• Fresh or soft cheese (mozzarella, buffalo mozzarella, ricotta, brie) matches soft and lightly scented white wines (Arneis and Chardonnay)
• Medium-soft cheese (prato, cheddar) is suitable for light and also slightly fruity red wines (Merlot), but it may also go well with more robust, full-bodied ones without being too demanding (Barbera d’Alba)
• Hard cheese such as the parmigiano or the provolone, they perform best after a meal when accompanying great wines like Barolo or even a Barolo Riserva.
• For blue cheese such as the gorgonzola or the roquefort, or cream cheese such as the requeijão, robust soft red wines like the Barbera d’Alba are recommended, but a combination with aromatic white wines such as Sauvignon or Gewürztraminer may work great as well.

L'articolo How to match wine and cheese sembra essere il primo su Cabutto Barolo EN.

Preparation
First, slice the onions thinly and put them to fry on low heat in a large saucepan with oil, a knob of butter and the bay leaves.

Then, extract the marrow from the bone and crush well with a fork (make sure you bought it from your trusted butcher, please!).

Let the marrow melt with the onions, stir occasionally.

Once the onions are well softened, add a generous glass of Barolo and the sage leaves; then let it dry, always on low heat.

Turn up the heat, add the rice and stir well until the rice does not “stick” any more.

Now add the other two glasses of Barolo (we prefer 3) and let the wine be absorbed, always on high heat.

Then pour the broth over the rice with a spoon, making the risotto boil.

Finally, stir in the remaining butter while adding the Parmigiano-Reggiano.

Let the risotto stand and, before taking it to the table, add a generous grinding of black pepper.

Advice: the risotto should be slightly liquid and the grains of rice should be “al dente”.

Accompany your meal with the bottle of Barolo you have uncorked, and bon appetit!

L'articolo The perfect Risotto al Barolo! sembra essere il primo su Cabutto Barolo EN.

In addition to the beauty of the landscape and the appeal of its ancient castles, the culinary excellence of the Langhe attracts millions of visitors per year: a unique heritage, a paradise for every taste!

Each season, our area proposes the food enthusiastic a blend of scents, flavours and sensations, to which is difficult to stay indifferent.

Excellence: the key word that characterizes all the products from our land. From the great wines of the Langhe, namely the Barolo: pleasant, genuine and guaranteed by the most careful and precise manufacturing procedures; to a whole series of unique and inimitable foodstuffs: first and foremost, the White Truffle of Alba: elegant, refined and appreciated in every corner of the world, synonymous with style and luxury, but also with nature, research, perseverance and tradition. Also, the Tonda Gentile hazelnut, among the best varieties in the world, and main ingredient in many sweets and delicacies in the local cuisine. And don’t forget DOP cheeses, fresh pasta, cured meats and sauces, ingredients for extraordinary recipes in the Langa repertoire.

Langhe gastronomy is substantial and flavoursome, but at the same time simple and genuine, because it is tied to the normal changing of seasons and the typical products of each one. Inherited from rural tradition, the characteristic recipes of Langa are all humble in economic terms, but rich in style and authenticity: from tajarin to agnolotti with meat sauce, from the Piemontese fritto misto to the hare a la civet; and of course the desserts: hazelnut cake, zabaglione, bônet and so on.

Let yourself be tempted by: come and discover the culinary excellence of the Langhe!

L'articolo The excellence of the Langhe sembra essere il primo su Cabutto Barolo EN.