will notice its smoothness, balance, and excellent persistence, with a clean finish.
WINERY AND PRODUCTION
Cavallotti winery, founded in 1944, represents a very solid reality and, when it comes to wine and oenology, is the embodiement of what Oltrepò Pavese can offer. It is a family business currently managed by the third generation of the family. There are two separate operating locations: in the town of Cigognola, near Pavia, the harvesting and initial processing of the wine are carried out, while the bottling, distribution, and trade happen in Bubbiano, just outside Milan.
The vineyard and vines are methodically taken care of in full respect of the environment and the most modern technology is used in the winery without ever overriding local traditions. “Passo Gaio” is one of the most excellent, widely recognised, and appreciated products of the winery.
Bonarda is made by blending 95% Croatina grapes with a small amount of Uva Rara (5%) and is characterized by a deep, bright ruby red color. Bonarda's grape variety, Croatina, is capable of producing high-quality sweet, creamy, fruity wines. In addition, Croatina is characterized by an abundant amount of tannins as well as a high concentration of anthocyanins.
Bonarda dell'Oltrepò Pavese DOC "Passo Gaio" is a red wine that can be enjoyed throughout the whole meal, since it manages to accompany various flavours while maintaining constant harmony with the food without covering its taste with its intensity and structure, nor being covered. It is suitable for informal occasions, such as an home-made aperitif with friends, or a meat-based meal. It is mainly widespread in the Oltrepò Pavese area, but also throughout Lombardy, and abroad, especially in Argentina.
In particular, we recommend serving Bonarda wine with a charcuterie board with mixed cured meats as an aperitif with friends or at the beginning of a meat-based dinner. It combines perfectly with boiled meat or recipes that include Cotechino or Zampone. In addition, it is an excellent wine to drink together with pasta with tomato sauce or, even better, with meat, rice, legumes, and meat ravioli.
Also, to fully savour it and enjoy all its nuances, we suggest serving Bonarda dell'Oltrepò Pavese DOC "Passo Gaio" at a temperature of 16°-18°C in a classic red wine glass.
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...