Gambero Rosso chooses Smembar 2016

Our Smembar, 100% Romagna Sangiovese Superiore, vintage 2016, received the Quality Price Premium on the famous Berebene Guide 2019 of Gambero Rosso. On Saturday 24th November 2018, we will be in Rome to collect the Award at Sheraton Rome Hotel and Conference Center. As scheduled, from 5pm to 6pm, the presentation of the Guide and[…]

Cappellacci of Pumpkin (Romagna style) by Giorgia Lagosti

Cappellacci of Pumpkin (Romagna style)  For this first course we recommend our Fiaba, fruity and savory white wine, blend of Chardonnay and Rebola. In our opinion, perfect to pair and rebalance the sweet taste given by the pumpkin. INGREDIENTS for the filling (for 8 people) 600 grams of baked and pureed pumpkin 100 grams of[…]

Squid Ink Spaghetti with Poveracce (Clams) by Giorgia Lagosti

Squid Ink Spaghetti with Poveracce (Local Clams)   It’s an excellent sea main course, as well as classic of the Romagna tradition. We suggest you pair it with our Smembar Bianco, savory and fresh. INGREDIENTS (for 4 people) 320 grams of squid ink spaghetti (or even tagliolini) 1 kilogram of clams 1 bunch of parsley 2[…]

Tagliatelle with ragout by Maria Galassi

Tagliatelle with ragout (Bolognese sauce) According to a Bolognese legend, tagliatelle were invented by the Bolognese master Zefirano, personal chef of Giovanni II Bentivoglio, for the marriage of his son Hannibal with Lucrezia, natural daughter of the Duke of Ferrara. To inspire this gluttonous preparation nothing less than the soft blonde hair of the young woman,[…]

Roast Chicken with Herbs, Olives and Pine Nuts by Giorgia Lagosti

Roast chicken with herbs, olives and pine nuts this dish of the Romagna tradition we have paired it with Paternus, our Sangiovese Superiore from the bordolese cut. A wine that presents a bouquet of red fruits, currants, plum, sweet spices and white pepper; in mouth fruity notes and spices, elegant tannins. INGREDIENTS 1 chicken of[…]