#Easter weekend, the drink : “Nero D’Avola” #wine

For our Easter Sunday drink we’ve chosen a Nero D’Avola/Syrah wine, with 14% Alcohol content. This dry Sicilian red offers aromas of ripe fruit and spice on the nose whilst on the palate you’ll sense a medium body, with soft and thick tannins. Simply bold and delicious.

Nero d’Avola has been defined as is “the most important red wine grape in Sicily” and is one of Italy’s most important indigenous and appreciated varieties. It seems to be named after Avola in the far south of the island and its wines are often compared to New World Shirazes, with sweet tannins and plum and interesting peppery notes. This grape likes hot and arid climates. The districts around Noto and Pachino in the south of the province of Siracusa are indicated as the best  for the quality of their Nero d’Avola wines. This wine is also produced in the US ( mostly in California), Australia and Turkey.

  

Happy Easter and salute! 

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#Easter weekend part two : “Casatiello” 

Easter weekend at home, especially in Naples, Southern Italy, it wouldn’t be complete without a slice of Casatiello.

This typical Easter bread is prepared using a soft bread dough made with all-purpose flour, fresh yeast, water, and salt. The traditional recipe will use a mix of ham, salami, pecorino cheese, lard, and black pepper, with eggs placed onto the crust. 

We added our own spin on the recipe using a mix of mild and spicy dry organic pork sausage, strips of bacon, and a few different cheeses like Asiago, Pecorino Sardo, Briganteand Marzolino Piccante a sheep cheese produced in Tuscany. 

The result, a soft and yeasty dough full of goodness. The perfect combination of ingredients hitting every shade of flavor: spicy, creamy, earthy, and aromatic. 

  

Enjoy!

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#Easter weekend part one. #Aperitivo : #Pizza Rustica and Beer 

We are going to start this Easter weekend with an Aperitivo, and why not another traditional baked delight of the Easter Season: a slice of Pizza Rustica.

This savory dish is made using shortbread pie crust ( in Italian Pasta Frolla) filled with beaten organic eggs flavoured with salt and pepper, a selection of cold cuts, such as salami, ham and spicy dry sausage and a mix of cheeses like pecorino and parmesan. The pie once filled is baked to perfection until golden brown, resulting in a dish that is unbelievably good! 

We couldn’t miss out on accompany this dish with another Italian must-have, a nice ice-cold Peroni Beer.

  

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#Easter celebration, you ought to bake a Pastiera

Easter celebration, you ought to bake a Pastiera.

Pastiera is amongst all the Easter period sweet recipes, probably the most delicious. In every southern Italian household you will find one of this delightful cake. 

The Pastiera

The legend tells that modern recipe of the cake was probably invented in a Neapolitan convent by a nun that wanted to bake a cake as a symbol of the Resurrection of Christ, that will carry the perfumes of the flowers of the orange trees that are blooming during this time of the year, and will have as the main ingredient wheat, which symbolizes new life. The ancient recipe calls for a mix  of wheat, fresh ricotta cheese, eggs, and water which carries the fragrances of the flowers of the spring time, some candied citrons and a mix of spices full of aroma. With time passing by, as it usually happens, the recipe has developed a few adjustments, so nowadays you can find a widely popular version that also has custard cream, which makes the cake even softer and smoother. The cake is best tasted few days after it has been baked, so that the flavors, and the characteristic orange scent can be well blended together and acquire a unique taste.  

  

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