What do wild herbs, stale bread or leftover cookies have in common? These are the ingredients of recipes that rank high on the sustainability scale. At Mezzacorona, winemakers dedicate themselves daily with vigour and diligence to caring for their vines. Their goal of producing the finest quality grapes goes hand in hand with the premise of preserving the balance of nature. Sustainability is the guiding principle at Mezzacorona in all aspects – from the planted vine to the finished wine. In the spirit of holistic thinking, this philosophy also comes into play when it concerns making the ideal food recommendations to accompany the wines.
This results in quite a number of exquisite recipes, detailed and listed on the Mezzacorona website, inviting inevitable imitation.
From Trentino:
Ultimately Sustainable
Spring delights us all with the re-awakening of nature, and plenty of wild herbs are already sprouting. Whether borage, mint, sage or marjoram – there are no limits to the imagination when it comes to combining the flavourful greenery for ‘Wild Herb Dumplings with Melted Butter and Sage’. First, a broth is made from the fibrous parts of the herbs, in which the dumplings are later cooked. The herbs are added to the dough for bread dumplings, along with sautéed onion and Parmesan. After the dumplings are cooked, they are tossed in a pan with melted butter and sage. And the ideal refreshing accompaniment is a glass of Castel Firmian Pinot Grigio.
Old Bread as a Delicacy
Who knows Ciaudella? It is a simple traditional dish from the Abruzzo region, made from stale bread. Similar to Tuscan panzanella but with a different consistency, the vegetables are for the most part roughly chopped, not finely diced. In this case, these are tomatoes, cucumbers, bell peppers, red onions and celery ribs. Just marinate ingredients together with the bread cubes like a salad, let stand for ten minutes and add some basil leaves before serving. A spicy and refreshing dish for which the finely fruity and elegant Mezzacorona Chardonnay makes an excellent companion.
Chocolate & Red Wine
Even in the warmer seasons, one can still experience a craving for sweets. If there are leftover cookies and chocolate, they can be easily transformed into a delicious cake. First, beat eggs with sugar, then melt chocolate pieces with butter; add the zest of an organic orange and mix everything with the egg-sugar mixture. Now break the cookies into small pieces and blend with the cooled batter. Put the mix in a cake pan for a few hours in the refrigerator, garnish with chocolate powder and – depending on one’s taste – chopped pistachios or fresh berries. Pair it with a glass of full-bodied Teroldego Rotaliano DOC and the party on the palate is perfect.
Meals with sustainable recipes are so easy to prepare; visit: https://www.mezzacorona.it/en-us/.
