It should sparkling, dry Italian wine.
Straw yellow hue, fruity bouquet.
It goes well with appetizers and first courses.
Be served at a temperature of 9 - 10 C.
Sweet sparkling wine.
Characteristic intense aroma of Muscat, floral and fruity of mimosa, peach and sage, with a delicately sweet flavor.
sparkling rose' wine, pleasant and elegant excellent for appetizers, accompany appetizers and delicate first courses.
Serve at a temperature of 8 to 10 C
|VERDICCHIO DEI CASTELLI DOC
straw-yellow wine, delicate, characteristic smell dry taste, harmonious with an aftertaste pleasantly bitterish.
It goes well with seafood: fish appetizers, pasta / soups risotto with fish, serve fresh.
Liqueur infused with lemon rinds product with hydroalcoholic infusion and essentials oil of italian lemon peels.
Must be served very cold .
|CHIANTI RESERVE DOCG
From Sensi winer in Tuscany. It's produced on the Tuscany hills from Sangiovese and Canaiolo grapes. It's ruby red in color, an intense long lasting buoquet. It's an especially good accompanied with red meat.
|ANTICA PASTA DI GRAGNANO
Pasta produced by the Di Martino factory in Gragnano, Naples (Italy). Pasta made with durum semolina wheat. Produced using traditional method of pasta making. Excellent seasoned with bolognese sauce and arrabbiata sauce.
Classic italian salami, excellent as an apetizer, accompained with a good red wine.
|VINO ROSATO VALLEFIORE
From Caviro winer in Romagna (Italy), a brilliant rose', fresh and fruity wine with the scent of cherries. Serve well chilled on its own or with typical pasta, salads or lightly spiced dishes.
Coconuts pastris produced by Trevisan factory in Asti (Italy). Typical piemontese product. Excellent accompanied with cup of tea.
Classic cheese produced in the Emilian plains (Italy) Excellent grated on pasta or savored in small flakes.
|VERDUZZO DEL VENETO IGT
From Maschio winer in Treviso (Italy). Sparkling wine typical of the Veneto region, fruity taste with light aromatic aftertaste. Ideal for aperitif, fish dishes and simple dishes. Serve chilled.
Savory biscuits originating in southern Italy, produced with soft wheat flour. Great for snacks and appetizers.
Bolognese and arrabbiata: two classic sauces of italian traditional cousine. Ready to be used.
Traditional pasta made with durum wheat, excellent with bolognese sauce. Cooking time: 8 minutes.
Whole olives preserved in brine, perfect for aperitif and appetizers.