Crispelle lancianesi, recipe by Antonio Carbonetta
INGREDIENTS dough - 500 g Senatore Cappelli - 500 g frassinetto flour - salt (to taste) - 500 g sourdough starter - 200 g boiled potatoes - water (as needed) - oil for deep frying cinnamon cream - 4 cups milk - 6 eggs - 6 tbsp. flour - 220 g sugar - 2 cinnamon sticks cinnamon (to taste) CRISPELLE…
Piedmont Post – September 4, 2019 (USA press reviews/mentions)
In “The Wine Corner,” Pierre Dumont searches for the best value wines. Dumont recommends the best wines for under $15 as we head into the fall season. Among his recommendations: CITRA Montepulciano d’Abruzzo DOP 2017 “Looking for the perfect pizza or pasta wine? Made from the Montepulciano grape in…
IntoWine – September 3, 2019 (USA press reviews/mentions)
Loren Sonkin reviewed a number of CITRA wines. Among her reviews: CITRA Montepulciano d’Abruzzo DOP 2017 – 88 points “Citra is a collection of farmers in Abruzzo who got together to form a winery. They make a variety of wines that are inexpensive yet enjoyable. This is screw capped. It has a deep…
Winston-Salem Journal – September 2, 2019 (USA press reviews/mentions)
In “Recent Sips,” Michael Hastings highlights his most recently reviewed wines. Among the reviews: CITRA Trebbiano d’Abruzzo DOP 2017 “Floral and citrus aromas and flavors, soft texture. A bit bland but otherwise well-made. Good.
Sbriciolata whit montepulciano water ice, recipe by Daniela Candeloro
INGREDIENTS for the sbriciolata - 200 g almond meal - 200 g 00 flour - 100 g sugar - 100 g butter - 1 egg - 1 1⁄2 tsp. baking powder for ricotta cream - 1 tbsp. sugar - 250 g ricotta - 1 pear - 1 sachet of saffron montepulciano ice - 100 g sugar - 200 g Montepulciano wine - 100 g water SBRICIOLATA…
Dolci colline teatine, recipe by Maria Liberata Marcucci
INGREDIENTS pastry - 300 g flour - 100 g sugar - 1 egg - 1 egg yolk - 100 ml extra virgin olive oil - 1 tsp. baking powder filling - 300 g cow’s milk ricotta - 100 g sugar mandorlini - 125 g almonds - 40 g sugar - zest of 1 lemon - 1 egg white -Ratafià liqueur DOLCI COLLINE TEATINE PREPARATION…
Torta morbida with montepulciano, recipe by Mara Berghella
INGREDIENTS - 300 g sugar - 60 g cocoa - 200 g oil - 1⁄2 cup Montepulciano wine - 150 g flour - 4 eggs - 1 1⁄2 tsp. baking powder - pinch of salt - orange marmalade PREPARATION TORTA MORBIDA WITH MONTEPULCIANO Prepare the syrup by heating the sugar, cocoa, oil, and wine in a saucepan. Set aside.…