#Weekend Food Memories

Ciao everyone! This weekend we’ve came across some really good ingredients and as we usually do we cook them! Resulting in some really good dishes, simple recipes and some amazing flavors. 

Buffalo Mozzarella, San Daniele Ham and Warm & Crunchy Bread, not that much to add, the mozzarella, fresh full of bold flavors and slightly salted, so good that we suggest you eat it without any seasoning, if you must just a fresh grind of black pepper. Served with San Daniele ham, this  ham is produced only in the Friuli Venezia Giulia region, in the hilly area around the town of San Daniele in the province of Udine, in the extreme north-eastern part of Italy. Recognisable by its typical guitar-like shape, the presence of the trotter and the Consortium brand, San Daniele ham is made solely of the meat of pigs born and bred in Italy and sea salt. An easy combo, an amazing mix of flavors. 

  

Stir-fried Ginger Chicken with Carrots, mixed Mushrooms served with Rice Noodles. The tender strips of corn-fed organic chicken breast, marinated in fresh ginger shaves, soy sauce, chilli flakes, sweet paprika and cumin. The meat stir-fried in hot sesame oil, with thin sliced carrots, red, yellow and spring onions and a mix of mushrooms. Spicy, fresh and delicious.

  
Our wine picks for this weekend are Vermentino di Gallura, this DOCG wine from the Island of Sardegna in Italy has  color of fresh straw, with the greenish tinge of drying grass. The nose offers a delicate and refreshing bouquet of white blossoms, and the palate retains this floral style and, in the best examples, balances it out with zingy acidity and a hint of minerality. We’ve choosen the one from the well known sardinian winemakers Sella & Mosca. 

We could not miss on a red of course, our choice:  Negroamaro del Salento, This is a red grape variety native to Southern Italy . It is grown almost exclusively in the Puglia ( Apulia) region and  particularly in Salento. The grape can produce wines very deep in color. These bold reds tend  to be very rustic in character, combining perfume with an earthy bitterness. 

Enjoy as we did! Want to know more?  feel free to drop us a line to say hello via email or check our social pages on Twitter – Instagram – Tumblr – Facebook and don’t miss our articles featured on the Blogher platform.

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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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