We are on holidays
We are on holidays
On July 23 we will be back with new wines.
Guess the region
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When I left the Buonrespiro on Friday afternoon, there were no zucchini- When I came back on Monday morning: this was the result: Small Zucchini are delicious and easy to prepare. When they grow, a bit of creativity is needed. They need to be cut into different schapes Then they can be dried, grilled, deep…
One of my standard pasta sauces are crumbled sausages with tomatoes and fresh garlic. This time I substituted he fresh garlic with leak. I obviously had to much. So I added an egg to the leftovers and formed a budino. Mica male. The other dish is a trot fillet with Zucchini spirals and buffalo ricotta….
The cooking at “thebuonrespiro” is often eclectic and dictated by “what comes from the garden” and “what is in the fridge. The maltagliati with garden pesto were a side product of the giovannotti production the day before. Rabbit is integral part of our cooking, because “la cerchiara” o ur farm partner raises delicious rabbits
A small but enthusiastic crowd participated in the tasting (https://thebuonrespiro.com/september-3-10-wine-tasting-at-the-buonrespiro/) Newcomers to these type of sparkling wine were surprised about the quality and the richness of flavours. A special mention to the bottle from the winery “terazze di spazzavento” which was presented by the Producers. The big difference in expression of flavours among alle the…