Watch the video by the Ministero delle Politiche Agricole and feel the Italian taste!
Summer is here!! Cool it with these fruit & yougurt popsicles!!
This recipe is perfect for the hottest Summer days. Good for kids and adults.
Ingredients (8 servings)
2 cups fresh raspberries
2 cups yogurt
1/4 cup brown sugar
Mix all the ingredients together in a medium bowl.
Fill the popsicle molds (or small plastic cups if you do not have molds) with the mixture and poke the popsicle sticks. Place in the freezer for at least 5 hours. Unmold the popsicles just before serving.
Superb pairing with Prosecco, the Summer sparkling! An idea for your parties: freeze the mix in little cubes molds (the same you use for ice cubes), put the rasberry cubes in the glasses and pour the Prosecco. Cheers!
A new way to make wine, a certification, a project. Vini di Luce is all these things and much more. It is an holistic approach to wine, environment, health. Vini di Luce means “wines made of light”, because they are super natural. A new way to make wine based on a new viticulture. The key element is bring back life in the soil: humus, bacteria and fungi help the vine roots to extract minerals from the soil and from the rocky subsoil. As a result, there is no need of fertilizers, the plants dramatically reduce the water consumption and the natural resistance to deseases is increased. The wines made with the grapes from such natural vineyards really reflect the terroir of origin because the minerals come from the unique soil where the vines live. Last but not least, no pesticides are sprayed in the vineyards. Italian oenologist Alessandro Filippi is a pioneer in this new winemaking, he is the creator and supervisor of Vini di Luce project. Only the wines produced according to this philosophy are allowed to apply the DiViniEDi Luce™ seal on the bottle. Vini di Luce: life in a glass of wine!
Dolce Vita is the export agent for Vini di Luce wines.
Click here for the Vini di Luce list
Complementare alla consulenza viticola, la nostra consulenza si pone come obiettivo l’ottenimento di vini di valore intrinseco e nutraceutici. Tutto il percorso dall’uva alla bottiglia viene seguito e supportato con le migliori conoscenze e tecniche.
wünscht Ihnen ein
Spring is here and there’s no better way to usher in the new season than to indulge in its newly available fruits and vegetables. Whether it’s sunny and warm where you live, or rainy and gray, this is the time to reincorporate vegetable-based dishes and fresh ingredients into your cooking routine.
This recipe is perfect for Springtime. Very popular in Friuli, is simple to cook an very tasty.
8 large eggs
1 tablespoon milk
1/3 cup finely grated Parmigiano Reggiano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup sclopit (bladdes campion young leaves)
4 tablespoon extra-virgin olive oil
2 tablespoon thinly sliced onion
Whisk first 5 ingredients in a medium bowl; set aside. Heat oil in a medium nonstick skillet over medium-high heat. Add onion and sclopit; saute until soft, about 6 minutes. Stir in egg mixture.
Cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.
Perfect with Ribolla gialla, the tipical Springtime wine.
Watch the video by the Ministero dello Sviluppo Economico and feel how Italy is changed!