Vinitaly 2016 – Vini di Luce


VERONA  APRIL 10-13 2016


Vini di Luce will attend Vinitaly 2016!

Vini di LuceThe Vini di Luce wineries share a new way to make wine, with great respect of Nature. No need of fertilizers and pesticides, thanks to bringing back light and carbon in the vineyards. These unique wines really reflect the terroir of origin. Italian oenologist Alessandro Filippi is the pioneer of this approach and supervise the winemaking of Vini di Luce.

At the Vini di Luce stand the new wines of Cooperativa Vino Nuovo, Cristiana Meggiolaro and Rado Kocjancic wineries will be presented.

Cooperativa Vino Nuovo, gather small producers of West Sicily and Veneto. Wines: Catarratto, Nero d’Avola, Syrah from Sicily and Soave from Veneto.


Cristiana Meggiolaro, an artisan winery situated in the volcanic territory of monti Lessini veronesi. Wines: Durello frizzante, Garganega and Recioto di Gambellara.

Rado Kocjancic, versatile producer from Carso triestino, Friuli Venezia Giulia. Wines: Malvasia, Vitovska, Refosco.

Come and discover a new dimension of wine: Hall 8 Stand G2

Zaglia winery @ Vinitaly 2016


Giorgio Zaglia is a small wine producer in Latisana, close to Lignano Sabbiadoro, Friuli.

The wines are fresh, clear and lovely.

Prosecco, Friulano, Pinot grigio, Vigna degli Amanti are the wines that represent the essence of the winery.






Zaglia… vini d’amare…

Knowing the persons and the wines: Hall 6 Stand D6 – Azienda agricola Zaglia Giorgio
To schedule an appointment contact Paolo Dolce +39 3478942532

Springtime recipe

Sclopit frittata


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.