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La Visciolata del Cardinale: cherry-infused dessert wine combining sour cherries and Cabernet Sauvignon.

La Visciolata del Cardinale: cherry-infused dessert wine combining sour cherries and Cabernet Sauvignon. | The Authentic Food & Wine Experience | Scoop.it

Visciolata del Cardinale is a tipical and traditional drink for the Italian region of Le Marche on the Adriatic coast. Strictly in accordance with an ancient recipe dating back to the middle of the 18th century, wine from selected grapes is mixed with the juice of sour cherries and sugar.

Method of production:  In the month of June the sour cherries, picked by hand, are mixed with sugar, put in glass recipients jars and placed under the sun until September. The juice is then taken away and closed in barrels. The remaining sour cherries are then left to ferment with red wine must until March. At the end of March the juice is added to the fermented must which in the meantime has become wine. The product remains in the barrels for 6 months for refining, then it is bottled and left other 2 months to refine once this period is over the Visciolata is ready to be consumed. Alcohol: 14% ABV Serving: 13-16°C in small glasses Pairing: It is particularly delicious with chocolate desserts, fruit flans,ice cream or a strong cheese.
Via Mariano Pallottini
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Luigi Silvestri's curator insight, December 22, 2012 7:50 AM

So sweet, so pleasant, so typical from Italian Marche Region

 

www.accantogroup.com/accantowine

luigi.silvestri@accantogroup.com

Rescooped by Gourmet Origins from Le Marche and Food
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Heirloom and Nearly Extinct, the Italian Solfino Bean: La Tavola Marche and Slow Food

Heirloom and Nearly Extinct, the Italian Solfino Bean: La Tavola Marche and Slow Food | The Authentic Food & Wine Experience | Scoop.it

This spring we will plant an antique almost extinct bean, the solfino in our garden. I recently read an article from Le Marche & Food on Scoop.it about a rare flavorful bean from our region of Italy, I was intrigued. We pride ourselves on eating locally, growing our own food & supporting the values of Slow Food, so the thought of preserving a Marche heirloom seed from the dangers of extinction from industrial production was exciting! I contacted La Bona Usanza, the head of the local Slow Food convivium and cooperative that is responsible for cultivating the bean.  In a noisy cafe in a medieval city outside Ancona we were told all about this curious, age-old bean. Solfino is small, round and pale yellow (like sulphur from which it takes its name) with a rich & creamy flavor commonly cultivated in the central Italy (Marche, Tuscany and Umbria) in the past.

The Solfino Bean has a particularly thin skin, creamy consistency, delicate taste and a capacity to hold up well in cooking. Affectionately considered "the rich mans beans," because they are so costly (25 Euro/kilo) most Marchigiani serve guests just a spoonful drowned in extra virgin olive oil, because as our friend says, the beans are "come oro" like gold. We recommend you serve it just-boiled, still warm, with a healthy drizzling of your best olive oil and a pinch of salt. So simple, so perfect. Peasant cooking with a bean fit for a king!... click the photo to read the full article


Via Mariano Pallottini
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