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,[…]
Piadina Romagnola It was Giovanni Pascoli, Italian poet, who gave cultural dignity to the “piada”, a poor food widespread among the poorer classes. ” Maria, in the flower, infuse the water and put salt; gift of you, God. Mary, with your bland hands, domi pasta and then spread it out; and here it is as[…]
Come and discover the new vintages of our wines at Vinitaly Maria Galassi Azienda Agricola Biologica Emilia-Romagna Hall 1 booth area C12/C13, D9 We can arrange a tasting by writing to: export@galassimaria.it
From Tuesday 6th March 2018 you can find us at the Libreria del Mondo Offeso in Milan for a new exciting project that will combine the culture of wine and literature. From 6:30 pm and throughout the month of March, in fact, various meetings will alternate accompanied by an aperitif with the wines of Maria[…]
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[…]
Sunday 18th and Monday 19th February 2018, Maria Galassi Organic Family Winery will be presented at ‘Vini ad Arte’, the eagerly awaited food and wine event hosting the great Sangiovese of Romagna area at the International Museum of Ceramics in Faenza. With its 30 years of experience in organic farming, it will bring a preview[…]
Aubergine parmigiana pie the wine chosen for this dish is Smembar red, Sangiovese in purity. An elegant wine with hints of ripe berries, raspberry, as well as plum. Fresh to the palate, with a good minerality and sweet tannins typical of the area of Bertinoro. INGREDIENTS 1,5 kg of round aubergines 1,4 l of tomato[…]
Sea bass escalopes (or bream) this delicate dish we matched with the white of Smembar line. Fruity and fresh, it’s fine with seafood. A fresh wine born from a wise mix of three vines that has a bouquet of elder and white flowers. INGREDIENTS (for 4 people) 4 sea bass of about 450/500 grams each, scaled[…]
Walk to the Lofoten – Una Più del Cavolo, foodblogger The cod, of Scandinavian origin, is often presented as a dish of our tradition on the occasion of Christmas Eve. In fact, this fish was introduced in Italy in the fifteenth century by a Venetian nobleman, such as Piero Querini, a veteran of a shipwreck in the[…]
Passatelli in broth We matched them with the white Fiaba, our bled of Chardonnay and Rebola grapes, a native grape that we preserve with love in our vineyards. Thanks to its excellent persistence, to fruity notes and a good minerality, it’s excellent with a dish whose consistency is based on Parmesan. INGREDIENTS • 125 gr[…]