Recent posts:
Barbacarlo 1996, Azienda Agricola Barbacarlo
Tagliatelle with shrimps and sun-dried tomatoes
Tagliatelle with Porcini mushrooms and Guanciale (jowl bacon)
Chaudelune 2012, Cave du vin blanc de Morgex et de la Salle
Rossese di Dolceacqua 2010, Tenuta Anfosso
Brut Nature, Christophe Mignon
Brandacujun (Ligurian Stockfish traditional recipe)
Baccalà Mantecato (Salted creamed codfish)
Bignè with smoked salmon mousse
Vin Brulé (Italian Mulled Wine)
Spaghetti with Anchovies in olive oil and cherry tomatoes
French bottles: Bordeaux, Burgonet & Alsatian
Pesto Hamburger filled with Asiago cheese
Traditional “Bollito” (Boiled meat)
La Belle Époque, Emile Gallé & Duke Ellington: a bottle story
Pinot Nero “Novello” 2014, Poderi Riccagioia
Risotto with Carmignano red wine and Goat cheese
Belvedere, Poderi di San Pietro